| abstract |
Emulsification of emulsified fragrance, emulsified pigment, emulsified food, powdered fragrance, etc. having excellent emulsifiability and emulsification stability using modified gum arabic obtained by heat treatment or drying treatment at 60 ° C. or higher A composition is provided. A thickening stabilizer such as modified gum arabic and xanthan gum obtained by heat treatment or drying treatment at 60 ° C. or higher, a polypeptide such as soybean peptide, and a surfactant such as polyglycerin fatty acid ester. An emulsified composition is prepared using at least one selected from the group. [Selection figure] None |