| 摘要 |
PURPOSE:To provide a W/O-type emulsion having smooth texture, excellent emulsion stability and high water-content, by emulsifying a specific amount of edible fats and oils and water with a specific emulsifier and an acetylated sucrose fatty acid ester as a stability improver. CONSTITUTION:Edible fats and oils are added with an emulsifier containing a polyglycerol condensed ricinoleic acid ester and a sucrose fatty acid ester having an HLB of <=2 at a weight ratio of 7/3-9/1. The mixture is further added with an acetylated sucrose fatty acid ester as a stability improver, slowly added with water under agitation with an emulsifier, etc., and quickly cooled to obtain a W/O-type emulsion. The amount of water is selected to give a W/O-type emulsion having a W/O ratio of >=3 and <6. The obtained W/O-type emulsion has excellent emulsion stability in spite of high water-content and is suitable as a fat spread, low-calorie margarine, etc. |
