| 摘要 |
PURPOSE: To obtain the subject composition containing a complex of a fatty acid with a protein, remarkably improved in milky flavor, taste, full body and aroma and excellent in emulsion stability and useful for cream, etc., for coffee. CONSTITUTION: This oil and fat emulsifying composition is obtained by adding a conjugate of (A) a protein with (B) a fatty acid to an oil phase or water phase (preferably containing 0.1-40wt.% milk component). Furthermore, a milk protein, especially a whey protein and/or a casein having a molecular structure in a non-micell state is used as the component A and a fatty acid containing >=10% free fatty acid obtained by decomposing oil and fat, especially <=10C lower fatty acid with a lipase and >=30% of >=12C saturated fatty acid is preferably used as the component B. |
