JPS57186463A - Production of mayonnaise-like acidic emulsion food product - Google Patents
Production of mayonnaise-like acidic emulsion food productInfo
- Publication number
- JPS57186463A JPS57186463A JP56068193A JP6819381A JPS57186463A JP S57186463 A JPS57186463 A JP S57186463A JP 56068193 A JP56068193 A JP 56068193A JP 6819381 A JP6819381 A JP 6819381A JP S57186463 A JPS57186463 A JP S57186463A
- Authority
- JP
- Japan
- Prior art keywords
- mayonnaise
- food product
- acidic emulsion
- production
- emulsion food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract 4
- 230000002378 acidificating effect Effects 0.000 title abstract 3
- 239000000839 emulsion Substances 0.000 title abstract 3
- 229920000858 Cyclodextrin Polymers 0.000 abstract 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 abstract 2
- 239000008268 mayonnaise Substances 0.000 abstract 2
- 235000010746 mayonnaise Nutrition 0.000 abstract 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract 2
- 239000008347 soybean phospholipid Substances 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
PURPOSE: Soybean phospholipid is made into clathrate with cyclodextrin and the resultant clathrate is added to produce a mayonnaise-like acidic emulsion food product of good taste and high thermal stability.
CONSTITUTION: When an acidic emulsion food product like mayonnaise such as mayonnaise, dressing or spread is made by a usual method, soybean phospholipid-cyclodextrin clathrate, made by adding 30W300pts.wt. of soybean phospholipid to 100pts. of cyclodextrin, is added to the food product by 0.3W5wt% based on the product.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56068193A JPS57186463A (en) | 1981-05-08 | 1981-05-08 | Production of mayonnaise-like acidic emulsion food product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56068193A JPS57186463A (en) | 1981-05-08 | 1981-05-08 | Production of mayonnaise-like acidic emulsion food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57186463A true JPS57186463A (en) | 1982-11-16 |
Family
ID=13366698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56068193A Pending JPS57186463A (en) | 1981-05-08 | 1981-05-08 | Production of mayonnaise-like acidic emulsion food product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57186463A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4948617A (en) * | 1988-11-23 | 1990-08-14 | Nabisco Brands, Inc. | Low cholesterol mayonnaise substitute and process for its preparation |
| JP2020508193A (en) * | 2017-02-22 | 2020-03-19 | エピゴン | Products and methods for the treatment of bioprosthetic tissue |
-
1981
- 1981-05-08 JP JP56068193A patent/JPS57186463A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4948617A (en) * | 1988-11-23 | 1990-08-14 | Nabisco Brands, Inc. | Low cholesterol mayonnaise substitute and process for its preparation |
| JP2020508193A (en) * | 2017-02-22 | 2020-03-19 | エピゴン | Products and methods for the treatment of bioprosthetic tissue |
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