| abstract |
Provided is an oil-in-water emulsion type vegetable cream that can be whipped not only at a low temperature of less than 10 ° C. but also at a temperature exceeding 10 ° C., for example, at a maximum of 25 ° C. An edible oil-in-water emulsion obtained by UHT treatment, comprising mixing 20-30% by weight of vegetable fat with an aqueous phase, adding a sucrose ester and adding a polysorbate, And an edible edible oil-in-water emulsion that is whipped and UHT treated, comprising more than 20% by weight of trilaurin triglyceride relative to the total amount of triglycerides in the fat to stabilize the emulsion. Also, an oil-in-water emulsion type vegetable cream containing less than 0.5% by weight of protein relative to the UHT-treated edible oil-in-water emulsion. [Selection figure] None |