| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsifier which can give food products of good taste without any adverse effect on the function of the emulsifier by subjecting the emulsifier to steam distillation to remove the unpleasant odor of the emulsifier and efficiently modify the taste of the emulsifier. SOLUTION: An emulsifier such as monoglycerides, sucrose fatty acid ester, lecithin and the like is adjusted in its viscosity to <=800cp, preferably <=300cp at 80 deg.C, subjected to stem distillation at <=140 deg.C, preferably at <=125 deg.C to deodorize the emulsifier and improve the taste of the emulsifier. It is preferred that a food product is prepared by using the taste-modified emulsifier. |
