| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion type vegetable cream achieving easy handling and processing, which can be whipped not only at temperature lower than 10°C, but also at temperature higher than 10°C, for example, at 25°C at the highest.SOLUTION: An edible oil-in-water emulsion is obtained by a method including a step of mixing 20 to 30 wt.% of vegetable fat with an aqueous phase, a step of adding a sucrose ester, and adding polysorbate, and being subjected to UHT treatment. And the emulsion is whipped and subjected to UHT treatment to produce a whipped edible oil-in-water emulsion. In order to stabilize the emulsion, the oil-in-water emulsion type vegetable cream contains more than 20 wt.% of trilaurin triglyceride in the total amount of triglyceride in the fat, and less than 0.5 wt.% of protein relative to the UHT treated edible oil-in-water emulsion. |
