JPH0787765B2 - Oil-in-water emulsion for food - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion preparation for foods containing tocopherol and having excellent water dispersibility.

[Conventional technology and its problems]

Unlike BHA and BHT, tocopherol is highly safe,
It is a natural antioxidant and a vitamin that acts to prevent the development of infertility, muscle destruction, red blood cell hemolysis, anemia, etc., but since it is oil-soluble and viscous, it is added to food as it is. Even if it does not reach the whole evenly, it is usually dissolved in oil and fat, kneaded into food in the form of shortening or margarine, and used. However, since these shortenings and margarines are O-type or W / O-type, they have good spreadability to the surface of wheat flour and other proteins and starch granules, but have good permeability to the inside if they have appropriate consistency. As a result, the lipid contained in wheat flour has almost no antioxidant effect. Therefore, tocopherol may be added to foods such as rice crackers, dorayaki, bousse, noodles, and fish paste products that do not contain fats and oils and raw materials include lipids, or To contain tocopherol in healthy foods such as health drinks and make it stable for a long period of time, solubilize tocopherol in water or emulsify it into an oil-in-water type to have solubility or dispersibility in water and permeability to the material. Need to be made. As a method of solubilizing tocopherol in water, for example, a method using quillaja saponin described in JP-A-59-48414, a method using quillaja saponin and monoglyceride described in JP-A-60-51104,
And saponin described in JP-A-60-166676, sugar or sugar alcohol, polyglyceride, sucrose fatty acid ester, polyoxyethylene glycerin fatty acid ester,
There is a method of using an emulsifier such as polyoxyethylene sorbitan fatty acid, but in the case of these methods, in any case,
The tocopherol concentration of the obtained product is as low as 5 to 8%, and it also contains 15 to 40% of materials such as saponin, sugar, sugar alcohol, etc., which adversely affect the physical properties and texture. However, there is a drawback that a large amount of extra material must be contained.

Also, tocopherols have been made many attempted to emulsify in water, for example, in JP-A-47-22789, after dissolving the tocopherol fat C ₈ ~ _12, gum arabic, sucrose fatty acid esters, glycerin A method of emulsifying using an emulsifier such as a fatty acid ester, JP-A-51-79746 discloses that an oil-soluble emulsifier is dissolved in tocopherol and then mixed with an aqueous solution of a natural polysaccharide such as gum arabic (arabic gum) and emulsified. And JP-A-59-210024 describe a method of mixing and emulsifying a mixture of tocopherol and sugar ester with an aqueous solution of gum arabic. However, in the case of the former, there is a restriction that it must be dissolved in fats and oils of a specific chain length, and there is a defect that the content of tocopherol is limited to about 30% or less, and in the cases of the latter two, tocopherol is present. In addition to the content being limited to about 30% or less, gum arabic needs to be used in a large amount of 15 to 35%, and there is a drawback that when it is attempted to use a large amount of tocopherol, it becomes sticky. Another method for emulsifying tocopherol is disclosed in JP
59-210870 (similar to JP 59-210024), JP Sho
59-45860, JP 61-78368, JP 56-125
Although there is a method described in Japanese Patent No. 315, etc., even in the case of the methods described in these publications, the tocopherol content is limited, and it is necessary to include a large amount of those that are not originally necessary, and tocopherol is used in large amounts. It is inconvenient in such cases.

Therefore, the object of the present invention is to emulsify for a long period of time even if it contains tocopherol at an arbitrary high concentration by containing only a very small amount of emulsifier, and it is excellent in dispersibility in water and permeability to food materials. Another object of the present invention is to provide an oil-in-water emulsion preparation for food.

[Means for solving problems]

As a result of various studies, the present inventors have found that the above-mentioned object can be achieved by using a specific emulsifier.

The present invention has been made based on the above findings, and provides an oil-in-water emulsion preparation for foods, which contains tocopherol, water, and lysophosphatide as an emulsifier.

In addition, lysophosphatide is also referred to as lysoglycerophosphatide or monoacylglycerophosphatide.

Hereinafter, the oil-in-water emulsion preparation for food of the present invention will be described in detail.

The tocopherol used in the present invention, natural concentrated tocopherols and those diluted with fats and oils, concentrated α-tocopherol from natural tocopherols,
Examples thereof include d1-α-tocopherol, and commercially available products thereof can be used. The above-mentioned tocopherols can be used alone or in appropriate combination, but non-α ones, especially non-α and δ-rich ones are preferable when the main purpose is antioxidant, and the tocopherol pure content is 60.
% Or more, particularly preferably 80% or more.

