| 摘要 |
PROBLEM TO BE SOLVED: To obtain a quality improving agent facilitating the addition to a food and usable over a wide range of fields by preparing an O/W-type emulsion and increasing the dispersibility and solubility of vegetable sterol in water. SOLUTION: This O/W-type emulsion contains 0.1-15 wt.% vegetable sterol, 1-30 wt.% lecithin, 1-50 wt.% oil and fat, 1-70 wt.% polyhydric alcohol and 1-10 wt.% ethanol. The weight ratio of lecithin to vegetable sterol is 1:(2-20). |
