METHOD FOR STABILIZING OIL-IN-WATER TYPE EMULSION

摘要

PROBLEM TO BE SOLVED: To provide a method for keeping a stable emulsified state without causing solidification or unemulsification after passing through a delivery process in an oil-in-water type emulsion containing milk fat as a main ingredient of oil and fat.

SOLUTION: When preparing the oil-in-water type emulsion using the raw material oil and fat containing ≥50 wt.% milk fat, phosphatidylcholine (PC) derived from milk is used as an emulsifying agent. As a result, since emulsification of the oil-in-water emulsion is stabilized and the emulsion keeps stable emulsified state without causing solidification or unemulsification even after passing through the delivery process, the emulsion can be used for food products such as cream for whip or reconstituted fresh cream or can widely be utilized in a food products field.

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