| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified composition favorably used as whipped cream, excellent in meltability in the mouth when eaten, and improved in palate feeling; and to provide a method for producing the composition. <P>SOLUTION: The oil-in-water emulsified composition is obtained by using lysolecithin as a meltability improver in addition to an emulsifier when prepared. "Hard oil and fat" having a melting point at 20-60°C is used as oil and fat. Using the lysolecithin and the "hard oil and fat" in combination results in improving meltability in the mouth when eaten without spoiling its foaming quality so as to be favorably used, in particular, as foamed whipped cream or liquid whipped cream distributed in the market. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
