Oil-in-water type emulsion, foaming food product, and method of suppressing viscosity increase of oil-in-water type emulsion

Abstract

To provide an oil-in-water type emulsion containing cocoa fat or fat substitutes thereof, that is suitable for production and has good formability when foaming, shape retention, and storage stability.SOLUTION: The oil-in-water type emulsion contains cocoa fat or fat substitutes thereof, and polyglyceryl fatty acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsion containing, in particular, cocoa butter or a substitute thereof as a vegetable fat, a foamable food product, and a method for inhibiting an increase in viscosity of an oil-in-water emulsion. [Background technology]

[0002] Generally, frozen desserts such as ice cream are produced by freezing a raw material mixture containing milk fat and / or vegetable fat as a substitute, non-fat milk solids, an emulsifier, and, as appropriate, sugars, stabilizers, etc., in a freezer while containing air, and then freezing and hardening the mixture.

[0003] Patent Document 1 describes that in frozen desserts containing cocoa butter, by including a monoglycerin fatty acid ester and a specific sucrose fatty acid ester as emulsifiers used as ingredients in the frozen dessert, a frozen dessert mix can be obtained in which thickening over time during aging of the frozen dessert mix is ​​suppressed.

[0004] Patent Document 2, particularly in its Examples, describes that by mixing cocoa butter with two specific types of sucrose fatty acid esters as emulsifiers, it is possible to reduce viscosity and obtain a soft serve ice cream mix composition that is freezer-safe and maintains a smooth texture. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-227026 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-148168 Summary of the Invention [Problem to be solved by the invention]

[0006] In the production of foaming foods such as whipped cream and frozen desserts, emulsion stability of oil-in-water emulsions is required, as well as appropriate demulsification of fat globules (aggregation of fat globules). In the demulsified state while maintaining emulsion stability, the fat at the fat globule interface must be solidified, while the interior of the fat globules must remain partially in a soft liquid state.

[0007] Foaming foods are distributed in the form of a mix in which the raw materials are mixed in advance. Even in the mix, the fat globules are partially demulsified and partially aggregated. To obtain foaming foods, it is necessary to foam a mix that already contains fat globule aggregates and further demulsify them, and it has been difficult to control the balance between the pre-existing fat globule aggregates and the new fat globule aggregates that form during foaming. Due to this difficulty in controlling fat globules, there have been challenges in the production of foaming foods, such as difficulty in ensuring the moldability, shape retention, and shape stability during storage (storage stability) of the food.

[0008] Furthermore, although vegetable fats are commonly used in foaming foods, in the industrial production of foaming foods containing cocoa butter or the like, the viscosity of the mix may increase, particularly after aging, which can cause problems such as a deterioration in operability during subsequent foaming and increased equipment load.

[0009] Therefore, an object of the present invention is to provide an oil-in-water emulsion containing cocoa butter or a cocoa butter substitute, which is suitable for production, has moldability when whipped, shape retention, and storage stability. [Means for solving the problem]

[0010] As a result of extensive research and development, the present inventors have found that the above-mentioned problems can be solved by adding a polyglycerol fatty acid ester to an oil-in-water emulsion containing cocoa butter or a substitute thereof.

[0011] The present invention for solving the above problems and its preferred embodiments are as follows. [1] An oil-in-water emulsion containing cocoa butter or a substitute thereof and a polyglycerin fatty acid ester. The oil-in-water emulsion of the present invention has suitability for production, moldability when foamed, shape retention, and storage stability.

[0012] [2] The oil-in-water emulsion according to [1], wherein the mass ratio of the cocoa butter or its substitute to the polyglycerol fatty acid ester is 100:1 to 15:1.

[0013] [3] The oil-in-water emulsion according to [1] or [2], wherein the polyglycerol fatty acid ester has an HLB value of 4 to 13.

[0014] [4] The oil-in-water emulsion according to any one of [1] to [3], wherein the polyglycerol fatty acid ester has an iodine value of 2 to 30.

[0015] [5] The oil-in-water emulsion according to any one of [1] to [4], which contains a monoglycerin fatty acid ester.

[0016] [6] The oil-in-water emulsion according to [5], wherein the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester is 1:25 to 8:1. By combining the polyglycerol fatty acid ester and the monoglycerol fatty acid ester in a content mass ratio within the above range, an oil-in-water emulsion can be produced that is suitable for production, has formability when foamed, has shape retention, and is stable during storage.

[0017] [7] The oil-in-water emulsion according to any one of [1] to [6], which is foamable.

[0018] [8] The oil-in-water emulsion according to [7], which is foamed at 10°C or below.

[0019] [9] The oil-in-water emulsion described in [8], which is a frozen dessert mix.

[0020]

[10] The oil-in-water emulsion according to [8], which is for use in whipped cream.

[0021]

[11] A method for suppressing an increase in viscosity of a foamable oil-in-water emulsion containing cocoa butter or a substitute thereof by using a polyglycerol fatty acid ester. [Effects of the Invention]

[0022] According to the present invention, it is possible to provide an oil-in-water emulsion containing cocoa butter or a cocoa butter substitute, which is suitable for production, has good formability during foaming, good shape retention, and good storage stability. DETAILED DESCRIPTION OF THE INVENTION

[0023] <Oil-in-water emulsion> The oil-in-water emulsion of the present invention contains a polyglycerol fatty acid ester and cocoa butter or a cocoa butter substitute. The components of the oil-in-water emulsion of the present invention will be described below.

[0024] The HLB, iodine value, hydroxyl value, and saponification value of the polyglycerol fatty acid ester used in the present invention, the monoglycerol fatty acid ester described below, and mixtures thereof can be measured by the following methods. The HLB can be calculated using the Atlas method, which uses the following formula: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters The iodine value can be measured in accordance with JIS K 0070 (1992) or "2.3.4.1-1996 Iodine Value (Wijs-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)." In the present invention, when the iodine value of a fatty acid ester is indicated, the mass of the fatty acid ester is used as the basis. The hydroxyl value can be measured in accordance with "2.3.6.2-1996 Hydroxyl value (pyridine-acetic anhydride method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (edited by the Japan Oil Chemists' Society). In the present invention, when the hydroxyl value of a polyglycerol fatty acid ester is indicated, it is based on the mass of the polyglycerol moiety. The saponification value can be measured in accordance with "2.3.2.1-2013 Saponification Value" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (edited by the Japan Oil Chemists' Society). When the saponification value of a polyglycerol fatty acid ester is indicated in the present invention, it is based on the mass of the fatty acid ester. The average degree of polymerization of glycerin in the polyglycerin fatty acid ester can be measured by hydrolyzing the polyglycerin fatty acid ester and then subjecting it to HPLC.

