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.
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Main Authors | , , , |
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Format | Patent |
Language | English |
Published |
30.07.2024
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Subjects | |
Online Access | Get full text |
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