| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified composition excellent in shape or form retention and palate feeling, and long-term freeze resistance, and also having emulsion stability even under microwave oven heating after frozen. SOLUTION: This oil-in-water emulsified composition is characterized by containing protein, gum arabic, and/or starch hydrolyzate subjected to octenylsuccinic acid treatment. |
