| 摘要 |
PURPOSE:To provide paste fats and oils for preparing cakes and breads, having improved dispersibility, by adding a lower fatty acid ester of sucrose higher fatty acid ester to an edible oil as a main component, adjusting the blend to make a specific solid fat index number. CONSTITUTION:0.05-10.0wt% sucrose higher fatty acid ester whose unreacted hydroxyl group is esterified with a lower fatty acid such as acetic acid, butyric acid, etc. is added to an edible oil such as soybean oil, colza oil, palm oil, corn oil, beef tallow, lard, fish oil, etc., to give a paste fat and oil composition for preparing cakes and breads having a solid fat index number of 10-30 at 20 deg.C, 5-25 at 30 deg.C and 2-20 at 35 deg.C. |
