abstract |
(57) [Summary] [Structure] In producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex which is a conjugate of a lipid and a protein is mixed. [Effect] When used in creams such as coffee cream, whipped cream and ice cream, the milky taste and the rich taste are remarkably improved. |