| 摘要 |
PURPOSE: To industrially and advantageously reduce bitterness of a magnesium salt by blending a mixture of a polyglycerol condensed ricinoleic acid ester and oils and fats with an aqueous solution of a magnesium salt and emulsifying the blend to give a water-in-oil type emulsion. CONSTITUTION: This method for reducing bitterness of a magnesium salt comprises blending a mixture of a polyglycerol condensed ricinoleic acid ester obtained by condensation reaction of glycerol, direct synthesis from epichlorohydrin, etc., and oils and fats such as a corn oil, cotton seed oil, palm oil, coconut oil, soybean oil, rapeseed oil, rice oil, sesame oil, sunflower oil, etc., with an aqueous solution of a magnesium salt and emulsifying the blend into a water-in-oil type emulsion. |