[0025] (1) Polyglycerol fatty acid ester The polyglycerol fatty acid ester used in the present invention is not particularly limited as long as it is one that is commonly used as a food ingredient. The polyglycerol fatty acid ester preferably has an HLB of 4 or more. In a more preferred embodiment, the HLB is preferably 6 or more, and more preferably 7 or more.

[0026] The HLB of the polyglycerol fatty acid ester can be 16 or less, preferably 15 or less, more preferably 14 or less, and even more preferably 13 or less. Specifically, the HLB of the polyglycerol fatty acid ester is preferably 4 to 16, more preferably 6 to 15, and even more preferably 7 to 14. The HLB of the polyglycerol fatty acid ester may also be preferably 4 to 13. By using a polyglycerol fatty acid ester having an HLB within the above range, it is possible to improve suitability in production, moldability during foaming, shape retention, and storage stability.

[0027] The iodine value of the polyglycerol fatty acid ester is preferably 2 or more, more preferably 2.5 or more, and even more preferably 3 or more. The iodine value of the polyglycerol fatty acid ester is preferably 30 or less, preferably 25 or less, more preferably 22 or less, more preferably 20 or less, and even more preferably 18 or less. Specifically, the iodine value of the polyglycerol fatty acid ester is preferably 2-30, more preferably 3-28, more preferably 3-25, more preferably 3-22, more preferably 3-20, and even more preferably 3-18. By using a polyglycerol fatty acid ester having an iodine value within the above range, it is possible to improve the suitability in production, moldability during foaming, shape retention, and storage stability.

[0028] The average molecular weight of the polyglycerin in the polyglycerin fatty acid ester is preferably 300 or more, more preferably 350 or more, and even more preferably 380 or more. The average molecular weight of polyglycerin in the polyglycerin fatty acid ester is preferably 850 or less, more preferably 800 or less, and even more preferably 780 or less. Specifically, the average molecular weight of polyglycerin in the polyglycerin fatty acid ester is preferably 300-850, more preferably 350-800, and even more preferably 380-780.

[0029] The hydroxyl value of the polyglycerol in the polyglycerol fatty acid ester is preferably 800 or more, more preferably 820 or more, and even more preferably 850 or more. The hydroxyl value of the polyglycerol in the polyglycerol fatty acid ester is preferably 1,800 or less, more preferably 1,500 or less, and even more preferably 1,250 or less. Specifically, the hydroxyl value of polyglycerin in the polyglycerin fatty acid ester is preferably 800-1,800, more preferably 820-1,500, and even more preferably 850-1,250. By using a polyglycerol fatty acid ester having a hydroxyl value of polyglycerol within the above range, it is possible to improve suitability in production, moldability during foaming, shape retention, and storage stability.

[0030] The polyglycerol fatty acid ester used in the present invention may contain a mixture of polyglycerol fatty acid esters with different degrees of glycerol polymerization. In such cases, the degree of glycerol polymerization of the polyglycerol fatty acid ester may be 1 to 16. In a preferred embodiment, the polyglycerol fatty acid ester used includes polyglycerol fatty acid esters with a degree of glycerol polymerization of 2 to 13.

[0031] In the present invention, polyglycerol fatty acid esters having a degree of glycerol polymerization of 2 to 13 preferably account for 10 to 90%, more preferably 25 to 75%, in terms of the number of moles of polyglycerol fatty acid esters, relative to the total polyglycerol fatty acid esters.

[0032] The average degree of polymerization of glycerin in the polyglycerol fatty acid ester is preferably 3 or more, more preferably 5 or more, and even more preferably 7 or more. The average degree of polymerization of glycerin in the polyglycerol fatty acid ester is preferably 15 or less, more preferably 13 or less, and even more preferably 12 or less. Specifically, the average degree of polymerization of glycerin in the polyglycerin fatty acid ester is preferably 3-15, more preferably 5-13, and even more preferably 7-12. By using a polyglycerol fatty acid ester in which the average degree of polymerization of glycerol is within the above range, it is possible to improve the suitability in production, moldability during foaming, shape retention, and storage stability.

[0033] The saponification value of the polyglycerol fatty acid ester is preferably 40 or more, more preferably 45 or more, and even more preferably 48 or more. The saponification value of the polyglycerol fatty acid ester is preferably 110 or less, more preferably 100 or less, and even more preferably 90 or less. Specifically, the saponification value of the polyglycerol fatty acid ester is preferably 40-110, more preferably 45-100, and even more preferably 48-90. By using a polyglycerol fatty acid ester having a saponification value within the above range, it is possible to improve the suitability in production, the moldability during foaming, the shape retention, and the storage stability.

[0034] The fatty acid in the polyglycerol fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid, and either of these may be contained alone or in combination. The fatty acid preferably has 8 to 22 carbon atoms, more preferably 10 to 20 carbon atoms, and even more preferably 12 to 18 carbon atoms.

[0035] Furthermore, examples of fatty acids constituting polyglycerol fatty acid esters include esters of glycerin with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0036] In the polyglycerol fatty acid ester of the present invention, the number of fatty acids bonded to the polyglycerol fatty acid ester is not particularly limited, but is preferably 1, 2, or 3, and may be 4 or more. In the present invention, it is preferable to mainly use polyglycerol fatty acid esters having one fatty acid bonded to the polyglycerol fatty acid ester.

[0037] In one embodiment of the present invention, the polyglycerol fatty acid ester preferably contains one or more fatty acids selected from the group consisting of caprylic acid, lauric acid, myristic acid, stearic acid, and oleic acid, and the degree of polymerization of glycerol is 2 to 10. In the present invention, preferred examples of polyglycerol fatty acid esters include decaglycerol monocaprylate (HLB: 16), diglycerol monolaurate (HLB: 8), decaglycerol monolaurate (HLB: 14), pentaglycerol monomyristate (HLB: 12), pentaglycerol trimyristylates (HLB: 7), decaglycerol monomyristate (HLB: 15), diglycerol monostearate (HLB: 7), diglycerol distearate (HLB: 6), tetraglycerol monostearate (HLB: 8), hexaglycerol monostearate (HLB: 11), decaglycerol monostearate (HLB: 13 or 15), decaglycerol tristearate (HLB: 10), hexaglycerol monooleate (HLB: 11), and decaglycerol monooleate (HLB: 12).

