| 摘要 |
PURPOSE:To obtain the titled composition useful as whip cream for coffee, having improved taste, stably emulsifying properties, and vibration resistance, by adding cyclodextrin, an emulsifying agent, and phosphoric acid to an oil-in-water type emulsion comprising raw material of fatts and oils, nonfat emulsified solid material, and water. CONSTITUTION:Oil-in-water type emulsion comprising 25-55wt% raw material of fatts and oils consisting of animal or vegetable fats and oils, or their processed fats and oils, having a rising melting point of 20-50 deg.C, SFI values of 10-60/ 10 deg.C, 5-50/15 deg.C, 0-40/20 deg.C, 0-30/25 deg.C, and 0-20/30 deg.C, 1-10wt% nonfat emulsified solid material and the rest of water is blended with 0.1-10wt% based on the raw material of fats and oils of cyclodextrin, 0.01-2wt% emulsifying agent, e.g., a fatty acid ester of glycerol, a fatty acid ester of sucrose, etc. and 0.05- 0.5wt% a phosphate, e.g., secondary sodium phosphate, sodium polyphosphare, etc. based on the oil-in-water type emulsion respectively. |
