| 摘要 |
PURPOSE:To obtain a fat and oil composition suitable as a kneading fat and oil for cookies, biscuits, chocolates, etc., without causing whitening phenomena in using by addition to baked confectioneries, etc., or during preservation after baking, by blending hardened fish oil with a specific vegetable fat and oil. CONSTITUTION:The aimed fat and oil composition, obtained by blending (A) >=20% hardened fish oil hydrogenated so as to provide preferably 30-45 deg.C melting point with (B) >=20% vegetable fat and oil having >=50% solid fat index (SFI) value at 20 deg.C and >=30% SFI value at 30 deg.C, such as rapeseed oil or coconut oil, and, as desired, a liquid oil, and having the following SFI values, 30-55% at 20 deg.C, 10-30% at 30 deg.C and <=5% at 40 deg.C. |
