ACIDIC O/W-TYPE EMULSION COMPOSITION

摘要

PROBLEM TO BE SOLVED: To obtain a new acidic O/W-type emulsion composition having excellent emulsion stability and suitable for an acidic O/W-type emulsion food such as mayonnaise and dressing by including a hydrophilic polyglycerol fatty acid ester in the continuous phase and an oleophilic fatty acid polyhydric alcohol ester in the dispersed phase. SOLUTION: The objective composition contains (A) a hydrophilic polyglycerol fatty acid ester (e.g. tetraglycerol monostearate) in the continuous phase and (B) an oleophilic fatty acid polyhydric alcohol ester in the dispersed phase. The component A preferably has an average polymerization degree of 4-20. The constituent fatty acid of the component A is preferably a 12-18C fatty acid having an HLB of >=10. The HLB of the component B is preferably <=3. When the emulsion composition is the one having low viscosity such as a liquid dressing, the component B is preferably a sucrose fatty acid ester. A polyglycerol fatty acid ester is preferable as the component B for an emulsion composition having high viscosity. The composition preferably contains the components A and B in an amount of 0.1-3 wt.% each.