[0038] The total mass content of polyglycerol fatty acid esters in the oil-in-water emulsion of the present invention is preferably 50 ppm or more, more preferably 100 ppm or more, even more preferably 120 ppm or more, even more preferably 130 ppm or more, even more preferably 150 ppm or more, even more preferably 180 ppm or more, even more preferably 200 ppm or more, even more preferably 220 ppm or more, even more preferably 230 ppm or more, particularly preferably 250 ppm or more. The total mass content of polyglycerol fatty acid esters can also be preferably 300 ppm or more, more preferably 350 ppm or more, even more preferably 400 ppm or more, even more preferably 600 ppm or more, even more preferably 800 ppm or more, even more preferably 1000 ppm or more. The total mass content of polyglycerol fatty acid esters in the oil-in-water emulsion of the present invention is preferably 5000 ppm or less, more preferably 4000 ppm or less, even more preferably 3500 ppm or less, even more preferably 3000 ppm or less, even more preferably 2500 ppm or less, even more preferably 2000 ppm or less, even more preferably 1500 ppm or less, even more preferably 1200 ppm or less, preferably 1000 ppm or less, even more preferably 800 ppm or less, even more preferably 700 ppm or less, even more preferably 600 ppm or less, even more preferably 500 ppm or less, and particularly preferably 400 ppm or less.

[0039] Specifically, the total mass content of polyglycerol fatty acid esters in the oil-in-water emulsion of the present invention is preferably 50 to 5,000 ppm, more preferably 100 to 4,000 ppm, more preferably 100 to 3,500 ppm, more preferably 100 to 3,000 ppm, even more preferably 120 to 3,000 ppm, even more preferably 130 to 2,500 ppm, even more preferably 150 to 2,000 ppm, even more preferably 180 to 1,500 ppm, even more preferably 200 to 1,200 ppm, even more preferably 200 to 1,000 ppm, even more preferably 220 to 800 ppm, even more preferably 230 to 500 ppm, and particularly preferably 250 to 400 ppm. The total mass content of polyglycerol fatty acid esters can also be preferably 300 to 4000 ppm, more preferably 350 to 3500 ppm, even more preferably 400 to 3000 ppm, even more preferably 600 to 3000 ppm, even more preferably 800 to 3000 ppm, and even more preferably 1000 to 3000 ppm.

[0040] In a preferred embodiment, the total mass content of polyglycerol fatty acid esters having a degree of polymerization of glycerol of 2 or more is 10 ppm or more, more preferably 100 ppm or more, and even more preferably 300 ppm or more. The total mass content of polyglycerol fatty acid esters having a degree of polymerization of glycerol of 2 or more is preferably 2000 ppm or less, more preferably 1500 ppm or less, and even more preferably 1000 ppm or less. Specifically, the total mass content of polyglycerol fatty acid esters having a degree of polymerization of glycerol of 2 or more is preferably 10 to 2000 ppm, more preferably 100 to 1500 ppm, and even more preferably 300 to 1000 ppm. By setting the content of the polyglycerol fatty acid ester within the above range, it is possible to obtain an emulsion composition that is suitable for production, has improved formability during foaming, shape retention, and storage stability.

[0041] In the present invention, the values ​​(HLB, iodine value, average degree of polymerization of polyglycerol, hydroxyl value, saponification value) indicating the properties of the polyglycerol fatty acid ester and the content thereof may be within the above-mentioned ranges when measured as a product provided as a polyglycerol fatty acid ester. For example, some of the products contain trace amounts of monoglycerol fatty acid esters mixed in during the manufacturing process. Even in such cases, the technical features of the present invention are utilized as long as the product satisfies the above-mentioned ranges for each of the properties and content thereof.

[0042] Furthermore, in the present invention, with regard to the content of the polyglycerol fatty acid ester, when the amount of polyglycerol fatty acid ester added during the production of the oil-in-water emulsion of the present invention is within the above-mentioned numerical range, the content of the polyglycerol fatty acid ester in the oil-in-water emulsion of the present invention can also be considered to be within the above-mentioned numerical range.

[0043] (2) Monoglycerin fatty acid ester In one embodiment, the oil-in-water emulsion of the present invention may contain a monoglycerin fatty acid ester together with a polyglycerin fatty acid ester. The monoglycerin fatty acid ester used in the present invention may have constituent fatty acids that are saturated fatty acids, unsaturated fatty acids, or a mixture of these.

[0044] The HLB of the monoglycerin fatty acid ester used in the present invention is preferably 2 or more, more preferably 3 or more, and even more preferably 3.3 or more. The HLB of the monoglycerin fatty acid ester is preferably 5.0 or less, more preferably 4.6 or less, and even more preferably 4.4 or less. Specifically, the HLB of the monoglycerin fatty acid ester is preferably 2 to 5, more preferably 3 to 4.6, and even more preferably 3.3 to 4.4.

[0045] The iodine value of the monoglycerin fatty acid ester is preferably 1 or more, more preferably 2 or more, and even more preferably 2.5 or more. The iodine value of the monoglycerin fatty acid ester is preferably 35 or less, more preferably 30 or less, and even more preferably 28 or less. Specifically, the iodine value of the monoglycerin fatty acid ester is preferably 1-35, more preferably 2-30, and even more preferably 2.5-28.

[0046] Furthermore, examples of fatty acids constituting the monoglycerin fatty acid ester include esters of glycerin with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0047] In a preferred embodiment, the fatty acid of the monoglycerin fatty acid ester preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.

[0048] Preferred examples of the monoglycerin fatty acid ester used in the present invention include monoglycerin oleate, monoglycerin palmitate, and monoglycerin stearate.

[0049] The monoglycerin fatty acid ester used in the present invention may also be an organic acid monoglycerin fatty acid ester. Preferred examples of organic acids constituting the organic acid monoglycerin fatty acid ester include citric acid, succinic acid, and diacetyltartaric acid. In the present invention, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, and the like can be suitably used. Also, glyceryl palmitate citrate, glyceryl stearate citrate, glyceryl oleate citrate, glyceryl palmitate succinate, glyceryl stearate succinate, glyceryl oleate succinate, glyceryl palmitate diacetyltartarate, glyceryl stearate diacetyltartarate, and glyceryl oleate diacetyltartarate can be suitably used.

