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filingDate 2015-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c13213af83265722b3472bfd18cdd88
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publicationDate 2016-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2016189763-A
titleOfInvention Sauce-like oil-in-water emulsion with heat resistance
abstract To provide a source-like oil-in-water emulsion capable of preventing destruction of an emulsified state due to heat sterilization or reheating of a source-like oil-in-water emulsion and maintaining a smooth source-like physical property after heating. A gelling agent comprising 48 to 68% by weight of water, 20 to 42% by weight of fats and oils, 2 to 9% by weight of protein, starch, guar gum, succinoglycan, locust bean gum, tamarind gum, gellan gum, xanthan gum or carrageenan. A sauce-like oil-in-water emulsion having heat resistance, containing an emulsifier which is a thickener and / or an enzyme-treated lecithin and / or a glycerin organic acid ester. [Selection figure] None
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