| 摘要 |
PURPOSE: To obtain a food or beverage compsn. having reduced calorie by incorporating a fat phase contg. sucrose fatty acid ester and a polar or medium- polar flavor compd. CONSTITUTION: This food or beverage compsn. contains about 5-100% fat phase, about 0-95% other food or beverage component and a slightly water-soluble polar or medium-polar flavor compd. or a mixture of such compds. The fat phase contains about 5-95% at least four kinds of fatty acid esters having 8-22C fatty acid groups, about 5-95% triglyceride fat and about 0-50% other fat component. The fatty acid esters include sucrose fatty acid ester having at least about 75% octaester content, an iodine value of about 25-55, <=150dyn/cm<2> yield stress at 100 deg. F and >=50% liq./solid stability at 100 deg. F and accounting for about <=50% of the entire food or beverage compsn. |