[0050] By using a monoglycerin fatty acid ester in the form of the preferred range described above, it is possible to obtain better effects in terms of at least one of suitability in production, such as suppression of an increase in the viscosity of the mix, and moldability, shape retention, and storage stability during storage when the monoglycerin fatty acid ester is made into a foamable emulsion.

[0051] The total mass content of monoglycerol fatty acid esters in the oil-in-water emulsion of the present invention is preferably 250 ppm or more, more preferably 300 ppm or more, even more preferably 500 ppm or more, even more preferably 1000 ppm or more, even more preferably 1500 ppm or more, even more preferably 1800 ppm or more, even more preferably 1900 ppm or more, and particularly preferably 2000 ppm or more. The total mass content of monoglycerin fatty acid esters in the oil-in-water emulsion of the present invention is preferably 4000 ppm or less, more preferably 3500 ppm or less, even more preferably 3000 ppm or less, and particularly preferably 2700 ppm or less. Specifically, the total mass content of monoglycerin fatty acid esters in the oil-in-water emulsion of the present invention is preferably 250 to 4000 ppm, more preferably 300 to 4000 ppm, even more preferably 500 to 3500 ppm, even more preferably 1000 to 3500 ppm, even more preferably 1500 to 3000 ppm, even more preferably 1800 to 3000 ppm, even more preferably 1900 to 2700 ppm, and particularly preferably 2000 to 2700 ppm. The total mass content of monoglycerin fatty acid esters in the oil-in-water emulsion of the present invention can also be preferably 250 to 3000 ppm, more preferably 300 to 2500 ppm.

[0052] Here, the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester in the oil-in-water emulsion of the present invention is preferably 1:25 to 8:1, more preferably 1:18 to 8:1, even more preferably 1:14 to 8:1, even more preferably 1:10 to 8:1, still more preferably 1:10 to 7:1, and particularly preferably 1:8 to 6:1. By setting the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester within the above range, it is possible to obtain an oil-in-water emulsion that is suitable for production, has moldability and shape retention when made into a foamable emulsion, and has storage stability, even when the emulsion contains a monoglycerol fatty acid ester together with the polyglycerol fatty acid ester. In another embodiment, the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester is preferably 3:5 to 1:25, more preferably 3:5 to 1:18, even more preferably 3:5 to 1:14, even more preferably 3:5 to 1:10, even more preferably 1:4 to 1:10, and particularly preferably 1:4 to 1:8. By setting the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester within the above range, it is possible to obtain an oil-in-water emulsion that is suitable for production, has moldability and shape retention when made into a foamable emulsion, and has storage stability, even when the blending amount of the monoglycerol fatty acid ester is greater than that of the polyglycerol fatty acid ester. This allows a portion of the polyglycerol fatty acid ester to be replaced with the monoglycerol fatty acid ester.

[0053] Furthermore, in the present invention, with regard to the content of the monoglycerin fatty acid ester and the mass ratio of the monoglycerin fatty acid ester to the polyglycerin fatty acid ester, when the amount of monoglycerin fatty acid ester added during production of the oil-in-water emulsion of the present invention and the blending mass ratio of the monoglycerin fatty acid ester to the polyglycerin fatty acid ester are each within the above-mentioned numerical ranges, the content of the monoglycerin fatty acid ester and the mass ratio of the monoglycerin fatty acid ester to the polyglycerin fatty acid ester in the oil-in-water emulsion of the present invention can also be considered to be within the above-mentioned numerical ranges.

[0054] (3) Properties as a glycerin fatty acid ester mixture Hereinafter, preferred forms in terms of properties of a mixture of polyglycerol fatty acid ester and monoglycerol fatty acid ester (referred to as a "glycerol fatty acid ester mixture" in this section) will be shown.

[0055] The HLB of the glycerin fatty acid ester mixture of the present invention is preferably 4 or more, more preferably 4.3 or more, and even more preferably 4.8 or more. The HLB of the glycerin fatty acid ester mixture can be 16 or less, preferably 15 or less, and more preferably 13.5 or less. Specifically, the HLB of the glycerin fatty acid ester mixture is preferably 4 to 16, more preferably 4.3 to 15, and even more preferably 4.8 to 13.5.

[0056] The iodine value of the glycerin fatty acid ester mixture is preferably 2 or more, more preferably 4 or more, and even more preferably 5 or more. The iodine value of the glycerin fatty acid ester mixture is preferably 25 or less, more preferably 23 or less, and even more preferably 21 or less. The iodine value of the glycerin fatty acid ester mixture is preferably 2-25, more preferably 4-23, and even more preferably 5-21.

[0057] The average molecular weight of glycerin in the glycerin fatty acid ester mixture is preferably 250 or more, more preferably 300 or more, and even more preferably 350 or more. The average molecular weight of glycerin in the glycerin fatty acid ester mixture is preferably 1,500 or less, more preferably 1,400 or less, and even more preferably 1,350 or less. Specifically, the average molecular weight of glycerin in the glycerin fatty acid ester mixture is preferably 250-1,500, more preferably 300-1,400, and even more preferably 350-1,350.

[0058] The hydroxyl value of glycerin in the glycerin fatty acid ester mixture is preferably 800 or more, more preferably 900 or more, and even more preferably 1,000 or more. The hydroxyl value of glycerin in the glycerin fatty acid ester mixture is preferably 1,800 or less, more preferably 1,700 or less, and even more preferably 1,500 or less. Specifically, the hydroxyl value of glycerin in the glycerin fatty acid ester mixture is preferably 800-1,800, more preferably 900-1,700, and even more preferably 1,000-1,500.

[0059] The average degree of polymerization of glycerin in the glycerin fatty acid ester mixture is preferably 3 or more, more preferably 4 or more, and even more preferably 5 or more. The average degree of polymerization of glycerin in the glycerin fatty acid ester is preferably 15 or less, more preferably 13 or less, and even more preferably 12 or less. Specifically, the average degree of polymerization of glycerin in the glycerin fatty acid ester mixture is preferably 3-15, more preferably 4-13, and even more preferably 5-12.

