PURPOSE: To obtain an O/W-type emulsion having improved shape-retainability without deteriorating the deliciousness by compounding a specific wt.% of an organic acid monoglyceride and/or polyglycerol fatty acid ester.
CONSTITUTION: An oily phase is prepared by compounding oils and fats with 0.01-0.9wt.% of an organic acid monoglyceride and/or 0.01-0.5wt.% of a polyglycerol fatty acid ester. Separately, a water phase is prepared by dispersing proteins (e.g., skim milk powder, whole sugar powder and butter milk) and lactose in warm water and stirring the dispersion. The water-phase is mixed with the above oily phase and treated with a homogenizer to obtain the objective O/W-type emulsion composition. The pH of the emulsion is preferably adjusted to 4.5-6.5 preferably with an organic acid such as citric acid, tartaric acid or malic acid.
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KAGATA TORU
OGINO KOJI
YAMANE YOSHIYUKI
OFUJI TAKEHIKO
