| 摘要 |
PURPOSE: To obtain fats and oils for whip cream with a low oil content, having high emulsion stability during low-temperature transportation, providing a whip cream having an any slight sense like creamy foam after whipping and a high refreshing feeling, and improved in texture. CONSTITUTION: The fats and oils for a whip cream having a low oil content comprises >=60wt.% of a symmetrical triglyceride containing a 10-22C saturated fatty acid residue at the 1,3-positions and a 18C unsaturated fatty acid residue at the 2-position in the whole fats and oils. The whole saturated fatty acid residues constituting the 1,3-positions of the symmetrical triglyceride comprises residues derived from 2-50wt.% of 10-12 saturated fatty acids and 50-98wt.% of 14-22C saturated fatty acids. This whip cream having a low oil content contains 10-35wt.% of the fats and oils. |
