| 摘要 |
An oil-in-water type emulsion which tastes light. The emulsion not only is usable as an ordinary cream, but also undergoes neither a viscosity increase nor solidification even when mixed with an acid raw material, e.g., a fruit, juice, yoghurt, or any of various acid materials in the stage of whipping. The mixture suffers no decrease in overrun when whipped, and the whipped mixture does not return from the consistency. The emulsion has such acid resistance. Namely, an acid-resistant cream for use in both neutral and acid applications is provided. The oil-in-water type emulsion comprises water, a fat, a whey protein, and an emulsifying agent, wherein the whey protein is contained in an amount of 0.03-0.4 wt.% and the emulsifying agent includes no lecitin and comprises a polyglycerol/fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose/fatty acid ester having an HLB of 4-15. The emulsion has acid resistance and foaming properties. |
