OIL-IN-WATER TYPE EMULSION COMPOSITION FOR NOODLE

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition for noodle free from allergy, maintaining long term dispersion stability even in "melting water" during manufacturing noodles in a large scale, and good in redispersibility.SOLUTION: There is provided an oil-in-wate...

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Bibliographische Detailangaben
1. Verfasser:	OTOMO NAOYA
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition for noodle free from allergy, maintaining long term dispersion stability even in "melting water" during manufacturing noodles in a large scale, and good in redispersibility.SOLUTION: There is provided an oil-in-water type emulsion composition for noodle containing 10 to 70 wt.% of an oil and fat, 20 to 80 wt.% of a carbohydrate solution having a carbohydrate concentration of 30 to 80% as well as polyglyceryl fatty acid ester having a specific structure, organic acid monoglyceride, polyoxyethylene sorbitan fatty acid ester.