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A method for forming oil emulsions


, : A method for forming oil emulsions. Japanese Examined Patent: (5 533 294)

An oil-in-water in oil emulsion is composed of 10-40% water or fermented milk, 0.05-1.0% milk protein, 0.1-5.0% sugar-fatty acid ester, with 10-40% fat/oil containing <50% solid fat at 30 deg C dispersed in it, this emulsion being dispersed in 20-80% fat/oil.

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Other references

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