| 摘要 |
PURPOSE:To provide an emulsified oil and fat composition produced by adding a specific mixed emulsifier to an oil and fat, effective for facilitating the addition work of (lyso)lecithin and improving the dispersibility of lecithin, etc., in the preparation of foods and giving a food having good taste and palatability. CONSTITUTION:This emulsified oil and fat composition is produced by treating an oily phase with an emulsifier composed of (A) a polyglycerol condensed ricinoleic acid ester and (B) a lecithin (preferably enzyme-modified lecithin) and/or a lysolecithin (preferably purified lysolecithin or enzyme-modified lysolecithin). The amount of the component B is preferably 0.3-0.7 pts. based on 1pt. of the component A. The composition is produced preferably by adding 3-10 pts.wt. of the mixed emulsifier composed of the components A and B to 100 pts.wt. of an oil and fat such as corn oil to prepare an oily phase, adding 20-40wt.% of an aqueous phase produced by dissolving water-soluble compounds in water to 60-80wt.% of the oily phase and emulsifying the oily phase to attain an emulsion particle diameter of 0.8-3mum. |
