| 摘要 |
Provided is an oil-in-water emulsion composition for noodles, the composition containing a: 25-50 mass% of fat, b: 3-12 mass% of a phospholipid, c: 30-60 mass% of a polyhydric alcohol, d: 0.2-2 mass% of a polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or above, and e: 10-30 mass% of water. The phospholipid content is 6 or more parts by mass per 1 part by mass of the polyoxyethylene sorbitan fatty acid ester content. |
