http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-201991498-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-09 |
| filingDate | 2017-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-201991498-A1 |
| titleOfInvention | FOOD EMULSION TYPE "OIL IN WATER" CONTAINING EGG YELLOW COMPONENTS |
| abstract | The invention relates to a method for the production of an edible oil-in-water emulsion having a pH in the range from 3.0 to 5.0 and containing 30-78 wt.% Oil, 65-20 wt.% Water and 0.5-6 wt. % of the protein component of the yolk of a chicken egg on a dry matter basis, wherein said protein component of the egg yolk contains a combination of low density lipoprotein (LDL), livetin, high density lipoprotein (HDL) and fosvitin, and the method comprises the steps of: a) heating the liquid an aqueous mixture containing the first fraction of egg yolk plasma to obtain a thermally treated liquid based on egg yolk plasma; b) obtaining a first pre-emulsion by combining oil, water, an egg yolk granule fraction and, optionally, a second egg yolk plasma fraction; c) combining thermally treated liquid egg yolk plasma with a pre-emulsion to form a second pre-emulsion; d) adding one or more acidifiers; and e) homogenizing the second pre-emulsion to form an oil-in-water emulsion, wherein the egg yolk protein 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% fosvitin. |
| priorityDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.