| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion giving excellent texture such as a fresh cream and a juicy palatability, and excellent in cream properties even without using a stabilizer such as a phosphate or a citrate. SOLUTION: This oil-in-water type emulsion comprises 80-40 wt.% of a water phase and 20-60 wt.% of an oil phase, and contains 0.1-2.0 wt.% of caseinate, 0.1-10 wt.% of egg yolk oil and 2-10 wt.% of solid skim milk. |
