JPS61177956A - Oil-in-water type emulsion for topping and production thereof - Google Patents

Abstract

PURPOSE:To obtain an oil-in-water emulsion usable preferable for topping without whipping, by adding a specific emulsifying agent to animal fats and oils containing solid fats, melting the blend to give an oil phase component, blending the liquid phase component with a water phase component, and homogenizing it. CONSTITUTION:Animal fats and oils having 40wt% solid fat ratio at 10 deg.C is blended with 5-15wt% emulsifying agent selected from polyglycerin fatty acid ester having 2.5-3.5 HLB, sorbitan fatty acid ester having 4.3-6.7 HLB, monoglyceride having 50-90 iodine value, etc., and melted under heating, to prepare an oil phase component. 8-20wt% based on a final product of the oil phase component and 92-80wt% based on the final product of a water phase component are blended. The blend is preliminarily emulsified. homoge nized, and average particle diameter of fat spheres of oil-in-water type emulsion is adjusted to <=0.8mu, to give the aimed oil-in-water type emulsion for topping.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides an oil-in-water emulsion for topping that can be topped in the same manner as whipped cream without whipping (?ili!) and has a low fat content. , and its manufacturing method.

[Technical background and explanation of prior art]

In this specification, "hardness" refers to the force necessary to deform a substance, and "adhesiveness" refers to the force necessary to warm the state in which the surface of a substance is attached to the surface of another substance. power,
All of these are written by Mr. Yoshihiro [Kazuhiro Yoshikawa (II Forestry Food Research Institute); Food Industry, Vol. 11, No. 16, No. 12.
(1968)] (see Test Example 1 below for details).

Until now, toppings or sandwich creams have been made as ingredients for Western confectionery by stirring fresh cream separated from milk, synthetic cream made from physical fats and oils, or a mixture of these creams to incorporate air bubbles into the tissue (whipping). ), which has properties suitable for toppings or sandwiches.

The fat content of these creams is usually 30-50% (1!
t), and when using it, whip the cream,
Air is introduced into the tissue as minute bubbles, and the whole body layer is increased by the air in these minute bubbles, and is used for toppings or sand, but since these products contain air, It does not provide a refreshing sensation, and since it contains a lot of fat, it has a greasy taste.

The problem with these products is when the whipped cream is stored at low temperatures.
This is when the air bubbles in the tissue are left unchecked and the tissue deteriorates.
Whipped cream that has a stable structure during storage of fllljA has yet to be found, and it is not known that oil-in-water emulsions can be used as-is for toppings or sandwiches without whipping. Furthermore, a low-fat oil-in-water emulsion with physical properties that can be used for these purposes has not yet been developed.

In order to solve the above problem, the present inventors have conducted a lot of research and found that the hardness measured by a texturometer was 30.
The oil-in-water emulsion, which weighs ~200g and has a physical property of adhesion of 3 to 30, can be used as a topping or sandwich without foaming, and the oil content in the product can be controlled to a good level. In an oil-in-water emulsion reduced to
It has been found that by adjusting the average particle size of fat globules at one time, an oil-in-water emulsion with properties suitable for toppings or sandwiches can be obtained, and based on these findings, the present invention was developed.

[Object of the invention and summary of the invention]

An object of the present invention is to provide an oil-in-water emulsion for topping that can be used as a topping or as a sandwich without being foamed.

Another object of the present invention is to provide an oil-in-water emulsion for toppings whose structure hardly changes even when stored at low temperatures.

The present invention comprises: a) an animal or vegetable @ fat having a solid fat ratio at 10°C of 40% (weight @) or more and an emulsifier;
consisting of an oil phase component present at 8-20% (!t) in the final product and an aqueous phase component present at 80-92% (by weight) in the final product, b) 2.5-3.5
HLB polyglycerin fatty acid ester, 4.3-6
．． Sorbitan fatty acid ester with HLB of 7, 50-9o
an emulsifier selected from the group consisting of monoglycerides with an iodine value of
) Hardness measured with a texturometer is 3° to 200
g, and the adhesion is 3 to 3o, and d
) This oil-in-water emulsion for topping is characterized by having a composition and physical properties that allow it to be topped in the same manner as whipped cream without whipping.

