OIL-IN-WATER-TYPE EMULSION HAVING MILK FLAVOR IMPROVED BY CALCIUM ION

摘要

Disclosed is an oil-in-water-type emulsion product having a milk flavor which is improved at lower cost and in a convenient manner. Specifically disclosed is a foaming oil-in-water-type emulsion which contains a milk-derived protein in an amount of 0.5 to 3% by weight, is so governed that the concentration of calcium ions in an aqueous phase produced by centrifuging the emulsion can become 30 to 100 mg/100 g, and has an oil-and-fat content of 15 to 50% by weight.  It becomes possible to produce a product having an improved milk flavor at lower cost and in a convenient manner.