| 摘要 |
The present invention relates to a process for preparing an oil-in-water emulsified food product having a pH of less than 7, comprising incubating egg yolk in the presence of an enzyme having phospholipase C activity to produce an egg yolk composition,mixing the egg yolk composition with oil and water, and preparing the oil- in-water emulsified food product. The invention further relates to the use of an egg yolk composition which has been treated with an enzyme having phospholipase C activity, to increase firmness of an oil-in-water emulsified food product |
