Process for preparing emulsified fat composition containing cheese
AssigneeAsahi Denka Kogyo Kabushiki Kaisha
InventorsMasaaki Kato, Katumi Shinohara, Hiromu Sugiyama
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Abstract
An oil-in-water type emulsified fat composition which contains cheese and shows stable emulsification can be prepared by adding 0.1 to 5% by weight, based on the fat, of monoacyl glycero phospholipid(s) as at least an emulsifier component and 0.5 to 5% by weight, based on the cheese, of molten salt(s) in the emulsification of cheese, fat and water.
Claims9
A process for preparing an emulsified fat composition containing cheese without adding gums which comprises mixing a fat, 0.1 to 5% by weight, based on the fat, of phospholipid containing at least 40% by weight of a mono acyl glycero phospholipid as an emulsifier component, 10-75% by weight cheese and 0.5 to 5% by weight, based on cheese, of molten salt in the emulsification of cheese, fat and water to thereby give an oil-in-water type emulsified fat composition containing cheese;
- and heating said emulsified fat composition containing cheese to a temperature of 110.degree. to 150.degree. C.
Dependencies are inferred from the claim text.