EMULSION COMPOSITION AND METHOD OF PREPARING THE SAME

摘要

A method of preparing an emulsion composition, especially an emulsified food, which is excellent in emulsifiability, emulsion stability, heat resistance, and feeling in the mouth. The method comprises: (1) a step in which a modified pectin obtained by heating sugar beet pectin, which is a pectin derived from sugar beet, in a powdery state at 50-150°C for 1-48 hr under the conditions of a relative humidity of 20-90% is mixed with materials for the emulsion composition; and (2) a step in which the mixture obtained in the step (1) is emulsified. Alternatively, it comprises: (a) the step of homogenizing the modified pectin in the presence of water and (b) the step of mixing the modified-pectin-containing liquid obtained in the step (a) with materials for the emulsion composition, the steps (a) and (b) being conducted in place of the step (1); and (c) the step of emulsifying the mixture obtained in the step (b). Thus, the emulsion composition can be prepared.