JPS63214143A - Emulsification of fat and oil to aqueous solution with high salt content and/or acidic aqueous solution - Google Patents

Abstract

PURPOSE:To obtain the emulsified product maintaining a stable emulsion state, not losing fluidity, causing neither oil separation nor creaming, by emulsifying a specific water phase and fats and oils into an oil-in-water type emulsion by the use of an emulsifying agent containing a lysophosphatide and xanthan gum. CONSTITUTION:In emulsifying a water phase consisting of an aqueous solution of salt with high salt content and/or an acidic aqueous solution and fats and oils into an oil-in-water type emulsion, 0.1-5wt.% based on the fats and oils of a lysophosphatide and 0.1-1.0wt.% based on the water phase of xanthan gum are added to the emulsion. The lysophosphatide used has preferably >=8C constituent fatty acid and position of the acyl group may be alpha- or beta-position. Both L-type lysophosphatide and synthetic racemic modification may be used as the lysophosphatide. In the emulsifying method, the lysophosphatide preferably consists of lysophosphatidylcholine.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to a high salt content aqueous solution such as soy sauce, or fruit juice,
This relates to a method of stably emulsifying edible fats and oils into an oil-in-water type in an acidic aqueous solution such as a fermentation hole, and the emulsion obtained by the emulsification method of the present invention (high salt content oil-in-water emulsified food or acidic oil-in-water emulsified food) It maintains a sufficiently stable emulsified state even under distribution conditions as an actual product and under harsh usage conditions, does not lose fluidity, does not cause oil separation or creaming, and is suitable for coating rice crackers or for beverages. It is something.

[Conventional technology and its problems]

In recent years, food preferences have diversified, and soy sauce, fruit juice,
In terms of fermentation holes, etc., products that have the unique roundness, softness, and flavor of edible oils are becoming preferred. In particular, it has been known that when soy sauce is used in combination with edible oil, the unique pungent taste is softened and a rounded flavor is produced. A method of applying oil separately is used.

If we could emulsify soy sauce to a low viscosity that allows it to be applied stably and easily, it would not only reduce the number of steps, but also dry quickly and save labor. If it can be emulsified to a high viscosity, a unique beverage with the roundness, softness, and flavor of edible oils can be obtained.

However, soy sauce contains 15 to 17% by weight of salt, and fruit juice and fermentation pores have a low pH of 3 to 4, making it extremely difficult to emulsify fats and oils.

Regarding soy sauce, many attempts have been made to stably emulsify edible oils and fats into an oil-in-water type, but a satisfactory product has not yet been obtained.

Examples of such conventional methods include a method in which an aqueous phase containing gelatin and natural gum is added to soy sauce to emulsify liquid oil (Japanese Patent Publication No. 52-2999); diacetyl tartrate monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid are used as emulsifiers. There is a method (Japanese Patent Publication No. 48902/1983) in which one or more esters are used, or a stabilizer such as pregelatinized starch or sodium caseinate is used.

However, although the emulsions produced by these methods are relatively stable if left at a constant temperature, they are subject to vibrations, agitation, temperature changes, and long-term storage during transportation and daily handling, etc. Under distribution conditions, it has poor stability and causes oil separation and aggregation, making it impractical.

In addition, when it comes to oil-in-water emulsification of acidic foods such as fruit juice, because of its acidity, ordinary emulsifiers have no or little effect, so emulsifying egg yolk or whey protein (lactalbumin) Currently, edible oils and fats are emulsified using force.

However, egg yolk has a characteristic raw grass odor, and this raw grass odor is often accentuated by making it acidic.
Although the odor of raw grass does not occur, the texture becomes gel-like or clay-like and has a poor texture, which is completely undesirable as a food.

Attempts have been made to eliminate these drawbacks and stably emulsify acidic foods into oil-in-water type. Examples of such attempts include methods using lactalbumin and polyglycerin fatty acid esters with a degree of polymerization of 7 or higher (in particular, 1986-
185165), but all of these methods emulsify the product into a mayonnaise-like to soft paste-like state, and do not emulsify it into a low-viscosity fluid state. Moreover, the foods obtained by these methods cannot be heated at a constant temperature. When stored at room temperature, it is relatively stable, but when stored for a long period of time under conditions with temperature changes, it tends to cause oil separation and aggregation. This tendency becomes more pronounced when the viscosity is low, and a stable fluid acidic oil-in-water emulsion food has not yet been obtained.

