PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition for noodle free from allergy, maintaining long term dispersion stability even in "melting water" during manufacturing noodles in a large scale, and good in redispersibility.SOLUTION: There is provided an oil-in-water type emulsion composition for noodle containing 10 to 70 wt.% of an oil and fat, 20 to 80 wt.% of a carbohydrate solution having a carbohydrate concentration of 30 to 80% as well as polyglyceryl fatty acid ester having a specific structure, organic acid monoglyceride, polyoxyethylene sorbitan fatty acid ester.COPYRIGHT: (C)2014,JPO&INPIT【課題】 アレルギーフリーであり、かつ、大きなスケールでの麺製造における「溶き水」中でも長時間分散安定性を保ち、再分散性も良好な麺用水中油型乳化組成物を提供すること。【解決手段】 油脂を10~70重量%、糖濃度30~80%の糖液を20~80重量%含み、かつ、特定の構造を有するポリグリセリン脂肪酸エステル、有機酸モノグリセライド、ポリオキシエチレンソルビタン脂肪酸エステルを含有する麺用水中油型乳化組成物。【選択図】なし
