JPWO2020218437A1 - Foamable oil-in-water emulsified composition and its production method - Google Patents

Abstract

To provide a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress hardening over time.
Provided is a foamable oil-in-water emulsified composition containing a fat and oil and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. Further, an aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition is also provided. Further, a method for producing a foamable oil-in-water emulsified composition containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. Also provided is a method for producing a foamable oil-in-water emulsified composition, in which at least the step of adding the polyglycerin fatty acid ester to fats and oils is performed.

Description

The present technology relates to a foamable oil-in-water emulsified composition and a method for producing the same. More specifically, the present invention relates to a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth when made into a whipped cream, and can suppress hardening over time, and a method for producing the same.

In recent years, in the product development of whipped cream, good melting in the mouth has been required, whereas lauric oils and fats such as coconut oil and palm kernel oil have been used as raw materials.

However, when these are used as raw materials, the emulsification stability is low, thickening and solidification are likely to occur due to shaking in the distribution process, and "tightening" occurs in which the cream becomes harder over time after whipping. There was a problem that it was easy.

In response to such a problem, for example, Patent Document 1 contains 60 to 90% by weight of lauric-based oil (A) having a rising melting point of 30 to 35 ° C. in the entire oil / fat composition, and among the constituent fatty acids, among the constituent fatty acids, 10 to 40% by weight of fat (B), which is a random transesterified oil containing 10 to 40% by weight of lauric acid, 20 to 35% by weight of palmitic acid, and 50 to 70% by weight of saturated fatty acids, and others. A method is disclosed in which a fat or oil composition containing 0 to 30% by weight of the fat or oil (C) is contained in an amount of 20 to 40% by weight in the entire foamable oil-in-water emulsified fat or oil composition.

Further, Patent Document 2 describes fats and oils A containing 40% or more of lauric acid in the constituent fatty acids and having a melting point of less than 50 ° C. and fats and oils B having a melting point of 50 ° C. or higher in a weight ratio of fats and oils A: fats and oils B =. It contains a ratio of 99: 1 to 87:13, and the SFC (solid fat content) at 35 ° C is 6% or more and less than 16%, and the difference between the solid fat content at 15 ° C and the solid fat content at 35 ° C is A method of containing 10 to 35% by weight of a mixed fat and oil, which is 55 to 69%, is disclosed.

JP-A-2010-220484 Japanese Unexamined Patent Publication No. 2011-83195

As mentioned above, some methods are known to those skilled in the art as prior art, but they are convincing in terms of melting in the mouth due to the limitation of fatty acids constituting fats and oils and the high SFC at 35 ° C. There is a fact that further development of technology is desired.

Therefore, in the present technology, it is mainly provided a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress hardening over time. The purpose.

As a result of diligent experimental studies by the inventors of the present application, attention was paid to the constituents of the foamable oil-in-water emulsified composition, and by using a specific type of polyglycerin fatty acid ester in combination with fats and oils, the emulsion stability is high. We have found that a foamable oil-in-water emulsified composition that melts in the mouth and can suppress hardening over time can be obtained when it is made into a whipped cream, and has completed this technique.

That is, in the present technology, first, a foamable oil-in-water emulsified composition containing a fat and oil and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. is prepared. offer.
In the present technology, the fat and oil may be a vegetable fat and oil. In this case, the vegetable fat or oil can be a lauric-based fat or oil. In this case, the lauric acid-based fat and oil may contain 35 to 55% by mass of lauric acid in the constituent fatty acids.
Further, in the present technique, the polyglycerin fatty acid ester may have an average degree of polymerization of polyglycerin of 2 to 10.
Further, in the present technique, the polyglycerin fatty acid ester may have an esterification rate of 20 to 45%.
In addition, the fat and oil may be 10 to 50 parts by mass in 100 parts by mass of the composition, and the polyglycerin fatty acid ester may be 0.01 to 1 part by mass in 100 parts by mass of the composition.

