PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water type emulsion food composition that suppresses foaming during preparation of the oil-in-water emulsion food composition and produces a high quality oil-in-water emulsion food composition free from phase separation and aggregates or extremely reduced in the generation of phase separation and aggregates after heat sterilization and when it contains components to be easily oxidized such as vitamins, capable of retaining the stability thereof during storage.SOLUTION: An additive for an oil-in-water type emulsion food composition includes oils and fats, and an emulsifier. The emulsifier has an HLB value of 11.0 or more and the oils and the fats have a ratio of a middle chain fatty acid in the total fatty acid composition of more than 0.1 wt% or less than 100 wt%. The middle chain fatty acid is contained in an amount of not less than 6 wt% to not more than 70 wt% based on the additive for an oil-in-water type emulsion food composition and the ratio of (wt% of the emulsifier based on the additive for an oil-in-water type emulsion food composition)/(wt% of the middle chain fatty acid based on the additive for an oil-in-water type emulsion food composition) is not less than 0.13 to not more than 1.5.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】水中油滴型乳化食品組成物の調合時の発泡を抑制し、かつ加熱殺菌後に相分離や凝集物がないか、その発生が極めて低減され、更に、ビタミン類などの酸化し易い成分を含有する場合には、保存中のそれらの安定性を保持することができる、高品質な水中油滴型乳化食品組成物を製造する方法を提供すること。【解決手段】油脂と乳化剤とを含む水中油滴型乳化食品組成物用添加剤であり、前記乳化剤のHLB値が11.0以上であり、前記油脂は全脂肪酸組成中の中鎖脂肪酸の割合が0.1重量%より多く100重量%未満であり、前記中鎖脂肪酸が、水中油滴型乳化食品組成物用添加剤に対して6重量%以上70重量%以下含まれ、且つ、(水中油滴型乳化食品組成物用添加剤に対する乳化剤の重量%)/(水中油滴型乳化食品組成物用添加剤に対する中鎖脂肪酸の重量%)が0.13以上1.5以下である水中油滴型乳化食品組成物用添加剤。【選択図】なし
