Oil-in-water type emulsion
First Claim
1. A process for producing an oil-in-water type emulsion for light-exposing food comprising:
- mixing ingredients comprising fat, nonfat milk solids, emulsifier and water into a mixture,pre-emulsifying the mixture,pasteurizing or sterilizing the mixture, andhomogenizing the mixture,wherein the fat consists of non-milk fat, or non-milk fat and milk fat;
the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50%, and the total amount of linoleic acid and linolenic acid is not more than 5%;
the ratio of milk fat/total fat is not more than 0.95;
the content of nonfat milk solids is 1 to 14% by weight;
the amount of the fat ingredient is 15 to 48% by weight;
the emulsifier is free from an unsaturated fatty acid;
0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin are added to the oil-in-water type emulsion before undergoing photodegradation, and the oil-in-water type emulsion has photodegradation-resistance.
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Abstract
The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.
12 Citations
14 Claims
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1. A process for producing an oil-in-water type emulsion for light-exposing food comprising:
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mixing ingredients comprising fat, nonfat milk solids, emulsifier and water into a mixture, pre-emulsifying the mixture, pasteurizing or sterilizing the mixture, and homogenizing the mixture, wherein the fat consists of non-milk fat, or non-milk fat and milk fat;
the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50%, and the total amount of linoleic acid and linolenic acid is not more than 5%;
the ratio of milk fat/total fat is not more than 0.95;
the content of nonfat milk solids is 1 to 14% by weight;
the amount of the fat ingredient is 15 to 48% by weight;
the emulsifier is free from an unsaturated fatty acid;
0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin are added to the oil-in-water type emulsion before undergoing photodegradation, and the oil-in-water type emulsion has photodegradation-resistance. - View Dependent Claims (2, 3, 4, 5)
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6. A method for preventing photodegradation of an oil-in-water type emulsion comprising fat, nonfat milk solids, water, an emulsifier, tochopherol and rutin, comprising:
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preparing an oil-in-water type emulsion comprising fat, nonfat milk solids, water, an emulsifier, 0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin, wherein the fat is a non-milk fat, or non-milk fat and milk fat;
the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palimitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%;
the ratio of milk fat/total fat is not more than 0.95;
the content of nonfat milk solids is 1 to 14% by weight;
the amount of the fat ingredient is 15 to 48% by weight;
the emulsifier is free from an unsaturated fatty acid;wherein the prepared oil-in-water type emulsion has photodegradation-resistance without prevention of photodegradation with packaging. - View Dependent Claims (7, 8, 9)
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10. A process for producing an oil-in-water type emulsion for light-exposing food comprising:
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mixing ingredients comprising fat, nonfat milk solids, emulsifier and water into a mixture, pre-emulsifying the mixture, pasteurizing or sterilizing the mixture, and homogenizing the mixture, wherein the fat consists of non-milk fat and the emulsion is a nonfat milk solid-containing oil-in-water type emulsion comprising 1 to 12% by weight of fat and 3 to 26% by weight of nonfat milk solids;
the ratio of the nonfat milk solids to the fat ingredient in the oil-in-water type emulsion is not less than 1 relative to 1 of the fat ingredient;
the non-milk fat has such a constituent fatty acid conposition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%;
the emulsifier is free from an unsaturated fatty acid;
0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin are added to the oil-in-water type emulsion before undergoing photodegradation, and the oil-in-water type emulsion has photodegradation-resistance. - View Dependent Claims (11, 12, 13, 14)
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Specification