| 摘要 |
PROBLEM TO BE SOLVED: To obtain a water insoluble edible composition without showing a rough sandy incompatible feeling, having a good touch to tongue, excellent in dispersing property and anti-coagulating property and useful for a candy, or the like, by uniformly mixing a specific edible oil and fat with a specific water insoluble edible powder. SOLUTION: This water insoluble edible composition is obtained by uniformly mixing (A) preferably 20-50 wt.% edible oil and fat having 20-60 deg.C melting point such as butter with (B) preferably 80-50 wt.% water insoluble edible powder having 1-40 μm range of particle diameter such as an egg shell, and further blending (C) an emulsifying agent such as sodium casein. Further, it is preferable to produce a solid food and a candy by using the composition. |