Therefore, the object of the present invention is to create a solution in high-salt solution that maintains a sufficiently stable emulsified state even under distribution conditions and harsh usage conditions as an actual product, does not lose fluidity, and is free from oil separation and creaming. It is an object of the present invention to provide a method for emulsifying fats and oils into a high salt content aqueous solution and/or an acidic aqueous solution, by which an oil-type emulsified food or an acidic oil-in-water emulsified food can be obtained.

Means for Solving Problem C) The present invention aims to achieve the above-mentioned object by using a lysate as at least one component of an emulsifier when emulsifying an aqueous phase consisting of a high salt content aqueous solution and/or an acidic aqueous solution and fats and oils into an oil-in-water type. Addition of fats and oils to a high salt content aqueous solution and/or acidic aqueous solution characterized by adding 0.1 to 5% by weight of phosphatide to the fat and oil and 0.1 to 1.0ffi1% of xanthan gum to the aqueous phase. This was achieved by providing an emulsification method. Note that lysophosphatide is also referred to as lysoglycerophosphatide or monoacylglycerophosphatide.

Hereinafter, the method of emulsifying fats and oils into a high salt content aqueous solution and/or an acidic aqueous solution according to the present invention will be described in detail.

As the high salt content aqueous solution used in the present invention, an aqueous solution with a salt concentration of about 5 to 30% by weight can be used, and in addition to the Hananaru salt aqueous solution, a salt aqueous solution containing seasonings such as sugars and vinegar, soy sauce, and sauces. There are many examples of this.

In addition, the acidic aqueous solution used in the present invention includes acidic fruit juices such as oranges, glazes, and grapefruits, unfermented fermented milks such as Calbis (trade name), and drinkable yogurt, and beverages using organic acid as an acidulant. can be mentioned.

In addition, the fats and oils used in the present invention are not particularly limited as long as they are liquid at the time of emulsification, and examples include soybean oil, corn oil,
Vegetable oils and fats such as sesame oil, rapeseed oil, palm oil, coconut oil, and cottonseed oil; animal fats and oils such as beef tallow, fish oil, lard, and milk fat; and partially hydrogenated oils of these fats and oils. The above-mentioned fats and oils do not necessarily have to be liquid fats and oils, and may be fats and oils that precipitate crystals under storage conditions.

The ratio of the oil phase consisting of the above oil and fat to the aqueous phase consisting of the high content aqueous solution and/or acidic aqueous solution is not particularly limited, and the method of the present invention is stable over a wide range of O/W ratios. However, to obtain a low viscosity fluid suitable for coating or drinking, the O/W ratio is approximately 5/95 to 60/40.
(Gravity stirring ratio) is suitable.

Lysophosphatide, which is an essential component of the emulsifier used in the present invention, preferably has 8 or more carbon atoms as a constituent fatty acid, and the acyl group may be in either the α or β position. As such lysophosphatides, both natural L-type lysophosphatides and synthetic racemic lysophosphatides can be used.

Naturally derived norizophosphatide is known to exist together with diacylphosphatide in living organisms, for example, in the lipids of grains such as soybean, rapeseed, and wheat, and in the lipids of animal cells. In addition, diacylphosphatides in animal lipids such as egg yolks and plant lipids such as soybeans are hydrolyzed by the action of phospholipase A-2 from pig pancreatic juice or snake venom, or phospholipase A-1 from bacteria. death,
It can also be produced by removing generated fatty acids with acetone or the like and, if necessary, purifying it with silica gel chromatography (Japanese Patent Application Laid-open Nos. 46-13263, 52-136966, and 58-51853); in this case, By hydrogenating the obtained zophosphatide in a suitable solvent in the presence of a catalyst such as nickel, a surfactant with better oxidation stability can be obtained.

In addition, in the Journal of American Oil Chemist, October 1981 issue, pages 886-888, zophosphatides of various compositions were obtained by variously changing the conditions under which phospholipase A-2 was allowed to act. It is stated that

Furthermore, lysophosphatide can also be obtained by fractionating diacylphosphatide using a solvent such as ethyl alcohol and using this as a raw material. Others, Journal of Biological Chemistry, Vol. 188, 471-47
Method for obtaining phosphatidylcholine from egg yolk as described in page 6 (1951), Japanese Patent Publication No. 60-16, No. 59-426.
No. 55, No. 57-1-23496, No. 56-2399
The method for obtaining phosphatidylcholine by the method described in No. 7 can also be applied to the present invention. The optical activity of such natural norizophosphatide is levorotatory, and its safety when administered orally to animals has been confirmed (Journal Science of Food and Agriculture, Vol. 32, pp. 451-458). ).

