| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil type cream excellent in meltability in the mouth or taste expression, and having reduced oily feeling.SOLUTION: It is recommended to use an improvement material for a water-in-oil type cream which is aqueous liquid having pH of 2.5-6.4, containing a phospholipid derived from milk and a milk protein, and further containing the 1-15 pts. mass milk protein to the 1 pt. mass phospholipid derived from milk. Preferably, the improvement material for the water-in-oil type cream contains an organic acid. More preferably, the organic acid is phytic acid. Furthermore preferably, pH is 4.0-6.0.SELECTED DRAWING: None |
