| 摘要 |
PURPOSE:To improve taste and enhance stability by emulsifying an oil phase having oils and tats containing an unsaturated fatty acid having >=3 double bonds and water phase controlled to pH7.0-8.2 to prepare oil and fat composition having plasticity. CONSTITUTION:An oil phase containing oils and fats containing an unsaturated fatty acid having >=3 double bonds as a constituent fatty acid is blended with a water phase controlled to pH7.0-8.2 and the blend is emulsified to prepare the oil and fat composition having plasticity. The oils and fats constituting the oil phase contains preferably >=8wt.% linolenic acid and/or >=1wt.% total amount of eicosapentanoic acid and docosahexanoic acid as the constituent fatty acid. pH of the water phase is controlled to 7.0-8.2 using sodium hydrogen carbonate, sodium carbonate, sodium hydroxide, etc. The resultant oil and fat composition having plasticity has improved taste and high stability. |
