| abstract |
(57) [Summary] [Problem] Oil-in-water emulsified oils and fats that are stable in emulsification even in heat treatment, do not coagulate by heating, have excellent shape retention, dissolve in the mouth, and have excellent flavor, regardless of the heating method. Providing a composition. SOLUTION: Egg yolk liquid that does not aggregate upon heating at 80 ° C. for 30 minutes, preferably an egg yolk liquid containing a calcium-reactive gelling agent, and more preferably a starch solution treated with protein and gum arabic and / or octenyl succinic acid An oil-in-water emulsified oil / fat composition comprising a decomposition product. |