| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified material excellent in heat resistance in an acid condition, excellent in heat resistance stability even in the case of adding to fruit juice, fruits or an acid food with acid ingredient of a sour agent, low in foaming, and free from the possibility of lowering palate feeling by bubbles when adding to food such as jelly and mousse, in view of the fact that an oil-in-water emulsified material is generally susceptible to temperature change, and has low heat resistance especially in an acid condition, so when adding fruit juice, fruits or acid ingredient of a sour agent followed by using in an acid condition, there occur problems of separation and coagulation. <P>SOLUTION: This oil-in-water emulsified material contains polyglycerol condensed ricinoleic acid ester, sucrose fatty acid ester and carrageenan. It is preferable that the oil and fat of the oil-in-water emulsified material is mixed oil and fat which contains the utmost hardened oil, and the polyglycerol condensed ricinoleic acid ester contains glycerol with polymerization degree of 4 and glycerol with polymerization degree of 6 at a weight ratio of 1:(1-30). <P>COPYRIGHT: (C)2008,JPO&INPIT |
