| 摘要 |
PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsified oil and fat composition having a rapid phase inversion rate from w/o type to o/w type in the mouth because a specific proportion in the whole emulsified material carries out the phase inversion in water at a prescribed temperature within an initial prescribed time, excellent in properties for manifesting texture at the ingesting time and suitable for a margarine. SOLUTION: This water-in-oil type emulsified oil and fat composition contains an oil and fat containing >=15 wt.% diglyceride, such as a sunflower oil, and a flavor component such as a perfume and a taste component, and 30 wt.% or more of the whole emulsified material carries out the phase inversion in water at 36 deg.C within initial one min. Preferably, the water-in-oil emulsified composition contains a demulsifier of one or more kinds of a fatty acid ester of a polyglycerol having >=7 HLB, a water-soluble degraded protein, a lysolecithin having >=8 HLB, a fatty acid ester of sucrose having >=5 HLB, an organic acid ester of monoglyceride having >=8 HLB, and a fatty acid ester of a sorbitan having >=8 HLB, preferably in the proportion of 0.1-1 wt.% (based on the composition). |
