Oil-in-water emulsion, foaming food, and method for inhibiting viscosity increase of oil-in-water emulsion

Abstract

To provide an oil-in-water emulsion containing cacao butter or a substitute thereof, which is suitable for production, has moldability during foaming, shape retention and storage stability. [Solution] An oil-in-water emulsion containing cocoa butter or a substitute thereof and a polyglycerol fatty acid ester.

Description

[Technical field]

[0001] The present invention relates to an oil-in-water emulsion, particularly containing 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 therefor, non-fat milk solids, an emulsifier, and, if necessary, sugars, stabilizers, etc., while containing air in a freezer, and then freezing and hardening the mixture.

[0003] Patent Document 1 describes that in a frozen dessert containing cacao 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 is suppressed.

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

[0005] [Patent Document 1] JP 2010-227026 A [Patent Document 2] JP 2009-148168 A 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, and the interior of the fat globules must partially maintain 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 in which fat globule aggregates already exist and further demulsify it, and it is difficult to control the balance between the fat globule aggregates that already exist and the fat globule aggregates that are newly generated during foaming. Due to the difficulty in controlling fat globules, there are problems 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] In addition, vegetable fats are commonly used in foaming foods, but 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 poor 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 cacao butter or a substitute thereof, which is suitable for production, has moldability during whipping, shape retention, and storage stability. [Means for solving the problem]

[0010] Means of the Invention As a result of intensive 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 polyglycerol fatty acid ester. The oil-in-water emulsion of the present invention has suitability in production, moldability when foamed, shape retention, and storage stability.

[0012] [2] The oil-in-water emulsion according to [1], wherein the content mass ratio of the cacao butter or the substitute therefor 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 content 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 monoglycerol fatty acid ester in a content mass ratio within the above range, an oil-in-water emulsion that is suitable for production, has moldability when foamed, shape retention, and storage stability can be produced.

[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 lower.

[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 an oil-in-water emulsion by using a polyglycerol fatty acid ester in the production of a foamable oil-in-water emulsion containing cocoa butter or a substitute thereof. Effect of the Invention

[0022] According to the present invention, it is possible to provide an oil-in-water emulsion containing cacao butter or a substitute thereof, which has suitability in production, formability during whipping, shape retention, and storage stability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[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 substitute thereof. 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, monoglycerol fatty acid ester described below, and mixtures thereof used in the present invention can be measured by the following methods. The HLB can be calculated using the Atlas method. The following formula is used for the calculation using the Atlas method. HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester The iodine value can be measured in accordance with JIS K 0070 (1992) or "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by 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 according to "2.3.6.2-1996 Hydroxyl value (pyridine-acetic anhydride method)" in the Standard Methods for the Analysis of Fats, Oils and Related Materials (edited by Japan Oil Chemists' Society). In the present invention, the hydroxyl value of the polyglycerol fatty acid ester is based on the mass of the polyglycerol portion. 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). In the present invention, when the saponification value of a polyglycerol fatty acid ester is indicated, the mass of the fatty acid ester is used as the basis. The average degree of polymerization of glycerin in the polyglycerin fatty acid ester can be measured by hydrolyzing the polyglycerin fatty acid ester and 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 a commonly used food ingredient. The polyglycerol fatty acid ester preferably has an HLB value of 4 or more. In a more preferred embodiment, the HLB value is preferably 6 or more, 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 further preferably 13 or less. Specifically, the HLB of the polyglycerol fatty acid ester is preferably 4 to 16, more preferably 6 to 15, and further 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 suitability in production, moldability during foaming, shape retention, and storage stability.

[0028] The average molecular weight of 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 further preferably 380-780.

