| 摘要 |
PURPOSE:To obtain the subject emulsion suitable for creams for coffee cream, etc., by compounding an edible oil and fat, an emulsifier, a milk component, a sugar and further a lipid protein conjugate and increasing remarkably milky taste and full-bodied taste of creams. CONSTITUTION:In producing an oil in water type emulsion by using (A) an edible oil and fat, (B) an emulsifier and (C) a milk component and/or a sugar, (D) a lipid protein conjugate, is mixed therewith. Soy bean lecithin is preferable as the lipid which makes up the component D. The component D is obtained, e.g. by dispersing a protein and a lipid in water, treating with an ultrasonic wave to emulsify them and dehydrating and drying a resulted emulsified composition. The component D is preferably added into a water phase. Further, as the component B it is preferable to use together with lecithin, a monoglyceride and a sucrose aliphatic acid ester. |
