| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion composition suitable for producing cake with a larger specific volume after baking, excellent in the shape, capable of further suppressing the unevenness of baking color on the surface, and having excellent flavor and texture. <P>SOLUTION: The oil-in-water emulsion composition contains the following ingredients (A)-(F): (A) 13-30 mass% of edible oil and fat; (B) 2-20 mass% of monoacylglycerol with saturated fatty acid as a constituent fatty acid; (C) 0.1-10 mass% of phospholipid; (D) 5-40 mass% of water; (E) 0.05-2.5 mass% of cellulose; and (F) 0.02-0.5 mass% of polysaccharide thickener. <P>COPYRIGHT: (C)2012,JPO&INPIT</p> |
