| 摘要 |
PURPOSE:To produce an O1/W1/O2/W2 type composite emulsion, having a stable emulsion state even in preservation for a long period as well as improved heat resistance and capable of sustaining the thick feeling in eating, by containing a specific emulsifying agent in an oily phase. CONSTITUTION:An O1/W1 type emulsion is prepared from an aqueous phase and oily phase containing an emulsifying agent by a well-known method, blended and emulsified with an oily phase containing a polyglycerol condensed ricinolic acid ester and/or sucrose ester of a fatty acid having <=2, preferably <=1 HLB and monoglyceride of a saturated fatty acid and/or an organic acid derivative thereof as an essential emulsifying agent to prepare an O1/W1/O2 type emulsion. The resultant emulsion is then blended and emulsified with an aqueous phase obtained by adding an emulsifying agent and/or emulsion stabilizer to afford the aimed composite emulsion containing 3-50wt% total amount of the inner and outer oily phases and 97-50wt% total amount of the inner and outer aqueous phases. |