[0029] The hydroxyl value of polyglycerin in the polyglycerin fatty acid ester is preferably 800 or more, more preferably 820 or more, and even more preferably 850 or more. The hydroxyl value of polyglycerin in the polyglycerin fatty acid ester is preferably 1,800 or less, more preferably 1,500 or less, and further preferably 1,250 or less. Specifically, the hydroxyl value of polyglycerol in the polyglycerol fatty acid ester is preferably 800-1,800, more preferably 820-1,500, and further 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 polyglycerol fatty acid esters having a plurality of glycerol polymerization degrees. In such a case, the glycerol polymerization degree 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 having a glycerol polymerization degree of 2 to 13.

[0031] In the polyglycerol fatty acid ester of 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%, of the total polyglycerol fatty acid esters in terms of the number of moles of 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 further preferably 7 or more. The average polymerization degree of glycerin in the polyglycerol fatty acid ester is preferably 15 or less, more preferably 13 or less, and further preferably 12 or less. Specifically, the average polymerization degree of glycerin in the polyglycerol fatty acid ester is preferably 3-15, more preferably 5-13, and further preferably 7-12. By using a polyglycerol fatty acid ester having an average degree of polymerization of glycerol within the above range, it is possible to improve 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 further preferably 90 or less. Specifically, the saponification value of the polyglycerol fatty acid ester is preferably 40-110, more preferably 45-100, and further preferably 48-90. By using a polyglycerol fatty acid ester having a saponification value within the above range, it is possible to improve suitability in production, moldability during foaming, shape retention, and 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 a mixture of these. The fatty acid preferably has 8 to 22 carbon atoms, more preferably 10 to 20 carbon atoms, and further preferably 12 to 18 carbon atoms.

[0035] Further, examples of fatty acids constituting the polyglycerol 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.

[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 has a degree of polymerization of glycerol of 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 trimiristate (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 ester in the oil-in-water emulsion of the present invention is preferably 50 ppm or more, more preferably 100 ppm or more, more preferably 120 ppm or more, more preferably 130 ppm or more, more preferably 150 ppm or more, more preferably 180 ppm or more, more preferably 200 ppm or more, more preferably 220 ppm or more, more preferably 230 ppm or more, particularly preferably 250 ppm or more. The total mass content of polyglycerol fatty acid ester can also be preferably 300 ppm or more, more preferably 350 ppm or more, more preferably 400 ppm or more, more preferably 600 ppm or more, more preferably 800 ppm or more, and more preferably 1000 mmp 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 5000 ppm, more preferably 100 to 4000 ppm, more preferably 100 to 3500 ppm, more preferably 100 to 3000 ppm, even more preferably 120 to 3000 ppm, even more preferably 130 to 2500 ppm, even more preferably 150 to 2000 ppm, even more preferably 180 to 1500 ppm, even more preferably 200 to 1200 ppm, even more preferably 200 to 1000 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 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 content by mass 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 further 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 which is suitable for production, has improved moldability 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 value may be within the above-mentioned numerical ranges when measured as a product provided as a polyglycerol fatty acid ester. For example, some of the above-mentioned products contain a trace amount of monoglycerol fatty acid ester mixed in during the manufacturing process, but even in such cases, the technical matters of the present invention are utilized if the above-mentioned properties and content of the product satisfy the above-mentioned ranges.

[0042] 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) Monoglycerol fatty acid ester In one embodiment, the oil-in-water emulsion of the present invention may contain monoglycerol fatty acid esters in combination with polyglycerol fatty acid esters. The monoglycerol fatty acid ester used in the present invention may have a constituent fatty acid which is either a saturated fatty acid or an unsaturated fatty acid, or a mixture of these.

[0044] The HLB of the monoglycerol 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 monoglycerol 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 monoglycerol 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 monoglycerol 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 monoglycerol fatty acid ester is preferably 1-35, more preferably 2-30, and further preferably 2.5-28.

[0046] Further, 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 has preferably 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms.

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

[0049] The monoglycerin fatty acid ester used in the present invention may be an organic acid monoglycerin fatty acid ester. Preferred examples of the organic acid 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 preferably 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 preferably used.

