| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition which has a different rich milk flavor from the flavor of milk fat, and to provide an emulsified plastic fat composition which can impart a rich milk flavor to a food on the production of the food without adding a milk or a cream. SOLUTION: This oil-in-water type emulsion composition in characterized by containing 4 to 50 wt.% of a milk protein processed via a dehydration process and a freezing denaturation process. |
