| 摘要 |
PURPOSE:To obtain food substituting to mayonnaise having low calorie by mixing proteinic water-dispersible macrocolloid, liquid oils and fats and emulsifier as essential ingredients. CONSTITUTION:The aimed food contains 30-70wt.% proteinic water-dispersible macrocolloid (e.g. dairy farming whey protein or egg white having 0.1-2.0mum average particle size distribution in dry state), 5-25wt.% liquid oils and fats (preferably dispersed oil drop-like and containing oil drop having 3-7mum diameter in an amount of 35wt.% of total oil drop with >=65wt.% of the oil drop having <=4mum diameter) and emulsifier as essential ingredients. |
