| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a water-in-oil minute emulsified oil and fat composition having excellent melting feeling in the mouth, suppressing flavor deterioration during low-temperature preservation and improving quality stability for a long period and to provide a method for producing the oil and fat composition. <P>SOLUTION: This water-in-oil emulsified oil and fat composition suppressing flavor deterioration during preservation and stable in quality is obtained by adding protein, cyclodextrin, enzymatically decomposed lecithin to a water-in-oil emulsified oil and fat composition when emulsifying or before treating by high pressure so as to minutely emulsify the product. <P>COPYRIGHT: (C)2004,JPO |
