| 摘要 |
A low-fat foamable oil-in-water emulsion which has a fat content as low as 10 to 25 wt.% and which, despite this, has high emulsion stability and is excellent in suitability for whipping, shape retention after whipping, meltability in the mouth, and flavor; and a process for producing the emulsion. The low-fat foamable oil-in-water emulsion has a total solid content of 20 to 45 wt.% and a fat content of 10 to 25 wt.%, the non-fat ingredients in all solid ingredients comprising 1 to 10 wt.% non-fat emulsified ingredient and 1 to 25 wt.% saccharide, and has an average fat droplet diameter of 0.4 to 2.0 µm and an overrun of 50 to 140%. |
