| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide emulsified oil and fat for cake dough excellent in emulsion stability, uniformly dispersed in the dough when being added to cake dough, with which soft cake having open texture, excellent in meltability in the mouth, flavor moist feeling and a voluminous good shape, can be obtained. <P>SOLUTION: The emulsified oil and fat for cake dough has the following structure: oil-in-water emulsified substance contains glycerin organic acid fatty acid ester and polyglycerol condensed recinoleic acid ester, preferably contains 0.01-20 wt.% of the glycerin organic acid fatty acid ester and 0.1-10 wt.% of the polyglycerol condensed recinoleic acid ester; and the organic acid composing the glycerin organic acid fatty ester comprises diacetyl tartaric acid. <P>COPYRIGHT: (C)2007,JPO&INPIT |
