Öl-in-Wasser-Emulsion für Schlagsahne bzw. Schlagsahne-Pulver

摘要

An oil-in-water type emulsion for whipped cream is disclosed, which has a high stability as the emulsion per se against environmental changes, has properties required for when formulated into a whipped cream (whipping properties, shape retention, water-separation resistance) and is excellent in flavor and texture. The oil-in-water type emulsion for whipped cream comprises fats and oils, an emulsifier and a milk protein, wherein the fats and oils contain from 5 to 70 % by weight of a mixed fatty acid triglyceride containing at least one saturated fatty acid residue with 20 to 24 carbon atoms and at least one unsaturated fatty acid residue with 18 carbon atoms per molecule as constituting fatty acids. An oil-in-water type emulsion for whipped cream which further comprises a sugar in addition to the above-mentioned components, a powder obtained by drying the emulsion, and a whipped cream prepared by whipping the oil-in-water type emulsion for whipped cream are disclosed.