Emulsion composition for enhancing emulsion stability of beverage containing fatty acid comprising defatted soybean extract treated with supercritical carbon dioxide as effective component

摘要

The present invention relates to an emulsion composition for enhancing emulsion stability of a beverage containing fatty acid comprising a defatted soybean extract treated with supercritical carbon dioxide as an effective component, and more specifically, the defatted soybean extract obtained by hot water extraction of a defatted soybean powder obtained by treating a soybean powder with supercritical carbon dioxide can further alleviate a layer separation phenomenon by remarkably increasing the emulsion stability of the beverage containing fatty acid compared to a case of adding the defatted soybean extract obtained by treating a soybean extract and hexane, and can be usefully used for preparing the beverage containing fatty acid with enhanced functionalities, nutrition properties and palatability.