The present technology also provides an aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition.

Further, in the present technology, a method for producing a foamable oil-in-water emulsified composition containing fats and oils, a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. Also provided is a method for producing a foamable oil-in-water emulsified composition, which comprises at least performing the step of adding the polyglycerin fatty acid ester to the fat and oil.

The "foamable oil-in-water emulsified composition" as used herein means a creamy composition before foaming.

According to the present technology, it is possible to provide a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress curing over time.
The effect of the present technology is not necessarily limited to the effects described here, and may be any of the effects described in the present specification.

Hereinafter, a suitable mode for carrying out the present technology will be described.
It should be noted that the embodiments described below show typical embodiments of the present technology, and the scope of the present technology is not narrowly interpreted by this.

<1. Foamable oil-in-water emulsified composition>
The foamable oil-in-water emulsified composition according to the present technology is characterized by containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. do.

In the foamable oil-in-water emulsification composition according to the present technology, by using the fat and oil together with the polyglycerin fatty acid ester, as shown in Examples described later, the emulsification stability is high, and this is used. The whipped cream prepared in the above method has a good melting in the mouth and is suppressed from hardening over time.

Hereinafter, each component will be described in detail.

(1) Fats and oils The fats and oils used in this technology are not particularly limited, and either animal fats and oils or vegetable fats and oils can be used. Examples of animal fats and oils include milk fat, beef tallow, lard, fish oil, whale oil, fractionated oils thereof, hydrogenated oil, ester exchange oil and the like. Examples of vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, and shea butter. Examples thereof include monkey fat, cacao fat, palm oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, ester exchange oil and the like. These fats and oils can be used alone or in combination of two or more.

Among these, in the present technology, it is preferable to use vegetable fats and oils as the fats and oils. Thereby, the melting in the mouth can be further improved. When vegetable oils and fats are used as the oils and fats used in the present technology, the above-mentioned other oils and fats other than the oils and fats may be contained in the foamable oil-in-water emulsified composition according to the present technology.

Further, in the present technology, when vegetable fats and oils are used as the fats and oils, it is preferable to use lauric-based fats and oils. The term "lauric acid-based fats and oils" as used herein means fats and oils in which the constituent fatty acids of triglycerides are mainly lauric acid, or fats and oils obtained by processing the same. When a lauric-based fat or oil is used as the fat or oil used in the present technology, the above-mentioned other fat or oil other than the fat or oil may be contained in the foamable oil-in-water emulsified composition according to the present technology.

In this technology, even when lauric-based fats and oils are used, the composition has excellent emulsion stability when used in combination with the polyglycerin fatty acid ester described later, and the prepared whipped cream also has a good melting in the mouth. Moreover, it has an excellent effect that the curing phenomenon over time is also suppressed.

The laurin-based fats and oils are not particularly limited as long as they are coconut oils, palm kernel oils, and fats and oils obtained from these as raw materials, and coconut oils and palm kernel oil fractionated oils; coconut oils, palm kernel oils, and the like. Hardened oil of fractionated oil; palm oil, palm kernel oil, or ester exchange oil obtained by using these fractionated oils as a main raw material (50% by mass or more) may be used. In addition, these fats and oils can be used alone or in combination of two or more.

Further, in the present technology, when a lauric-based fat or oil is used as the fat or oil, the constituent fatty acid preferably contains lauric acid in an amount of 35 to 55% by mass, more preferably 40 to 55% by mass. Thereby, the melting in the mouth can be improved.
The constituent fatty acids of the fats and oils can be measured according to the standard fats and oils analysis method (provisional 17-2007 (capillary gas chromatograph method)).

The oil and fat is preferably 10 to 50 parts by mass out of 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology. Thereby, the melting in the mouth can be further improved.

(2) Polyglycerin fatty acid ester The polyglycerin fatty acid ester used in the present technology is characterized by having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.

