| 摘要 |
PURPOSE:To obtain a fat and oil composition showing plasticity over a wide range and excellent in dissolution in the mouth, creaming properties, water absorption, etc., by carrying out random ester-interchange between a specified hardened oil and a liquid oil, and using the resultant ester-interchanged oil as the raw material. CONSTITUTION:A fat and oil composition having plasticity such as shortening or margarine obtained by carrying out random ester-interchange between (A) 80-50wt.% hardened oil such as soybean oil or palm oil showing 30-42 deg.C melting point, containing solid fat components in an amount of 70-100wt.% at 5-20 deg.C, 50-100wt.% at 30 deg.C, 0-20wt.% at 35 deg.C and 0-10wt.% at 40 deg.C and containing >=40wt.% trans acids and (B) 20-50wt.% liquid oil such as colza oil or corn oil in the presence of catalyst such as sodium methylate and using the resultant ester-interchanged oil as the raw material. |
