| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition for noodle free from allergy, maintaining long term dispersion stability even in "melting water" during manufacturing noodles in a large scale, and good in redispersibility.SOLUTION: There is provided an oil-in-water type emulsion composition for noodle containing 10 to 70 wt.% of an oil and fat, 20 to 80 wt.% of a carbohydrate solution having a carbohydrate concentration of 30 to 80% as well as polyglyceryl fatty acid ester having a specific structure, organic acid monoglyceride, polyoxyethylene sorbitan fatty acid ester. |
