| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition for imparting milk flavor, capable of enhancing or imparting a cream taste, a milk taste, and a thick taste without damage to the flavor original to a food.SOLUTION: The oil-in-water type emulsion composition for imparting milk flavor includes the following components (A) to (D), having average particle diameter of emulsified particles to form the oil phase of 150 to 800 nm: (A) lauric acid oil; (B) middle chain fatty acid triglyceride; (C) emulsifier; and (D) water and/or polyalcohol. |
