| 摘要 |
PURPOSE: To obtain a foaming oil-in-water type emulsion, capable of preparing a smooth cream, extremely fine in texture and excellent in flowering properties when carrying out the napper or topping of the cream after whipping and maintaining the smooth cream fine in texture to the last in filling the cream with a filling machine and improved in heat resistant shape retaining properties and the texture such as a feeling of meltability in the mouth in mass-producing the cream. CONSTITUTION: This foaming oil-in-water type emulsion comprises an oily phase containing an oil and a fat, a protein, an emulsifying agent, a saccharide and/or a sugar alcohol and water and consisting essentially of a triglyceride and an aqueous phase containing >=10wt.% saccharide and/or the sugar alcohol and contains a monoester of glycerol with a fatty acid and a polyglycerol ester of the fatty acid at (10:1) to (100:1) weight ratio as an emulsifying agent. |
