| 摘要 |
PURPOSE:To provide an O/W-type emulsion composition having excellent palatability and state as a filling or topping material for confectionery or bread bakery and exhibiting excellent shape-retainability and temperature stability. CONSTITUTION:The objective O/W-type emulsion composition is produced by adding 0.2-2wt.% of a thickening stabilizer consisting of gellan gum, locust bean gum and carrageenan as three essential components and combined with xanthan gum and/or pectin to an O/W-type emulsion composition composed of 8-50wt.% of oil and fat, 5-40wt.% of carbohydrate, 0.2-4wt.% of an emulsifier, 20-60wt.% of water and the remaining part of additives. |
