OIL-IN-WATER TYPE EMULSION CONTAINING COENZYME Q10 AND PROCESS FOR PRODUCING THE SAME

摘要

To provide an oil-in-water emulsion composition that prevents separation of coenzyme Q10 and creaming during storage, maintains a stable emulsification state over long term exceeding two weeks, and does not impair flavor or taste. The oil phase of the oil-in-water emulsion composition contains coenzyme Q10, and a complex of an organic acid ester of a monoglyceride and a milk protein is used as the emulsifier.