JP4882749B2 - Oil-in-water emulsion - Google Patents

Description

  The present invention relates to an oil-in-water emulsion (also referred to as a cream), and more particularly, a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt It relates to acid-resistant oil-in-water emulsions that do not have thickened and solidified creams, do not decrease overrun even when whipped, and have no scallops after whipping. .

Oil-in-water emulsions (also called creams) are generally pre-emulsified, homogenized, sterilized, re-homogenized, cooled, and aged using water, fats and oils, non-fat milk solids, and various emulsifiers as raw materials. Manufactured by.
Since these creams are usually neutral like fresh creams, there is an advantage that they can be stably prepared in cream production. However, since the pH of the cream is not changed in terms of flavor, In addition to the above-mentioned flavor, there is a drawback that the flavor becomes uniform because it is limited to chocolate and the like.
Under these circumstances, tastes have been diversified recently, and in creams, a variety of fruits, fruit juices, yogurt, and various acidulants are blended with sour ingredients that have a refreshing acidity and acid resistance. Various creams having the following have been proposed.
In Patent Document 1, in producing an acidic whipping cream having a pH of 3.5 to 5.0 by emulsifying an oil phase and an aqueous phase in the presence of an acidic substance, lecithin and a sucrose fatty acid ester as an emulsifier, A method for producing an acidic whipping cream characterized in that two or more kinds of polyglycerin fatty acid esters each having a constituent fatty acid consisting of a saturated acid and an unsaturated acid are used in combination is proposed, and in Patent Document 2, it is hydrolyzed by an enzyme. An oil-in-water emulsified fat composition comprising a hydrolyzate containing whey protein as a main component has been proposed.
And in patent document 3, it mix | blends the refined whey protein hydrolyzate obtained by partially hydrolyzing the whey protein processed material with a high content rate of (beta) -lactoglobulin occupying in all the protein in the fresh cream isolate | separated from milk, A method for producing a fresh cream emulsion characterized by homogenization has been proposed. In Patent Document 4, casein protein and whey having a blending ratio of 3.8 to 0.24 in a whipped cream comprising fat and protein are disclosed. Whip comprising a mixture with protein, lecithin as an emulsifier and a mixture of two kinds of polyglycerin saturated fatty acid esters having a specific average glycerin polymerization degree and HLB value, and dietary fiber and / or modified starch each as an essential component A cream composition and a method for producing such whipped cream are provided. It is. Moreover, in patent document 5, it is an oil-in-water-type emulsion which consists of a 40-80 weight% aqueous phase and a 20-60 weight% oil phase, Comprising: 0.05-10 weight% whey protein, Oil-in-water emulsions have been proposed, characterized in that they contain 2-5% by weight of skim milk solids and the total weight of phosphate and citrate is less than 0.01% by weight.
However, in these proposals, it is a light-flavored oil-in-water emulsion, which is a subject of the present invention, and as an ordinary cream, acidic raw materials, that is, fruit, fruit juice, yogurt, various acidity amounts, etc. Even if mixed at the stage of whipping operation, the cream does not thicken and solidify, and even if whipped, the overrun does not decrease, and it is enough to obtain an acid-resistant oil-in-water emulsion without scallop after whipping. It wasn't.

JP-A-60-54635 JP-A-2-257838 Japanese Patent Laid-Open No. 7-79699 JP-A-8-154612 JP 2000-262236 A

  The present invention is a light-flavored oil-in-water emulsion, and as an ordinary cream, acidic raw materials such as fruit, fruit juice, yogurt, various sour amounts, etc. may be mixed at the stage of whipping operation, To provide an acid-resistant oil-in-water emulsion that does not thicken or solidify, does not decrease overrun even when whipped, and does not have scallops after whipping, ie, neutral and acid-resistant cream With the goal.

As a result of numerous trials and errors, the present inventors have completed the present invention by combining whey protein, a specific polyglycerin fatty acid ester, and a specific sucrose fatty acid ester.
That is, the first present invention, water, oil, whey protein, oil-in-water emulsion containing an emulsifier, a whey protein 0.03 to 0.4 wt% seen including, without including casein proteins, without the addition of lecithin as an emulsifier, the major constituent fatty acids is a polyglycerol fatty acid ester and HLB value is oleic acid viewing contains a sucrose fatty acid ester in the range of 4 to 15, the polymerization degree of the polyglycerol fatty acid ester is glycerin Is an oil-in-water emulsion characterized by having an esterification degree of 1-6 . The second is the oil- in- water emulsion according to the first, wherein the oil- in- water emulsion has acid resistance . The third is the oil- in- water emulsion according to the first or second, wherein the oil- in- water emulsion has foamability .

