Title:
OIL-IN-WATER EMULSION COMPOSITION AND FOOD ITEM USING OIL-IN-WATER EMULSION COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2023/152823
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a technique capable of improving the physical properties of an oil-in-water emulsion composition without the use of any protein or gelling agent. The present technique provides an oil-in-water emulsion composition which contains a starch decomposition product formed from 32% or more of a content having a glucose polymerization degree (DP) of 8 to 19 and 30% or less of a content having a glucose polymerization degree (DP) of 20 or higher, water, and fats and oils, wherein starch decomposition product/water = 0.3 to less than 0.7. The oil-in-water emulsion composition used in this technique can be suitably used for food items.
Inventors:
MUTO YUKI (JP)
Application Number:
PCT/JP2022/005105
Publication Date:
August 17, 2023
Filing Date:
February 09, 2022
Export Citation:
Assignee:
SHOWA SANGYO CO (JP)
International Classes:
A23L29/30; A23C9/154; A23C13/14; A23L27/00
Domestic Patent References:
| WO2020230238A1 | 2020-11-19 | |||
| WO2019235142A1 | 2019-12-12 |
Foreign References:
| JP2010226988A | 2010-10-14 | |||
| JP2009124994A | 2009-06-11 | |||
| JP2012135254A | 2012-07-19 | |||
| JP2014233272A | 2014-12-15 | |||
| JP2014233273A | 2014-12-15 |
Attorney, Agent or Firm:
WATANABE Kaoru (JP)
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