Double emulsions comprising egg and process for preparing the same

A food composition in the form of a water-in-oil-in water emulsion including water; an oil phase including vegetable oil and a water-in-oil emulsifier including fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.

Saved in:
Bibliographic Details
Main Authors Schumm, Stephan Georg, Silva Paes, Sabrina, de Groot, Petrus Wilhelmus N, de Folter, Julius Wouter Johannes
Format Patent
LanguageEnglish
Published 30.07.2024
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:A food composition in the form of a water-in-oil-in water emulsion including water; an oil phase including vegetable oil and a water-in-oil emulsifier including fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.
Bibliography:Application Number: US201917293064