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1. 发明申请

WO2010067059A1 LOW FAT FOOD CONTAINING GAS BUBBLES 审中-公开
标题翻译：低脂肪含气体气泡
公开(公告)号：WO2010067059A1
公开(公告)日：2010-06-17
申请号：PCT/GB2009/002839
申请日：2009-12-09
申请人： THE UNIVERSITY OF BIRMINGHAM , NORTON, Ian, Timothy , COX, Philip, William
发明人： NORTON, Ian, Timothy , COX, Philip, William
IPC分类号： A23J3/04 , A23L1/0562 , A23L1/00 , A23L1/025 , A23L1/24 , A23P1/16
CPC分类号： A23D7/005 , A23J3/04 , A23L5/32 , A23L23/00 , A23L27/60 , A23L29/281 , A23P30/40 , A23P2030/405
摘要： The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5μm to 10 μm in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6°C of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.
摘要翻译：本发明公开了一种搁置稳定的食品。该产品包括连续水相，分散在连续水相中的液体油滴和蛋白质包覆的气泡。连续水相占食品的20〜80体积％（重量），液面油滴和蛋白质包覆气泡的直径为0.5μm〜10μm。蛋白质包含半胱氨酸氨基酸残基，但不是疏水蛋白。本发明还公开了一种形成适于形成上述食品的蛋白质包覆气泡的水性分散体的方法。该方法包括在搅拌下将能形成涂覆气泡的蛋白质溶解在水中，在蛋白质的变性温度低于但在6℃的温度下在氧气存在下超声波处理蛋白质溶液，并将温度控制在这些限度内。来自所产生的蛋白质包覆气泡的分散体的任何蛋白质碎片被分离出来。

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