| 摘要 |
PURPOSE:To provide the titled mayonnaise-like acidic composition having high emulsion stability and especially excellent freezing and thawing stability, and composed of specific amounts of an oil, a polyglycerol fatty acid ester, and necessary seasoning, additive, etc. CONSTITUTION:The objective composition can be produced by mixing (A) 40- 90(wt)% (preferably 60-80%) oil (e.g. soybean oil), (B) 0.1-5% (preferably 0.3- 2%) polyglycerol fatty acid ester (e.g. tetraglycerol monostearate), (C) a seasoning (e.g. sodium glutamate) and if necessary (D) additives such as emulsifier (e.g. lecithin), a water-soluble polymer (e.g. xanthan gum) and a protein stabilizer (e.g. lactoalbumin), and acidifying the mixture to 3-5.5pH with an acidulant (e.g. rice vinegar). |