The water used in the present invention may be any drinkable water, and may be acidified or may contain salt depending on the use of the emulsion, in order to give the tocopherol emulsion a preservability. Absent.

Further, lysophosphatide, which is an essential constituent component of the emulsifier used in the present invention, preferably has 8 or more carbon atoms as a constituent fatty acid, and the position of the acyl group may be either α or β. Natural L as such lysophosphatide
Both of the type and the synthetic racemic form can be used. However, in the case of an oil-in-water type emulsion preparation for natural foods, it is preferable to use the natural L type alone and not to use other emulsifiers in combination.

Naturally-derived lysophosphatide is known to exist along with diacylphosphatide in living organisms, and is contained in, for example, soybean, rapeseed, grain lipids such as wheat, and lipids in animal cells. In addition, phospholipase A-2 in pig pancreatic juice and snake venom, or phospholipase A-1 in bacteria, etc. is applied to diacylphosphatide in animal lipids such as egg yolk and plant lipids such as soybean. It can also be produced by hydrolyzing and removing the generated fatty acid with acetone or the like, and if desired, purifying by silica gel chromatography or the like (JP-A-46-13263, JP-A-52-136966 and JP-A-58-51853). See each bulletin). In this case, if the obtained lysophosphatide is subjected to hydrogenation in the presence of a catalyst such as nickel in a suitable solvent, one having further better oxidation stability can be obtained.

Also, in Journal of American Oil Chemist Society October 1981, pages 886-888, lysophosphatide of various compositions can be obtained by varying the conditions under which phospholipase A-2 acts. Is listed.

Furthermore, it is also possible to fractionate diacylphosphatide using a solvent such as ethyl alcohol and use this as a raw material to obtain lysophosphatide. Others, Journal of Biological Chemistry Vol. 188, pp. 471-476 (195
1) a method for obtaining phosphatidylcholine from egg yolk, phosphatidyl by the methods described in JP-B-60-16, 59-42655, 57-123496 and 56-23997 A method for obtaining choline is also applicable to the present invention. Such a natural form of lysophosphatide has levorotatory optical activity and its safety when orally administered to animals has been confirmed (Journal Science of Food and Agriculture, Vol. 32, 451). ~ P. 458).

Further, as the analysis method of phosphatides used in the present invention, there are a thin layer chromatography method, an eartro scan method, a high performance liquid chromatography method and the like.

The lysophosphatide used in the present invention can be obtained as described above, but in the present invention, it is preferable to use one in which the lysophosphatid (a) substantially consists of lysophosphatidylcholine. Further, the lysophosphatid (a) may contain lysophosphatidylethanolamine, and is selected from the group consisting of a small amount of lysophosphatidylinositol, lysophosphatidic acid and lysophosphatidylserine. It may contain one or more kinds of lysophosphatide. Further, in the case of producing lysophosphatide (a) from a natural product, due to the nature of the production method, it usually contains diacylphosphatide (b) corresponding to the above-mentioned lysophosphatide (a) in many cases. When these are contained, the total amount of phosphatide [(a) + (b)] is relative to lysophosphatide (a).
It is better to use the one whose amount is 40% by weight or more, preferably 50% by weight or more.

As described above, the emulsifier used in the present invention contains lysophosphatide as an essential component, but unless particular attention is paid to the oil-in-water emulsion preparation for natural foods, another emulsifier is used in combination with lysophosphatide. be able to.

Emulsifiers preferably used in combination include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester or glycerin monofatty acid ester,
When these are used in combination, the object of the present invention can be achieved at a relatively low cost.

The polyglycerin fatty acid ester which is preferably used in combination is a monoglyceride of polyglycerin having a polymerization degree of 4 to 10 and a saturated and / or unsaturated fatty acid having 14 to 22 carbon atoms,
One or a mixture of two or more of di- or polyester is preferable. Polyglycerin fatty acid esters of fatty acids having 13 or less carbon atoms may be bitter, while fatty acids having 23 or more carbon atoms are less common.

As the sucrose fatty acid ester which is a preferred emulsifier, a mono-, di-, or polyester mixture of a saturated and / or unsaturated fatty acid having 12 to 22 carbon atoms and sucrose is preferred. Sucrose fatty acid esters of fatty acids with 11 or less carbon atoms may have poor emulsifying effects, while fatty acids with 23 or more carbon atoms are less common.

