| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide separation type dressing favorably separated into a water phase part and an oil phase part, and free from feeling of fluctuation in flavor when eaten, and to provide an oil and fat composition for producing the separation type dressing. <P>SOLUTION: The oil and fat composition for the separation type dressing contains 0.02-1.2 mass% of an emulsifying agent. Use of the oil and fat composition for the separation type dressing results in adding flavor of the water phase part to the oil phase part and thereby making an eater feel free from the fluctuation in flavor when eaten. <P>COPYRIGHT: (C)2010,JPO&INPIT |