  Even if an acidic substance that changes pH (such as fruit juice) is added, it does not cause thickening and solidification (bottom) and a decrease in whipping function. It has become possible to provide a neutral and acidic oil-in-water emulsion that has an original whipping function and is light and can be flavored in a variety of flavors, and a method for producing the same.

  The oil-in-water emulsion of the present invention contains 0.03 to 0.4% by weight of whey protein using water, fats and oils, whey protein, emulsifier, etc. as raw materials, and without adding lecithin as an emulsifier. This is an oil-in-water emulsion containing a polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid and a main constituent fatty acid is a saturated acid, and a sucrose fatty acid ester whose HLB value is in the range of 4-15.

  Examples of oils and fats used in the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil evening primrose oil, palm oil, palm kernel oil Examples include vegetable oils such as coconut oil and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. Processed fats and oils subjected to random transesterification (melting point of about 15 to 40 ° C.) can be used. The oil content is preferably 15 to 55% by weight, more preferably 20 to 50% by weight. When the oil and fat content is low, in the case of an oil-in-water emulsion, it is difficult to obtain a rich mouthfeel derived from the oil and fat, and in the case of a foamable oil-in-water emulsion, foamability and shape retention are low. It tends to get worse. When there is too much oil and fat content, an oil-in-water type emulsion or a foamable oil-in-water type emulsion will become easy (plasticization state).

  The whey protein of the present invention is a generic term for proteins present in the supernatant (whey) separated from curd when producing cheese, acid casein, or rennet casein from raw milk or skim milk. Also called protein or lactalbumin. In the present invention, commercially available whey protein, lactalbumin, or the like can be used, and concentrates (WPC) or isolates (WPI) thereof can also be used. Moreover, a UF membrane of skim milk containing β-lactoglobulin and α-lactalbumin, which are the main components of whey protein, and a milk protein concentrate and a milk protein isolate, which are electrodialysates, can also be used. The amount of the whey protein of the present invention should be used in the range of 0.03 to 0.4% by weight as the whey protein based on the whole oil-in-water emulsion. On the other hand, if the upper limit is exceeded, the emulsion added with the sour agent tends to be difficult to foam, which is not preferable. When whey protein is used within the above range, the amount of casein protein is preferably 0.5 or less with respect to whey protein 1 and further preferably does not contain casein protein.

As an emulsifier of the present invention, it is necessary to contain a polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of 4 to 15 without adding lecithin. Furthermore, it is preferable that the polyglycerol fatty acid ester whose main constituent fatty acid is oleic acid has a polymerization degree of glycerol of 2 to 10 and an esterification degree of 1 to 6. The amount of the polyglycerol fatty acid ester whose main constituent fatty acid is oleic acid is preferably 0.02 to 0.15% by weight, more preferably 0.04 to 0.1% by weight, based on the whole oil-in-water emulsion. Is preferred. When the amount of the polyglycerin fatty acid ester whose constituent fatty acid is oleic acid is small, sufficient shape retention is difficult to obtain, and when it is large, the acid resistance is weak and the flavor is not preferred.
The amount of sucrose fatty acid ester is preferably 0.2 to 1.5% by weight, more preferably 0.3 to 1.3% by weight, based on the whole oil-in-water emulsion. When the amount of the sucrose fatty acid ester is small, the emulsion stability is deteriorated, and when it is large, the flavor is not preferable.
In addition to the above-mentioned emulsifiers, so-called synthetic emulsifiers such as polyglycerin fatty acid esters whose constituent fatty acids are not oleic acid, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, monoglycerides, organic acid monoglycerides may be used in combination. .

  In the present invention, saccharides may be used as appropriate because they give sweetness and increase the solid content. When it is desired to suppress the sweetness, the solid content can be increased by using a low sweetness. The type of sugar is not limited, but it has high sweetness only for sweetening such as sucrose, maltose, fructose, glucose, invert sugar, mixed sugar, syrup, dextrin, sugar alcohol, aspartame, stevia Sweeteners can also be used.

For the oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. may be used alone or in combination. Is desirable.
In addition, stabilizers, fragrances, colorants, preservatives and the like can be used as desired.

As a manufacturing method of the oil-in-water emulsion of this invention, it can carry out in the point which manufactures general cream. Specifically, fats and oils, whey protein, polyglycerin fatty acid ester whose constituent fatty acid is oleic acid as an emulsifier and sucrose fatty acid ester and water whose main constituent fatty acid is a saturated acid and whose HLB value is in the range of 4 to 15 Can be obtained by mixing these materials with the main raw material and pre-emulsifying, sterilizing or sterilizing and homogenizing.
It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion.

  There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
Moreover, evaluation was implemented with the following method.

Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 30 rpm.
Whip time: 1 kg of oil-in-water emulsion is hobbed at Hobart mixer (MODELN-5 manufactured by HOBART CORPORATION) at 3rd speed (300 rpm), and the time required to reach the optimum foaming state Overrun: [(Fixed volume oil-in-water type Emulsion weight)-(Foam weight after foaming a certain volume)] / (Foam weight after foaming a certain volume) × 100
Rheometer value: The hardness of the cream after whipping (g / cm ² ) is a rheometer (made by Fudo Kogyo Co., Ltd.). The whipped cream is put into a 200 mL cup with a diameter of 3 cm. Evaluation was performed using a jar.
Acid resistance test: 10% citric acid solution was added 2% to the whipped cream, mixed evenly with a spatula, and placed in the same container as the one after measuring the hardness after whipping. Hardness was measured using a similar plunger. The above whipping time, overrun, and acid resistance test were comprehensively evaluated, and the overall evaluation was evaluated by ○, Δ, and × from the better one.

Example 1
To 20.0 parts of hardened palm kernel oil, 0.04 part of tetraglycerin monooleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) is added and dissolved to obtain an oil phase.
Separately, 37.0 parts of water, 2.0 parts of whey protein (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight), sugar (stock) Company Hayashibara, product name: San Martoshiro) 40.0 parts, thickener (manufactured by Saneigen FFI Co., Ltd., product name: Sanace) 0.04 parts, sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) , Trade name: Sugar ester S570, HLB 5) 0.6 part, 0.3 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After the run, it was homogenized at a homogenization pressure of 40 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. 1 kg of this oil-in-water emulsion was whipped by the above whipping method, and the whipping time, overrun and rheometer values were measured according to the above method, and at the same time a test under acid resistance conditions was also carried out. The results are summarized in Table 1.

Example 2 to Example 4
In Example 2, 0.04 part of tetraglycerin monooleate of Example 1 was increased to 0.06 part, 0.6 part of sucrose fatty acid ester was increased to 1.0 part, and water was added so that the total amount became 100 parts. The oil-in-water emulsion of Example 1 was prepared in the same manner as in Example 1 except that the amount was adjusted.
Example 3 is the same as Example 1 except that 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts and the fat content was increased, and the total amount was adjusted to 100 parts by the amount of water. Were prepared in the same manner as the oil-in-water emulsion, and the same evaluation was performed. The results are summarized in Table 1.
In Example 4, 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts, the fat and oil content was increased, and the saccharide, St. Martoshiro, was removed, and the total amount was adjusted to 100 parts by adjusting the amount of water. Except that, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.

Comparative Example 1 and Comparative Example 2
In Comparative Example 1, 2.0 parts of whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) is 0.01 parts. The oil was prepared in the same manner as in the oil-in-water emulsion of Example 1 except that the total amount was adjusted to 100 parts, and the results were summarized in Table 1.
In Comparative Example 2, whey protein (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) of Example 1 was changed to 4.0 parts. The oil was prepared in the same manner as in the oil-in-water emulsion of Example 1 except that the total amount was adjusted to 100 parts, and the results were summarized in Table 1.

Table 1 summarizes the formulation and evaluation of Examples 1 to 4, Comparative Example 1, and Comparative Example 2.

Comparative Example 3
0.04 part of tetraglycerin monooleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) in Example 1 was replaced with 0.04 part of lecithin (manufactured by Sakai Oil Co., Ltd., trade name: SLP paste). Except for the above, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 2.

Comparative Example 4 to Comparative Example 7
Comparative Example 4 is the same as in Example 1 except that 0.04 part of lecithin (trade name: SLP paste, manufactured by Sakai Oil Co., Ltd.) is added as an emulsifier to Example 1. The same evaluation was performed and the results are summarized in Table 2.
Comparative Example 5 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods Co., Ltd., trade name: Sugar Ester S570, HLB 5), except for 0.6 part, so that the total amount is 100 parts. The same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner as described in Example 1, and the same evaluation was performed. The results are summarized in Table 2.
In Comparative Example 6, except for 0.04 part of tetraglycerin monooleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) of Example 1, the amount of water is such that the total amount becomes 100 parts. Except for the adjustment, the same formulation as in the oil-in-water emulsion of Example 1 was similarly prepared, the same evaluation was performed, and the results are summarized in Table 2.
In Comparative Example 7, 0.04 part of tetraglycerin monooleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) of Example 1 was added to tetraglycerin monostearate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: (Glister MS-3S) Except that the amount was changed to 0.04 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 2.

