LIQUID COMPOSITION CONTAINING SOYBEAN PROTEIN AND METHOD FOR PRODUCTION THEREOF

摘要

Disclosed is a means for preventing the occurrence of the separation of an oily component in a liquid composition comprising a soybean protein, water and an oil-and-fat after the production of the liquid composition and during the storage of the liquid composition. In a soybean protein-containing liquid composition containing a soybean protein and an oil-and-fat, it is found that the occurrence of the separation of an oily component from the liquid composition during storage can be prevented by using a lipophilic emulsifying agent which is generally used for the emulsification of a W/O emulsion such as margarine or butter, rather than a hydrophilic emulsifying agent which is frequently used in an O/W emulsion having a high water content, as an emulsifying agent for stabilizing the emulsion of the soy bean protein, the oil-and-fat and water.