Foamed edible emulsions e.g. low calorie mayonnaise - obtd. by mixing aq. mixt. contg. carbon di:oxide releasing agent, protein emulsifier and thickener, with gas-contg. oil and adding acid

摘要

Foamed emulsions are made by first forming a mixt. contg. water, a CO2-releasing agent, a protein-contg. emulsifier and a thickener. This mixt is added to an edible oil into which a gas has been incorporated. An amt. of acid is then added which is sufficient to release the CO2 from the CO2-releasing agent and to give the emulsion the required pH. The process is esp useful for the prodn of low-calorie foamed mayonnaise or salad cream. A highly foamed prod. with a fine texture in obtd., which is free from large bubbles and which does not shrink or storage.