| 摘要 |
PURPOSE:To obtain a composition containing a protein-based emulsion stabilizer, etc., not demulsifiable even if thawed after long-term preservation in a frozen state, retaining the physical properties and flavor just after produced, and excellent in versatility and freeze-thaw resistance, useful as e.g. a flower paste. CONSTITUTION:This composition comprises (except mayonnaise-like emulsified foods) (A) pref. 0.1-10wt.% of a protein-based emulsion stabilizer such as casein and/or (B) pref. 0.1-20wt.% of a vegetable gum such as gum arabic, (C) pref. 0.05-5wt.% of a polyglycerin fatty acid ester <=3 in average ester substitution degree, an ester of polyglycerin and a 16-18C saturated fatty acid, and (D) pref. 5-80wt.% of a fatty oil <=50wt.% in the solid fat content at -20 deg.C such as safflower salad oil. |