In the oil-in-water emulsion for topping of the present invention, 2.5
Polyglycerin fatty acid ester with HLB of ~3.5 is
Can be hexaglycerol tristearate or decaglycerol tetrastearate, 4.3-6
．． The sorbitan fatty acid ester with an HLB of 7 can be sorbitan monopalmitate or sorbitan monooleate, and the monoglyceride with an iodine number of 50 to 90 can be based on glycerin monooleate. .

The oil-in-water emulsion for topping of the present invention comprises a) 40% (
(weight) to animal and vegetable oils and fats having a solid fat ratio at 10°C, polyglycerin fatty acid ester with an HLB of 2.5 to 3.5, sorbitan fatty acid ester with an HLB of 4.3 to 6.7, and iodine of 50 to 90. An emulsifier selected from the group consisting of monoglycerides and mixtures thereof as described above @ Plant I! : @Add in an amount of 5 to 15% (by weight) based on the fat and melt to obtain an oil phase component of 411! to do,
and b) to the aqueous phase component of water in an amount comprised between 80 and 92% (by weight) in the final product;
(li amount), pre-emulsifying and homogenizing the resulting mixture;
It is produced by adjusting the average particle size of fat globules in an oil-in-water emulsion to 0.8μ or less. Immediately after homogenization, the mixture whose average particle size of fat globules has been adjusted is filled into a container to complete gelation and become a product.

[Detailed description of the invention]

The oil-in-water emulsion for topping of the present invention contains l.

Animal and plant fats with a solid fat ratio of 40% (weight) or more at °C, polyglycerin fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, and iodine value An emulsifier selected from the group consisting of monoglycerides of 50 to 9o and mixtures thereof, which is contained in an amount of 5 to 15% (by weight) based on animal and vegetable fats and oils, and contains 8 to 20% in the final product.
The texture obtained in the texturometer has a composition consisting of an oil phase component contained in an amount of % (heavy electric) and an aqueous phase component contained in an amount of 80-92% (by weight) in the final product. Test example 1 from Turometer curve
The hardness p> and adhesion calculated by the formula shown in the test method are 30 to 200 g and 3 to 30, respectively, and can be topped in the same way as whipped cream without whipping, and can be stored at low temperatures. It has a physical property that its fibers do not change even when the fibers are used.

The solid fat ratio of animal and plant/I11 fats was determined using the magnetic resonance spectroscopy method (B, L, Madison & R, C, former 11i Journal of the America
n Chemist's 5ociety.

Volume 55, No. 3, Page 328 (1978)].

The oil-in-water emulsion for topping of the present invention is produced as follows.

5~ for yIt + fat in raw material oils and fats! 5% (heavy electrical)
Add the emulsifier, add salt to the spilled mixture while stirring, and melt the oil phase component! l1m and this is 70~8
Maintain temperature at 0°C.

The emulsifier is selected from the group consisting of polyglycerol fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and mixtures thereof. emulsifiers must be used.

Separately, if necessary, add clothing, salts, pigments, flavors, and other taste components to the water, dissolve at m temperature while stirring, and prepare the water phase components. 70~8
Maintain at 0°C. 80-92% (by weight) of the aqueous phase component for the maximum gW product, and 8-20% (by weight) for the final product.
The resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring with a super mixer, etc.), sterilized, maintained at a salinity of 80°C, and using a high-pressure homogenizer. High pressure (e.g. 9/J to 400-900
) to homogeneously emulsify the fat globules to an average particle size of 0.8μ.
The following is prepared and then immediately quenched to 10°C to obtain an oil-in-water emulsion.

When the texture of this oil-in-water emulsion was measured using a texturometer at 106C, the texture was 30 to 20.
It has a hardness of 0 g and an adhesiveness of 3 to 20, and has a structure similar to whipped cream made from commercially available whipped cream, and has novel physical properties despite its low fat content. It has the following. This oil-in-water type porridge does not show any change in structure even when stored at low temperatures, and can be used for toppings or sandwiches.

