PURPOSE: To obtain the subject composition with extremely rare formation of peroxides, good in flavor and excellent in solubility and preservation stability by preparing a specific oil-in-water type homogeneous emulsion with an emulsifying agent, etc., and then drying the resultant emulsion under a high vacuum.
CONSTITUTION: The objective composition is obtained by preparing an oil-in- water type homogeneous emulsion containing 5-70wt.% fats and oils (preferably oils containing highly unsaturated fatty acids, e.g. linolenic acid), 10-50wt.% protein and/or its hydrolyzate (e.g. whey) and 2-15wt.% ethanol (based on the total amount of solid substances and the ethanol) in the solid substances with an emulsifying agent (e.g. lecithin) and an emulsifying machine and then drying the resultant emulsion under a high vacuum.
| WO/2005/039317 | REDUCED OIL EMULSION WITH VISCOSITY-BUILDING EMULSIFIER |
| WO/2023/242437 | FAT ANALOGUE FOR USE IN A MEAT ANALOGUE PRODUCT |
| WO/2018/206319 | METHOD OF PRODUCING MAYONNAISE |
NAGASAKA YOSHIHIDE
TANAKA YOSHIHARU
