| 摘要 |
PURPOSE:To obtain an emulsion composition capable of preparing an oil-in-water type food with high salt content or acidic food in a stale fluid state by a simple stirrer, making a specific ratio of oil phase/water phase and using a lysophosphatide and xanthan gum as an emulsifying agent. CONSTITUTION:An emulsion composition which has the weight ratio of oil phase/water phase of 95/5-70/30 and contains 0.1-5wt.% lysophosphatide and 0.05-1wt.% xanthan gum as at least one component for an emulsifying agent. The amount of the water phase of the composition is preferably as small as possible since the water phase is emulsified into a desired O/W ratio at each user. When the amount of the water phase is <5wt.% based on the oil phase + the water phase, emulsification is difficult and >=5wt.% water phase is required. On the other hand,the composition can be emulsified in a high ratio of the water phase, <=30wt.% water phase is preferable to emulsify the composition in a desired O/W ratio at each user. The lysophosphatide has preferably >=8C constituent fatty acid and position of the acyl group may be alpha- or beta-position. |
