| 摘要 |
PURPOSE:To provide a novel synthetized milk causing no discoloration and producing no malodor on its thermal treatment, by dispersing a sugar alcohol into an emulsion system prepd. by emulsifying an edible fat and oil into water. CONSTITUTION:An edible fat and oil (e.g., butter oil, tallow, coconut oil or palm oil) is emulsified into water by use of an emulsifier such as a sorbitan fatty acid ester. Into the prepd. emulsion system is dispersed a sugar alcohol (preferably one prepd. by hydrogenating an oligo sugar or the like which is prepd. by the decomposition of starch with an amylase or the like) to provide the objective milk. When represented as a wt. ratio of the solid components of the synthetized milk, the preferable compounding ratio of the individual components is 15-50pts.wt. of the edible fat and oil, 0.5-3pts. of the emulsifier, 2-10pts. of a protective colloid and 82.5-37pts. of the sugar alcohol, each being based on 100pts. of the solid components. |
