| 摘要 |
PURPOSE:To obtain the title stable and long-term preservable cream useful as an ingredient for soup, stew, etc., by blending an oil phase comprising edible fats and oils as a fat source with a water phase comprising a milk component as a water-soluble component and a specific emulsifying agent, emulsifying and sterilizing under heating. CONSTITUTION:An oil phase comprising edible fats and oils (e.g. palm oil) as a fat source is blended with a water phase comprising a milk component (e.g. skimmilk powder) as a water-soluble component and an emulsifying agent consisting of a polyglycerin fatty acid ester [0.1-2.0wt.%] having >=about 6 average polymerization degree of glycerin and <=3 average esterification degree of fatty acid, a succinic acid fatty acid ester (0.10-0.3wt.%) and lecithin (0.02-0.5wt.%), emulsified, sterilized under heating and cooled to give the objective cream. |
