| 摘要 |
PROBLEM TO BE SOLVED: To obtain a composition excellent in emulsion stability, and suitable as a spread for bread or a topping for baked bread, comprising a specific amount of an oily phase and an aqueous phase containing each specified amount of common salt, albumen, a saccharide and an acidulant. SOLUTION: This composition for oil-in-water type emulsified food comprises 50-83wt.% of an oily phase consisting mainly of liquid oil and an aqueous phase containing <=2wt.% of common salt, 20-60wt.% of albumen in terms of raw albumen, 20-50wt.% of a saccharide such as sugar, and 1-6wt.%, on an acetic acid basis, of an acidulant such as vinegar or citric acid. |