As the sorbitan fatty acid ester which is preferably an emulsifier in combination, mono-, di-, or a mixture of saturated and / or unsaturated fatty acid having 12 to 22 carbon atoms and sorbitol, sorbitan, sorbide, or two or more kinds. One or a mixture of two or more polyesters is preferable. Sorbitan fatty acid esters of fatty acids having 11 or less carbon atoms may have poor emulsifying effects, while fatty acids having 23 or more carbon atoms are less common.

As the glycerin monofatty acid ester which is preferably used in combination, a monoester of a saturated and / or unsaturated fatty acid having 12 to 22 carbon atoms and glycerin is preferable, and a diester or a triester of a small amount is contained. May be. Glycerin monofatty acid esters of fatty acids having 11 or less carbon atoms may have a poor emulsifying effect, while fatty acids having 23 or more carbon atoms are less common.

These emulsifiers used in combination are lysophosphatide / combined emulsifier = 30/70 to 100/0 (in the case of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester), 50/50 to 100/0 (glycerin monoester) (In the case of fatty acid ester). If the ratio of lysophosphatide is less than this, the effect of the present invention cannot be obtained.

The amount of lysophosphatide used is 0.1 to 5% by weight with respect to the tocopherol, and if it is less than 0.1% by weight, the effect of the present invention cannot be obtained. Further, if the amount is more than 5% by weight, the effect is not changed and it is uneconomical, and the flavor may be changed in some cases. When the amount of tocopherol in the emulsified system is small, the amount of lysophosphatide used for tocopherol should be large. Generally, the higher the purity of lysophosphatide, the smaller the effect of addition tends to appear.

When the other emulsifier is used in combination, the amount of the mixed emulsifier (lysophosphatide + combination emulsifier) added is 0.1 to 5% by weight based on tocopherol. Addition of more than 5 wt% does not change the effect and is uneconomical, but may change the flavor.

In the method of the present invention, other surfactants can be used together as an emulsifier within the range not departing from the object of the present invention.

The oil-in-water emulsion formulation for food of the present invention, by using a small amount of the lysophosphatid or the mixed emulsifier,
It is obtained by emulsifying tocopherol and water in an oil-in-water type at an arbitrary ratio, preferably 90% by weight or less of tocopherol and 10% by weight or more of water. Tocopherol is more viscous than edible oils and fats, but it is difficult to emulsify it into an oil-in-water type, but according to the emulsifier of the present invention, tocopherol can be emulsified to a high concentration, and on the contrary, an emulsion of oil and water It is softer and more fluid than the emulsified oil. The oil-in-water emulsion preparation for food of the present invention is in a stable fluid state, and since the emulsifier mainly composed of lysophosphatide has excellent water dispersibility and penetrating power, it can be easily dispersed in water or flour. Penetrates into lipids such as to exert an antioxidant effect or health effect remarkably. Further, the oil-in-water emulsion formulation for food of the present invention, the emulsion is stable regardless of the tocopherol content, tocopherol does not separate, in the case of low tocopherol content, the aqueous phase is a continuous phase creaming depending on storage conditions. Although it may be improved, it will return to the original state by shaking a little, so there is no problem in use, but if uniformity is important, it is better to add xanthan gum 0.1 to 1.0% by weight to water. .

Further, the oil-in-water type emulsion preparation for food of the present invention, in order to enhance the preservability, can be subjected to ultra-high temperature instantaneous sterilization, and as mentioned above, the aqueous phase can be made acidic by adding salt to the aqueous phase. It is also possible. For ultra-high temperature instant sterilization,
The direct heating method is preferable because it does not give the unique odor of tocopherol.

In the present invention, in addition to the above, a small amount of flavors, seasonings, spices, preservatives and other food additives can be added within the scope of the present invention.

The outline of the method for producing the oil-in-water emulsion preparation for food of the present invention is as follows.

Lysophosphatide and optionally the emulsifiers that can be used in combination in the aqueous phase or tocopherol phase, preferably the hydrophilic emulsifier in the aqueous phase, the lipophilic emulsifier in the tocopherol phase, respectively dissolved or dispersed, further if necessary After adding other additives, the aqueous phase and the tocopherol phase are mixed, and if necessary, heated and stirred to pre-emulsify, emulsify by high-speed stirring, emulsify by pressure homogenizer, other colloid mill, ultrasonic wave, etc. Alternatively, these are combined and emulsified to obtain the desired product (oil-in-water emulsion). The obtained emulsion may be used as a product as it is, or may be further processed by instantaneously sterilizing the emulsion at a high temperature to obtain a product.

