| 摘要 |
PROBLEM TO BE SOLVED: To provide a low-fat water-in-oil composition having low oily feeling, good in preservation, flavor and palatability, and capable of allowing a flavoring raw material only in a small amount to exhibit the effect. SOLUTION: This low-fat water-in-oil composition in a sugar-containing spread shape or a butter cream shape is obtained by preparing a water-in-oil emulsion having 35-60 wt.% oil and fat content in the emulsion, and 60-75 wt.% sugar content in the water phase, and containing one or more kinds selected from lecithin, a fatty acid ester of sorbitan, a fatty acid ester of glycerol, a fatty acid ester of polyglycerol and a fatty acid ester of sucrose, as an emulsifier, mixing 40-80 pts.wt. of the resultant water-in-oil emulsion with 60-20 pts.wt. of an aqueous flavoring liquid having 60-75 wt.% sugar content. |
