| 摘要 |
PROBLEM TO BE SOLVED: To obtain a pasty oil-in-water type oil and fat emulsion composition suitable as a topping and a filling for bun, cake, dessert, cooled food, prepared food, etc., and sandwich. SOLUTION: This emulsion comprises oils and fats, an emulsifying agent and grain flour. The oils and fats comprise 3-50wt.% of oils and fats which are composed of 10-40wt.% of >=20C saturated fatty acids as triglyceride constitutent fatty acids, >=40wt.% of unsaturated fatty acids and have an isomerization ratio (the amount of trans acid/the whole amount of unsaturated fatty acids) of >=0.5. |