The oil-in-water emulsion preparation for food of the present invention is not particularly limited to the application, and can be added to various foods including conventional foods containing tocopherol.

〔Example〕

Examples of the present invention will be shown below, but the present invention is not limited to these examples.

In addition, phosphatide means phosphatide having lysophosphatide and diacylphosphatide as main components.

Example 1 A phosphatide containing 70% diacylphosphatidylcholine was obtained from a commercially available soybean phospholipid by acetone precipitation and water-containing ethanol fractionation, and porcine pancreatic phospholipase A-2 (Novo, lecitase 10L) was obtained. The generated fatty acid is removed with acetone, fractionated with alcohol, and further fractionated with silicic acid column and alcohol to obtain 95% lysophosphatidylcholine, 2% lysophosphatidylethanolamine, and total lysophosphatide content 97 Obtained% phosphatide.

0.8 g of this phosphatide is dissolved in 19.2 g of water, and 80 g of E-oil gold 80-5 (tocopherol content 82.6%, α-tocopherol 1.6 g, δ-tocopherol 47.3%) made by Riken Vitamin is added to this, and a special machine is operated at 60 ° C. The mixture was emulsified for 6 minutes at 13000 rpm with a homomixer manufactured by Chemical Industry Co., Ltd. to obtain an oil-in-water emulsion (oil-in-water emulsion preparation for food of the present invention). This emulsion was in a viscous fluid state, was rapidly dispersed in water, and no oil droplets were observed. Also, this emulsion was placed in a glass cylinder and stored in a constant temperature bath in which 20 ° C and 35 ° C are cycled once a day, respectively. Even after 2 months, the whole was in a uniform fluid state, and both oil separation and creaming up were observed. Did not happen. Further, when the emulsion after storage for 2 months was examined for water dispersibility, it was dispersed immediately as in the case immediately after production, and no oil droplets were observed.

Example 2 Instead of the tocopherol used in Example 1, Riken Vitamin E Oil Gold 60-5 (tocopherol content 62.4
%, Α-tocopherol 1.5 g, δ-tocopherol 46.9
%) Was used to obtain an emulsion (oil-in-water type emulsion preparation for food of the present invention) in the same manner as in Example 1. When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to Example 1 were obtained in all tests.

Example 3 A soybean phospholipid was subjected to acetone precipitation to obtain a defatted phosphorus substance,
After allowing 10 L of lecitase to act on this, phosphatide is extracted with a mixed solvent of isopropyl alcohol and hexane, and treated with acetone to remove fat. This was extracted with alcohol to obtain phosphatide rich in lysophosphatide. This phosphatide is lysophosphatidylcholine 48%, lysophosphatidylethanolamine 11%
, And the total lysophosphatide content was 62%.

An emulsion (oil-in-water type emulsion preparation for food of the present invention) was obtained in the same manner as in Example 1 except that this phosphatide was used in place of the phosphatide used in Example 1. When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to Example 1 were obtained in all tests.

Example 4 0.7 g of phosphatide and 3 g of salt used in Example 3 were added to 2 parts of water.
Dissolve in 6.3 g, and add RIKEN VITAMIN E oil gold to this
80-5 70 g was added and the mixture was emulsified at 60 ° C. with a homomixer manufactured by Tokushu Kika Kogyo at 15000 rpm for 10 minutes to obtain an oil-in-water emulsion (oil-in-water emulsion for food of the present invention). When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to Example 1 were obtained in all tests.

Example 5 7 kg of phosphatide used in Example 3 was dissolved in 293 kg of water, and E Oil Gold 80-5 700 kg manufactured by Riken Vitamin was dissolved therein.
And add it at 60 ° C with a propeller stirrer at 200 rpm for 15
The mixture was emulsified with stirring for a minute. Then, the emulsion was treated with an Alfa Laval VTIS sterilizer at 145 ° C. for 3 seconds, cooled to 40 ° C., and then aseptically homogenized at a homogenous pressure of 50 kg / cm ² ,
The container was aseptically filled to obtain an oil-in-water emulsion (oil-in-water emulsion for food of the present invention). When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to Example 1 were obtained in all tests.

