FOAMABLE EDIBLE FAT AND OIL COMPOSITION

摘要

PURPOSE:To improve physical properties of foaming and texture of a food containing foams such as cake, butter cream, whip cream, ice cream by using a fat and oil composition having excellent foaming properties obtained by adding a lactic acid monoacylglycerol containing a specific acyl group and a monoacylpropylene glycol containing a specific acyl group in a specific ratio to edible fats and oils. CONSTITUTION:A foamable edible fat and oil composition comprises 100 pts.wt. edible fats and oils, 0.1-5 pts.wt. lactic acid monoacylglycerol containing at least 40wt.% acryl group of palmitic acid and/or myristic acid in a ratio of the lactic acid and a monoacylglycerol of 0.5-2 and 0.1-5 pts.wt. monoacylpropylene glycol containing at least 60wt.% acryl group of stearic acid in a ratio of the lactic acid monoacylglycerol and the monoacylpropylene glycol of 1:4-4:1.