| 摘要 |
PROBLEM TO BE SOLVED: To provide foamable oil-in-water type emulsified material capable of giving whipped cream hating fundamental properties necessary as whipped cream (whipping property, excellent flavor and palatability), especially fine texture of cream after whipping, excellent processability in performing artificial flower making, slight change of the resultant artificial flower material with the passage of time (water separation or change of texture), having excellent shape stability, and keeping extremely excellent flavor and palatability even in a case of eating after freeze-drying and defrosting the whipped cream. SOLUTION: This foamable oil-in-water type emulsified material contains oil and fat, a protein, an emulsifier and water and comprising 3-50wt.% of oil phase mainly composed of triglyceride and 50-97wt.% of water phase. The oil phase contains a 14-22C saturated fatty acid residue in an amount of >=40wt.% of constituting fatty acid residue and glycerin di-fatty acid ester having >=20 deg.C ascending melting point in an amount of 1-50wt.%. |
