| 摘要 |
A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component and by weight, the oil component is in an amount of from 55% to 85%, the sugar component is in an amount of at least 1%, the salt component is in an amount of at least 0.5% and the acetic acid or vinegar component is in an amount of from 0.1% to 20% so that the emulsion has a pH of from 2 to 5, the first emulsifier component being soya protein, pea protein, skimmed milk powder, buttermilk and/or casein, and wherein heat denaturable proteins of the first emulsifier are denatured to a degree of denaturation between 70% and 80%, and the second emulsifier component being a monoglyceride, an ethoxylated monoglyceride, a polyoxyethylene sorbitan, glycerin, a fatty acid monoester and/or a fatty acid diester. The emulsion product is prepared by mixing water, sugar, salt and the first and second emulsifiers, heating the mixture so prepared to denature proteins in the mixture which are heat-denaturable to a degree of denaturation between 70% and 80%, cooling the heat-treated mixture, adding the acetic acid or vinegar to acidify the cooled mixture, adding an edible oil to the acidified mixture and then homogenizing the oil-containing product.
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