PURPOSE: A water-in-oil-in-water type conjugated emulsion usable as a raw material for foamable ice cream, etc., having stable emulsified state even after long-term preservation and heat resistance, showing a concentrated feeling in eating, containing a specific sucrose fatty acid ester as an emulsifying agent in an oil phase.
CONSTITUTION: Firstly, 10W70wt% water or water phase (inner water phase) is blended and emulsified with 90W30wt% oil phase containing a sucrose fatty acid ester having ≤2, preferably ≤1 HLB to prepare a water-in-oil type emulsion. Then, the emulsion is blended and emulsified with a water phase (outer water phase) containing an emulsifying agent and/or an emulsion stabilizer in such a way that the amount of the total oil phase is 3W50wt% and that of water phase is 97W50wt% to give the aimed substance.
IZUMI TSUGIO
TANIGUCHI HITOSHI
| JPS59127646A | 1984-07-23 | |||
| JPS58143831A | 1983-08-26 | |||
| JPS52134029A | 1977-11-09 | |||
| JPS6016546A | 1985-01-28 |