| 摘要 |
PURPOSE:To prepar the titled composition having improved suitability not only as a whipping cream cut also as a cream for coffee, by using a specific mixed emulsifier in the mixed emulsification of an oil or fat with an emulsifier andan aqueous solution. CONSTITUTION:A creamy O/W-type emulsified oil or fat composition is prepared by mixing and emulsifying an ol or fat with an emulsifier and an aqueous solution. The emulsifier used in the above process is a combination of (A) an oleophilic polyglycerol fatty acid ester (e.g. tetraglycerol condensed ricinoleic acid ester, etc.) and (B) one or more compounds selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerol fatty acid ester, propylene glycol fatty acid ester, and hydrophilic polyglycerol fatty acid ester (e.g. tetraglycerol monostearate). The fineness of the texture, tolerance of the end point, and the taste and flavor of the product can be improved remarkably by the use of an oleophilic polyglycerol fatty acid ester in place of conventional lecithin. |