Example 6 0.5 g of phosphatide and 0.2 g of xanthan gum used in Example 3 were dissolved in 49.3 g of water, and 50 g of E Oil Gold 80-5 manufactured by Riken Vitamin was added thereto, and the mixture was mixed with a homomixer manufactured by Tokushu Kika Kogyo at 60 ° C. It was emulsified for 6 minutes at 13000 rpm to obtain an oil-in-water emulsion (oil-in-water emulsion for food of the present invention).
When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to Example 1 were obtained in all tests.

Examples 7 to 10 The phosphatide portion in Example 1 was used in Example 1 as a mixed emulsifier (Example 7) of phosphatide / SY Glister MS500 = 5/5 (weight ratio, the same hereinafter) used in Example 1. Phosphatide / SE-S1670 = 5/5 mixed emulsifier (Example 8), phosphatide / Emazole S-10-F = 7/3 mixed emulsifier used in Example 1 (Example 9), used in Example 1 The emulsion (oil-in-water type emulsion preparation for food of the present invention) was obtained in the same manner as in Example 1 except that the mixed emulsifying agent of phosphatide / emergy MS = 7/3 (Example 10) was used. However, Emazole S-10-F and Emargy MS were used after being dissolved in tocopherol. Each of these emulsions was tested for water dispersibility and storage in the same manner as in Example 1. As a result, good results similar to Example 1 were obtained in each test.

The emulsifiers used in combination with phosphatide in Examples 7 to 10 are as follows.

SY Glister MS-500 Sakamoto Yakuhin, Hexaglycerin monostearate, HLB1
1.6 SE-S1670 Mitsubishi Kasei Foods, sucrose monostearate, HLB15 Emazol S-10-F Kao, sorbitan monostearate, HLB4.7 Emerald MS RIKEN Vitamin, glycerine monostearate, HLB2.5 Comparative Example 1 An oil-in-water emulsion was obtained in the same manner as in Example 1 except that SY Glister MS500 was used in place of the phosphatide used in Example 1. This emulsion was in a viscous fluid state and had good water dispersibility, but when it was stored under the same conditions as in Example 1, oil separation started to occur from the next day, and oil separation 2 occurred after 5 days.
%, Creaming-up 7%, and coagulated and solidified after 15 days.

Comparative Example 2 An oil-in-water emulsion was obtained in the same manner as in Example 1 except that SE-S1670 was used instead of phosphatide used in Example 1. This emulsion was viscous fluid and had good water dispersibility, but when stored under the same conditions as in Example 1, oil separation began to occur from the next day, and after 5 days, oil separation was 1% and creaming up 4 %, And solidified and solidified after 20 days.

From the results of Comparative Examples 1 and 2 described above, it can be said that the emulsions obtained in Comparative Examples 1 and 2 have poor emulsion stability as compared with the emulsion obtained in Example 1. Further, when the emulsions obtained in Comparative Examples 1 and 2 were examined for dispersibility in water after storage for 1 month, no emulsion was easily dispersed unless a homomixer was used. A large amount of tocopherol oil droplets were formed on the surface of the aqueous phase.

Comparative Examples 3 to 4 Instead of the phosphatide used in Example 1, emazole
Emulsification was tried in the same manner as in Example 1 except that S-10-F (Comparative Example 3) and Emergy MS (Comparative Example 4) were used, but in all cases, emulsification was impossible.

Next, using the emulsions obtained in Examples 1 to 10 (oil-in-water emulsion preparation for food of the present invention) and the emulsions obtained in Comparative Examples 1 to 2, a finanche (half-life) was prepared by the following formulation and production method. I made a prototype type high-class cookie).

However, in No. ~, using normal margarine containing 200 ppm tocopherol, in No. 0.4% tocopherol
Prototype margarine containing was used. The unit of the compounding amount is parts by weight.

(Manufacturing method) The steps are (1) to (5) below.

(1) Whip enough raw egg white and 1/2 of sugar.

(2) Mix the almond poodle + 1/2 sugar blended with the one obtained in (1) above.

(3) After adding soft flour to the one obtained in (2) above,
Margarine is softened and added, and further water or an emulsion is mixed.

(4) Adjust the final dough specific gravity to 0.60 to 0.65.

(5) Put 50 g of the dough into a madeleine mold and bake at 180 ° C for 25 minutes.

