| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a foaming emulsified composition excellent in emulsification stability (storage stability), creaming property (viscosity or the like), whipping property, after-whipped properties (shape retainability, hardness or palate feeling or the like) without using synthetic additives. <P>SOLUTION: The foaming emulsified composition comprises 30-55 pts.mass of an oil phase (A) containing 30-70 mass% of SUS-based oil and fat (AX) containing SUS-type triglyceride where saturated fatty acid (S) is coordinated at 1- and 3-positions of glycerin and unsaturated fatty acid (U) is coordinated at 2-position of the glycerin, and 70-30 mass% of lauric oil and fat (AY) containing lauric triglyceride, and 70-45 pts.mass of a water phase B in an emulsified condition, and contains 0.2-0.6 pt.mass of whey protein C, and egg yolk or its processed product D (the total amount of the composition is 100 pts.mass). <P>COPYRIGHT: (C)2006,JPO&NCIPI |
