STABLE EMULSION WHICH CAN BE WHIPPED AND METHOD FOR ITS MANUFACTURE

Title:

STABLE EMULSION WHICH CAN BE WHIPPED AND METHOD FOR ITS MANUFACTURE

Document Type and Number:

Japanese Patent JPH01148164

Kind Code:

A

Abstract:

PURPOSE: To produce the subject emulsion which is stably injectable over a long time at room temp. by heating a mixture composed of a specific gum blend, water and buffer salt and adding lecithin, etc., and hydrogenated vegetable oil to the mixture, then subjecting the mixture to sterilizing, deaerating, homogeneizing and cooling. CONSTITUTION: The mixture of pH6.5 to 7.5 is obtd. by mixing the gum blend of 0.15 to 0.25wt.% (hereafter %) water-soluble alginate and one or >=2 kinds selected from 0.20 to 0.3% microcrystalline (methyl)cellulose, 0.1 to 0.3% hydroxypropyl methyl cellulose of 40 to 120cps in the viscosity of an aq. 2% soln. at 20 deg.C and hydroxypropyl cellulose of 14000 to 16000cps in the viscosity of an aq. 2% soln. at 20 deg.C, 50 to 70% water of 5 to 10 deg.C and the buffer salt. Next, the mixture is heated to 45 to 65 deg.C and is mixed with 0.045 to 0.055% lecithin, 0.2 to 0.4% glyceryl monostearate, 0.15 to 0.25% stearoyl-2-sodium lactylate, 0.05 to 0.1% polyoxyethlene sorbitan monostearate and their mixture and 16 to 24% hydrogenated vegetable oil of which >=60% of the fat content solidifies (partially) at 4 deg.C. The mixture is subjected to sterilizing and deaerating, then to homogenizing, followed by cooling down to <=20 deg.C.

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Inventors:

JIENIFUAA MEARII GUREARII
BARII RICHIYAADO MEI

Application Number:

JP27285088A

Publication Date:

June 09, 1989

Filing Date:

October 28, 1988

Export Citation:

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Assignee:

GEN FOODS INC

International Classes:

A23C13/12; A23D7/00; A23L9/20; (IPC1-7): A23C13/12; A23D5/00; A23L1/19

Attorney, Agent or Firm:

Kyozo Yuasa (4 outside)

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