JPS5779849A - Preparation of oil-in-water type emulsion - Google Patents

Preparation of oil-in-water type emulsion

Info

Publication number
JPS5779849A
JPS5779849A JP55152056A JP15205680A JPS5779849A JP S5779849 A JPS5779849 A JP S5779849A JP 55152056 A JP55152056 A JP 55152056A JP 15205680 A JP15205680 A JP 15205680A JP S5779849 A JPS5779849 A JP S5779849A
Authority
JP
Japan
Prior art keywords
emulsion
acid
oil
preparation
water type
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP55152056A
Other languages
Japanese (ja)
Other versions
JPS5754108B2 (en
Inventor
Muneo Sakai
Akira Seto
Takashi Sakida
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oil Mills Ltd
Original Assignee
Nisshin Oil Mills Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP55152056A priority Critical patent/JPS5779849A/en
Publication of JPS5779849A publication Critical patent/JPS5779849A/en
Publication of JPS5754108B2 publication Critical patent/JPS5754108B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Compositions Of Macromolecular Compounds (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fish Paste Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: To raise emulsion stability when an emulsion is stored at low temperature, by emulsifying fats and oils in water with partially hydrolyzed soybean protein, followed by heating the emulsion.
CONSTITUTION: Fats and oils are blended with water and emulsified in it using soybean protein partially hydrolyzed with an acid or a protease, and the prepared emulsion is heated at ≥80°C. Hydrochloric acid, sulfuric acid, papain, and tripsin may be cited as the acid or the protease. The degree of the partial hydrolysis is preferably ≤35% shown as a dissolution ratio of protein in trichloroacetic acid. The heating temperature after emulsification is ≥80°C, and the emulsion stability of the emulsion rises with heating temperature.
COPYRIGHT: (C)1982,JPO&Japio
JP55152056A 1980-10-31 1980-10-31 Preparation of oil-in-water type emulsion Granted JPS5779849A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55152056A JPS5779849A (en) 1980-10-31 1980-10-31 Preparation of oil-in-water type emulsion

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55152056A JPS5779849A (en) 1980-10-31 1980-10-31 Preparation of oil-in-water type emulsion

Publications (2)

Publication Number Publication Date
JPS5779849A true JPS5779849A (en) 1982-05-19
JPS5754108B2 JPS5754108B2 (en) 1982-11-16

Family

ID=15532076

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55152056A Granted JPS5779849A (en) 1980-10-31 1980-10-31 Preparation of oil-in-water type emulsion

Country Status (1)

Country Link
JP (1) JPS5779849A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60130354A (en) * 1983-12-16 1985-07-11 Kanegafuchi Chem Ind Co Ltd Emulsion composition
US5273773A (en) * 1987-07-06 1993-12-28 Katayama Chemical Works Co., Ktd. Protein partial degradation products
EP2112888B1 (en) 2007-01-23 2016-06-22 Prolupin GmbH Aqueous plant protein preparation and method for producing the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59166218U (en) * 1983-04-25 1984-11-07 岩崎通信機株式会社 Optical fiber connector

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60130354A (en) * 1983-12-16 1985-07-11 Kanegafuchi Chem Ind Co Ltd Emulsion composition
US5273773A (en) * 1987-07-06 1993-12-28 Katayama Chemical Works Co., Ktd. Protein partial degradation products
EP2112888B1 (en) 2007-01-23 2016-06-22 Prolupin GmbH Aqueous plant protein preparation and method for producing the same

Also Published As

Publication number Publication date
JPS5754108B2 (en) 1982-11-16

Similar Documents

Publication Publication Date Title
CA2115884A1 (en) Water-in-oil emulsion for use in cosmetics or in pharmaceutics
JPS5564512A (en) Cosmetic composition of oil-in-water emulsion
EP0402090A3 (en) Edible oil-in water emulsion
ES2001800A6 (en) Foaming surfactant preparations with clear, solubilized water insoluble oil components.
ATE12338T1 (en) LOW-FAT BREAD SPREAD AND METHOD OF MAKING THE SAME.
JPS5599173A (en) Production of semi-solid dressing
WO2002046336A3 (en) A concentrated emulsion for making an aqueous hydrocarbon fuel
JPS5538314A (en) Fat emulsion and its preparation
JPS5779849A (en) Preparation of oil-in-water type emulsion
JPS5354620A (en) Carbureter fuel thermostat
DE60104837D1 (en) PROTEIN-STABILIZED EMULSIONS
JPS5326803A (en) Whipping oil-in-water type fatty oil emulsion
JPS6423867A (en) Production of foamable o/w-type emulsion
JPS5539725A (en) Preparation of mayonnaise-like seasoning
JPS5716674A (en) Preparation of acidic emulsified food
JPS5571465A (en) Preparation of fried bean curd
JPS56140857A (en) Preparation of baked food with decoration
JPS577235A (en) Preparation of emulsion
JPS5729270A (en) Preparation of nonheat-coagulable egg white
JPS5571474A (en) Preparation of o/w-type emulsified food
KR850003121A (en) Recipe of odorless soymilk
JPS57125673A (en) Production of oil-in-water type emulsion
JPS568644A (en) Preparation of emulsified fat and oil product
JPS6463337A (en) Oil and fat composition and production thereof
JPS55118371A (en) Method of making dressing containing "shoyu" (soysauce)