| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsified composition such as butter cream having palatability of good melting feel in the mouth and high-temperature shape retention. <P>SOLUTION: The water-in-oil type emulsified composition comprises methyl cellulose in an amount of 0.1-10 wt.% based on the water-in-oil type emulsified composition of methyl cellulose. The composition further comprises one or more kinds selected from gum arabic, gum ghatti, octenyl succinated starch, sucrose fatty acid ester and glycerin fatty acid ester. The water-in-oil type emulsified composition is butter cream or fat spread. <P>COPYRIGHT: (C)2008,JPO&INPIT |
