| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion solving the following problem caused when using oil and fat containing SUS-type triglyceride: an emulsion using the oil and fat containing the SUS-type triglyceride is poor in smoothness of cream after whipped, is hard to be demulsified when whipped, and has problems with workability, palate feeling and/or the like while palm oil or the like containing the SUS-type triglyceride with little content of trans fatty acid is recently used as an oil-in-water emulsion which is used as a substitute for fresh cream. <P>SOLUTION: The oil-in-water emulsion contains a polyglyceryl fatty acid ester as an emulsifier, and is produced into an oil-in-water emulsion by emulsification of: a water phase obtained by addition of the polyglyceryl fatty acid ester including saturated fatty acid which has a polymerization degree of 4-10 and an esterification degree of 2-6, and fatty acid of which is composed of a 16-22C saturated fatty acid; and an oil phase of edible oil and fat containing the SUS-type triglyceride. <P>COPYRIGHT: (C)2010,JPO&INPIT |
