| 摘要 |
PURPOSE:An emulsifiable fat composition prepared by adding and dissolving an acetylated monoglyceride to an edible fat having a specific melting range, and a foam generating oil-in-water type emulsified fat, capable of being substituted for or mixed with fresh cream. CONSTITUTION:An emulsifiable fat and oil composition is prepared by adding and dissolving 0.05-10wt% an acetylated monoglyceride and 0.05-4wt% lecithin or a hydrophilic surfactant, e.g. glycerol or sucrose ester of a fatty acid in an adible fat having a melting point of 15-45 deg.C, preferably 20-40 deg.C; 25-55pts.wt. the composition is mixed with 75-45pts.wt. of an aqueous solution containing 1- 12wt% solid or emulsified matters, and homogeneously emulsified to give a foam generating oil-in-water type emulsified fat. |