Further, methods for analyzing phosphatides used in the present invention include thin layer chromatography, Iatroscan method, high performance liquid chromatography, and the like.

The lysophosphatide used in the present invention can be obtained as described above, but in the present invention, it is preferable to use a lysophosphatide (a) consisting essentially of lysophosphatidylcholine. , furthermore, lysophosphatide (a) contains sophosphatidylethanolamine, and a small amount of lysophosphatidyl inositol, lysophosphatidic acid, and lysophosphatidylserine. It may also contain one or more zophosphatides.

Furthermore, when producing lysophosphatide (a) from a natural product, due to the characteristics of the production method, the above-mentioned lysophosphatide (a) is usually used.
It often contains diacylphosphatide (b) corresponding to a), but when it contains these, the amount of lysophosphatide (a) is smaller than the total amount of phosphatide [(a) + (b)] 40% by weight or more, preferably 50% by weight
It is better to use one that meets the above requirements.

In addition, relatively pure lysophosphatide and crude soybean phospholipid containing oil may be used in combination; in this case, lysophosphatide is dispersed in the water phase and crude soybean phospholipid containing oil is dispersed in the oil phase. It's good to do that.

The emulsifier used in the present invention contains lysophosphatide as an essential component as described above, but examples of emulsifiers that are preferably used in combination include polyglycerin fatty acid ester,
Examples include sucrose fatty acid ester, sorbitan fatty acid ester, and glycerin monofatty acid ester, and when these are used in combination, the object of the present invention can be achieved relatively inexpensively.

The polyglycerin fatty acid ester, which is an emulsifier that is preferably used in combination, is one or two mono-, di-, or polyesters of polyglycerin with a degree of polymerization of 4 to 10 and saturated and/or unsaturated fatty acids having 14 to 22 carbon atoms. A mixture of the above is preferred. Polyglycerol fatty acid esters of fatty acids having 13 or fewer carbon atoms may have a bitter taste, while fatty acids having 23 or more atomic atoms are less common.

The sucrose fatty acid ester, which is an emulsifier preferably used in combination, is preferably one or a mixture of two or more mono-, di-, or polyesters of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose. Sucrose fatty acid esters of fatty acids having 1 or less carbon atoms may have poor emulsifying effect, while fatty acids having 23 or more carbon atoms are less common.

In addition, sorbitan fatty acid esters, which are preferably used in combination as emulsifiers, include saturated fatty acid esters having 12 to 22 carbon atoms and/or
or mono-, di-,
Alternatively, one type of polyester or a mixture of two or more types of polyester is preferable. Sorbitan fatty acid esters of fatty acids having 1 or less carbon atoms may have poor emulsifying effects, while fatty acids having 23 or more carbon atoms are less common.

In addition, as the glycerin monofatty acid ester, which is an emulsifier that is preferably used in combination, monoesters of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and glycerin are preferred, and they contain a small amount of diesters and triesters. It's okay.

Glycerin monofatty acid esters of fatty acids having 1 or less carbon atoms may have a poor emulsifying effect, while fatty acids having 23 or more carbon atoms are less common.

These emulsifiers are used in a weight ratio of zophosphatide/combined emulsifier = 30/70 to 10010 (in the case of polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester), 50150 to 10010 (in the case of glycerin monofatty acid ester) can.

If the proportion of lysophosphatide is less than this, the effects of the present invention cannot be obtained.

The amount of lysophosphatide used is 0°1 to 5% relative to oil and fat.
If it is less than 0.1% by weight, the effect of the present invention cannot be obtained.If the oil content in the emulsified system is low, it is better to add a large amount in terms of oil and fat, if it is more than 5% by weight. However, the effect remains the same, it is uneconomical, and the flavor may change.

In terms of -C, the higher the purity of zophosphatide, the more the effect of addition tends to appear with a smaller amount.

When the above-mentioned emulsifiers are used in combination, the total amount of the mixed emulsifiers is 0.1 to 5% by weight based on the fats and oils. 5
Even if it is added in an amount greater than % by weight, the effect remains the same, it is uneconomical, and the flavor may change.

In the method of the present invention, other surfactants may be used in combination as emulsifiers without departing from the purpose of the present invention.

