| 摘要 |
PURPOSE:To titled material having improved emulsion stability, foaming properties, shape retention, shelf stability and taste in spite of a oil-in-water type material with low oil content, obtained by using both an emulsifying agent and gum and adding a specific amount of a hexametaphosphate to the blend. CONSTITUTION:First (A) 20-30wt% fats and oils are blended with (B) an aqueous phase containing water and 0.6-1.9 based 1 water of a saccharide, further (C) 0.4-8.5wt% based on the component A of an emulsifying agent, (D) 0.1-0.5wt% gum and (E) 0.8-1.6wt% hexametaphosphate. Then the prepared blend is emulsified, homogenized, subjected to ultrahigh-temperature sterilization treatment and homogenized again. Successively the material is cooled and aged to give an emulsion, which is foamed and frozen to give the aimed material. |
