Thermal stability oil-in-water emulsion null hydrolysis protein

摘要

PURPOSE: To prepare the subject emulsion containing a hydrolyzed protein and a partially hydrolyzed lecithin as a stabilizing agent and usable for the preparation of a baby food or a low-allergic food without causing the problem of thermal stability. ;CONSTITUTION: This emulsion contains (A) a hydrolyzed protein (preferably having a hydrolysis degree of 15-70%) and (B) a hydrolyzed lecithin having a hydrolysis degree of ≥40%, usually 50-80%. The component B is produced preferable by treating an oil-free lecithin with a phospholipase effective for breaking only one of fatty acid ester bonds. The ratio of the components A and B (A:B) is preferable (6-3):1. The component A is preferably casein, whey protein, soybean protein, etc. The objective emulsion may be incorporated with e.g. fats, minerals or vitamins.;COPYRIGHT: (C)1997,JPO