Water-in-oil emulsion composition for meat-substitute processed product containing plant raw material

Abstract

An water-in-oil emulsion composition that enables imparting binding properties and juiciness to a meat substitute processed product comprising plant raw material. The water-in-oil emulsion composition for use in a meat substitute processed product comprising plant raw material includes an emulsifier A, and an emulsifier B and/or an emulsifier C. The emulsifier A is selected from the group consisting of a polyglycerin-condensed ricinoleic acid ester, a glycerin fatty acid ester, a sucrose fatty acid ester, and a lecithin, and has an HLB of 9.0 or less. The emulsifier B is a fatty acid ester and has saturated a fatty acid as a constituent fatty acid. The emulsifier C is a fatty acid ester and has only an unsaturated fatty acid as constituent a fatty acid.

Dependencies are inferred from the claim text.