PREPARATION OF SYNTHETIC MILK OR SYNTHETIC CONDENSED MILK

摘要

PURPOSE:To obtain a synthetic (condensed) milk giving thick feeling to the palate in spite of decreased fat content and stably preservable over a long period even at normal temperature, by converting an emulsion to W/O/W-type using a polyglycerol condensed ricinoleic acid ester as an emulsifier. CONSTITUTION:A W/O-type emulsion is produced by mixing (A) water or an aqueous phase with (B) an oil and fat added with 0.1-5wt% polyglycerol condensed ricinoleic acid ester at a ratio [(oil and fat):(water or aqueous phase)] of 3:1-1:3. The W/O-type emulsion is mixed with (C) water or an aqueous phase containing a substance having emulsifying action and/or emulsion stabilizing action to obtain a W/O/W-type composite emulsion. The objective synthetic (condensed) milk having thick feeling to the palate in spite of decreased fat content can be prepared by this process.