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US 4,794,015 AGranted
Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component
AssigneeAsahi Denka Kogyo Kabushiki Kaisha
InventorsSatoshi Fujita, Hiroshi Edo
Life of this patent
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Abstract
An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil-in-water type emulsion.
Claims8
A process for emulsifying a fat or an oil into an aqueous phase comprising at least 50% soy sauce and therefor a high salt content, which comprises
- adding 0.5 to 5% by weight, based on said fat or oil, of glycero phospholipid(s) containing at least 40% by weight of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil, into said aqueous phase, said aqueous phase comprising at least 50% by weight soy sauce;
- thereafter
- adding said fat or oil to said aqueous phase and emulsifying the mixture.
Dependencies are inferred from the claim text.