| 摘要 |
PURPOSE:To provide an oil-in-water type composition of fats and oils for confectionery capable of producing cakes according to an all-in-mix method. CONSTITUTION:An oil-in-water type composition of fats and oils containing 1-15% (on the weight basis) gelling agent, 94.5-50.0% (on the weight basis) sugar liquid (55-75% sugar concentration), 1.5-22.5% (on the weight basis) emulsifying agent and 3-40% (on the weight basis) fats and oils as essential ingredients. Cakes without assuming sticky texture can be produced even in their production according to an all-in-mix method by satisfying the aforementioned requirements. |
