| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified product excellent in emulsion stability to temperature change, and a whipped oil-in-water emulsified product excellent in emulsion stability and shape retenainability and obtained by whipping the oil-in-water emulsified product, by solving the problem that the oil-in- water emulsified product used as whipped cream, coffee cream, condensed milk or the like, and the whipped oil-in-water emulsified product have a difficulty in long-time transportation or long-term storage because the products have weakness for temperature change. <P>SOLUTION: The oil-in-water emulsified product contains a casein protein proteolytic product having an average molecular weight of 1,000-4,000. The whipped oil-in-water emulsified product in obtained by whipping the oil-in-water emulsified product. <P>COPYRIGHT: (C)2004,JPO |
