| 摘要 |
PURPOSE:To prevent protein coagulation in heating an oil in water in oil type double emulsified oils and fats composition, by containing milk protein and a specific amount of Ca and Na in the intermediate aqueous phase in said emulsified oils and fats composition. CONSTITUTION:In an oil in water in oil type emulsified oils and fats composition milk protein (e.g., casein) is contained in the intermediate aqueous phase in an amount of 0.05% or more by wt. of the entire composition and 0.1% or more by wt. of the entire composition of Na is contained therein while Ca is contained therein in an amount of 0.001-0.05g per 1g of milk protein. The pH-range of the intermediate aqueous phase of said double emulsified oils and fats composition is pref. 5.5-8.5, especially, 6-7. With respect to the wt. ratio of the innermost oils and fats phase O1, the intermediate aqueous phase W and the outermost oils and fats phase in this O1/W/O2 type emulsified oils and fats composition, O1 is 0.1-40%, W is 5-60% and O2 is 20-80% in a pref. range. As a result, protein coagulation when the above mentioned emulsified oils and fats composition is heated is prevented and cause of scorching is alleviated. |
