| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a foaming agent for cake, which obtains cakes having stable foams, a voluminous feeling, a moist feeling and texture not causing a dry feeling with passage of time since the foaming agent stably maintains a lamellar liquid crystal structure even at a temperature for baking cake dough and which maintains excellent initial foaming force and dispersibility to dough for a long period of time even after storage and preservation and obtains excellent cakes since the foaming agent maintains an α crystal structure at a low temperature. <P>SOLUTION: The foaming agent for cake comprises less than 60 wt.% of an emulsifying agent composed of a glycerol monofatty acid ester and a polyoxyethylene sorbitan monostearate in the weight ratio of glycerol monostearate: the polyoxyethylene sorbitan monostearate of 35-65:65-35 and more than 40 wt.% of water and forms a lamellar liquid crystal structure. <P>COPYRIGHT: (C)2012,JPO&INPIT |