The polyglycerin fatty acid ester is obtained by an esterification reaction of polyglycerin and fatty acid obtained by dehydration condensation of glycerin, and the type of polyglycerin (degree of polymerization), type of fatty acid (number of carbon atoms, number of double bonds), ester composition, etc. There are many types. And it is known that each type exhibits remarkably different properties.

In the present technology, the HLB of the polyglycerin fatty acid ester is preferably 6 to 9. The HLB is an index showing the degree of hydrophilicity and lipophilicity, and is a value calculated by the Atlas method in the present technology. The HLB by the Atlas method is calculated from the following formula (1).

Ｓ：ポリグリセリン脂肪酸エステルのけん化価
Ａ：ポリグリセリン脂肪酸エステルを構成する脂肪酸の酸価

S: Saponification value of polyglycerin fatty acid ester A: Acid value of fatty acids constituting the polyglycerin fatty acid ester

The melting point of the polyglycerin fatty acid ester is preferably 58 to 65 ° C. The freezing point is preferably 53 to 65 ° C.

In the present technology, the melting point and freezing point of the polyglycerin fatty acid ester can be measured by using a conventionally known method, for example, using a differential scanning calorimeter (DSC).

In the present technology, the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is not limited, but is preferably 2 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, it is calculated from the following equations (2) and (3).

The hydroxyl value in the above formula (3) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and contains acetic acid required for acetylating the free hydroxyl group contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required for summing. The number of milligrams of potassium hydroxide is calculated according to "Established by the Japan Oil Chemists'Association, Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists' Society.

The polyglycerin fatty acid ester can be produced by a conventionally known esterification reaction. For example, it can be produced by subjecting a fatty acid and polyglycerin to an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide. Esterification is carried out until the esterification rate of the polyglycerin fatty acid ester reaches a desired value.

The polyglycerin fatty acid ester preferably has an esterification rate of 20 to 45%, more preferably 20 to 40%. Here, the esterification rate is defined as the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerin (n + 2), and the number of moles of fatty acid added to polyglycerin (M). Then, it is a value calculated by the following formula (4). The hydroxyl value is a value calculated by the above formula (3).

The fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, but a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used. The fatty acid may be a mixture, and specific examples of the fatty acid include enanthic acid, capric acid, pelargonic acid, capric acid, lauric acid, myristic acid, ventadesyl acid, palmitic acid, palmotolic acid, margaric acid, and stearic acid. , Oleic acid, paxenoic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid and the like.

The polyglycerin fatty acid ester is preferably 0.01 to 1 part by mass in 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology. As a result, the emulsification stability can be further improved, and curing over time can be further suppressed.

(3) Others The foamable oil-in-water emulsified composition according to the present technology contains, if necessary, other components in addition to the fat and oil and the polyglycerin fatty acid ester as long as the effects of the present technology are not impaired. You may.

The water constituting the aqueous phase of the foamable oil-in-water emulsifying composition according to the present technology is not particularly limited as long as it is drinkable, and for example, distilled water, ion-exchange resin-treated water, reverse osmosis membrane ( RO) treated water, purified water such as reverse osmosis membrane (UF) treated water, tap water, ground water, natural water such as drenched water, alkaline ionized water and the like can be mentioned. The content of water in 100% by mass of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited, and the residue containing the fat and oil, the polyglycerin fatty acid ester, and other raw materials may be water. ..

The protein constituting the aqueous phase of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited as long as it is edible, and for example, egg proteins such as whole egg, egg white, and egg yolk, and defatted milk. , Non-fat milk powder, whole fat milk, concentrated milk, non-fat concentrated milk, whey protein, milk protein such as casein sodium, soybean protein, wheat protein, corn protein, vegetable protein such as corn protein, animal protein such as gelatin, etc. , Which is preferably milk protein. These proteins can be used alone or in combination of two or more.

