Wasser-in-Öl-Emulsionen zur Herstellung von Bäckereiprodukten
摘要
The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10<o>C, 20<o>C and 30<o>C and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of trans-monoenoic acid(s) in the constituting fatty acids and a sizing agent.
申请公布号
DE69116061(D1)
申请公布日期
1996.02.15
申请号
DE1991616061
申请日期
1991.10.02
申请人
ASAHI DENKA KOGYO K.K., TOKIO/TOKYO, JP
发明人
TANAKA, SHINJI, C/O ASAHI DENKA KOGYO K.K., ARAKAWA-KU, TOKYO, JP;OKUTOMI, YASUO, C/O ASAHI DENKA KOGYO K.K., ARAKAWA-KU, TOKYO, JP;ENDO, AMANE, C/O ASAHI DENKA KOGYO K.K., ARAKAWA-KU, TOKYO, JP