| 摘要 |
PURPOSE:To obtain fats and oils solid at normal temperature, free from greasiness, being readily powdered, granulated and flaked, seasoned and adjusted to good fragrance for food by heating, edible solid fats and oils free from greasiness, saccharide, amino acid and water and blending. CONSTITUTION:Edible solid fats and oils (hardened fats and oils having preferably 28-75 deg.C melting point) showing solidity at least at normal temperature, free from greasiness is blended with a saccharide, an amino acid and water under heating to give the objective flavor oil. |
