| 摘要 |
PURPOSE:To prevent the deterioration of the flavor of oil or fat during the storage or distribution process and to make it possible to maintain good flavor over a long period of time by incorporating a liquid emulsifier into an edible oil or fat that is semisolid or solid at ordinary temperature. CONSTITUTION:This composition is semisolid or solid at ordinary temperature and contains 0.1-3.0 wt.% lipophilic ester of polyglycerin with a fatty acid, which is liquid at ordinary temperature. An example of the ester is one having an HLB of about 5 or lower; to be concrete, a polyglycerol ester of condensed ricinoleic acid is preferably used. |
