| abstract |
An oil such as butter cream, fat spread, margarine, raw chocolate, etc. that has excellent emulsion stability, improves the meltability of the resulting emulsion, reduces oiliness, and provides a good texture. Provide a water-in-water emulsified food. A water-in-oil emulsified food contains one or more of gati gum and / or hydroxypropyl cellulose or further calcium-reactive polysaccharide, heat-denatured fine whey protein, and microcrystalline cellulose. [Selection figure] None |