| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition that suppresses the pudding's change with time, is excellent in flavor and in-the-mouth melt texture, and that is excellent also in light-deterioration suppression ability.SOLUTION: Provided is a fat composition for pudding containing a trans-esterified fat of raw-material fat comprising laurin-based fat, by 30 to 100 mass%, and furthermore optionally containing at least one non-laurin-based fat selected from palm-based fat and liquid fat, and in which the content of the laurin-based fat is 20 mass% or more. Also provided is an oil-in-water type emulsion for pudding containing said fat composition for pudding and water, and a pudding containing said oil-in-water type emulsion for pudding. |
