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AGENT FOR IMPROVING COLD RESISTANCE OF OIL AND FAT, AND METHOD FOR PRODUCING OIL-IN-WATER EMULSIFIED FOOD IMPROVED IN COLD RESISTANCE
AGENT FOR IMPROVING COLD RESISTANCE OF OIL AND FAT, AND METHOD FOR PRODUCING OIL-IN-WATER EMULSIFIED FOOD IMPROVED IN COLD RESISTANCE
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机译:改善油和脂肪的抗寒性的试剂以及生产经抗寒性改善的水包油乳化食品的方法
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摘要
PROBLEM TO BE SOLVED: To provide a method for producing oil-in-water food improved in cold resistance by which oil-in-water emulsified food causing no separation even when thawed after long preservation in a freezing condition at a temperature range of about -15°C, having excellent freezing resistance, and stable even during distribution in winter at cold district or long preservation in a refrigerator.;SOLUTION: An agent for improving cold resistance of oil and fat consists mainly of Sinapis oil as an active ingredient. The method for producing oil-in-water emulsified food improved in cold resistance comprises adding the agent for improving cold resistance to the oil phase. The oil-in-water emulsified food improved in cold resistance is obtained by the method.;COPYRIGHT: (C)2008,JPO&INPIT
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