| 摘要 |
PURPOSE:To obtain the emulsion oils and fats composition with stable foaming- ability for a long period capable of producing bakery products with excellent quality, by jointly using specified emulsifiers and maintaining alpha crystal form of an unsaturated fatty acid monoglyceride. CONSTITUTION:Preferably 20-40wt.% oils and fats of liquid state at the ordinary temperature, 4-12wt.% glycerin saturated fatty acid ester, preferably containing >=95% monoglyceride and fatty acids consisting of >=90% stearic acid, 1-10wt.% propylene glycol fatty acid ester, 1-7wt.% sorbitan fatty acid ester, 1-3wt.% polyglycerin fatty acid ester, 0.5-2wt.% sugar fatty acid ester, 10-40wt.% polyalcohol and 10-30wt.% water are blended as the essential components to obtain the objective emulsion oils and fats composition. Bakery products are produced using the obtained emulsion fats and oils. |