In the foamable oil-in-water emulsified composition according to the present technology, the polyglycerin fatty acid ester may be used in combination with other emulsifiers, for example, sucrose fatty acid ester, polyglycerin fatty acid ester (however, the polyglycerin fatty acid ester). ), Glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. These emulsifiers can be used alone or in combination of two or more.

The foamable oil-in-water emulsified composition according to the present technology may contain a dairy product, and examples of the dairy product include fresh cream, butter, butter oil, milk, and the milk protein. These dairy products can be used alone or in combination of two or more.

Other optional components include, for example, citrates such as trisodium citrate, phosphates such as sodium metaphosphate, sodium pyrophosphate, sodium polyphosphate, colorants such as β-carotene, extracted tocopherols, L-ascorbin. Antioxidants such as acid palmitate, milk flavors, vanilla fragrances, flavoring agents such as orange oil, monosaccharides such as xylose, glucose and fructose, disaccharides such as sucrose, lactose and malt sugar, starches such as dextrin and candy. Decomposed products, maltooligosaccharides such as maltotriose, maltotetraose, maltopentaose, maltohexaose, sugar alcohols such as sorbitol, mannitol, martitol, reduced water candy, processed starch such as phosphoric acid cross-linked starch, water-soluble hemicellulose, Arabic gum, caraginan, karaya gum, xanthan gum, guar gum, tamarind seed gum, tragant gum,
Examples thereof include thickening stabilizers such as pectin and locust bean gum.

<2. Aerated emulsified composition>
The aerated emulsified composition according to the present technology is characterized in that the foamable oil-in-water emulsified composition according to the present technology is foamed (whipped), and is called "whipped cream". It exhibits a foamy state.

The whipping method is not particularly limited, and for example, it can be performed using a conventionally known whipping device such as an open whipping machine or a closed continuous whipping machine. Further, its characteristics (for example, viscosity, overrun, hardness, etc.) are not particularly limited, and can be appropriately designed according to the application and the like.

Since the aerated emulsified composition according to the present technology uses the foamable oil-in-water emulsified composition according to the present technology, it melts well in the mouth and cures over time is suppressed.

<3. Method for producing foamable oil-in-water emulsified composition>
The method for producing a foamable oil-in-water emulsified composition according to the present technology described above, characterized in that at least the step (I) of adding the polyglycerin fatty acid ester to the fat and oil is performed. Further, if necessary, the following steps (II), step (III), and other steps may be performed.

(1) Step (I)
In step (I), the oil phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the oil phase portion is prepared by adding the polyglycerin fatty acid ester to a part or all of the fat and oil to dissolve or disperse it.

(2) Step (II)
In step (II), the aqueous phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the aqueous phase portion is prepared by adding proteins constituting the aqueous phase, other optional components, and the like, if necessary, to water.

(3) Step (III)
In step (III), the oil phase portion and the aqueous phase portion are mixed. Specifically, the oil phase portion obtained in the step (I) is added to the aqueous phase portion obtained in the step (II), heated, mixed, and pre-emulsified.

(4) Other steps After step (III), in the case of compound type, a foamable oil-in-water emulsified composition such as addition of fresh cream, preheating, sterilization, homogenization, cooling, and aging. The foamable oil-in-water emulsified composition according to the present technology is prepared by performing other steps usually performed in the production.

Hereinafter, the present technology will be described based on examples.
It should be noted that the examples described below show an example of typical examples of the present technology, and the scope of the present technology is not narrowly interpreted by this.

