| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide margarine and shortening each producible without passing a specific process such as ester interchange, free from rough crystallization caused by high melting point oil and fat and worsening of melting feeling in the mouth, excellent in stability in a lapse of time, and having low trans fatty acid content. <P>SOLUTION: The margarine and shortening each contain ≥30% of oil and fat as a liquid at 20°C and a polyglyceryl fatty acid ester. The polyglyceryl fatty acid ester is such that in the total mol amount of (A) at least one kind selected from 16-22C saturated fatty acids and (B) at least one kind selected from 8-14C saturated fatty acids and 16-22C unsaturated fatty acids, a mol ratio of (A) is 0.3-0.9 and a mol ratio of (B) is 0.1-0.7, and an esterification ratio is ≥40%. <P>COPYRIGHT: (C)2008,JPO&INPIT |
