| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-and-fat for confectionery which has excellent oxidation stability, good flavor and high versatility and a food using it.SOLUTION: An oil-and-fat for confectionery contains 100-500 wt. ppm of water-soluble tea polyphenol slightly soluble in the oil-and-fat and 50-1,000 ppm of an emulsifier, with the content of the emulsifier being twice the content of tea polyphenol or smaller. A food using the oil-and-fat is also provided. |
