| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a pH4.6-9.5 oil-in-water emulsion food such as mayonnaise having yolk as an emulsifier yolk and excellent in heat resistance by singly adding and formulating phospholipase A2 to/with an oil-in-water emulsion food before emulsified with yolk without the need of imparting heat resistance through containing as an emulsifier lysed yolk and lysophospholipid obtained by special treatment, and to provide a method for producing the oil-in-water emulsion food. <P>SOLUTION: The pH4.6-9.5 oil-in-water emulsion food having a water phase and an oil phase each emulsified with yolk is obtained by adding and formulating phospholipase A2 to/with an oil-in-water emulsion food before emulsification. The method for producing the pH4.6-9.5 oil-in-water emulsion food having the water phase and the oil phase each emulsified with yolk comprises adding and formulating phospholipase A2 to/with the oil-in-water emulsion food before emulsified with yolk. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
