To obtain an acidproof oil-in-water emulsified oil and fat composition for both acidity and neutrality, stable without causing coagulation, precipitation or plasticization while having a function of moderately thickening when eating in spite of being low viscous when producing and maintaining excellent flavor even if bringing into contact with a food material of dessert such as jelly food and pudding in a strong acid level, and having excellent physical properties and flavor even at the time of being used for dessert in a neutral level.
This oil-in-water emulsified oil and fat composition with mixed and emulsified oil phase and water phase contains 0.10-0.40 wt.% of gelatin, 0.10-0.50 wt.% of a polyglyceryl fatty acid ester and 0.20-3.50 wt.% of a nonfat milk solid. As the composition contains as the nonfat milk solid defatted milk solid and mineral concentrated whey, the composition is expected to have moderate viscosity and fluidity, heat shock resistance, and vibration resistance, and has excellent preservation stability and flavor.
NODA MASAYUKI
TOYOKI TAKASHI