[0050] By using a monoglycerol fatty acid ester in the form within 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 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 monoglycerol 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 content by mass of monoglycerol fatty acid ester 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 content by mass of monoglycerol fatty acid ester 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 content mass ratio of polyglycerol fatty acid ester to monoglycerol fatty acid ester within the above range, even when a monoglycerol fatty acid ester is contained together with a polyglycerol fatty acid ester, 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 during storage. 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 content mass ratio of polyglycerol fatty acid ester to monoglycerol fatty acid ester within the above range, even if the blending amount of monoglycerol fatty acid ester is greater than that of polyglycerol fatty acid ester, 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 during storage. 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 of 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 mixture of glycerin fatty acid esters Preferred forms in terms of properties of the mixture of polyglycerol fatty acid ester and monoglycerol fatty acid ester (referred to as a "glycerol fatty acid ester mixture" in this section) are shown below.

[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 further 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 further 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 further 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 further 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 further 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 further 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 further 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 (the 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. Moreover, the total mass is preferably 4000 ppm or less, more preferably 3500 ppm or less, further 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, and palm kernel oil, and trans-type hard butter containing elaidic acid as a constituent fatty acid. In addition, shea butter, molasses fat, illipe fat, monkey fat, and processed fats thereof can also be preferably used as cacao substitutes.

[0063] The content (total amount) of cacao 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 cacao 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 cacao 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 cacao 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 cacao 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 cacao butter or a substitute therefor 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 cacao 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, other edible fats than cacao butter or its substitutes can be appropriately added. Preferred examples of 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 oil, safflower oil, olive oil, sesame oil, corn oil, and hardened oils and fractionated oils thereof, and animal fats such as milk fat. In one embodiment, the oil-in-water emulsion of the present invention comprises 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 cacao butter or a substitute thereof is contained, the content of the cacao or a substitute thereof 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 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, the oil-in-water emulsion of the present invention may contain milk fat, animal fats such as lard and fish oil, and the like.

[0070] When the fat or oil contains a fat other than cacao 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 oil or fat 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 oil or fat 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 oil or fat 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, which may be 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, carboxymethylcellulose, etc., and this 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 mass or less, more preferably 0.5 mass or less, and even more preferably 0.1 mass or less, 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 sucrose fatty acid ester. By using the above-mentioned form, the polyglycerol fatty acid ester can fully exhibit the effects of moldability, shape retention, and storage stability when foaming the oil-in-water emulsion.

[0078] The oil-in-water emulsion of the present invention can be produced by using an existing method. For example, it can be produced by emulsifying oils including vegetable fats, water, and glycerin fatty acid esters by stirring and mixing them while heating. Emulsification can also be performed 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 creams.

[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 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, the foamable oil-in-water emulsion is preferably an oil-in-water emulsion for chocolate-flavored or cocoa-flavored whipped cream. The foamable food produced by the oil-in-water emulsion for chocolate-flavored or cocoa-flavored whipped cream is preferably a 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 oil-in-water emulsion of the present invention usually has a viscosity of 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. 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 lower, more preferably at 10° C. or lower. Moreover, 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. In addition, the oil-in-water emulsion of the present invention is preferably stored under frozen conditions, for example, as a frozen product stored at -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 of air bubbles, 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 flavoured. In a preferred embodiment, the foamable food product is whipped cream, preferably chocolate or cocoa flavored.

[0086] Frozen desserts can be produced by cooling and simultaneously 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. Whipped cream can be produced by cooling an oil-in-water emulsion containing cacao butter or a substitute thereof and a glycerin fatty acid ester to partially demulsify it, and then whipping the emulsion to create a foam. In addition, in the production of the foamable oil-in-water emulsion of the present invention, any ingredients may be included in addition to the ingredients mentioned above, and further, commonly performed steps such as sterilization and packaging may be carried out.