The raw material @ fat in the @ production of the underwater @ type porous compound of the present invention is:
Animal and vegetable chewing fats commonly used in food production, cured products, and various chemical treatments and/or
Or physically treated IJI or a mixture of two or more types with a solid fat ratio of 4 at 10℃
Use 0% (by weight) or more.

The emulsifier polyglycerin fatty acid ester is 2+5 to 3
．． Any material having an HLB of 5 can be used, but it is preferred to use hexaglycerol tristearate or decaglycerol tetrastearate.

Sorbitan fatty acid ester has an HLB of 4.3 to 6.7.
Although any can be used, it is preferred to use sorbitan monopalmitate or sorbitan monooleate.

Further, any monoglyceride having an iodine value of 50 to 90 can be used, but it is preferable to use a monoglyceride containing monooleate as a main component.

EXAMPLES The present invention will be explained in more detail below using test examples and examples, but the present invention is not limited to these test examples and examples.

Test Example] A test was conducted on the fat content and properties of an oil-in-water emulsion.

(1) Preparation of sample 1-1) Sample tested in the same manner as Example 1, with a music content of 6 to 25% (Juden)
A synthetic ream of #Il was prepared.

1-2) Control samples (A, B and C) Fat percentage 45% (
Commercially available cream 400 rrLt (amount) was mixed with a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.) under conditions of a starting temperature of 8°C, an ending temperature of 12°C, and a rotation speed of 18 Orpm.
I whipped it.

(2) Test method 2-1) Measurement of hardness and adhesion ■ Samples tested In preparing the sample, the sample before being cooled to 10°C was poured into a container made of circle m with an outer diameter of 55su+ and a thickness of 15mm. 10
After cooling to ℃, it was fixed to an aluminum alloy 4& rim growing tray with a lid of a texturometer (manufactured by Zenken Co., Ltd.), and an aluminum alloy plunger with an outer diameter of 121111 was used to measure penetration at 10 fi, mastication. Speed 6 times/min and chart speed l! ! The texture profile was measured at 760 M/min and the resulting texturometer
The hardness (g) and adhesion from the curve were calculated by the following formula.

Input voltage (V) Input voltage (V) Note) Figure 1 shows the oil phase content of the tested sample 1596 (weight)
This is a texturometer curve of an oil-in-water emulsion.The height of the A1 peak (1111) and the area of As (f12) of this texturometer curve are determined, and these are used to determine the hardness and adhesion. The properties are calculated from the above formula and taken as those for a sample with an oil phase content of 15% (by weight).

(2) A commercially available control sample was poured into the cylindrical container (2) above, and the hardness (g) and adhesion were calculated in the same manner as in (2) above.

2-2) Measurement of artificial flower properties A sample was placed in a piping bag and squeezed to form an artificial flower into a flower shape.The condition of the sample was evaluated according to the following criteria.

Good: The texture is smooth and has artificial flower properties.

Poor: The structure is rough and beautiful gills 9 etc. are not formed.

2-3) Measurement of shape retention: Put the sample into a piping bag, squeeze it to make an artificial flower, hold the obtained flower-shaped product at 20 to 25°C, and check the flower-shaped product after 6 hours. The condition was determined according to the following criteria. .

Good: No change in shape, no syneresis.

Defect: There was a change in shape or syneresis.

2-4) Preservability of tissue Place the sample in a container and take care not to evaporate the water in the sample.
The container was sealed, and the condition of the sample was observed after 144gLt immediately after being refrigerated, and judged according to the following criteria.

Good 2 No changes in structure (increase or decrease in hardness) or syneresis,
Those with good topping properties.

Poor: Poor topping characteristics due to large changes in structure and syneresis.

Note: Topping characteristics: The condition when the sample is placed in a piping bag and squeezed into a flower shape,
In other words, it refers to the artificial flower property and the shape retention of artificial flowers.

2-5) Measurement of the average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and the sample was diluted 500 to 3000 times with distilled water using an automatic particle size distribution analyzer @ ) and 5000 rpm
and particles 4140.3p, the particle size was 0.
The particle size distribution of fat globules with a circumference of 3 to 3.3 μm was measured, and the particle size when the cumulative particle size distribution reached 50% was defined as the average particle size.

(3) Test results The test results are shown in Table 81, Figure 81 and Figure t42.

