| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition suitable for manufacturing a cake having a larger specific volume after baking, a good shape, and less color unevenness in the surface, with excellent flavor and texture.SOLUTION: The oil-in-water type emulsion composition for a cake contains the following (A) to (F): (A) 13 to 30 mass% of an edible oil; (B) 2 to 20 mass% of monoacyl-glycerol including saturated fatty acid as constituent fatty acid; (C) 0.1 to 10 mass% of phospholipid; (D) 5 to 40 mass% of water; (E) 0.05 to 2.5 mass% of cellulose; and (F) 0.02 to 0.5 mass% of thickening polysaccharide. |
