| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil-and-fat composition for butter cream which is excellent in water retaining capacity and creaming property without using partial hardened oil of fish oil whose production quantity reduces, and to provide butter cream which is excellent in melting in the mouth. <P>SOLUTION: The water-in-oil emulsified oil-and-fat composition for butter cream includes alginate ester. More preferably, the water-in-oil emulsified oil-and-fat composition for butter cream further includes following (1) to (3). (1) The content of alginate ester is 0.1 to 30 mass% in water phase of the water-in-oil emulsified oil-and-fat composition for butter cream. (2) The oil-and-fat used in the water-in-oil emulsified oil-and-fat composition for butter cream contains behenic acid in the constituent fatty acid composition, and the content of behenic acid in the entire constituent fatty acid composition is 0.5 to 10 mass%. (3) The partial or entire origin of the behenic acid is random interesterified oil-and-fat which contains the behenic acid. <P>COPYRIGHT: (C)2012,JPO&INPIT |
