EDIBLE OIL-IN-WATER EMULSION COMPRISING EGG YOLK COMPONENTS
The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt.% of oil, 65-20 wt.% water and 0.5-6 wt.% hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a com...
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Main Authors | , |
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Format | Patent |
Language | English French German |
Published |
08.04.2020
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Subjects | |
Online Access | Get full text |
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Summary: | The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt.% of oil, 65-20 wt.% water and 0.5-6 wt.% hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; and d. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion; wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition: * 60-75 wt.% LDL; * 8-14 wt.% livetin; * 11-18 wt.% HDL; * 2-5 wt.% phosvitin. |
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Bibliography: | Application Number: EP20170800872 |