Oil-in-water emulsified composition for imparting milk flavor and method for imparting milk flavor to food or drink

摘要

PROBLEM TO BE SOLVED: To provide an oil-in-water-type emulsion composition for adding milk flavor capable of enhancing and adding milk fat feeling, fresh milk feeling like raw milk and richness with concentrated feeling without deteriorating flavor which food and drink originally have.SOLUTION: There is provided an oil-in-water-type emulsion composition for adding milk flavor containing following (A) to (D) components and having average particle diameter of emulsion particle forming an oil phase part of 150 to 800 nm with 5 to 25 mass% of the (A) component, 5 to 20 mass% of the (B) component, 0.1 to 15 mass% of the (C) component and 30 to 80 mass% of the (D) component. (A) lauric acid-based oil and fat. (B) middle chain fatty acid triglyceride. (C) an emulsifier. (D) water and/or polyhydric alcohol. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing a perfume. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing C4 to C18 fatty acid.SELECTED DRAWING: None