| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified food which spreads quickly and mellowly in the mouth cavity on repasting and shows the taste characteristic of egg yolk.SOLUTION: An oil-in-water emulsified food contains spirit and has a pH of 5-8. The oil-in-water emulsified food comprises 1-5%, based on raw egg, of egg yolk, an emulsifier and 5-40%, based on the solid content, of sugar alcohol and has an average particle size of 200-950 nm and a viscosity at a product temperature of 20°C of 5-500 Pa s. |
