Title:
OIL-IN-WATER-TYPE EMULSION COMPOSITION, AND FOOD USING SAID OIL-IN-WATER-TYPE EMULSION COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2022/102057
Kind Code:
A1
Abstract:
Provided is an oil-in-water-type emulsion composition which has less changes in viscosity during production and storage stages and thus has stable quality. The present technology provides an oil-in-water-type emulsion composition containing: a starch decomposition product containing at least 32% of a content having a glucose polymerization degree (DP) of 8-19 and at most 30% of a content having a glucose polymerization degree (DP) of 20 or more; water; and an oil and fat, wherein the starch decomposition product/water is 0.7-1.6. The oil-in-water-type emulsion composition used in the present technology can be suitably used in food.
Inventors:
MUTO YUKI (JP)
FUTASE TETSURO (JP)
FUTASE TETSURO (JP)
Application Number:
PCT/JP2020/042282
Publication Date:
May 19, 2022
Filing Date:
November 12, 2020
Export Citation:
Assignee:
SHOWA SANGYO CO (JP)
International Classes:
A23D7/005
Domestic Patent References:
| WO2019235142A1 | 2019-12-12 |
Foreign References:
| JP2019024435A | 2019-02-21 | |||
| JP2017190427A | 2017-10-19 |
Attorney, Agent or Firm:
WATANABE Kaoru (JP)
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