PROBLEM TO BE SOLVED: To obtain an oil-in-water emulsion excellent in an emulsion stability even after an autoclaving treatment such as retort processing, able to obtain a processed food product with excellent feeling on the tongue and a milk flavor, and used to impart the milk flavor.SOLUTION: The oil-in-water emulsion containing 0.1-5 mass% of a milk protein and 5-50 mass% of a milk fat contains 20-400 pts.mass of oil-and-fat derived from a palm-fractionated soft oil with an iodine value of 52-70 based on 100 pts.mass of the milk fat, and 20-45 mass% of a lauric oil-and-fat in an oil phase.COPYRIGHT: (C)2013,JPO&INPIT【課題】レトルト処理等の加圧加熱処理後でも乳化安定性に優れ、舌触りと乳風味の良好な加工食品を得ることができる、乳風味を付与するために使用される水中油型乳化物を得ること。【解決手段】乳蛋白質を0.1~5質量%、乳脂を5~50質量%含有する水中油型乳化物であって、ヨウ素価52~70のパーム分別軟部油由来の油脂を乳脂100質量部に対し20~400質量部含有し、かつラウリン系油脂を油相中に20~45質量%含有することを特徴とする水中油型乳化物。【選択図】なし
