| 摘要 |
PURPOSE:In the production of the titled food containing yolk as a starting material, tragacanth gum and guar gum are added to prevent the separation of the aqueous phase during its storage and make it easy to pour out of the vessel. CONSTITUTION:When yolk is used as a starting material to emulsify an oily starting material and an acidic aqueous starting material into an oil-in-water type emulsion, tragacant gum and guar gum are added as an emulsion stabilizer. The addition of the emulsion stabilizer keeps its substantial taste, almost without causing the separation of the aqueous phase and gives an oil-in-water type emulsion food that can be easily poured out of a vessel, e.g., a spray-type dressing for vegetables. |
