A process for the preparation of emulsions of oil or fat in water, which is stable at extremely low and extremely high temperatures.

摘要

Temperature-stable emulsions of soya oil (mayonnaise), cod-liver oil, petroleum or spindle oil in water have as emulsifying agent an esterification product of a partial higher fatty acid ester of glycerine and/or polyglycerine with a fruit acid which may itself be otherwise esterified (see Division B1). The emulsions may have pH of from 4 to 11.ALSO:Temperature-stable emulsions of soya oil (mayonnaise) in water have as emulsifying agent an esterification product of a partial higher fatty acid ester of glycerine and/or polyglycerine with a fruit acid which may itself be otherwise esterified (see Division B1). The emulsions may have pH of from 4 to 11.ALSO:A temperature-stable oil-in-water emulsion comprises as emulsifying agent an esterification product of a partial higher (C12 to C22) fatty acid ester of glycerine and/or polyglycerine with a fruit acid, i.e. citric, tartaric or malic acid, the emulsion having a pH of from 4 to 11. The fruit acid may have one of its carboxylic acid groups esterified with hydroxyl group-containing compounds other than the partial fatty acid esters, for example with hydroxy acids, and/or one or more of its hydroxyl groups esterified with a C2 to C4 monobasic acid. Examples refer to emulsification of soya oil or cod-liver oil using an ester of citric acid and a stearic/palmitic acid esterified with glycerine; emulsification of petroleum or spindle oil using an ester of tartaric acid and a stearic/palmitic acid estified with glycerine. There is reference to addition of carboxymethyl cellulose, carragheenates, alginates, albuminous substances, and unspecified preservatives.