EGG QUALITY STABILIZING AGENT FOR CAKE

摘要

PROBLEM TO BE SOLVED: To produce an egg quality stabilizing agent for cake, effective for correcting the variation of quality caused by the processing of hen's egg and giving a cake having good pastry density, inner phase state and palatability by including a polyglycerol fatty acid ester as an essential component. SOLUTION: This stabilizing agent is produced by dispersing preferably 3-20 wt.% of a polyglycerol fatty acid ester containing a polyglycerol monofatty acid ester as a main component in water and/or edible oil and fat. Preferably the fatty acid of the polyglycerol fatty acid ester is composed mainly of 14-22C unsaturated fatty acids (e.g. oleic acid) and the polyglycerol contains diglycerol as a main component.