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Application filed by Univ De La SabanafiledCriticalUniv De La Sabana
Priority to CONC2017/0008063ApriorityCriticalpatent/CO2017008063A1/en
Publication of CO2017008063A1publicationCriticalpatent/CO2017008063A1/en
General Preparation And Processing Of Foods
(AREA)
Abstract
La presente invención se relaciona con una emulsión alimentaria baja en grasa que comprende hasta 60%p/p de agua, y una composición variable de hasta 40%p/p que incluye aceite vegetal, una fuente de lecitina, vinagre, un condimento, sal y azúcar. Dicha formulación corresponde con una emulsión alimentaria baja en grasa, sin preservativos con una estabilidad mejorada.The present invention relates to a low fat food emulsion comprising up to 60% w / w of water, and a variable composition of up to 40% w / w that includes vegetable oil, a source of lecithin, vinegar, a condiment, salt and sugar. This formulation corresponds to a low fat food emulsion, without preservatives with improved stability.
Compositions for cosmetic formulation comprising a mixture selected from murumuru butter, ucuuba butter, brazilian-nut oil, passion fruit oil, cupuassu butter, assai oil and/or nhandiroba oil and/or esters thereof, as well as the use of a mixture for the preparation of a cosmetic
vegetable oil and whey protein complex, composition, methods for producing a vegetable oil and whey protein complex and for imparting a taste or texture to a food, and food