| 摘要 |
PURPOSE:A water-in-oil-in-water type conjugated emulsion usable as a raw material for foamable ice cream, etc., having stable emulsified state even after long-term preservation and heat resistance, showing a concentrated feeling in eating, containing a specific sucrose fatty acid ester as an emulsifying agent in an oil phase. CONSTITUTION:Firstly, 10-70wt% water or water phase (inner water phase) is blended and emulsified with 90-30wt% oil phase containing a sucrose fatty acid ester having <=2, preferably <=1 HLB to prepare a water-in-oil type emulsion. Then, the emulsion is blended and emulsified with a water phase (outer water phase) containing an emulsifying agent and/or an emulsion stabilizer in such a way that the amount of the total oil phase is 3-50wt% and that of water phase is 97-50wt% to give the aimed substance. |
