Kao Corporation

Daisuke Shiiba

Shigeru Kawai

Masami Shimizu

Hidekazu Takahashi

Naoki Hosoya

Minoru Kase

Yukitaka Tanaka

Yoshinobu Nakajima

Manabu Sato

Yoshihide Asabu

Naoto Kudo

Shinpei Fukuhara

Masaru Sakata

Tomoko Fukunaga

Aya Sasaki

Tomohiro Fukita

Hisao Ohmura

Yasumasa Ohki

Masanori Komikado

Toshitaka Sakuda

Takao Hibi

Teruyuki Kimura

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80&#xb0; C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

Manufacturing method for liquid seasoning containing oil phase and water phase

An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C):

Acidic oil-in-water emulsion compositions

The invention provides an acidic oil-in-water type emulsion composition which has an oil phase containing at least 20 % by weight of diacylglycerol and 0.5 to 5.0 % by weight of a crystallization inhibitor, and has excellent shelf stability at low temperatures though it contains diacylglycerol at a high concentration, also good in appearance and flavor and useful as a diet or food for improving lipid metabolism.

Acidic oil-in-water type emulsion composition

Process for increasing the bulk of food having decreased bulk

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Tokyo, Japan

Daisuke Shiiba