OIL-IN-WATER TYPE EMULSIFIED OIL AND FAT COMPOSITION HAVING FOAMING ABILITY

摘要

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil and fat composition having good foaming ability, functional characteristics and heat shock resistance, and stable to changes in temperature during distribution or storage.

SOLUTION: The composition comprises a milk fat in an amount of 70-100wt.% based on the whole oil and fat and is obtained by blending 0.05-0.5wt.% of a saturated fatty acid bonded sorbitan ester having an HLB of 4 or lower.

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