Oil-in-water type emulsion

• US 20070071873A1
• Filed: 01/20/2005
• Published: 03/29/2007
• Est. Priority Date: 01/26/2004
• Status: Active Grant

• Current Assignee: Fuji Oil Company Limited
• Original Assignee: Fuji Oil Company Limited
• Inventors: Hidaka, Hiroshi, Ichiyama, Hiroyuki
• Granted Patent: US 8,034,392 B2
• Time in Patent Office: Days
• US Class Current: 426/601
• CPC Class Codes: A23D 7/003 Compositions other than spreads characterised by ingredients other than fatty acid triglycerides A23D7/0053
• CPC Class Codes: A23D 7/06 Preservation of finished products by using antioxidants or biocides C11B5/00
• CPC Class Codes: A23D 9/06 Preservation of finished products by using antioxidants or biocides C11B5/00
• CPC Class Codes: A23L 21/15 derived from fruit or vegetable juices
• CPC Class Codes: A23L 9/12 Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23L 9/22 containing non-milk fats but no proteins other than milk proteins

Abstract

The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

Claims

1. An oil-in-water type emulsion for light-exposing food comprising fat and nonfat milk solids, wherein the fat consists of non-milk fat, or non-milk fat and milk fat;

the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50%, and the total amount of linoleic acid and linolenic acid is not more than 5%; and

the ratio of milk fat/total fat is not more than 0.95.

2. The oil-in-water type emulsion according to claim 1, wherein the oil-in-water type emulsion further comprises at least one ingredient selected from tocopherol and rutin.

3. The oil-in-water type emulsion according to claim 1, which is for photodegradation-resistance.

4. The oil-in-water type emulsion according to claim 1, wherein the oil-in-water type emulsion is whippable.

7. The oil-in-water type emulsion according to claim 1, wherein the fat is non-milk fat and the emulsion is a nonfat milk solid-containing oil-in-water type emulsion comprising 1 to 12% by weight of fat and 3 to 26% by weight of nonfat milk solids;

and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%.

8. The oil-in-water type emulsion according to claim 7, wherein the nonfat milk solid-containing oil-in-water type emulsion further comprises tocopherol.

9. The oil-in-water type emulsion according to claim 7, which is an emulsion for blending use.

10. The oil-in-water type emulsion according to claim 7, which is an emulsion for blending into pudding, bavarois or jelly.

5. A method for preventing photodegradation of an oil-in-water type emulsion comprising fat, nonfat milk solids, water and an emulsifier, which comprises:

using as the fat that consisting of non-milk fat, or non-milk fat and milk fat, wherein the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and

the ratio of milk fat/total fat is not more than 0.95.

6. The method according to claim 5, wherein the oil-in-water type emulsion further comprises at least one ingredient selected from tocopherol and rutin.