OIL-IN-WATER TYPE EMULSION FOOD

摘要

PURPOSE:To obtain an oil-in-water type emulsion food useful as a mayonnaise, etc., having excellent long-term emulsion stability and dispersion stability, comprising an ester of a specific straight-chain polyglycerol composition and a fatty acid. CONSTITUTION:This oil-in-water type emulsion food contains an ester of a straight-chain polyglycerol composition which is a polyglycerol composition having 3-15 average polymerization degree and has <=5wt.% total content of >=2C branched-chain structures and cyclic structures formed with polycondensation of glycerol, more preferably contains no branched-chain structures and no cyclic structures and a fatty acid such as caproic acid. The ester has preferably 1-4 average esterification degree.