POWDERED FAT COMPOSITION AND METHOD OF MANUFACTURING THE SAME, AND METHOD OF IMPROVING FUNCTIONALITY OF OIL/WATER TYPE EMULSIFIED PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a powdered fat composition having superior dispersibility in water, a method of manufacturing the same, and a method of improving the functionality of an O/W type emulsified product.SOLUTION: Provided is a powdered fat composition consisting of an amphipathic substance capable of autonomously forming a closed vesicle in a water system or a sugar polymer capable of forming a particle of the sugar polymer, a fat component, and an excipient. When mixed with water, an O/W type emulsified product is formed by the action of the closed vesicle or the particle of the sugar polymer. It is desirable that the amphipathic substance or the sugar polymer is contained in an amount sufficient to maintain an emulsified state of an oil droplet derived from the fat component.