[0060] The saponification value of the glycerin fatty acid ester mixture is preferably 40 or more, more preferably 45 or more, and even more preferably 50 or more. The saponification value of the glycerin fatty acid ester mixture is preferably 110 or less, more preferably 105 or less, and even more preferably 100 or less. Specifically, the saponification value of the glycerin fatty acid ester mixture is preferably 40-110, more preferably 45-105, and even more preferably 50-100.

[0061] In the oil-in-water emulsion of the present invention, the total mass of the polyglycerol fatty acid ester and the monoglycerol fatty acid ester (mass content of the glycerol fatty acid ester mixture) is preferably 600 ppm or more, more preferably 1000 ppm or more, more preferably 1500 ppm or more, even more preferably 2000 ppm or more, and particularly preferably 2300 ppm or more. The total mass is preferably 4000 ppm or less, more preferably 3500 ppm or less, even more preferably 2800 ppm or less, and particularly preferably 2600 ppm or less. Specifically, the total mass in the oil-in-water emulsion of the present invention is preferably 600 to 4000 ppm, more preferably 1000 to 3500 ppm, more preferably 1500 to 3000 ppm, even more preferably 2000 to 2800 ppm, still more preferably 2300 to 2800 ppm, and particularly preferably 2300 to 2600 ppm.

[0062] (4) Fat content The oil-in-water emulsion of the present invention contains cocoa butter or a substitute thereof as the vegetable fat. The cacao substitute is not particularly limited as long as it is generally used for food, and preferred examples include non-tempering fats such as hard butter made from coconut oil, palm oil, or palm kernel oil, and trans-type hard butter containing elaidic acid as a constituent fatty acid. In addition, shea butter, molasses fat, illipe fat, sal fat, and processed fats thereof can also be preferably used as the cacao substitute.

[0063] The content (total amount) of cocoa butter or its substitute in the oil-in-water emulsion of the present invention is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.8% by mass or more. The content (total amount) of cocoa butter or its substitute in the oil-in-water emulsion of the present invention can also be preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 3% by mass or more. The content (total amount) of cocoa butter or its substitute in the oil-in-water emulsion of the present invention is preferably 10% by mass or less, more preferably 8.5% by mass or less, and even more preferably 7.5% by mass or less. Specifically, the content (total amount) of cocoa butter or its substitute in the oil-in-water emulsion of the present invention is preferably 0.2 to 10% by mass, more preferably 0.5 to 8.5% by mass, and even more preferably 0.8 to 7.5% by mass. The content (total amount) of cocoa butter or its substitute in the oil-in-water emulsion of the present invention can also be preferably 1 to 10% by mass, more preferably 2 to 8.5% by mass, and even more preferably 3 to 7.5% by mass. By setting the content of the cocoa butter or its substitute within the above range, it is possible to obtain an oil-in-water emulsion having an excellent texture, and a foamable composition obtained by foaming the oil-in-water emulsion.

[0064] The mass ratio of the cocoa butter or its substitute to the polyglycerol fatty acid ester is preferably 100:1 to 15:1, more preferably 95:1 to 15:1, even more preferably 50:1 to 15:1, and still more preferably 25:1 to 15:1.

[0065] In the present invention, edible fats other than cacao butter or its substitutes can be appropriately added, and preferred examples of the fats to be added include vegetable fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, corn oil, and hardened and fractionated versions of these oils, as well as animal fats such as milk fat. In one embodiment, the oil-in-water emulsion of the present invention contains cocoa butter or a substitute thereof as the vegetable fat, and palm oil or coconut oil (including hydrogenated oils and fractionated oils thereof).

[0066] In the present invention, when a vegetable fat other than cocoa butter or a cocoa butter substitute is contained, the content of the cocoa butter or a cocoa butter substitute relative to the total content of vegetable fats contained in the oil-in-water emulsion of the present invention is preferably 10 to 90 mass%, more preferably 20 to 80 mass%, and even more preferably 30 to 70 mass%.

[0067] The vegetable fat content in the oil-in-water emulsion of the present invention is preferably 1.0 to 12.0 mass%, more preferably 2.0 to 11.0 mass%, even more preferably 3.0 to 10 mass%, and still more preferably 3.0 to 8.5 mass%.

[0068] The proportion of vegetable fat in the fat constituting the oil-in-water emulsion of the present invention is preferably 10 to 100% by mass, based on the total amount of fat (100% by mass). The proportion of vegetable fat in the fat constituting the oil-in-water emulsion of the present invention can also be 30 to 80% by mass, or 35 to 75% by mass, based on the total amount of fat (100% by mass).

[0069] The oil-in-water emulsion of the present invention may also contain fats other than vegetable fats, for example, milk fats, animal fats such as lard and fish oil, and the like.

[0070] When the fat or oil contained in the oil-in-water emulsion of the present invention is other than cocoa butter or a substitute thereof, the fat or oil constituting the oil-in-water emulsion of the present invention preferably has the following characteristics.

[0071] That is, the SFC at 0° C. of the fat or oil constituting the oil-in-water emulsion of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, and even more preferably 45% by mass or more. Furthermore, the SFC at 0°C of the fat or oil constituting the oil-in-water emulsion of the present invention is preferably 90% by mass or less, more preferably 85% by mass or less, and even more preferably 80% by mass or less. Specifically, the SFC at 0° C. of the oil or fat constituting the oil-in-water emulsion of the present invention is preferably 30 to 90% by mass, more preferably 40 to 85% by mass, and even more preferably 45 to 80% by mass.

[0072] Furthermore, the SFC at 15°C of the oil or fat constituting the oil-in-water emulsion of the present invention is preferably 25% by mass or more, more preferably 28% by mass or more, and even more preferably 30% by mass or more. The SFC at 15°C of the fat or oil constituting the oil-in-water emulsion of the present invention is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 65% ​​by mass or less. Specifically, the SFC at 15° C. of the oil or fat constituting the oil-in-water emulsion of the present invention is preferably 25 to 80% by mass, more preferably 28 to 70% by mass, and even more preferably 30 to 65% by mass.

[0073] The content of fat constituting the oil-in-water emulsion of the present invention is preferably 2% by mass or more, more preferably 4% by mass or more, and even more preferably 5.5% by mass or more. The fat content constituting the oil-in-water emulsion of the present invention is preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less. The content of fat constituting the oil-in-water emulsion of the present invention is preferably 2 to 40 mass %, more preferably 4 to 35 mass %, and even more preferably 5.5 to 30 mass %.

