| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsified food causing no its segregation even after stored at low temperatures for a long period, excellent in freeze resistance, and useful as e.g. mayonnaise, by using hydrogenated soybean oil with the proportions of trans fatty acids within a specified range as a oil-and-fat for the oily phase stock. SOLUTION: This oil-in-water type emulsified food is obtained by using, as a oil-and-fat for the oily phase stock, hydrogenated soybean oil 8.6-30wt.% in the proportions of trans fatty acids produced by hydrogenating part of the double bonds in fatty acids. It is preferable that the aqueous phase stoke to be used in combination with the oily phase stock is yolk, vinegar, common salt, sugar, spice and pregelatinized starch. |
