Oil-in-water type emulsion composition and water-containing chocolate-like food containing same

Abstract

An oil-in-water emulsion composition for dairy-free, water-containing chocolate-like foods, in which a rich chocolate flavor can be perceived because flavors derived from plant materials, such as almond and soybean raw materials, are absent. These dairy-free, water-containing chocolate-like foods have physical properties (e.g., shape retention), flavor and taste (e.g., sweetness, body, and richness), and texture (e.g., melt-in-the-mouth feel and bite) that are equivalent or superior to those of water-containing chocolate using fresh cream. The oil-in-water emulsion composition contains an emulsifier, a lauric oil or fat in which the content of lauric acid in the constituent fatty acids is 30 mass % or more, and water. A mass ratio of the lauric oil or fat to water is in the range of 0.300 to 1.400, and the composition does not contain dairy components.

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