Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Dec 27, 1988
Grant Date -
N/A
app pub date -
Jun 10, 1987
filing date -
Jun 18, 1986
priority date (Note) -
Expired
status (Latency Note)
Importance
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.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully