| 摘要 |
PURPOSE:To prevent the flavor deterioration of an emulsified food in preservation, by adding phytic acid, its salt or polyphosphate to an emulsified food of the oil-in- water type comprising tomato and the yellow of an egg during its preparation. CONSTITUTION:In preparing conventionally an emulsified food of the oil-in-water type comprising tomato and the yellow of an egg as part of raw materials, for example, after emulsifying an aqueous raw material and an oily raw material into an oil-in-water type or while preparing the aqueous raw material, about 0.02- 1wt% phytic acid, or its salt, e.g., sodium phytate, or polyphosphate, e.g., sodium polyphosphate, is added to the emulsified food. |