[0087] <Method for suppressing increase in viscosity of oil-in-water emulsion> The present invention also relates to a method for suppressing the increase in viscosity of an oil-in-water emulsion containing cocoa butter or a substitute thereof by using a polyglycerol fatty acid ester in the production of the foamable oil-in-water emulsion. By using the polyglycerol fatty acid ester, the increase in viscosity of the oil-in-water emulsion after aging after preparation can be suppressed. In addition, the increase in viscosity over time can be suppressed and the viscosity can be stabilized. This can improve the suitability in production, and during foaming, the aggregation of fat globules can be controlled to improve moldability, shape retention, and storage stability. In one embodiment of the method, monoglycerol fatty acid esters can be used in conjunction with polyglycerol 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 the method, the foamable oil-in-water emulsion may contain a vegetable fat other than cacao 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 the method for inhibiting aggregation 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 substitute therefor by using a polyglycerol fatty acid ester in the production of a foamable food product using the oil-in-water emulsion, thereby enabling the foamable food product to have a desirable texture. EXAMPLES

[0089] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the description of 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 of the frozen dessert (ice milk) were mixed in the amounts shown in Table 1, heated and melted, 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 stored 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, cacao powder and cacao mass were blended as the cacao raw materials. The cacao butter content in Test Example 1 is the fat content in the cacao raw material, specifically, 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 procedure described below.

[0094] [Measurement of viscosity of oil-in-water emulsion] The viscosity of the mix (product temperature 10°C) 24 hours after the start of aging was measured. 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.). Evaluation was then performed according to the following evaluation criteria. (Evaluation Criteria 1) ◎ Viscosity of the mix is ​​less than 450 cP 24 hours after aging begins ○ The viscosity of the mix 24 hours after the start of aging is 450 cP or more and less than 800 cP △: Viscosity of the mix 24 hours after aging is between 800cP and 1100cP × Viscosity of the mix is ​​1100 cP or more 24 hours after aging begins

[0095] [Evaluation of moldability of frozen desserts] The mix aged at 10°C for 24 hours or more was frozen in a freezer (TAYLOR Freezer 104) for 7 minutes, and the resulting cream was filled into a 110 ml container cup. When filling, the moldability was evaluated by checking the corners filled into the 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 fairly dry. △: There are 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 leaving the frozen dessert on the mesh for 90 minutes, the shape retention of the frozen dessert was observed and the amount of solution under the mesh was measured, and the dessert was evaluated according to the following evaluation criteria. (Evaluation Criteria) ◎ The frozen dessert will maintain its original shape when placed on the mesh, and the mesh-through will be within 1g ○ 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 is deformed from its original shape when placed on the mesh, but the mesh through is more than 3g and less than 8g. × If the frozen dessert is deformed from its original shape when placed on the mesh and the mesh through 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 desserts and performed a sensory evaluation of the ice cream's melting and remaining texture in the mouth according to the following criteria. (Evaluation criteria: melt in the mouth) ◎ It has a chewy texture and feels sticky when chewed. 〇...It has a chewy texture and is slightly sticky when chewed. △ The bite is slightly weak and there is almost no sticky feeling when chewed. × It has almost no chewiness and does not feel sticky when chewed. (Evaluation criteria: mouthfeel) ◎ The creamy flavor lingers on the tongue and has a rich taste. 〇...The creamy flavor lingers on the tongue and has a slightly rich taste. △...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 together with cacao butter, the viscosity of the mix after aging was appropriate, and the subsequent freezing (at the time of foaming) and filling were suitable for manufacturing. In addition, the subsequent moldability and shape retention were also good. In addition, visual observation of the frozen dessert when eaten confirmed that the surface shape was maintained without any loss of shape retention, confirming that there were no problems with storage stability. In addition, the texture of the frozen dessert, such as melting in the mouth and remaining in the mouth, was also 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, it is possible to obtain an oil-in-water emulsion 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 the polyglycerol fatty acid ester added was 0.22% by mass.