In addition, the xanthan gum used in the present invention is a multi-I! It is a natural gum substance made by refining and powdering a variety of gums, and it has an extremely high viscosity, strong acid resistance,
It is a gum-like substance that is resistant to salt and heat. When the oil phase and the aqueous phase have a high oil content and are emulsified into a so-called solid state in the form of mayonnaise to soft paste, emulsification with only an emulsifier is stable for a relatively long period of time, but When emulsified to a low oil content and low viscosity fluid state, emulsifiers alone tend to cause oil separation and creaming.Stabilizers other than xanthan gum, such as soluble proteins such as gelatin, peptides such as water-soluble polypeptides, modified starches, etc. By increasing the viscosity of the aqueous phase by using gummy substances such as multi-W*, gum arabic, and gum tragacanth, it is possible to delay the creaming process to some extent and suppress the agglomeration of emulsified particles, or to increase the viscosity to such a degree that fluidity is lost. However, in the case of xanthan gum, which cannot completely prevent creaming, by using it in combination with the emulsifier of the present invention, it not only has the effect of preventing oil separation and creaming, but also has a lower viscosity than when xanthan gum is used alone. It is suitable for producing a low viscosity stable fluid emulsion, which is the object of the present invention.

The amount of xanthan gum used is 0.1 to 16
0% by weight is suitable, and if it is less than 0.1% by weight, the effect of the present invention cannot be obtained, 1.0! If it is more than II%,
Although the emulsion is stable, it loses fluidity and is not suitable for the purpose of the present invention.

In the present invention, when emulsifying the aqueous phase and the oil phase, spices, fragrances, seasonings, Ws, vitamins, essential oils,
Preservatives and other food additives may be added within the scope of the purpose of the present invention.

The outline of the emulsification method of the present invention is as follows.

That is, lysophosphatide and, if necessary, the above-mentioned surfactant that can be used in combination are dissolved or dispersed in an aqueous phase or an oil phase, preferably a hydrophilic surfactant is dissolved or dispersed in an aqueous phase, and a lipophilic surfactant is dissolved or dispersed in an oil phase. , xanthan gum is swollen in an aqueous phase or dispersed in an oil phase, proteins and other components are added as desired, heated and stirred as desired, pre-emulsified, emulsified by high-speed stirring, emulsified by a pressure homogenizer, and other colloid mills. The desired product can be obtained by emulsifying the emulsification using , ultrasonic waves, etc., or a combination of these. Further, if necessary, heat sterilization can be performed using a busterizer, plate heat exchanger, etc. before or after emulsification.

〔Example〕

Examples of the present invention are shown below, but the present invention is not limited to the examples.

Note that phosphatide refers to phosphuptide whose main components are zophosphatide and diacylphosphatide.

Example 1 A phosphatide containing 70% diacylphosphatidylcholine was obtained from commercially available soybean phospholipids by acetone precipitation and aqueous ethanol fractionation, and porcine pancreatic phospholipase A-2 (manufactured by Novo, Shishitase 10L) was added to this. The generated fatty acids were removed with acetone, fractionated with alcohol, and further fractionated with a silicic acid column and alcohol to obtain 95% lysophosphatidylcholine, 2% lysophosphatidylethanolamine, and 97% total sophosphatide content.
of phosphuptide was obtained.

Dissolve 0.5 g of this phosphatide in 5 ml of water,
Soybean salad oil S in which 44.4 g of Koikuchi soy sauce and 0.1 g of xanthan gum (Dainichi Wooden Pharmaceutical Echo Gum) are dispersed.
Og was added thereto and emulsified at 60° C. for 6 minutes at 13,000 r, p, m using a Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd. to obtain an emulsion. This emulsion was placed in a glass cylinder and stored in a constant temperature bath that was cycled once a day at 20°C and 40°C, and the stability of the emulsion was observed.

The emulsion remains uniformly fluid even after 90 days,
Neither oil separation nor creaming amplifier occurred.

Example 2 An emulsion was obtained in the same manner as in Example 1, except that 100% natural orange juice (Kagome 1oOBox) was used instead of the soy sauce used in Example 1, and this was stored.

Example 3 An emulsion was obtained in the same manner as in Example 1, except that sterilized lactic acid bacteria beverage (Calbis) was used instead of the soy sauce used in Example 1, and this was stored.

Both of the emulsions obtained in Examples 2 and 3 remained uniform and fluid as a whole even after 90 days, similar to the emulsions obtained in Example 1.

