| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for butter cream having good shape retention regardless of a low-trans acid content, not spoiling meltability in the mouth and flavor, and suppressed in deterioration of oil and fat crystal with age. <P>SOLUTION: The oil and fat composition for butter cream includes oil and fat (A) composed of cacao butter and/or fat cacao butter-alternative fat, and oil and fat (B) obtained by subjecting mixed oil composed of milk fat and extremely hardened oil of high erucic acid oilseed rape to ester exchange: wherein the amount of ≤C6 saturated fatty acid in the total fatty acid composition accounts for 0.05-3.0 wt.%. <P>COPYRIGHT: (C)2009,JPO&INPIT |
