| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving for a long period the stability of qualitative physical properties of a water-in-oil emulsified oil and fat composition highly containing palm oil without transestrification of oil and fat, adding additive or the need of large-scaled plant and equipment investment. <P>SOLUTION: This method for improving the stability of the composition comprises minutely emulsifying with a high pressure treatment emulsifier the water-in-oil minute emulsified oil and fat composition containing palm oil easy to cause deterioration of physical properties at the time of emulsifying, cooling and mixing to promote crystallization of oil and fat during cooling and suppress change in solidity and coarsening of crystallization during preservation. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
