Oil-in-water type emulsion composition and beverage containing same
AssigneeMitsubishi Chemical Corporation
InventorsHideyuki HARA, Tsutashi MATSUURA
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Abstract
Provided is an oil-in-water emulsion composition comprising water, an oil-and-fat, a pea protein and/or a fava protein, and a sucrose fatty acid ester, wherein the sucrose fatty acid ester has a ratio of a sucrose fatty acid monoester with respect to the total sucrose fatty acid ester of 3 to 45% by mass, and an amount of the sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of a total amount of the pea protein and the fava protein.
Claims10
An oil-in-water emulsion composition comprising water, an oil-and-fat, a pea protein and/or a fava protein, and a sucrose fatty acid ester, wherein the sucrose fatty acid ester has a ratio of a sucrose fatty acid monoester with respect to the total sucrose fatty acid ester of 3 to 45% by mass, and an amount of the sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of a total amount of the pea protein and the fava protein.
A beverage comprising water, an oil-and-fat, a pea protein and/or a fava protein, and a sucrose fatty acid ester, wherein the sucrose fatty acid ester has a ratio of a sucrose fatty acid monoester with respect to the total sucrose fatty acid ester of 3 to 45% by mass, and an amount of the sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of a total amount of the pea protein and the fava protein.
Dependencies are inferred from the claim text.