发明名称 |
EMULSIFIED OIL COMPOSITION |
摘要 |
<p>The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionary/bread that uses the emulsified oil composition and has a favorable flavor and favorable mouth digestibility while having a moist and soft mouthfeel. The emulsified oil composition contains the belowmentioned (A), (B), (C), and (D): (A) is 10-40 mass% of dietary oils satisfying (a) and (b) ((a) being 30-80 mass% of HX2-type triacyglycerol content and (b) being 5-40 mass% of H2X-type triacylglycerol content (where H represents a saturated fatty acid and X represents an unsaturated fatty acid)); (B) is 2-20 mass% of a monoacylglycerol having a saturated fatty acid as a constituent fatty acid; (C) is 2-20 mass% of at least one type of emulsifier selected from among a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbothane fatty acid ester, and a polyglycerol fatty acid ester; and (D) is 10-50 mass% of water.</p> |
申请公布号 |
WO2014136637(A1) |
申请公布日期 |
2014.09.12 |
申请号 |
WO2014JP54749 |
申请日期 |
2014.02.26 |
申请人 |
THE NISSHIN OILLIO GROUP, LTD. |
发明人 |
ANDOU, MASATAKA;MURAKAMI, SACHIKO;NAKAZAWA, YUTO;SUGIYAMA, TAE |
分类号 |
A23D7/00;A21D2/16;A21D13/08 |
主分类号 |
A23D7/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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