| 摘要 |
PURPOSE:To obtain an O/W/O-type compsn. for emulsified oil or fat having excellent aftertaste, by adding a flavor to oil or fat particles having the innermost phase-diameter of <1mu. CONSTITUTION:Particles of an oil or fat such as soybean oil, corn oil, rapeseed oil, palm oil, coconut oil, fish oil, etc. having diameter of <1mu are used as the innermost phase, and incorporated with a flavor such as almond oil, birch oil, caraway oil, cardamon oil, carrot oil, cassia oil, cinnamon oil, etc. or butter flavor or cream flavor. The intermediate water phase is an aqueous solution containing milk casein, sodium caseinate, calcium caseinate, rennet casein, etc. |
