PROBLEM TO BE SOLVED: To provide an oil-in-water-type emulsion composition for adding milk flavor capable of enhancing and adding milk fat feeling, fresh milk feeling like raw milk and richness with concentrated feeling without deteriorating flavor which food and drink originally have.SOLUTION: There is provided an oil-in-water-type emulsion composition for adding milk flavor containing following (A) to (D) components and having average particle diameter of emulsion particle forming an oil phase part of 150 to 800 nm with 5 to 25 mass% of the (A) component, 5 to 20 mass% of the (B) component, 0.1 to 15 mass% of the (C) component and 30 to 80 mass% of the (D) component. (A) lauric acid-based oil and fat. (B) middle chain fatty acid triglyceride. (C) an emulsifier. (D) water and/or polyhydric alcohol. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing a perfume. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing C4 to C18 fatty acid.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】飲食品本来の風味を損なうことなく、乳脂感、生乳のようなフレッシュなミルク感、および濃厚感のあるコクを増強、付与することができる乳風味付与用水中油型乳化組成物の提供。【解決手段】以下の(A)~(D)成分を含み、油相部を形成する乳化粒子の平均粒子径が、150~800nmであって、(A)成分を5~25質量%、(B)成分を5~20質量%、(C)成分を0.1~15質量%、(D)成分を30~80質量%含む乳風味付与用水中油型乳化組成物。(A)ラウリン酸系油脂、(B)中鎖脂肪酸トリグリセリド、(C)乳化剤、(D)水および/または多価アルコ-ル。香料をさらに含む乳風味付与用水中油型乳化組成物。C4~C18の脂肪酸をさらに含む乳風味付与用水中油型乳化組成物。【選択図】なし
