| 摘要 |
The present invention provides an emulsion stabilizer and an emulsion stabilization method using this emulsion stabilizer with which, even with a relatively small content (added amount), fat globules mixed into an oil-in-water emulsion are stably dispersed in the water, and the emulsion stability of the oil-in-water emulsion is high. This emulsion stabilizer is characterized by containing milk fat globule-EGF factor 8 (MFG-E8), which is a protein, as an active ingredient. In addition, this emulsion stabilization method is characterized by including a step for adding MFG-E8 to an oil-in-water emulsion. Preferably, the oil-in-water emulsion is a dairy-based food product containing milk and/or a dairy product, and the MFG-E8 is derived from milk. |
