| 摘要 |
PURPOSE:To provide an oil and fat composition effective in preventing or suppressing the transfer (migration) of oil and fat which is a problem in cakes prepared by combining an oleaginous confectionery material. CONSTITUTION:The objective oil and fat composition can be produced by adding fine particles of silica gel to a mixture of oil and fat, sugar, protein and emulsifier. It has extremely excellent palatability and meltability in the palate and high resistance to the migration of oil and fat and, accordingly, it is suitable as a material for assorted cakes. |
