Emulsion composition and food and drink

• Main Authors: KOBAYASHI HIDEAKI, HIDA MAYUMI, MIKAMI AKIFUMI
• Format: Patent
• Language: Chinese; English
• Published: 18.08.2023
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

[Problem] To provide an emulsion composition capable of easily and uniformly dispersing an oil or fat in a food or beverage by being added to the food or beverage. [Solution] The present invention is an emulsion composition for adding an oil or fat to a food or drink, the emulsion composition containing an oil or fat, an ionic surfactant, and a polyhydric alcohol, the content of the oil or fat being 5-65% by mass (inclusive) relative to the total amount of the emulsion composition, the content of the ionic surfactant is 0.3-6.0% by mass (inclusive) relative to the total amount of the emulsion composition, and the ionic surfactant contains at least lecithin and/or lysolecithin. The specific gravity of the emulsion composition at 20 DEG C is 1.0 or more, the viscosity at 20 DEG C is 60000 mPa.s or less, and the L2 value-L1 value calculated by the following method at 20 DEG C is a positive value. And L1 value: the brightness value of the emulsion composition. L2 value: the brightness value of the emulsion compos