EMULSION COMPOSITION, AND FOOD OR BEVERAGE

WIPO Patent Application WO/2022/113902

A1

[Problem] To provide an emulsion composition which when added to a food or beverage, can easily and uniformly disperse oil and fat in the food or beverage. [Solution] The present invention relates to an emulsion composition for adding oil and fat to a food or beverage, the emulsion composition being characterized by containing oil and fat, an ionic surfactant, and a polyhydric alcohol, wherein: the content of the oil and fat is 5-65 mass% with respect to the total amount of the emulsion composition; the content of the ionic surfactant is 0.3-6.0 mass% with respect to the total amount of the emulsion composition; the ionic surfactant contains at least lecithin and/or lysolecithin; the emulsion composition has a specific gravity at 20 °C of 1.0 or more, and a viscosity at 20 °C of 60,000 mPa・s or less; and L2 value-L1 value, as calculated by the following method at 20 °C, is positive.　L1 value: a value of brightness of the emulsion composition, L2 value: a value of brightness of the emulsion composition obtained by adding 100 mass times of fresh water to the emulsion composition.

KOBAYASHI HIDEAKI (JP)
HIDAN MAYUMI (JP)
MIKAMI AKIFUMI (JP)

PCT/JP2021/042606

June 02, 2022

November 19, 2021

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KEWPIE CORP (JP)
KEWPIE JYOZO CO LTD (JP)

A23D7/00; A23D7/005; A23L33/115

WO2017094753A1

2017-06-08

JP2020089270A	2020-06-11
JP2008148692A	2008-07-03
JP2016073269A	2016-05-12
JP2017143753A	2017-08-24

NAKAMURA Yukitaka et al. (JP)

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