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Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component
Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component
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机译:以油脂为主要成分的将油脂乳化成水相的方法
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摘要
An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil- in-water type emulsion.
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