Lipoprotein emulsions for food use and methods for preparing the same

A process for the preparation of low cholesterol lipoprotein emulsions having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:

• dissolving about 30 to 55% of a soluble soy protein isolate by mixing in water containing about 2 to 4% disodium phosphate, sorbitan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate;
• adjusting the pH of the resulting mixture to about 7.0 to 9.5 by the addition of an alkali;
• adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and about 20 to 35% of a soluble carbohydrate ingredient with thorough mixing;
• emulsifying the total mixture in homogenizer with the first stage set at about 2500 psi and second stage set at about 500 psi, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.

A process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:

• (a) dispersing about 30 to 55% soluble soy protein isolate in warm water with agitation;
• (b) adjusting the pH of the protein solution to about 8.5 to 9.5 by addition of sodium hydroxide solution;
• (c) heating the pH adjusted solution to about 130.degree. F. to 212.degree. F. with agitation;
• (d) homogenizing the heated solution through a homogenizer with first stage pressure set between 500 psi to 8000 psi and second stage set between 500 psi to 8000 psi;
• (e) adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and about 20 to 35% of a soluble carbohydrate ingredient to the homogenized solution with agitation;
• (f) emulsifying the total mixture in homogenizer with first stage set between 500 psi to 8000 psi and second stage set between 500 psi and 8000 psi;
• and
• (g) cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.

A process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:

• (a) dissolving about 30 to 55% of soy protein isolate by mixing in water containing material selected from the group consisting of sorbitan monostearate, disodium phosphate, polysorbate 60, and sodium stearoyl-2-lactylate;
• (b) adjusting the pH of the dispersion of about 8.5 to 9.5 by the addition of sodium hydroxide solution;
• (c) adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, color, flavor, and about 20 to 35% of a soluble carbohydrate ingredient with thorough mixing;
• (d) heating to about 135.degree. F. to 200.degree. F. with agitation;
• (e) emulsifying in homogenizer with first stage set at about 2500 psi and second stage set at about 500 psi;
• and
• (f) cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.