| 摘要 |
PURPOSE:To obtain a fresh cream substitute of natural composition having properties and texture similar to those of fresh cream by blending a creamy fomable fat and oil composition with hydrolase treated lecithin derived from a natural substance. CONSTITUTION:A creamy fomable fat and oil composition is produced by blending 25-55wt.% fats and oils such as coconut oil having 15-46 deg.C melting point of rise with 45-75wt.% aqueous solution containing a milk solid content and 0.05-5wt.% hydrolase treated lecithin and emulsifying. The enzyme treated lecithin contains a lesolecithin component obtained by partially hydrolyzing lecithin prepared from a natural substance such as soybean with an enzyme such as lipase and purifying, has excellent shape retention and thermostability and is capable of producing a fat and oil composition having texture close to a fresh cream having proper overrun. |
