EMULSIFIER

摘要

PROBLEM TO BE SOLVED: To provide an emulsion type emulsifier excellent in emulsifying properties by using egg yolk as raw material. SOLUTION: This emulsion type emulsifier comprised 30-95 pts.wt. of a semi- denatured egg yolk obtained by semi-denaturation of liquid egg yolk by retaining at 65-70 deg.C for more than 5min and 5-70 pts.wt. of fats and oils and is obtained by emulsifying them into an oil-in-water type emulsion. This emulsifier may be formulated with vinegar or acetic acid and/or salt. Liquid egg yolk is preferably retained at 65-70 deg.C for more than 5min by an electric heating.