| 摘要 |
PURPOSE:To obtain the titled composition having excellent stability, shape holding properties and texture, by blending and emulsifying an oily phase component consisting of an edible fat and oil composition containing a specific amount of a diglyceride and an aqueous phase component containing water as a substrate. CONSTITUTION:A water-in-oil type emulsified fat and oil composition obtained by blending (a) 10-99wt.% diglyceride (e.g. di-cis-unsaturated diglyceride) >=70wt.% (based on fatty acid residues) 16-22C unsaturated fatty acid and having <20 deg.C melting point measured by a heating method with (b) 90-1wt.% edible plastic fat and oil, such as vegetable fat and oil (e.g. soybean oil) or animal fat and oil (e.g. beef tallow), and having fat and oil solid profile corresponding to the formulas (% solid fat and oil measured at respective temperatures by NMR) to provide an edible fat and oil composition (A), then blending and emulsifying the component (A) as an oily phase component with (B) an aqueous phase component containing water as a substrate and, as necessary, a milk protein, flavoring agent, spice, etc., in an aqueous liquid form 1/0.25-9 weight ratio (A/B). |
