| 摘要 |
PURPOSE:To further enhance the emulsifying capability of the title composition as compared with enzyme-treated lecithin and to appropriately apply the composition to food by mixing phospholipid such as enzyme-treated powdery lecithin and a monoglyceride to prepare the emulsifier composition. CONSTITUTION:The phospholipid such as enzyme-treated degummed oil cake, pasty lecithin, powdery lecithin, and refined high-purity lecithin and a monoglyceride are mixed to prepare the emulsifier composition. The phospholipid is commercially called lecithin, and classified into degummed oil cake, pasty lecithin obtained by dehydrating the oil cake and contg. a triglyceride, etc., in accordance with the purification degree. A monoglyceride contg. a saturated fatty acid is appropriately used as the monoglyceride. The content of the enzyme-treated phospholipid in the emulsifier is controlled to >=1wt.%, and the content of the monoglyceride is appropriately adjusted to the 1-10wt.% of the enzyme-treated phospholipid. |
