COMPOSITION OF FATS AND OILS FOR SOUP

摘要

PURPOSE:To obtain the subject composition, containing a specific small amount of an ascorbic acid ester in edible fats and oils and capable of thoroughly and continuously dispersing oil droplets having a uniform spherical diameter on the surface of a soup in adding thereto without forming a continuous phase on the whole surface. CONSTITUTION:The objective composition containing an ascorbic acid ester in an amount of 0.005-0.08wt.% based on edible fats and oils therein.