(Left below) Table 1 Oil phase content of oil-in-water emulsion and its characteristics)×:
Unmeasurable because it is a highly viscous liquid.

According to Table 1, samples with an oil phase content of 8-20% (by weight) have a hardness of 30-200g and an adhesion of 3-200g.
30 and was suitable for toppings and sandwiches. Note that soft ones are suitable for toppings and hard ones are suitable for sandwiches, but samples with a weight of 25% or more were too hard and could not be used for toppings or sandwiches.

Figure 1 is the texturometer curve of a sample with an oil phase content of 15% (by weight) (note, corresponds to the product of Example!) and Figure 2 is the texturometer curve of a control commercially available synthetic oil B This is the texturometer curve. In FIGS. 1 and 2, the vertical axis is the load weight (g/V) or (K9/V) per input voltage to the texturometer, and the horizontal axis is time (seconds).

The pattern of the texturometer curve in Figure 1 is
Since it is similar to that in the figure, it can be seen that the structure of the oil-in-water emulsion of the present invention is similar to that of the commercially available cream.

Test Example 2 A test was conducted on the type of emulsifier in an oil-in-water emulsion and its characteristics.

(1) Manufactured by Sample A sample was prepared in the same manner as in Example 1 using the emulsifier shown in Table 2.

Hexaglycerol tristearate, decaglycerol tetrastearate, and hexaglycerol pentaoleate are products of Nikko Chemicals, and sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate,
Glycerin monooleate and glycerin monostearate were products of Kao Sekiken Co., Ltd., and the monoglyceride was obtained by adding the glycerin monostearate to the glycerin monooleate and adjusting the iodine value accordingly. .

(2) Test method 2-1) Measurement of hardness and adhesion, 2-2)? a) Measurement of flower quality, 2-3) Measurement of shape retention, 2-4) Preservability of tissue, and 2-5) Measurement of average particle size of fat globules were performed in the same manner as in Test Example 1.

(3) Test results The results of the test are shown in Table @2.

(Margin below) Notes on Table 2) ×: Unmeasurable because it is liquid.

*: Glycerin monostearate is added to glycerin monooleate to adjust the iodine value.

When polyglycerin fatty acid ester is used, 2.
When a sample with an HLB of 5 to 3.5 is used, the hardness of the sample is 30 to 200 El, the adhesion is 3 to 30, and both the topping properties and the preservation stability of the structure are good. was suitable for topping. This characteristic was particularly remarkable when hexaglycerol tristearate or decaglycerol tetrastearate was used.

When using sorbitan fatty acid ester, 4.3~
If you use one with an HLB of 6.7, the hardness of the sample will be 30
~200g, its adhesion is 3-30, and both topping properties and tissue preservation are good,
The sample was suitable for topping. This characteristic was particularly remarkable when sorbitan monooleate or sorbitan monopalmitate was used.

When monoglyceride is used, if it is adjusted to an iodine value of 50 to 90, the hardness of the sample will be 30 to 20.
The weight of the topping was 0g, the adhesion was 3-30, the topping properties and tissue preservation were both good, and it was suitable for topping.

Similar tests were conducted by changing the type of fat and oil and the oil phase content of the sample, and similar results were obtained in each case.

Test Example 3 A test run was conducted to determine the amount of emulsifier added to the oil-in-water emulsion and the e-property of the oil-in-water emulsion.

(1) Preparation of sample Samples were prepared in the same manner as in Example 1 using hexaglycerol tristeare (HLB: 2.5, manufactured by Nikko Chemicals Co., Ltd.) in the amounts added to the oil and fat shown in Table 3. .

(2) Test method 2-1) Measurement of hardness and adhesion, 2-2) Measurement of artificial flower properties, 2-3) Measurement of shape retention, 2-4) Preservability of tissue, and 2-5) The average particle diameter of fat globules was measured in the same manner as in Trial Example 1.

(3) Test results The results of the test are shown in Table 3.

Table 3: Addition of emulsifier to oil-in-water emulsion (Note) × Unable to measure because it is a two-liquid product.

