OIL-IN-WATER EMULSION AND PROCESS FOR PRODUCTION OF FOOD WITH THE SAME

摘要

The invention aims at developing an oil-in-water emulsion which does not contain any emulsifying agent and has fundamental properties essential to cream, e.g., flavor and overrun. An oil-in-water emulsion having fundamental properties essential to cream in spite of its being free from emulsifying agents can be obtained by using an emulsion having a fat-free matter content higher than those of conventional oil-in-water emulsions.