| 摘要 |
PURPOSE:To obtain the title food improving flavor and fragrance of cow's milk, soybean protein, etc., capable of maintaining a stable emulsified state in a wide pH range without damaging functions, by using a specific emulsifying agent. CONSTITUTION:In an emulsified functional food having 25-65wt.% fat and oil content, the objective food containing (A) 0.02-1.5wt.% sorbitan fatty acid ester and (B) 0.01-0.75wt.% polyglycerin fatty acid ester having 6 glycerins. |
