| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing oil-in-water food improved in cold resistance by which oil-in-water emulsified food causing no separation even when thawed after long preservation in a freezing condition at a temperature range of about -15°C, having excellent freezing resistance, and stable even during distribution in winter at cold district or long preservation in a refrigerator. <P>SOLUTION: An agent for improving cold resistance of oil and fat consists mainly of citrous essential oil, particularly lemon oil as an active ingredient. The method for producing oil-in-water emulsified food improved in cold resistance comprises adding the agent for improving cold resistance to the oil phase. The oil-in-water emulsified food improved in cold resistance is obtained by the method. <P>COPYRIGHT: (C)2008,JPO&INPIT |
