| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide margarine and spread suppressed in use of an emulsifier in small quantity as much as possible, low in fat content, and excellent in flavor and physical properties. <P>SOLUTION: The margarine and spread are each mixed with 1-60 wt.% of an inulin composition which contains inulin with a polymerization degree of 5-29 by a ratio of ≥95%. A method for producing the margarine and spread includes sterilizing, cooling and kneading an emulsified liquid which is obtained by mixing and emulsifying an inulin composition which contains inulin with a polymerization degree of 5-29 by a ratio of ≥95%, and a composition containing oil and fat and an emulsifier. <P>COPYRIGHT: (C)2010,JPO&INPIT |
