| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified flavor for foods and beverages whose flavor is minimally deteriorated during storage and which does not cause the separation of oil phase and has an excellent emulsion stability during storage. <P>SOLUTION: The problem is solved by including extracted tocopherol ≥ 45 wt.% of the total amount of which is d-δ-tocopherol, a catechin and a polyglycerine fatty acid ester. The deterioration of the flavor of the emulsion flavor is effectively prevented. <P>COPYRIGHT: (C)2004,JPO |
