| 摘要 |
Provided are oil-in-water emulsions with low oil content that have high emulsion stability, whippability andshape retention after whipping, that melt well in the mouth, and that have excellent flavor, despite having a low oil content which is 10-40 wt% oil components. The oil-in water emulsions with low oil content contain oils, protein and water, 10-40 wt% is oil components, 60% or more of theoil phase is lauric oil, and the emulsions contain a solid oil with a melting point of 40-68°C and an iodine number of 40 or less. The lauric oil is a non-transesterified oil, 0.5-5 wt%, with respect to the entire oil-in-water emulsion, is a solid oil, and the total solid component is 14-44 wt%. |
