| 摘要 |
PURPOSE: To easily carry out emulsification even if the contents of oils and fats are high, provide high dispersibility in a dough and high foaming function, and keep the high foaming function for a long duration by using a diester of a saturated fatty acid with a specified carbon number and propylene glycol as an emulsifier for edible oil and fat. CONSTITUTION: As an emulsified fat composition, a diester of a 16-22C fatty acid and propylene glycol, that is a propylene glycol-fatty acid diester, is employed. Oils in liquid-phase at normal temperature, such as soybean oil, rapeseed oil, are preferably used as an edible oil and fat. Moreover, the composition preferably contains one kind or a mixture of two or more kinds selected from a salt of organic acid, sorbitan monoester of a 16-18C saturated fatty acid, monoglyceride of a 16-18C saturated fatty acid and/or sucrose ester of a 16-18C fatty acid. A cake mixture with low specific gravity and high stability can be prepared within a short time by using such an emulsified oil and fat composition having a foaming function. |