[0101] [Table 3]

[0102] As shown in Table 3, the effect of polyglycerol fatty acid ester was confirmed even with various HLB. Regarding suitability in manufacturing, the effect of suppressing viscosity increase was remarkable when a relatively high HLB was used. It was also found that the use of a relatively high HLB 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] As shown in Table 4, the effects of polyglycerol fatty acid esters with various iodine values ​​were confirmed. When a polyglycerol fatty acid ester with a relatively low iodine value was used, the effect of suppressing the increase in viscosity 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. In terms of suitability in 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 was 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. In terms of 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. In terms of 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 polyglycerol fatty acid ester and monoglycerol fatty acid ester Mixes and frozen desserts were produced according to the compositions shown in Table 8. The production procedure and the evaluation method of 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 was measured two days after the start of aging (product temperature 10°C) 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 from the start of aging is less than 800 cP, and the difference in viscosity between the mix after 24 hours from the start of aging and the mix after 2 days from the start 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 and 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 and 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 value and evaluation after the first time) was low in the examples. In other words, it was shown that the mix containing polyglycerol fatty acid ester and monoglycerol fatty acid ester has the same suitability for production as the mix containing only polyglycerol fatty acid ester. It was also shown that the combination of these ingredients can effectively suppress the increase in viscosity over time (measured value and evaluation after the first and second times).

[0119] In the example in which sucrose fatty acid ester was added together with polyglycerin fatty acid ester, the viscosity of the mix after 24 hours of aging was favorable, but after 2 days of storage under refrigeration conditions, the viscosity increased somewhat compared to the combination with monoglycerin fatty acid ester. This shows that it is particularly preferable to use monoglycerin fatty acid ester as an emulsifier to be mixed together with polyglycerin fatty acid ester. It is also found that the combination with monoglycerin fatty acid ester is favorable in terms of shape retention.

[0120] In addition, 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 is within the range of 1:25 to 8:1. [Industrial Applicability]

[0121] The present invention is applicable to the production of foamable oil-in-water emulsions.

Claims

1. Contains cocoa butter or a substitute thereof and polyglycerol fatty acid ester, The polyglycerol fatty acid ester has (i) an HLB of 6 or more and 13 or less, and (ii) an iodine value of 3 or more and 22 or less, A frozen dessert mix, an oil-in-water emulsion.

2. 2. The oil-in-water emulsion according to claim 1, wherein the content mass ratio of the cacao butter or the substitute thereof to the polyglycerol fatty acid ester is 50:1 to 15:

1.

3. 2. The oil-in-water emulsion according to claim 1, wherein the polyglycerol fatty acid ester has a hydroxyl value of polyglycerol of 800 or more and 1,250 or less.

4. 2. The oil-in-water emulsion according to claim 1, wherein the polyglycerol fatty acid ester has a saponification value of 40 or more and 100 or less.

5. (i) Contains a monoglycerol fatty acid ester having an HLB of 2 to 5 and (ii) an iodine value of 30 or less, 2. The oil-in-water emulsion according to claim 1, wherein the mass ratio of the polyglycerol fatty acid ester to the monoglycerol fatty acid ester is 1:25 to 8:

1.

6. An oil-in-water emulsion as described in claim 1, which does not contain sucrose fatty acid esters.

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

8. 7. The oil-in-water emulsion according to claim 1, which is foamed at 10° C. or lower.

9. A frozen dessert obtained by foaming the oil-in-water emulsion described in any one of claims 1 to 6.

10. A method for producing an oil-in-water emulsion, which is a frozen dessert mix containing cacao butter or a substitute thereof, comprising the steps of: (i) using a polyglycerol fatty acid ester having an HLB of 6 or more and 13 or less, and (ii) an iodine value of 3 or more and 22 or less, thereby suppressing an increase in viscosity of the oil-in-water emulsion.

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