[0074] The water content constituting the oil-in-water emulsion of the present invention is preferably 35% by mass or more, more preferably 45% by mass or more, and even more preferably 53% by mass or more. The water content constituting the oil-in-water emulsion of the present invention is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less. The water content constituting the oil-in-water emulsion of the present invention is preferably 35 to 70% by mass, more preferably 45 to 65% by mass, and even more preferably 53 to 60% by mass.

[0075] (5) Other ingredients The oil-in-water emulsion composition may contain a thickening stabilizer, such as one or more selected from locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, modified starch, alginic acid, cassia gum, curdlan, karaya gum, psyllium seed gum, gellan gum, tara gum, pullulan, welan gum, succinoglycan, and carboxymethylcellulose, which can maintain a good texture and improve moldability when made into a frozen food.

[0076] The content of the thickening stabilizer in the oil-in-water emulsion composition is preferably 0.05 to 0.5% by mass, and more preferably 0.08 to 0.32% by mass.

[0077] The content of the sucrose fatty acid ester in the oil-in-water emulsion of the present invention is preferably 1 time or less by mass, more preferably 0.5 times or less by mass, and even more preferably 0.1 times or less by mass relative to the glycerin fatty acid ester. Furthermore, the oil-in-water emulsion of the present invention may be in a form that does not contain the sucrose fatty acid ester. By using the above-mentioned form, the effects of the polyglycerol fatty acid ester on the moldability, shape retention, and storage stability of the oil-in-water emulsion when foamed can be fully exhibited.

[0078] The oil-in-water emulsion of the present invention can be produced using a conventional method. For example, it can be produced by emulsifying an oil component containing vegetable fat, water, and a glycerin fatty acid ester by stirring and mixing them while heating. Emulsification can also be carried out using a high-pressure homogenizer, and the composition may be homogenized or sterilized after the emulsification treatment.

[0079] (6)Applications The oil-in-water emulsion of the present invention can be suitably used as a foamable oil-in-water composition. In the present invention, the "foamable oil-in-water emulsion" refers to an oil-in-water emulsion composition that is used after foaming, and examples thereof include mixes for frozen desserts and whipped cream.

[0080] A suitable example of the foamable oil-in-water emulsion is a frozen dessert mix. The foaming food produced from the frozen dessert mix is ​​preferably a frozen dessert, such as chocolate-flavored or cocoa-flavored ice cream, ice milk, or lacto ice cream. That is, the foamable oil-in-water emulsion of the present invention can be used as a frozen dessert mix for chocolate-flavored or cocoa-flavored ice cream, ice milk, or lacto ice cream. In addition, preferred examples of foamable oil-in-water emulsions include oil-in-water emulsions for chocolate-flavored or cocoa-flavored whipped cream. Examples of foamable foods produced using oil-in-water emulsions for chocolate-flavored or cocoa-flavored whipped cream include chocolate-flavored or cocoa-flavored whipped cream.

[0081] In a preferred embodiment, the oil-in-water emulsion of the present invention is foamed at 15°C or below, more preferably 10°C or below, and even more preferably 0°C or below. With the oil-in-water emulsion of the present invention, even if the temperature during foaming is within the above range, an excessive increase in viscosity during foaming is suppressed, and properties suitable for industrial production can be maintained.

[0082] The oil-in-water emulsion of the present invention preferably has a viscosity of less than 1100 cP, more preferably less than 800 cP, and even more preferably less than 450 cP at a product temperature of 10° C. The viscosity of the oil-in-water emulsion of the present invention is usually 50 cP or more, and preferably 100 cP or more. By setting the viscosity of the oil-in-water emulsion within the above range, it is possible to achieve both suitability in the production of the oil-in-water emulsion and storage stability during storage. Here, the viscosity can be measured by a conventional method, for example, using a BL type viscometer (No. 2 rotor, 12 rpm, manufactured by Toki Sangyo Co., Ltd.).

[0083] The oil-in-water emulsion of the present invention is preferably stored under refrigerated conditions, for example, at 17°C or below, more preferably 10°C or below. The oil-in-water emulsion of the present invention is preferably stored under refrigerated conditions. In the present invention, chilled conditions refer to a temperature of 0°C to 15°C. The oil-in-water emulsion of the present invention is also preferably stored under frozen conditions, and is preferably a frozen product stored at, for example, -10°C or below, more preferably -15°C or below, and even more preferably -18°C or below.

[0084] <Foaming foods> The present invention also relates to a foamable food product obtained by foaming the oil-in-water emulsion described above. The foamable food product preferably contains 25% or more, more preferably 35% or more, and even more preferably 50% or more of air bubbles.

[0085] In a preferred form, the foamable food product is a frozen dessert, preferably chocolate or cocoa flavored. In a preferred embodiment, the foamable food product is whipped cream, which is preferably chocolate or cocoa flavored.

[0086] Frozen desserts can be produced by aerating an oil-in-water emulsion (frozen dessert mix) containing cocoa butter or a substitute thereof and a glycerin fatty acid ester, preferably in a freezer, while stirring the ingredients to -6.5°C to -2.0°C, thereby simultaneously cooling the mixture. Whipped cream can be produced by cooling an oil-in-water emulsion containing cocoa butter or a substitute thereof and a glycerin fatty acid ester to partially demulsify it, and then whipping it to foam it. In addition, in the production of the foamable oil-in-water emulsion of the present invention, any ingredients other than the ingredients mentioned above may be included, and further, commonly performed steps such as sterilization and packaging may be carried out.

[0087] <Method for suppressing viscosity increase of oil-in-water emulsion> The present invention also relates to a method for suppressing an increase in viscosity of an oil-in-water emulsion containing cocoa butter or a cocoa butter substitute by using a polyglycerol fatty acid ester. The use of a polyglycerol fatty acid ester can suppress an increase in viscosity of the oil-in-water emulsion after aging after preparation. Furthermore, the viscosity increase over time can be suppressed, and the viscosity can be stabilized. This improves the suitability of the emulsion during production, and controls the aggregation of fat globules during foaming, thereby improving moldability, shape retention, and storage stability. In one embodiment of the method, monoglycerin fatty acid esters can be used in conjunction with polyglycerin fatty acid esters. The preferred forms of the polyglycerol fatty acid ester and monoglycerol fatty acid ester to be used are the same as those of the above-mentioned <oil-in-water emulsion>. In this method, the foamable oil-in-water emulsion may contain a vegetable fat other than cocoa butter or its substitute, and may further contain a fat component other than vegetable fat. The preferred form of the foamable oil-in-water emulsion in this aggregation-inhibiting method is the same as that of the above-mentioned <Oil-in-water emulsion>.

