Vegetable oil emulsion
作者： Nicholas S. Yanick , John A. Colliopoulos
DOI:
关键词:
摘要: The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% and 1-4% emulsifying agent. agent particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or dimerized fatty acids soybean oil. These water-in-oil (w/o) emulsions are useful in preparing edible food products, cosmetics paints minimum amount water.
google.co.in参考文章(9)
Scott Don, Heat stabilization of enzymes and method ,(1956)
Scott Don, Protecting packaged heat-processed aqueous food from oxygen deterioration ,(1961)
R. M. Tomarelli, B. J. Meyer, J. R. Weaber, F. W. Bernhart, Effect of positional distribution on the absorption of the fatty acids of human milk and infant formulas. Journal of Nutrition. ,vol. 95, pp. 583- 590 ,(1968) , 10.1093/JN/95.4.583
Ben L Sarett, Process for stabilizing mayonnaise and the resulting product ,(1958)
Osipow Lloyd I, George Spitzer Joseph, Low calorie margarine substitute product ,(1967)
Michael J Pichel, Fluid margarine emulsion stabilized by hard fat ,(1964)
Robert D. Vold, R. H. Ferguson, A Phase Study of the System Sodium Palmitate-Sodium Chloride-Water at 90° Journal of the American Chemical Society. ,vol. 60, pp. 2066- 2076 ,(1938) , 10.1021/JA01276A016
Otto S Kauder, Partial fatty esters of glycerol and polyglycerol stabilized with organic phosphites ,(1969)
Robert C. Weast, CRC Handbook of Chemistry and Physics ,(1973)