| abstract |
An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C):n (A) an oil or fat having a diglyceride content of at least 50 wt %, in which at least 80 wt % of fatty acids constituting diglycerides are unsaturated fatty acids; (B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt % of fatty acids constituting the polyglycerol fatty acid esters are C 14-22 unsaturated fatty acids; and (C) yolk. |