If the amount of hexaglycerol tristearate added to the fat or oil is 5% (weight) or more, the hardness of the sample is 30 to 2.
The weight was within the range of 00 g, and the adhesion was within the range of 3 to 30, and both the topping properties and the preservation stability of the structure were good, and it was suitable for topping. However, when the amount of hexaglycerol tristearate added exceeded 17% (by weight), the taste of the sample deteriorated and the product became undesirable.

Similar tests were conducted by changing the type of oil, the oil phase content of the sample, and the type of emulsifier used, but similar results were obtained in all cases.

Test Example 4 A test was conducted on the solid fat ratio of oil and fat in an oil-in-water emulsion and the characteristics of the oil-in-water emulsion.

(1) Sample 1IW reprinted rapeseed oil and hydrogenated coconut oil with a solid fat ratio (measured by the @ gas resonance spectroscopy) of 0% (weight) and 796 (weight) at 10°C (all from Taiyo Yushi Co., Ltd.) ) were mixed to prepare fats and oils having the solid fat ratio (10° C.) shown in Table 4.

Samples were prepared in the same manner as in Example 1 using these fats and oils.

(2) Test method 2-1) Measurement of hardness and adhesion, 2-2) Measurement of artificial flower properties, 2-3) Determination of shape retention, 2-4) Preservability of tissue, and 2-5 ) Measurement of the average particle size of fat globules was performed using Test Example 1.
I did it in the same way.

(3) Test results The results of the test are shown in Table 4.

(Leaving space below) Table 4: Characteristics of solid fat ratio of a-fat and oil-in-water emulsion Samples using oil with an unbeaked solid fat ratio of 40% (weight) had low hardness and adhesion; Both topping properties and tissue preservation properties were poor. But 40
Samples using oils and fats with a solids ratio of 1 ffW of % (heavy electric) or higher have hardness in the range of 30 to 200 I, adhesion in the range of 3 to 30, and also have good topping properties and tissue preservation properties. Both were good and suitable for topping.

Oil #144, oil tank content of sample, emulsifier W! ! I [
Similar tests were carried out by changing the amounts added and similar results were obtained in each case. .

Example 1 An oil-in-water emulsion was prepared with an oil phase content of 15% (by weight) in the final product.

Commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd., solid fat ratio @ 0% (weight) at 10°C) 14 to 9 to hexaglycerol tristearate (manufactured by Nikko Chemicals Co., Ltd., HLB:
2.5) IK9 (7% to coconut hydrogenated oil (W@
)) was heated to 80° C. and dissolved with stirring, and the resulting oil phase component was maintained at that temperature.

Separately, 9 was heated to 80° C. in water 85, and this was used as a water phase component and maintained at that temperature.

The above-mentioned oil phase component was added to this water tank component, and the mixed liquid was stirred vigorously for 10 minutes at 80°C using a homo mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to pre-emulsify.
After heating and sterilizing for 15 minutes in a high-pressure homogenizer (Sankyu Machine Industry Co., Ltd.
Homogenize at a pressure of cd and quench to 10 °C;
The oil-in-water emulsion for toppings was rated 9 out of 95.

Regarding this oil-in-water emulsion, its hardness, adhesiveness, average particle size of fat globules, topping properties, and tissue preservability were determined.
The test was conducted in the same manner as Test Example 1.

As a result, the hardness was 146g, the adhesion was 18.3, and the average particle size of fat globules was 0.68μ, and the topping properties and tissue preservability were good.

Example 2 An oil-in-water emulsion with an oil bath content of 10% (by weight) in the final product was produced.

Commercially available hydrogenated rapeseed oil [manufactured by Taiyo Yushi Co., Ltd., solid fat ratio near 0% (weight) at 10°C] 9 to 9 monoglyceride (
Add IK9 (manufactured by Kao Sekiken Co., Ltd., iodine value: 90) (7% (weight) based on rapeseed hydrogenated oil), add salt to 80°C, dissolve while stirring, and bring the obtained oil phase component to that temperature. held.

Separately, 9 in water 90 was heated to 80° C., and this was used as a water phase component and maintained at that temperature.

