| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new edible emulsion not requiring use of thickener, utilizing phospholipid and excellent in temporal stability: and to provide a method for producing the emulsion. <P>SOLUTION: The edible emulsion comprises an emulsification dispersant consisting mainly of a mixed liquid crystal obtained by mixing edible oil with phospholipid and fatty acid ester, as essential ingredient. The mixed liquid crystal preferably comprises such one as to be obtained by mixing soybean phospholipid with fatty acid sucrose ester, wherein mass fraction of the soybean phospholipid and the fatty acid sucrose ester are preferably set to 0.1≤Ws<0.8 assuming that the mass of the soybean phospholipid corresponds to M1, the mass of the fatty acid sucrose ester corresponds to M2, and the mass fraction Ws corresponds to M2/(M1+M2). <P>COPYRIGHT: (C)2007,JPO&INPIT |
