FOAMING EMULSIFIER AND FOAM-CONTAINING FOOD OBTAINED BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a foaming emulsifier imparting excellent foaming properties to processed foods in various kinds of fields, and highly achieving the stabilization of the foam by inhibiting defoaming actions caused by chemical or physical factors; and to provide a foam-containing food obtained by imparting new texture or the like by using the foaming emulsifier.

SOLUTION: A fatty acid ester of a polyglycerol which has ≥6 HLB and in which the main constituent fatty acid comprises one or more kinds selected from 16-22C fatty acids is used as the foaming emulsifier. The excellent food feeling and the new texture are imparted to the foam-containing food comprising a colloidal aqueous solution containing a starchiness such as a starch and a modified starch as a constituent component by the foaming emulsifier.

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