Example 5
0.04 part of tetraglycerin monooleate (trade name: Glyster MO-3S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) of Example 1 was added to 0.04 part of hexaglycerin monooleate (trade name: Glyster MO-5S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). 0.04 parts were prepared in the same manner as in the oil-in-water emulsion of Example 1 except that the amount was changed, and the same evaluation was performed. The results are summarized in Table 2.

Table 2 summarizes the composition and evaluation of Comparative Examples 3 to 7 and Example 5.

Comparative Example 8 to Comparative Example 11
In Comparative Example 8, 0.04 part of tetraglycerin monooleate (produced by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) of Example 1 was added to decaglycerin monooleate (Sakamoto Pharmaceutical Co., Ltd., trade name: Glister). (MO-7S) Except that the amount was changed to 0.04 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.
In Comparative Example 9, sucrose fatty acid ester of Example 1 (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 parts : Sugar ester S170, HLB 1) Except for replacing with 0.6 parts, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.
In Comparative Example 10, sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part was replaced with sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name). : Sugar ester S270, HLB 2) Except that the amount was changed to 0.6 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.
In Comparative Example 11, sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 parts : Sugar ester S370, HLB 3) Except that the amount was changed to 0.6 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.

Example 6 and Example 7
In Example 6, 0.6 part of sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods, trade name: Sugar Ester S570, HLB 5) was replaced with sucrose fatty acid ester (Mitsubishi Chemical Foods, trade name). : Sugar ester S770, HLB 7) Except that the amount was changed to 0.6 parts, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.
In Example 7, sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of Example 1 was replaced with sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name). : Sugar ester S970, HLB 9) Except for replacing with 0.6 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 3.

Table 3 summarizes the formulations and evaluations of Comparative Examples 8 to 11, Example 6, and Example 7.

Example 8, Example 9, Comparative Example 12
In Example 8, 0.6 part of sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods, trade name: Sugar Ester S570, HLB 5) was replaced with sucrose fatty acid ester (Mitsubishi Chemical Foods, trade name). : Sugar ester S1170, HLB 11) Except that the amount was changed to 0.6 parts, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 4.
In Example 9, 0.6 part of sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Foods, trade name: Sugar Ester S570, HLB 5) was replaced with sucrose fatty acid ester (Mitsubishi Chemical Foods, trade name). : Sugar ester S1570, HLB 15) Except for 0.6 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 4.
Comparative Example 12 is a sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods, Inc., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods, Inc., trade name). : Sugar ester S1670, HLB 16) Except that the amount was changed to 0.6 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 4.

Comparative Example 13 to Comparative Example 15
In Comparative Example 13, whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2.0 parts skim milk powder (Yotsuba Milk Industry) Co., Ltd., trade name: nonfat dry milk) 4.0 parts, adjusted with the amount of water so that the total amount is 100 parts, otherwise the same composition as the oil-in-water emulsion of Example 1 Preparations were made in the same manner, similar evaluations were performed, and the results are summarized in Table 4.
In Comparative Example 14, whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2.0 parts skim milk powder (Yotsuba Milk Industry) Co., Ltd., trade name: nonfat dry milk) adjusted to 0.8 parts and adjusted with the amount of water so that the total amount is 100 parts, otherwise the same composition as the oil-in-water emulsion of Example 1 Preparations were made in the same manner, similar evaluations were performed, and the results are summarized in Table 4.
In Comparative Example 15, whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2.0 parts of sodium caseinate (Taiyo Kagaku) (Product name: Sanlacto S12, protein: 85.8% by weight) 0.3 parts and adjusted with the amount of water so that the total amount becomes 100 parts, otherwise the oil-in-water of Example 1 The same formulation as in the type emulsion was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 4.

Table 4 summarizes the formulations and evaluations of Example 8, Example 9, and Comparative Examples 12 to 15.

  The present invention relates to an oil-in-water emulsion (also referred to as a cream), and more particularly, a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt It relates to an acid-resistant oil-in-water emulsion that does not have a thickening or solidifying cream, does not decrease overrun even if it is whipped, and does not have scallops after whipping. Is.

Claims (3)

Water, fat, whey protein, oil-in-water emulsion containing an emulsifier, a whey protein 0.03 to 0.4 wt% seen including, without including casein protein, without the addition of lecithin as an emulsifier, the primary Do constituent fatty acid is oleic acid polyglycerin fatty acid ester and HLB values observed contains a sucrose fatty acid ester in the range of 4 to 15, the polyglycerol fatty acid ester is the degree of polymerization of glycerin is 2 to 10, esterified An oil-in-water emulsion having a degree of 1 to 6 . The oil-in-water emulsion according to claim 1, wherein the oil-in-water emulsion has acid resistance. The oil-in-water emulsion according to claim 1 or 2, wherein the oil-in-water emulsion has foamability.