| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for whipped cream, having excellent whipping properties, and excellent emulsification stability, and substantially containing no trans-acid. <P>SOLUTION: This oil and fat composition for whipped cream contains as (A) component, 50-95 mass pts.wt. of extremely hardened oil as follows, and as B component, 5-50 mass pts.wt. of liquid vegetable oil and fat. (A) component: interesterified oil which is made from 8-24C fatty acid, and contains 50-60 mass% of 8-12C fatty acid and 3-12 mass% of 20-24C fatty acid. <P>COPYRIGHT: (C)2009,JPO&INPIT |
