| 摘要 |
PURPOSE:To obtain the oil-in-water type emulsion of an edible fatty oil, high in single dispersibility and emulsion stability and useful for foods by press-charging the edible fatty oil in an aqueous phase containing a hydrophilic emulsifier by the use of an emulsifying means comprising a specific porous glass membrane. CONSTITUTION:This oil-in-water type emulsion is obtained by press-charging an edible fatty oil such as soybean oil in an aqueous phase containing a hydrophilic emulsifier such as a sucrose fatty acid ester preferably in an amount of 0.2-2.0wt.% by the use of an emulsifying means comprising a porous glass member, which is obtained by subjecting a porous glass membrane product to a baking treatment, cooling the treated porous glass membrane product to room temperature, immediately immersing the cooled product in an acid such as sulfuric acid having a concentration of >=2 normal, and subsequently subjecting the immersed product to an ultrasonic wave irradiation. The porous glass membrane is preferably mounted in a module, subjected to the perfect replacement of air in the module with water and further to the perfect replacement of the aqueous phase with water, and subsequently supplied for the emulsifying treatment. |
