PRODUCTION OF FLUID W/O-TYPE EMULSION

摘要

PROBLEM TO BE SOLVED: To produce the subject monodispersed emulsion resistant to the agglomeration of water droplets and the separation of oil and water and useful for adding oil and fat in a confectionery or bakery by dispersing a water-phase part or an emulsion into an oil-phase part by a membrane-emulsifying method. SOLUTION: A water-phase part or an emulsion is passed through a porous membrane (preferably a hydrophobic membrane) having uniform pore diameter to effect the dispersion of the water-phase part, etc., in an oil-phase part in a monodispersed state. The size of the water-droplet can be adjusted by adjusting the pore diameter of the membrane. The precipitation of water droplets can be prevented by incorporating an oil phase with a high-melting oil and fat dispersible in a liquid oil keeping the fine crystalline state.