| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream, and to provide whipped cream containing the composition. <P>SOLUTION: There are provided an oil-and-fat composition for whipped cream includes: 50-65 pts.mass of oil-and-fat with a melting point of 33-42°C as the A-component described below; as the B=component described below, 35-50 pts.mass of oil-and-fat with a 5°C-SFC(solid fat content) of 25-40 mass%, a 10°C-SFC of 15-30 mass% and a 20°C-SFC of 1-10 mass%; and less than 2 pts.mass of trans-acid(s), an oil-in-water-type emulsified liquid for whipped cream, and whipped cream each containing the above composition are also provided. The A-component: such transesterified hydrogenated oil-and-fat as to contain 30-40 pts.mass of 12C saturated fatty acid(s) and 5-15 pts.mass of 22C saturated fatty acid(s) in the constituent fatty acids, and be 2 or less in iodine value; and the B-component: such transesterified vegetable oil-and-fat as to contain 12-30 pts.mass of 12C saturated fatty acid(s) and 40-50 pts.mass of 18C monofunctional unsaturated fatty acid(s) in the constituent fatty acids, and less than 10 pts.mass of 18C polyunsaturated fatty acid(s) containing two or more intramolecular double bonds. <P>COPYRIGHT: (C)2012,JPO&INPIT |