Each of the trial-produced financiers was stored at 30 ° C, and the stability of the fat and oil flavor was observed. The No. ~ financier
No odor was felt after 2 months, but no.
Financier had a slight offensive odor in 15 to 20 days and had a deteriorated odor in one month. Also, the No. financier is 1
An unpleasant odor was felt on day 0, and an obvious odor was felt on day 20. These results show that the emulsion used in No. ~ (oil-in-water emulsion formulation for food of the present invention) rapidly penetrates into almond poodles, wheat flour, etc., whereas the emulsion used in No. ~ is permeable. It is presumed that this is because the oil and fat of margarine in which tocopherol is dissolved, such as No. financier, does not penetrate.

Example 11 0.7 kg of phosphatide used in Example 3 was dissolved in 29.3 kg of water, 70 kg of d1-α-tocopherol (98% pure product) was added, and this was added to a homomixer manufactured by Tokushu Kika Kogyo at 60 ° C. for 15 minutes.
It was sufficiently emulsified at 000 rpm to obtain an oil-in-water emulsion (oil-in-water emulsion preparation for food of the present invention). This emulsion was in a viscous fluid state. When this emulsion was tested for water dispersibility and storage in the same manner as in Example 1, good results similar to those in Example 1 were obtained in all tests. It was

Next, 20 kg of this emulsion and 2 kg of xanthan gum were added to soy milk 197.
Add to 8Kg, stir and mix at 40 ℃ for 15 minutes, and then
Treated with Laval VTIS sterilizer at 145 ° C for 3 seconds, 4
After cooling to 0 ° C., it was aseptically homogenized at a homogenous pressure of 50 Kg / cm ² and aseptically filled in a container to produce a healthy soy milk prototype. When this healthy soy milk was stored at 35 ° C., no oil drop of tocopherol was observed even after 2 months.

〔The invention's effect〕

The oil-in-water emulsion formulation for food of the present invention, the emulsification is stable for a long time even if it contains tocopherol at an arbitrary high concentration by containing a very small amount of emulsifier, and dispersibility in water and penetration into food materials. It has excellent properties and has excellent properties as an oil-in-water type emulsion preparation containing vitamin E for food.

Claims (7)

[Claims] 1. An oil-in-water emulsion preparation for foods, which comprises tocopherol, water, and lysophosphatide as an emulsifier. 2. The total amount of tocopherol and water,
The oil-in-water emulsion preparation for food according to claim (1), which contains 90% by weight or less of tocopherol and 10% by weight or more of water. 3. The food-use oil-in-water type according to claim (1) or (2), characterized in that lysophosphatide is contained in an amount of 0.1 to 5% by weight relative to tocopherol. Emulsion formulation. 4. Lysophosphatid (a) is mainly composed of lysophosphatidylcholine (monoacylphosphatidylcholine), contains lysophosphatidylethanolamine, and contains lysophosphatidylinositol and lysophosphatidylinositol. It contains one or more lysophosphatides selected from the group consisting of phosphatidic acid and lysophosphatidylserine, and these lysophosphatides (a) correspond to the lysophosphatids (a). When it further contains diacylphosphatide (b), the amount of lysophosphatide (a) is 40% by weight or more with respect to the total amount of phosphatide [(a) + (b)]. The oil-in-water type emulsion preparation for food according to any one of the ranges (1) to (3). 5. The lysophosphatid (a) is substantially lysophosphatidylcholine (monoacylphosphatidylcholine), and the lysophosphatid (a) converts the diacylphosphatide (b). In the case of further containing, the amount of lysophosphatide (a) is 40% by weight or more with respect to the total amount of phosphatide [(a) + (b)], and the scope of claims (1) to (). 3) An oil-in-water type emulsion preparation for food according to any one of the items 3). 6. As an emulsifier, lysophosphatide and one or more emulsifiers selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester are used in a weight ratio [former / latter]. At 30
The food according to any one of claims (1) to (5), characterized in that a mixed emulsifier mixed in a ratio of 70 to 100/0 is added in an amount of 0.1 to 5% by weight with respect to the tocopherol. Oil-in-water emulsion formulation. 7. As an emulsifier, a mixed emulsifier obtained by mixing lysophosphatide and glycerin monofatty acid ester in a weight ratio [former / latter] of 50/50 to 100/0 with respect to tocopherol is used. The oil-in-water emulsion preparation for food according to any one of claims (1) to (5), characterized in that 5% by weight is added.