EMULSIFIED FOOD COMPOSITION

摘要

PROBLEM TO BE SOLVED: To provide an emulsified food composition excellent in fluidity and emulsification stability even in thermal sterilization, which is gelatinized once entered in the stomach so that the reverse flow from stomach to esophagus can be prevented.SOLUTION: The emulsified food composition includes: (A) fat of 0.1 to 100 g/L; (B) a thickener of 1 to 70 g/L, which is gelatinized in an acidic region; (C) an arabic gum of 0.5 to 70 g/L, and (D) a bivalent metal salt of 0.1 to 10 g/L.