OIL-IN-WATER EMULSION AND PRODUCTION METHOD THEREFOR

Abstract: an oil-in-water emulsion of 100 nm or less having an excellent transparency without using a synthetic emulsifier and/or an organic solvent, and to apply the oil-in-water emulsion to food and drink. an oil-in-water emulsion having an emulsion particle size of 100 nm or less and prepared by blending from 0.5 to 35 mass % of an oily material with a protein material having properties described below in an amount of from 30 to 1200 mass % in terms of crude protein content relative to the oily material, from 1 to 80 mass % of a readily water-soluble substance, and from 5 to 70 mass % of water is used. the protein material has properties such that an aqueous solution of the protein material having a crude protein content of 20 mass % exhibits a viscosity of 10000 mpa�s or less as measured at 25� c. after being heated at 80� c. for 30 minutes, and the protein material has a 0.22 m tca solubility of from 30% to 95%. the food and drink to which the emulsion of the present invention is added can impart a strong kokumi taste.

Inventors:

CPC Classification:

A23D7/0053: {Compositions other than spreads}

Search for rejections for patent application number 18839440