Q.p. Corporation

Kewpie Kabushiki Kaisha

Yasuhiko Shigematsu

Hideaki Kobayashi

Hitoshi Narabe

Kiyoko Tanabe

Masahiro Ariizumi

Mineo Hasegawa

Hajime Matsuda

Mari Yamada

Noriyuki Ishikawa

Mitsuru Takamiya

Toshihide Sato

Nobuhisa Sakabe

In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier property and has a dissolved oxygen concentration immediately after manufacturing is 0.8 to 8.1% O. This container-packed, oil-in-water type emulsified food product demonstrates excellent flavor balance and small degradation of quality caused by oxidation during storage.

Container-packed, oil-in-water type emulsified food product and method for manufacture thereof

Phospholipid composition

Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning during the preservation thereof although the phospholipids purity of the composition is not so high, that is, the phospholipids content of the composition is only 80% or less.

Egg yolk phospholipid composition

Process for producing egg yolk lecithin having reduced PE content and/or

Growing community of inventors

Kunitachi, Japan

Yasuhiko Shigematsu