| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion having wide whip end point in producing whipped cream, good emulsion stability, good palatability after being whipped and good solubility in the mouth and excellent in secondary processing resistance. <P>SOLUTION: The oil-in-water emulsion includes 36-50 wt.% fat and oil in the oil-in-water emulsion and casein protein decomposition products having an average molecular weight of 1,000-4,000, wherein the rate of content of n±2C saturated fatty acids in the whole constituent fatty acids is 40-80 wt.%, when the carbon number of a fatty acid having the utmost content out of 12-18C fatty acids in all fatty acids constituting the fat and oil is expressed as n, and the emulsion contains calcium in an amount expressed by the following formula (a), when the fat and oil content in the oil-in-water emulsion is expressed as m wt.% (36≤m≤50); the formula (a): L=(-0.0007m+0.0668)±0.005, wherein L denotes a calcium content (weight%) in the oil-in-water emulsion. <P>COPYRIGHT: (C)2008,JPO&INPIT |