[0088] The present invention also relates to a method for controlling the crystallization of fat globules in an oil-in-water emulsion containing cocoa butter or a cocoa butter substitute, by using a polyglycerol fatty acid ester in the production of a foamable food product using the emulsion, thereby achieving a desirable texture of the foamable food product. [Example]

[0089] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the descriptions in the examples. The methods for measuring the HLB, iodine value, hydroxyl value and saponification value of polyglycerol in the present examples are as described above.

[0090] <Test Example 1> Effect of polyglycerol fatty acid ester (1) Preparation of oil-in-water emulsion The ingredients for the frozen dessert (ice milk) were mixed in the amounts shown in Table 1, heated to melt, homogenized in a homogenizer, sterilized, and cooled to 10°C. After cooling to 10°C, the mixture was left for at least one day (aging) to obtain a mix. The mix was then frozen in a freezer. After freezing, the obtained frozen dessert was stored at -30°C for 2 hours and then at -18°C for 7 days to obtain the frozen desserts of the Examples and Comparative Examples. The emulsifiers used and their contents are shown in Table 2.

[0091] [Table 1]

[0092] In Test Example 1, cocoa powder and cocoa mass were blended as the cocoa raw materials. The cocoa butter content in Test Example 1 is the fat content in the cocoa raw materials, and specifically is 3.8% by mass.

[0093] (2) Evaluation of frozen desserts The following evaluations were carried out on the frozen desserts and mixes produced according to the following procedures.

[0094] [Measurement of viscosity of oil-in-water emulsion] The viscosity of the mix (product temperature 10°C) was measured 24 hours after the start of aging. Specifically, 170 ml of the measurement sample was placed in a container and measured using a BL-type viscometer (No. 2 rotor, 12 rpm, 30 rpm, manufactured by Toki Sangyo Co., Ltd.). The viscosity was then evaluated according to the following evaluation criteria. (Evaluation Criteria 1) ◎ The viscosity of the mix is ​​less than 450 cP after 24 hours of aging. ○ The viscosity of the mix is ​​450 cP or more and less than 800 cP 24 hours after starting aging △: Viscosity of the mix 24 hours after aging is 800 cP or more but less than 1100 cP × The viscosity of the mix is ​​1100 cP or more 24 hours after the start of aging.

[0095] [Evaluation of the formability of frozen desserts] The mix aged at 10°C for 24 hours or more was frozen for 7 minutes in a freezer (TAYLOR Freezer 104), and the resulting cream was filled into a 110 ml container. When filling, moldability was evaluated by checking the degree of hardness of the filled container and the dryness of the surface. (Evaluation criteria) ◎ The corners are sharp and the surface remains dry. 〇···Slightly sharp edges, and the surface remains somewhat dry. △···No corners and the surface remains slightly wet. × There are no corners at all and the surface remains wet.

[0096] [Evaluation of shape retention of frozen desserts] After storing the frozen dessert (90 g) in a cup at -18°C for 7 days, the frozen dessert was removed from the container and placed on a 30 mesh at room temperature. After 90 minutes of standing on the mesh, the shape retention of the frozen dessert was observed and the amount of solution below the mesh was measured, and the dessert was evaluated according to the following evaluation criteria. (Evaluation criteria) ◎ The frozen dessert maintains its original shape when placed on the mesh, and the mesh penetration is within 1g. 〇 The frozen dessert is slightly deformed from its original shape when placed on the mesh, but the mesh penetration is more than 1g and less than 3g △: The frozen dessert deforms from its original shape when placed on the mesh, but the mesh-through weight is more than 3g and less than 8g. × When the frozen dessert is deformed from its original shape on the mesh and the mesh weight exceeds 8g

[0097] [Evaluation of the texture of frozen desserts] The frozen desserts were stored at -30°C for 2 hours and then at -18°C for 7 days. Five expert panelists tasted the frozen desserts and performed a sensory evaluation of the ice cream's melting and remaining texture according to the following criteria. (Evaluation criteria: melt-in-your-mouth) ◎ It has a chewy texture and feels sticky when you chew it. 〇···It has a chewy texture and is slightly sticky when chewed. △···The chewiness is a little weak and there is almost no sticky feeling when you chew it. ×...It has almost no chewiness and does not feel sticky when you chew it. (Evaluation criteria: mouthfeel) ◎ The creamy flavor lingers on the tongue and is rich. 〇...The creamy aroma lingers on the tongue and has a slightly rich flavor. △...A slight creamy flavor lingers on the tongue. ×...The cream flavor barely remains on the tongue.

[0098] [Table 2]

[0099] (3) Results As shown in Table 2, in the examples in which polyglycerol fatty acid ester was blended with cocoa butter, the viscosity of the mix after aging was appropriate, and the subsequent freezing (at the time of whipping) and filling were suitable for manufacturing. In addition, the subsequent moldability and shape retention were also good. Furthermore, visual observation of the frozen dessert when eaten confirmed that the surface shape was maintained without loss of shape, confirming that there were no problems with storage stability. Furthermore, the texture of the frozen dessert, such as melting in the mouth and remaining in the mouth, was satisfactory. On the other hand, in Comparative Examples 1 to 3 in which no polyglycerol fatty acid ester was blended, the viscosity of the mix after aging was high, which was not suitable for production, and the moldability was also poor. From the above, it was found that by blending polyglycerol fatty acid ester together with cocoa butter, an oil-in-water emulsion can be obtained that is suitable for production, has good moldability and shape retention for frozen desserts, and has good storage stability during storage.

[0100] <Test Example 2> Verification of HLB of polyglycerol fatty acid ester The type and content of the polyglycerol fatty acid ester used was changed to those shown in Table 3 below, and mixes and frozen desserts were produced and evaluated in the same manner as in Test Example 1. The amount of polyglycerol fatty acid ester added was 0.22% by mass.

