| 摘要 |
PURPOSE:To produce the titled stable emulsion having improved shaking resistance and low viscosity, by incorporating an oil phase prepared by dissolving sucrose ester of a fatty acid in a fat or oil with an aqueous phase prepared by adding the sucrose ester of a fatty acid to a cow's milk and/or liquid dairy product. CONSTITUTION:0.01-0.03wt% sucrose ester of a fatty acid having <=6 HLB is added to a fat or oil, e.g. hydrogenated coconut oil, and dissolved therein to give an oil phase component. On the other hand, 0.2-0.5wt% sucrose ester of a fatty acid having >=13 HLB is then added to cow's milk and/or a liquid dairy product selected from reconstituted whole fat milk, (reconstituted) skimmilk, (reconstituted) butter milk, (reconstituted) whey, (reconstituted) desalted whey, etc. to give an aqueous phase component. >=40.01wt% above-mentioned oil phase component is then added to the aqueous phase component, and the resultant mixture is stirred in a supermixer for about 10min, heat sterilized, heated at 70-80 deg.C under 50-180kg/cm<2> pressure, homogenized and quenched. |
