| abstract |
An oil-in-water type emulsion for photoexposed food exhibiting photodeterioration resistance that even when exposed to light from fluorescent lamps, etc., has little quality deterioration, such as degraded taste or foul odor, and excels in flavor. In the first embodiment, there is provided an oil-in-water type emulsion for photoexposed food, comprising a fat or oil and nonfat milk solid contents, wherein the fat or oil is a non-milk fat or a non-milk fat plus milk fat, the non-milk fat having such a fat or oil constituting fatty acid composition that the total content of lauric acid and palmitic acid is 40% or more, the total content of oleic acid, linoleic acid and linolenic acid 50% or less and the total content of linoleic acid and linolenic acid 5% or less. In the second embodiment, there is provided an oil-in-water type emulsion for photoexposed food containing nonfat milk solid contents wherein the fat or oil is a non-milk fat, the non-milk fat having the same fat or oil constituting fatty acid composition as in the first embodiment. |