[0101] [Table 3]

[0102] As shown in Table 3, the effectiveness of polyglycerol fatty acid esters was confirmed regardless of their HLB. Regarding suitability for manufacturing, the use of a relatively high HLB ester was found to be effective in suppressing viscosity increases. It was also found that the use of a relatively high HLB ester resulted in better moldability, shape retention, and storage stability.

[0103] <Test Example 3> Verification of the iodine value of polyglycerol fatty acid ester Mixes and frozen desserts were produced and evaluated in the same manner as in Test Example 1, except that the type and content of the polyglycerol fatty acid ester used were changed to those shown in Table 4 below.

[0104] [Table 4]

[0105] The effects of polyglycerol fatty acid esters with various iodine values ​​were confirmed, as shown in Table 4. When a polyglycerol fatty acid ester with a relatively low iodine value was used, the effect of suppressing viscosity increase was remarkable.

[0106] <Test Example 4> Verification of the hydroxyl value of polyglycerin in polyglycerin fatty acid ester Mixes and frozen desserts were produced and evaluated in the same manner as in Test Example 1, except that the type and content of the polyglycerol fatty acid ester used were changed to those shown in Table 5 below.

[0107] [Table 5]

[0108] As shown in Table 5, the effects of polyglycerol fatty acid esters with various hydroxyl values ​​were confirmed. Regarding suitability for production, the effect was remarkable when those with a relatively low hydroxyl value were used.

[0109] <Test Example 5> Verification of the average degree of polymerization of glycerin in polyglycerin fatty acid esters Mixes and frozen desserts were produced and evaluated in the same manner as in Test Example 1, except that the type and content of the polyglycerol fatty acid ester used were changed to those shown in Table 6 below.

[0110] [Table 6]

[0111] As shown in Table 6, the effects of polyglycerol fatty acid esters with various average glycerin polymerization degrees were confirmed. Regarding suitability in production, the effect was remarkable when glycerol with a relatively high average polymerization degree was used.

[0112] <Test Example 6> Verification of the saponification value of polyglycerol fatty acid ester Mixes and frozen desserts were produced and evaluated in the same manner as in Test Example 1, except that the type and content of the polyglycerol fatty acid ester used were changed to those shown in Table 7 below.

[0113] [Table 7]

[0114] As shown in Table 7, the effects of polyglycerol fatty acid esters with various saponification values ​​were confirmed. Regarding suitability in production, the effect was remarkable when those with a relatively low saponification value were used.

[0115] <Test Example 7> Verification of the combination of polyglycerin fatty acid ester and monoglycerin fatty acid ester Mixes and frozen desserts were produced according to the formulations shown in Table 8. The production procedures and evaluation methods for the frozen desserts were the same as in Test Example 1.

[0116] Regarding the viscosity at the time of production, the viscosity of the mix 24 hours after the start of aging was measured and evaluated in the same manner as in Test Example 1. Furthermore, the viscosity of the mix (product temperature 10°C) was measured two days after the start of aging, and evaluated according to the following criteria. (Evaluation Criteria 2) ◎ Viscosity after 24 hours of aging is less than 800 cP, and the difference in viscosity between the mix after 24 hours of aging and the mix after 2 days of aging is less than 100 cP ○ The viscosity after 24 hours of aging is less than 800 cP, and the difference in viscosity between the mix after 24 hours of aging and the mix after 2 days of aging is more than 100 cP and less than 300 cP △: The viscosity of the mix 24 hours after the start of aging is 800 cP or more but less than 1100 cP, and the difference in viscosity between the mix 24 hours after the start of aging and the mix 2 days after the start of aging is more than 100 cP but less than 300 cP × The viscosity of the mix is ​​1100 cP or more 24 hours and 2 days after the start of aging.

[0117] [Table 8]

[0118] As shown in Table 8, the viscosity of the mix during production (measured and evaluated the first time) was low in the examples. In other words, it was shown that even when polyglycerol fatty acid ester and monoglycerol fatty acid ester were contained, it was suitable for production, just like when only polyglycerol fatty acid ester was contained. Furthermore, it was shown that these combinations could effectively suppress the increase in viscosity over time (measured and evaluated the first and second times).

[0119] In the example in which sucrose fatty acid ester was added together with polyglycerol fatty acid ester, the viscosity of the mix after 24 hours of aging was evaluated as favorable, but after 2 days of storage under refrigeration conditions, a slight increase in viscosity was observed compared to the combination with monoglycerol fatty acid ester. This indicates that the incorporation of monoglycerol fatty acid ester as an emulsifier together with polyglycerol fatty acid ester is particularly preferable. In terms of shape retention, it was also found that the combination with monoglycerol fatty acid ester is preferable.

[0120] Furthermore, it was found that when polyglycerol fatty acid esters and monoglycerol fatty acid esters are combined, appropriateness during production and storage stability during storage can be achieved at the same time when the mass ratio of these components is within the range of 1:25 to 8:1. [Industrial Applicability]

[0121] The present invention can be applied to the production of foamable oil-in-water emulsions.

Claims

1. An oil-in-water emulsion containing cocoa butter or a substitute thereof and a polyglycerol fatty acid ester.

2. 2. The oil-in-water emulsion according to claim 1, wherein the mass ratio of the cocoa butter or its substitute to the polyglycerol fatty acid ester is 100:1 to 15:

1.

3. 2. The oil-in-water emulsion according to claim 1, wherein the polyglycerin fatty acid ester has an HLB of 4 to 13.

4. 2. The oil-in-water emulsion according to claim 1, wherein the polyglycerin fatty acid ester has an iodine value of 2 to 30.

5. 2. The oil-in-water emulsion according to claim 1, which contains a monoglycerin fatty acid ester.

6. 6. The oil-in-water emulsion according to claim 5, wherein the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester is 1:25 to 8:

1.

7. 7. The oil-in-water emulsion according to claim 1, which is foamable.

8. 8. The oil-in-water emulsion according to claim 7, which is foamed at 10°C or below.

9. The oil-in-water emulsion according to claim 8, which is a frozen dessert mix.

10. The oil-in-water emulsion according to claim 8, which is for use in whipped cream.

11. A method for suppressing an increase in viscosity of an oil-in-water emulsion containing cocoa butter or a substitute therefor by using a polyglycerol fatty acid ester in the production of the oil-in-water emulsion.

Images