| 摘要 |
PURPOSE:To provide the subject composition suitable as a filling material for breads, cakes or ice creams, etc., by containing fats and oils, sugar alcohol and high mol. wt. fraction contained in whey proteins in specific amounts, respectively, as proteins. CONSTITUTION:The objective composition contains 20-30wt.% of fats and oils (e.g., rapeseed oil or milk fats), 5-50wt.% of a sugar alcohol (e.g., sorbitol), 0.1-5.0wt.% of a fraction having a mol. wt. of 10,000-50,000 and contained in whey proteins as proteins and preferably further 0.01-1.0wt.% of an organic monoglyceride and 0.01-1.0wt.% of a polyglycerol fatty acid ester as emulsifiers and 0.1-0.5wt.% of polymerized sodium phosphate and/or sodium citrate as salts. After the composition is once prepared, the solid fat index of an oily layer portion obtained by the re-separation of the solid fats is preferably >=70% at 10 deg.C, >=65% at 15 deg.C and >=60% at 20 deg.C. |
