| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil-in-water emulsified product containing phytosterol and/or phytosterol fatty acid ester each having cholesterol absorption inhibitory action, and having stable oil-in-water emulsification for a long period of time and excellent flavor and palate feeling, and suitable especially as an acid oil-in- water emulsified product, such as mayonnaise and dressing. SOLUTION: This oil-in-water emulsified product is obtained by incorporating therein phytosterol and/or phytosterol fatty acid ester and yolk processed with an enzyme. |
