Other

Ajinomoto Co., Ltd.

Knorr Foods Co., Ltd.

Kentaro Maruyama

Atsushi Kawahara

Takashi Isomura

Masayuki Hotta

Masatoshi Kajiura

Jiro Taki

Kazumichi Kanda

Soichiro Kusumoto

Tatsuo Konoike

Hamana Tsujimura

The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa&#xb7;s, and a method for the preparation of the dressing which comprises the steps of 90-10 parts by mass of an aqueous phase (W1) is mixed with 10-90 parts by mass of an oily phase (O) to thus form a W1/O type emulsion and then 100 parts by mass of the resulting W1/O type emulsion is blended with 25-150 parts by mass of an aqueous phase (W2) to thus give a W1/O/W2 type composite emulsified dressing, wherein the dressing comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8, in an amount ranging from 0.01-5% by mass on the basis of the total mass of the W1/O/W2 type composite emulsified dressing. The dressing are quite excellent in their storage stability.

W1/O/W2 type composite emulsified dressing and method for preparing the same

Process for manufacturing an oil-in-water type emulsified food

Growing community of inventors

Kawasaki, Japan

Kentaro Maruyama