| abstract |
An oil-in-water emulsion containing a plant sterol having a cholesterol absorption inhibitory action, stable in oil-in-water emulsification for a long time even under low temperature conditions, and having a good flavor and texture, particularly mayonnaise, dressing, etc. To provide an oil-in-water emulsion. An oil phase having a weight ratio B / A of a free plant sterol (A) and a plant sterol fatty acid ester (B) in a specific range and a solid component amount at 10 ° C. in a specific range is 5 to 95% by weight. An oil-in-water emulsion characterized by containing. [Selection figure] None |