| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition containing starch and holding a moderate mass feeling, smoothly meltable in the mouth, having light fresh palatability, and rich in milky taste; and to provide an oil-in-water type emulsion composition capable of being whipped, melting at a temperature equal to or higher than a gel melting temperature of the oil-in-water type emulsion composition and solidifying when it is brought to a temperature equal to or lower than a gelling temperature of the emulsion composition. SOLUTION: The oil-in-water gel type emulsion composition contains starch particles having a particle diameters of >=30 μm and has a melting point of >=37 deg.C, and it is heat-reversibly gelled. |