<< Manufacture of foamable oil-in-water emulsified composition >>
[Raw materials used]
Vegetable oils and fats (two types shown in Table 3 below): Oils and fats with 45% lauric acid (manufactured by Taiyo Yushi Co., Ltd., mixed oils and fats of palm kernel oil, coconut oil, and rapeseed extremely hydrogenated oil, melting point 27.2 ° C.). Oils and fats with 51% lauric acid (manufactured by Taiyo Oil Co., Ltd., mixed oils and fats of palm kernel fractionated oil, palm kernel oil, and coconut oil, melting point 32.1 ° C.).
Polyglycerin fatty acid ester (oil phase part): A polyglycerin fatty acid ester having the physical properties shown in Table 1 below.
Polyglycerin fatty acid ester (water phase part): manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., product name "SY Glycer MS-5S".
Skim milk powder: Made by Morinaga Milk Industry Co., Ltd.
Casein Na: Made by TATAUA.
Trisodium citrate: Made by Fuso Chemical Industry Co., Ltd.
Dissolved water: Ion-exchanged water.
Cream: Made by Morinaga Milk Industry Co., Ltd. (Hokkaido cream with a milk fat ratio of 48%, used for compound type).

[Manufacturing method: Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5]
Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 were non-daily types.
First, 0.1 parts by mass of the polyglycerin fatty acid ester of Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 shown in Table 1 below was dissolved in 45 parts by mass of vegetable oil to obtain an oil phase part.
Next, 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 51.3 parts by mass of dissolved water. Obtained the aqueous phase part.
The oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII"), and after the sterilization process, a homogenizer (Sanmaru Kikai Kogyo Co., Ltd.) A homogenizing step is performed at a total pressure of 5.0 MPa and a second stage of 2.0 MPa, and a cooling step and an aging step are carried out. A foamable oil-in-water emulsified composition was obtained.

[Manufacturing method: Example 8]
Example 8 was a compound type.
First, 0.06 parts by mass of the polyglycerin fatty acid ester of Example 8 shown in Table 1 below was dissolved in 23 parts by mass of vegetable oil to obtain an oil phase part.
Next, 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 35.34 parts by mass of dissolved water. Obtained the aqueous phase part.
The oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII"), and 38 parts by mass of 48% cream is added to carry out the sterilization step. After that, the liquid is passed through a homogenizing machine (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), a homogenizing step is performed at a total pressure of 5.0 MPa and a second stage of 2.0 MPa, and a cooling step and an aging step are performed. A foamy oil-in-water emulsified composition was obtained.

[Manufacturing method: Comparative Examples 6 and 7]
Further, 0.1 parts by mass of dissolved water was added without adding the polyglycerin fatty acid ester, and the foamable oil-in-water emulsified composition of Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 described above was added. The foamable oil-in-water emulsified composition of Comparative Examples 6 and 7 was obtained by the same production method as that of the product.

The raw materials of the foamable oil-in-water emulsified composition and the blending amounts thereof are shown in Table 2 below. Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 7 were non-daily type formulations, and only Example 8 was a compound type formulation. The percentage of fatty acid composition of the vegetable oils and fats used is shown in Table 3 below. Examples 1 to 13 and Comparative Examples 1 to 6 used vegetable oils and fats containing 45% by mass of lauric acid in the constituent fatty acids (see the left side of Table 3), and Examples 14 and 7 used lauric acid in the constituent fatty acids. (See the right side of Table 3) was used.

上記表３中、ラウリン酸は、炭素数１２（Ｃ１２）で表される。

In Table 3 above, lauric acid is represented by 12 carbon atoms (C12).

<< Evaluation >>
The emulsion stability of the obtained foamable oil-in-water emulsified compositions of Examples 1 to 14 and Comparative Examples 1 to 7 was tested. Further, 800 g of the foamable oil-in-water emulsified composition of Examples 1 to 14 and Comparative Examples 1 to 7 and 64 g of granulated sugar were mixed with a desktop mixer (manufactured by Aikosha Co., Ltd., product name "Kenmix Premier KMM770": rotation speed 180 rpm. ) Was used to test the hardening inhibitory property and whipping time.

[Emulsification stability]
The viscosities of the obtained foaming oil-in-water emulsified compositions of Examples 1 to 14 and Comparative Examples 1 to 7 and the foaming oil-in-water emulsified composition shaken under the conditions of 100 rpm for 48 hours were measured. Then, the change in viscosity was confirmed. The viscosity (unit: mPa · s) was measured with a viscometer (manufactured by Toki Sangyo Co., Ltd., product name “RB-80L”). The values in Table 4 below are values obtained by dividing the viscosity of the foamable oil-in-water emulsion composition after shaking by the viscosity of the oil-in-water emulsion composition before shaking.

