PROBLEM TO BE SOLVED: To provide an evaluation method of emulsion stability capable of rapidly and properly evaluating the emulsion stability of an emulsion, an evaluation method of an emulsifier capable of rapidly and appropriately evaluating the emulsifying capacity of the emulsifier in the emulsion, and food and drink that are can easily suppress lowering in the emulsion stability.SOLUTION: The first evaluation method of emulsion stability includes a heating process for heat-treating the emulsion, a separation process for centrifugally separating the emulsion, after the heating process into water phase and oil phase and a concentration measuring process for measuring the concentration of protein contained in the oil phase and the emulsion stability of the emulsion is evaluated, on the basis of the concentration of protein. The second evaluation method of the emulsion stability includes a heating process and a hydrophobic degree measuring method for measuring the surface hydrophobic degree of protein contained in the emulsion, after the heating process and the emulsion stability of the emulsion is evaluated, on the basis of the surface hydrophobic degree. These evaluation methods for the emulsion stability are utilized in the evaluation method of the emulsifier, and food and drink contains the emulsion or the emulsifier evaluated by these evaluation methods.COPYRIGHT: (C)2007,JPO&INPIT【課題】 乳化物の乳化安定性を迅速かつ適切に評価可能な乳化安定性の評価方法、乳化物における乳化剤の乳化性能を迅速かつ適切に評価可能な乳化剤の評価方法、及び乳化安定性の低下を抑えることが容易な飲食品を提供する。【解決手段】 第一の乳化安定性の評価方法は、乳化物を加熱処理する加熱工程と、加熱工程後の乳化物を遠心して水相及び油相に分離する分離工程と、油相に含まれるタンパク質の濃度を測定する濃度測定工程とを備え、該タンパク質の濃度に基づいて乳化物の乳化安定性が評価される。第二の乳化安定性の評価方法は、加熱工程と、加熱工程後の乳化物に含まれるタンパク質の表面疎水性の度合いを測定する疎水性度測定工程とを備え、該表面疎水性の度合いに基づいて乳化物の乳化安定性が評価される。乳化剤の評価方法ではこれら乳化安定性の評価方法が利用され、飲食品はこれらの評価方法により評価された乳化物又は乳化剤を含む。【選択図】 なし
