| 摘要 |
PURPOSE: To obtain a fat-contg. edible product having plural peaks on its differential scanning calorimetric curve, excellent in thermal stability, pleasant to the palate and fit for mayonnaise, margarine, etc., by adding a specified nondigestible polyol fatty acid polyester. CONSTITUTION: A polyol preferably having >=4 free hydroxyl groups such as glucose is allowed to react with a fatty acid and the resultant hard stock nondigestible polyol fatty acid polyester preferably contg. 70% component not digested by the human body is crystallized by 5wt.% of all fat and is blended with a fat such as soybean oil to obtain the objective fat-contg. edible product having fat peaks at a temp. of >36 deg.C and at a temp. of <36 deg.C by differential scanning calorimetry. |