Example 4 0.5 g of phosphatide obtained in Example 1 was dissolved in water, 69.3 g of Koikuchi soy sauce prepared by swelling 0.2 g of xanthan gum, and 25 g of corn salad oil were added, and the same procedure as in Example 1 was carried out. An emulsion was obtained and stored.

Example 5 An emulsion was obtained in the same manner as in Example 4 except that 100% natural orange juice was used instead of the soy sauce used in Example 4,
I saved this.

Example 6 An emulsion was obtained in the same manner as in Example 4, except that sterilized lactic acid bacteria beverage (Calbis) was used instead of the soy sauce used in Example 4, and this was stored.

The emulsions obtained in Examples 4.5 and 6 were all similar to Example 1.
Similar to the emulsion obtained in , the entire emulsion remained uniform and fluid even after 90 days.

Example 7 Defatted phospholipid was obtained by acetone precipitation from soybean phospholipid,
After treating this with recitase IOL, phosphatide is extracted with a mixed solvent of isopropyl alcohol and hexane, and the mixture is treated with acetone to remove fat. This was extracted with alcohol to obtain phosphatide containing a large amount of lysophosphatide. This phosphatide contains 48% lysophosphatidylcholine and 11% lysophosphatidylethanolamine.
)%, and the total zophosphatide content was 62%.

0.5 g of this phosphatide was dissolved in water 51)1, 44.3 g of Koikuchi soy sauce and 50 g of soybean salad oil in which 0.2 g of xanthan gum were dispersed, and the mixture was heated to 13,000 rpm at 60°C using a homomixer manufactured by Tokushu Kika Kogyo. , m, and 6
The mixture was emulsified for a minute to obtain an emulsion. This emulsion was placed in a glass cylinder and stored in a constant temperature bath that was cycled once a day at 20°C and 40°C, and the stability of the emulsion was observed. The above emulsion remained uniformly fluid even after 90 days, with oil separation and
No creaming-up occurred.

Example 8 An emulsion was obtained in the same manner as in Example 7 except that 100% natural orange juice was used instead of the soy sauce used in Example 7,
I saved this.

Example 9 An emulsion was obtained in the same manner as in Example 7, except that a sterilized lactic acid bacteria beverage was used instead of the soy sauce used in Example 7, and this was stored.

Both of the emulsions obtained in Examples 8 and 9, like the emulsions obtained in Example 1, remained uniformly fluid even after 90 days, and neither oil separation nor creaming occurred.

Example 10 0.5 g of the phosphatide of Example 7 was dissolved in water,
Koikuchi soy sauce 69 with swollen xanthan gum 0.3g
．． 2 g and 25 g of corn salad oil were added to obtain an emulsion in the same manner as in Example 7, and this was stored.

Example 1) An emulsion was obtained in the same manner as in Example 1O, except that 100% natural orange juice was used instead of the soy sauce used in Example 10, and this was stored.

Example 12 An emulsion was obtained in the same manner as in Example 10, except that a sterilized lactic acid bacteria beverage was used instead of the soy sauce used in Example 10, and this was stored.

Like the emulsion obtained in Example 1, both the emulsions obtained in Examples 10.1) and 12 remained uniformly fluid even after 90 days, and neither oil separation nor creaming properties occurred.

Examples 13 to 18 Examples 7 to 12 were carried out by changing the phosphatide portion to the phosphatide of Example 7/SY Glister MS500-515 (weight ratio).

Examples 19 to 24 Examples 7 to 12 were carried out by changing the phosphatide portion to phosphatide/5E-31670/515 (weight ratio) of Example 7.

Examples 25 to 30 Examples 7 to 12 were carried out by changing the phosphatide portion to phosphatide/Emazol S-10-F-7/3 (weight ratio) of Example 7.

Examples 31 to 36 Examples 7 to 12 were carried out by replacing the phosphatide portion with phosphatide/Emulgy MS-7/3 (weight ratio) of Example 7.

All of the emulsions obtained in Examples 13 to 36 remained uniformly fluid even after 90 days, similar to the emulsions obtained in Example 1.
Neither oil separation nor creaming occurred.

In addition, the emulsifier used together with phosphatide in Examples 13 to 36 is as follows.

syGlister MS500 manufactured by Hanhon Yakuhin, hexaglycerin monostearate, HL
Bll, 6 SE-31670 Mitsubishi Kasei Foods Type, sucrose monostearate, HLB 15 Umazol S-10-F Kao, sorbitan monostearate, HL B 4.
7 Emulgy MS Riken Vitamin, glycerin monostearate, HL
B2.5 Comparative Examples 1 to 12 Emulsions were obtained in the same manner as in Examples 1 to 12, except that the xanthan gum used in Examples 1 to 12 was removed, and these were stored. The conditions after 90 days of recycling at 20°C--40'C were as follows.

