| 摘要 |
PROBLEM TO BE SOLVED: To provide an emulsified fat and oil composition which is excellent in dispersibility into cake dough and foamability of the cake dough and allows production of voluminous cakes with soft texture.SOLUTION: An emulsified fat and oil composition comprises (A) fat and oil, (B) (b1) glycerol fatty acid esters, (b2) glycerol organic acid fatty acid esters, (b3) diglycerol fatty acid esters, (b4) triglycerol fatty acid esters and/or tetraglycerol fatty acid esters, (b5) polyglycerol fatty acid esters other than (b3) and (b4) and (b6) sucrose fatty acid esters and (C) one or more selected from water, saccharides, sugar alcohols and polyhydric alcohols and meets conditions (1) to (3): (1) the content of (A) is 10-30 mass%; (2) the content of (B) is 16-25 mass%; and (3) the mass fraction of the content of (b3) to the total of the contents of (b3), (b4) and (b5) is 0.15-0.50. |
