| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a fat composition having higher emulsion stability (heat shock resistance) for severe temperature change during shipping and storage than conventional ones.SOLUTION: A fat composition for whipped cream includes at least two kinds of fat. The differential scan calorimetry (DSC) curve of the fat composition includes at least two convex peaks. The ratio of a high temperature-side convex peak area Ato a low temperature-side convex peak area A, i.e. A/A, is 0.20 or less, and the ratio of a high temperature-side convex peak height Hto a low temperature-side convex peak height H, i.e. H/H, is 0.35 or less.</p> |
