Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods
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May 7, 2009
app pub date -
May 22, 2006
filing date -
May 23, 2005
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Abstract
An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or non-cholesterol acidic oil-in-water emulsified foods containing reduced amounts of or no egg yolk at all. The acidic oil-in-water emulsified foods can be prepared by emulsifying water-phase ingredients and oil-phase ingredients into acidic oil-in-water emulsions using gum ghatti or gum ghatti and xanthan gum.
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