| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for stabilizing an oil-in-water emulsion, capable of preventing solidification or demulsification of the emulsion, even when the emulsion is stored for a long period of time, after it is produced, or is made to pass through distribution processes. <P>SOLUTION: This method for stabilizing the oil-in-water emulsion comprises using an emulsifier for raw material fat and oil, so as to stabilize emulsification of the oil-in-water emulsion, wherein the raw material fat and oil contains 15 wt.% or more of a triglyceride in which two or more molecules of single kind of straight-chain saturated fatty acid are linked to a glycerol molecule, the emulsifier comprises a compound to which an unsaturated fatty acid is linked, or comprises another compound to which another straight-chain saturated fatty acid having a chain length different from that of the straight-chain saturated fatty acid composing the raw material fat and oil by four or more in carbon number is linked. The emulsifier is preferably added to the emulsion in an amount of 0.1-2 wt.%. <P>COPYRIGHT: (C)2003,JPO |
