To obtain the subject emulsion having emulsion stability without generating flotation of a cream and capable of sterilizing and useful as an acidic drink, etc., by previously reacting a protein with thickened mucopolysaccharides for stabilizing an acidic milk in an acidic region, bonding and neutralizing to a neutral region, and emulsifying with the resultant substance.
The objective emulsion is obtained by reacting (A) preferably a protein as a lactoprotein such as casein sodium with (B) preferably thickened polysaccharides for stabilizing an acidic milk such as carboxymethyl cellulose and/or high-methoxypectin, preferably 100 pts.wt. of the component A to ≥10 pts.wt. of the component B, in an acidic region previously prepared with citric acid, etc., bonding and neutralizing to a neutral region with sodium hydrogencarbonate, etc., and emulsifying with the resultant substance. The emulsion is obtained by normally mixing, emulsifying, heat-sterilizing, uniformizing and cooling, etc., a bonded material of the components A and B with a component such as oil and fat, an emulsifier or the like.
| JP7329408 | Method for making a plant-based cream substitute |
| JP3390259 | FOAMABLE CREAMING POWDER |
OGINO KOJI
YAMANE YOSHIYUKI
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