| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject emulsion intended for its addition to food for the purpose of improving food storable duration. SOLUTION: This oil-in-water type emulsion comprises pref. 20-50wt.% of an oily phase, pref. 35-75wt.% of an aqueous phase and pref. 5-15wt.% of egg. The oily phase is fat-and-oil, while the aqueous phase contains such as amount of acetic acid as to be 3-10wt.% in its concentration based on the water and at least one kind of organic acid and/or salt thereof selected from the group consisting of glucono-δ-lactone, gluconic acid, adipic acid, fumaric acid, citrate, tartrate, lactate and malate in such amount(s) as to be 1:(0.05-1) in the weight ratio based on the acetic acid. This emulsion is subject to no flavor and taste feeling unique to vinegar or acetic acid despite using it, therefore never impairing the flavor of a food to add this emulsion to.
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