Note that 0 is an abbreviation for an oil phase, C is an abbreviation for a cream phase, and W is an abbreviation for an aqueous phase. The numbers indicate the proportion (% of the total), and t means a small amount.

Comparative Examples 13 to 30 The xanthan gum used in Examples 1 to 6 was mixed with 1.0 g of pregelatinized starch (modified pregelatinized starch instant clear gel manufactured by Tamago National Co., Ltd.) and casein Na (manufactured by Yasei Kyoiku Co., Ltd.).
Comparative Examples 13 to 18.
No. 19-24 and No. 25-30, emulsions were obtained in the same manner as in Examples 1-6, and these were stored. 20℃-
The conditions after 90 days of recycling at -40°C were as follows.

Comparative Examples 31-54 The phosphatide portions of Examples 7-12 were replaced with SY Glister MS500.5R-31670, Emazol S-10-
F, Comparative Examples 31-36, 37-42, 43-4, and 49-4 when replaced with Emulgy MS, respectively.
54 to obtain emulsions in the same manner as in Examples 7 to 12, and these were stored.

The emulsions obtained in Comparative Examples 43 to 54 were unable to emulsify themselves, and the emulsions obtained in Comparative Examples 31 to 36 solidified within 10 days, and the emulsions obtained in Comparative Examples 37 to 42 The liquid is 10
It solidified within a few days and was demulsified within 40 days.

Comparative Examples 55-60 Emulsification was performed using only xanthan gum except for the phosphatide portion of Examples 7-12, but emulsions were all mottled and non-uniform, and no emulsions were formed. Moreover, it solidified after three days of recycling.

〔Effect of the invention〕

According to the method of emulsifying fats and oils in a high salt content aqueous solution and/or an acidic aqueous solution of the present invention, a sufficiently stable emulsified state can be maintained even under distribution conditions as an actual product and under harsh usage conditions.
No loss of fluidity, no oil separation or creaming,
An oil-in-water emulsified food with a high salt content or an acidic oil-in-water emulsified food can be obtained.

Patent applicant: Asahi Denka Kogyo Co., Ltd. I (

Claims (5)

[Claims] (1) When emulsifying an aqueous phase consisting of a high salt content aqueous solution and/or an acidic aqueous solution and fat and oil into an oil-in-water type, 0.1 to 5% by weight of lysophosphatide based on the fat and oil as at least one component of the emulsifier; A method for emulsifying fats and oils in a high salt content aqueous solution and/or an acidic aqueous solution, characterized in that 0.1 to 1.0% by weight of xanthan gum is added to the aqueous phase. (2) Lysophosphatide (a) contains lysophosphatidylcholine as a main component, lysophosphatidylethanolamine, and lysophosphatidylinositol, lysophosphatidic acid, and lysophosphatidylserine. The lysophosphatide (a) further contains a diacylphosphatide (b) corresponding to the lysophosphatide (a). In the case of high salt content according to claim (1), the amount of lysophosphatide (a) is 40% by weight or more based on the total amount of phosphatide [(a) + (b)]. A method of emulsifying fats and oils in aqueous and/or acidic solutions. (3) Lysophosphatide (a) is substantially lysophosphatidylcholine (monoacylphosphatidylcholine), and the lysophosphatide (a) further contains diacylphosphatide (b). In this case, lysophosphatide (
A method for emulsifying fats and oils in a high salt content aqueous solution and/or an acidic aqueous solution according to claim (1), characterized in that the amount of a) is 40% by weight or more. (4) As an emulsifier, lysophosphatide and one or more emulsifiers selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are used in a weight ratio [former/latter] of 30 /
A high salt content aqueous solution and/or acidic solution according to claim (1), characterized in that a mixed emulsifier mixed in a ratio of 70 to 100/0 is added in an amount of 0.1 to 5% by weight based on fats and oils. Emulsification method of fats and oils in aqueous solution. (5) Lysophosphatide and glycerin monofatty acid ester as emulsifiers in a weight ratio [former/latter] of 5
A mixed emulsifier mixed in a ratio of 0/50 to 100/0,
A method for emulsifying fats and oils in a high salt content aqueous solution and/or an acidic aqueous solution according to claim (1), characterized in that 0.1 to 5% by weight is added to the fats and oils.