| 摘要 |
PURPOSE:To obtain the titled emulsion composition having improved texture and the same frothy characteristics as those of common cream for whipping, by enclosing water-phase particles dispersed in fats and oils with specific fat and oil particles and mixing texture with foams. CONSTITUTION:Water-phase particles dispersed in fats and oils in a water-in-oil type emulsion composition are enclosed with crystal fats and oils or fats and oils (particles) which are agglomerated crystal fats and oils and have low solid fat ratio and texture is blended with foams. The prepared composition has improved emulsion stability during preservation and has improved emulsion stability whether fat and oil content is high or low compared with water content. |
