EMULSION CONDIMENT

摘要

Provided is a W/O/W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W/O/W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pa·s, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W/O/W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20mum, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.