| 摘要 |
[PROBLEMS] To provide an oil-in-water type emulsion food which contains vegetable sterol capable of lowering blood cholesterol level, shows a smooth texture on the tongue and has a high emulsion stability. [MEANS FOR SOLVING PROBLEMS] An oil-in-water type emulsion food containing a complex of vegetable sterol with yolk lipoprotein is obtained. This oil-in-water type emulsion food can be obtained by a production process which comprises the step of mixing yolk lipoprotein with vegetable sterol optionally together with an aqueous medium under stirring to give a liquid dispersion of a complex, the step of adding, if needed, an aqueous phase material followed by mixing under stirring, and the step of further adding an oily phase material followed by emulsification. |