The evaluation criteria for emulsion stability were as follows.
◯: The value obtained by dividing the viscosity of the foamable oil-in-water emulsified composition after shaking by the viscosity of the oil-in-water emulsified composition before shaking is 1.5 or less ×: Foaming after shaking The value obtained by dividing the viscosity of the oil-in-water emulsified composition by the viscosity of the foamable oil-in-water emulsified composition before shaking is more than 1.5.

[Hardening inhibitory]
The hardness immediately after whipping and after 5 minutes of whipping was measured, and the change in hardness was confirmed. For the hardness (unit: mm), a cone having a tip angle of 40 ° and a mass of 12 g was freely dropped from the surface of the whipped cream, and the falling distance of the cone 5 seconds after the fall was measured, and the falling distance was defined as the hardness. The values in Table 4 below are values calculated from the following formula (5). The smaller the value of the curing inhibitory property, the higher the effect of suppressing the curing.

The evaluation criteria for curing inhibitory properties were as follows.
◯: The value calculated by the above formula (5) is 40 or less ×: The value calculated by the above formula (5) exceeds 40

[Whipped time]
The time (unit: seconds) from the start of whipping to the end of whipping was measured. The end of whipping was defined as the time when the hardness of the whipped cream was within the range of 21.0 ± 3.0 mm.

The evaluation criteria for whipping time were as follows.
◯: Whipping time is 350 seconds or less ×: Whipping time is over 350 seconds

The evaluation results are shown in Table 4 below.

As shown in Table 4 above, the foamable oil-in-water emulsified compositions of Examples 1 to 14 are excellent in emulsification stability as compared with the oil-in-water emulsified compositions of Comparative Examples 1 to 7. Was there. Further, when the whipped cream was used, the curing inhibitory property was excellent and the whipping time was short. In addition, since the foamable oil-in-water emulsified compositions of Examples 1 to 14 contained lauric-based oils and fats, they had good melting in the mouth when made into whipped cream.

From the above, by containing the fat and oil and the polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C., the emulsion stability was high and the whipped cream was obtained. In some cases, it was found that a foamable oil-in-water emulsified composition that melts in the mouth and can suppress hardening over time can be provided.

Claims (10)

With fats and oils
Polyglycerin fatty acid esters having an HLB of 5-9 and a melting point of 58-69 ° C.
A foamable oil-in-water emulsified composition containing. The foamable oil-in-water emulsified composition according to claim 1, wherein the oil is a vegetable oil. The foamable oil-in-water emulsified composition according to claim 2, wherein the vegetable oil is a lauric-based oil. The foamable oil-in-water emulsified composition according to claim 3, wherein the lauric-based oil / fat contains 35 to 55% by mass of lauric acid in the constituent fatty acids. The foamable oil-in-water emulsified composition according to any one of claims 1 to 4, wherein the polyglycerin fatty acid ester has an average degree of polymerization of polyglycerin of 2 to 10. The foamable oil-in-water emulsified composition according to any one of claims 1 to 5, wherein the polyglycerin fatty acid ester has an esterification rate of 20 to 45%. The foamable oil-in-water emulsified composition according to claims 1 to 6, wherein the oil and fat is 10 to 50 parts by mass in 100 parts by mass of the composition. The foamable oil-in-water emulsified composition according to any one of claims 1 to 7, wherein the polyglycerin fatty acid ester is 0.01 to 1 part by mass in 100 parts by mass of the composition. An aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition according to any one of claims 1 to 8. A method for producing a foamable oil-in-water emulsified composition containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
The step of adding the polyglycerin fatty acid ester to the fat and oil,
A method for producing a foamable oil-in-water emulsified composition.