The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

Oil-in-water type emulsion

A monounsaturated filled dairy product which comprises skim milk, a suitable emulsifier and a vegetable oil containing at least 70 % by weight of monounsaturated oleic acid, no more than 12 % by weight of polyunsaturated linoleic acid and no more than 0.5 % by weight of polyunsaturated linolenic acid. A spray dried premix for addition to skim milk comprising the vegetable oil and an emulsifier is also described.

Monounsaturated dairy products

Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification.

Oil in water emulsion

PROBLEM TO BE SOLVED: To provide a novel packaging bag with which easy selection can be made between hanging display with the bag hanging on a display bar and display on an average showcase with good space efficiency. SOLUTION: The article packaging bag 10 comprises a front film 20 and a rear film 30 wherein both side rims 20a and 30a and lower rims 20b and 30b of the front and rear films are coupled with each other to form a bag portion 15. A lid 50 which further extends upward above an upper rim of the rear film is connected with the front film 20. An adhesive 61 is applied on a predetermined region of a rear face of the lid 50 or on a predetermined region of an external surface of the rear film 30. Thus, the lid 50 is folded at a crease 22 to cause the lid 50 to be glued via the adhesive to the external surface of the rear film 30 to have the bag portion 15 sealed. In addition, the lid 50 is formed with a hanger portion 70 which can be easily louvered. COPYRIGHT: (C)2003,JPO

Article packaging bag

PURPOSE: An oil-in-water type emulsion is prepared by mixing specific amounts of at least one of specific oil or fat, an emulsfier, defatted solid product and water and then, a lactase is added to the emulsion before packaging, thus giving said emulsified beverage which is readily digestive and assimilative. CONSTITUTION: An oil-in-water type emulsion is obtained from 1.0W15.0wt% of at least one selected from the group consisting of rice bran oil, safflower oil, corn oil, sunflower oil and wheat germ oil, 0.1W1.0wt% of an emulsifier, 8.0W40.0wt% of defatted solid product and 44W91wt% of water. The resulting emulsion is sterilized and homogenized and a lactase is added to the emulsion before backaging to hydrolyze the lactose included in the emulsion after packaging. The homogenization after packaging is effected preferably at 60W80°C at 100W250kg/cm 2 and the product is stored for about 10 days after packaging at 20W25°C to hydrolyze more than 50% of the lactose. COPYRIGHT: (C)1980,JPO&Japio

Hiroshige Kono

Papers

Method of making emulsified beverage composition with high nutrition