| 摘要 |
PURPOSE:To obtain a cream, excellent in quality, fluidity and operating efficiency and useful for dishes such as a cream stew by adding lysolecithin and polyglycerol ester of a fatty acid as an emulsifying agent to a raw material containing oils, nonfat milk solid substances and water, and providing an oil-in- water (O/W) type emulsion. CONSTITUTION:The objective cream is obtained by adding preferably 0.05-2wt.% lysolecithin and preferably 0.05-2wt.% polyglycerol ester of a fatty acid as an emulsifying agent to a raw material composed of preferably 20-80wt.% oils such as rapeseed hardened oil, preferably <=10wt.% nonfat milk solid substance and preferably 20-80wt.% water, and providing an O/W type emulsion. |
