| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a plastic W/O emulsion having excellent properties for layered puffed wheat flour food products such as pie, crescent roll and Danish pastry and essentially free from trans acid. <P>SOLUTION: In the plastic W/O emulsion essentially free from trans acid and suitable for layered puffed wheat flour food products, the content of palm mid fraction in the oil phase is 10-85 wt.%, the SFC of the oil phase is not less than 51 at 10°C and not more than 10 at 30°C, and the hardness of the W/O emulsion at 10°C is not less than 5,000 g measured by a rheometer using a plunger having a diameter of 10 mm. <P>COPYRIGHT: (C)2009,JPO&INPIT |
