FREEZE-RESISTANT AND MICROWAVE HEATING-RESISTANT EMULSIFIED FAT OF OIL IN WATER TYPE

摘要

PROBLEM TO BE SOLVED: To provide emulsified fat of an oil in water type having freeze resistance and microwave heating resistance. SOLUTION: Oil in water type emulsified fat is oils and fats wherein an oil phase component contains 1.5wt.% or more of triglyceride consisting of 20 or more C saturated fatty acid one residue and unsaturated fatty acid two residues. As a 20C or more saturated fatty acid, arachic acid, behenic acid or lignoceric acid is pref. As an emulsifier, egg yolk partially hydrolyzed by enzyme treatment is pref. used to perform emulsification. A ratio of an oil component in oil in water type emulsified fat is set to 50wt.% or less and a ratio of water therein is set to 40wt.% or more. This oil in water type emulsified fat can be set to acidity of pH 5 or less.