| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition for butter cream capable of providing a butter cream less in a collapse of a shape at high temperature or with time and excellent in keeping shape, less in bleeding of liquid oil at high temperature or with time, less in a change of hardness of a plastic oil and fat even with long storage, good in melt in mouth, good in foamability and dispersibility during creaming, liquid holding property when adding liquid sugar or the like, and flavor release, and less in trans acid amount.SOLUTION: It contains an oil and fat containing a transesterification oil and fat (A) of 5 mass% or more and less than 30 mass% of a lauric oil and fat (A1) having the content of lauric acid of 30 mass% or more and over 70 mass% and 95 mass% or less of a palm oil and fat (A2) having the content of aliphatic acid having 16 or more carbon atoms of 35 mass% or more, and has the total percentage of bi-saturated and tri-saturated triglyceride of 30 to 65 mass% based on the total amount of oil and fat, a mass ratio between a symmetric type and an asymmetric type of bi-saturated triglyceride of 0.25 to 1.2, the percentage of triglyceride having 40 to 48 total carbon atoms in structural aliphatic acid of 5.0 to 30 mass% based on the total amount of oil and fat, and the trans acid amount of 0.1 to 3 mass% based on the total amount of oil and fat. |
