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1. 发明申请

WO2012119252A1 DAIRY BASED SHELF LIFE EMULSION 审中-公开
标题翻译：基于乳制品的寿命乳液
公开(公告)号：WO2012119252A1
公开(公告)日：2012-09-13
申请号：PCT/CA2012/050133
申请日：2012-03-06
申请人： MURDOCH - ADVANCING FOOD SCIENCE AND SAFETY INC. , QUIGLEY, John Jason Scott
发明人： QUIGLEY, John Jason Scott
IPC分类号： A23L1/035
CPC分类号： A23L1/483 , A23C9/1315 , A23C9/137 , A23C13/12 , A23C15/12 , A23C19/0765 , A23C19/093 , A23C2260/10 , A23C2260/102 , A23L29/10 , A23L29/212 , A23L29/27 , A23L35/10
摘要： The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture. Preferably the coating is prepared and applied under an inert gas blanket, from a class of edible, inert gases, including nitrogen or argon. This food shelf-life extending emulsification matrix can be applied to any form of prepared protein including meats, fish/ seafood, poultry, eggs, as well as fruits, vegetables, or home-meal-replacement (HMR) applications and other ready-to-eat (RTE) chilled prepared food products; including those stored in a refrigerated; or alternatively, frozen environment subsequently slacked-out/ thawed.
摘要翻译：本发明旨在通过食品保质期延长的乳化基质来提高食品安全性，通过加入酸，乳制品，蛋白，淀粉，树胶和高分子量的均匀化制备这种水包油乳化基质的方法防腐剂。由此产生的乳化基质可用作代替蛋黄酱或调味汁，浸渍，敷料，并且作为食品保存期延长剂施用于适于通过乳液混合物涂覆的食品。优选地，涂层由一类可食用的惰性气体（包括氮气或氩气）制成并施加在惰性气体层下。这种食品保质期延长的乳化基质可以应用于任何形式的制备的蛋白质，包括肉，鱼/海鲜，家禽，鸡蛋，以及水果，蔬菜或家庭膳食替代（HMR）应用和其他准备（RTE）冷冻食品; 包括储存在冷藏中的那些; 或者，冷冻环境随后松散/解冻。

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