| 摘要 |
PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition which gives high foaming power and foam stability and imparts soft and wet feelings and an appropriate richness to bakery food, and to provide bakery food which uses the emulsified oil-and-fat composition, has good soft and wet feelings and appropriate richness.SOLUTION: An emulsified oil-and-fat composition comprises (A) 10-40 mass% of an edible oil and fat containing 1 mass% or more, based on plant sterols, of one or more selected from plant sterols and plant sterol esters, (B) 2-20 mass% of a monoacyl glycerol with a saturated fatty acid contained as a constituent fatty acid, (C) 2-20 mass% of one or more emulsifiers selected from propylene glycol fatty acid esters, sucrose ratty acid esters, sorbitan fatty acid esters and polyglycerol fatty acid esters and (D) 10-50 mass% of water. |
