OIL-AND-FAT COMPOSITION AND PROCESSED FOOD PRODUCED BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To suppress the reaction of a food additive with food components or control the development of the suppressing effect during processing by controlling the action timing of the food additive component and, consequently, effectively utilizing the food additive component and reducing the amount of the additive, and provide a good processed food.

SOLUTION: The food additive is included in a water-phase and emulsified in the form of a W/O emulsion. The food additive is held mainly in the water phase and protected by the oil phase. The dissipation of the food additive component is controlled by controlling the demulsification.

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