Homogenisation pressure combined with high egg functionalized for producing food products based on emulsions

摘要

A method for preparing a food product based on emulsions, the method comprising: combining from about 55 to about 72 percent oil, about 0.2 to about 2.0 percent enzyme modified egg, about 20 percent to about 40 percent water, and edible acidulant to provide a mixture; and treating the mixture with high pressure homogenization for a time and pressure effective to provide an emulsion, the emulsion having an average oil droplet size of about 0.8 to about 10 microns and a viscosity of about 200 to about 400 Pa .s when measured with a Brookfield viscometer, spindle TC at 2.5 rpm at ambient temperature twenty four hours after homogenization, wherein the emulsion further comprises from about 0.01 to about 0.15 percent of hydrocolloid stabilizer, and wherein the modified egg yolk is enzymatically treated egg phospholipase.