The above-mentioned oil phase component was added to this water tank component, and the mixed solution was stirred vigorously for 10 minutes in SO'C using a homo mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to pre-emulsify.
After heat sterilizing for 15 minutes at 80°C and 500°C using a high-pressure homogenizer (manufactured by Sankyu Kikai Kogyo Co., Ltd.),
(-11!) and then rapidly cooled to 10° C. to obtain an oil-in-water emulsion density of about 95 to 9 for topping.

Regarding this oil-in-water emulsion, its hardness, adhesiveness, average particle size of fat globules, topping properties, and tissue preservability were determined.
Test example! Tested in the same manner.

As a result, the hardness was 86g, the adhesion was 69, and the average particle size of fat globules was 0.69μ, and the topping properties and tissue preservability were good.

〔Effect of the invention〕

A novel oil-in-water emulsion suitable for toppings and sandwiches is obtained without whipping, despite containing 80-92% (ii amount) of water in the final product.

An oil-in-water emulsion with a hardness in the range 30-200 g and an adhesion in the range 3-30 is obtained.

An oil-in-water emulsion for topping with good artificial flower properties, shape retention properties, and tissue preservation properties is obtained.

[Brief explanation of drawings]

113th! I is a diagram of the texturometer curve of an oil-in-water emulsion of the invention, and FIG. 2 is a diagram of the texturometer curve of a commercially available cream.

Claims (8)

[Claims] (1)a) An oil phase component consisting of animal and vegetable oils and fats having a solid fat ratio at 10°C of 40% (weight) or more and an emulsifier, and contained in the final product at 8 to 20% (weight), and Consists of aquarium components containing 80-92% (by weight), b) polyglycerin fatty acid ester with an HLB of 2.5-3.5, sorbitan fatty acid ester with an HLB of 4.3-6.7, and sorbitan fatty acid ester with an HLB of 50-90. An emulsifier selected from the group consisting of iodine monoglycerides and mixtures thereof in an amount of 5 to 15% (by weight) based on animal and vegetable oils,
c) Hardness measured with a texturometer is 30-20
An oil-in-water emulsion for topping having the following composition and physical properties: (2) The oil in water for topping according to claim 1, wherein the polyglycerol fatty acid ester with an HLB of 2.5 to 3.5 is hexaglycerol tristearate or decaglycerol tetrastearate. type emulsion. (3) The water for topping according to claim 1 or 2, wherein the sorbitan fatty acid ester with an HLB of 4.3 to 6.7 is sorbitan monopalmitate or sorbitan monooleate. Medium oil emulsion. (4) The oil-in-water for topping according to any one of claims 1 to 3, wherein the monoglyceride having an iodine value of 50 to 90 is mainly composed of glycerin monooleate. type emulsion. (5) Animal and vegetable oils and fats with a solid fat ratio of 40% (by weight) at 10°C, polyglycerin fatty acid ester with an HLB of 2.5 to 3.5, sorbitan fatty acid ester with an HLB of 4.3 to 6.7, An emulsifier selected from the group consisting of monoglycerides with an iodine value of 50 to 90 and mixtures thereof is added in an amount of 5 to 15% (by weight) based on the above animal and vegetable fats and oils.
adding in an amount of and melting to prepare an oil phase component;
The aqueous phase component consisting of water in an amount of 80 to 92% (by weight) in the final product is mixed with the oil phase component in an amount of 8 to 20% (by weight) in the final product. 1. A method for producing an oil-in-water emulsion for topping, which comprises pre-emulsifying and homogenizing the resulting mixture, thereby adjusting the average particle size of fat globules in the oil-in-water emulsion to 0.8 μm or less. (6) The oil in water for topping according to claim 5, wherein the polyglycerol fatty acid ester with an HLB of 2.5 to 3.5 is hexaglycerol tristearate or decaglycerol tetrastearate. Method for producing type emulsion. (7) The water for topping according to claim 5 or 6, wherein the sorbitan fatty acid ester with an HLB of 4.3 to 6.7 is sorbitan monopalmitate or sorbitan monooleate. A method for producing a medium oil emulsion. (8) The oil-in-water for topping according to any one of claims 5 to 7, wherein the monoglyceride having an iodine value of 50 to 90 contains glycerin monooleate as a main component. Method for producing type emulsion.