FOOD IN STATE OF OIL/WATER-TYPE- OR WATER/OILTYPE EMULSION

摘要

PROBLEM TO BE SOLVED: To use a sorbitol ester of a fatty acid, especially a sorbitol ester of rapeseed oil as a flavor-neutral emulsifier extremely effectively acting on the lowering of the surface tension of both a polar liquid and a nonpolar liquid even when a temperature is applied and the concentration of use is relatively low in a food. SOLUTION: The lowering of the surface tension of both the polar liquid and the nonpolar liquid is solved by using an oil/water-type or a water/oil-type emulsion containing a reactional product of sorbitol with triglycerides and/or a fatty acid methyl ester as an emulsifier. A margarine is cited as this kind of the food.