| 摘要 |
PURPOSE:To obtain a composition having light texture and flavor, by using a specific fat or oil in mixing an aqueous phase containing fat or oil and protein with an emulsifying agent, etc., preemulsifying, homogenizing and sterilizing the resultant blend to provide a foaming creamy fat or oil composition. CONSTITUTION:An aqueous phase containing a mixed fat or oil consisting of a palm kernel fractionated and hardened oil having SFI values of 60-85 at 10 deg.C, 60-85 at 20 deg.C and <=10 at 35 deg.C and other laurine based fat or oil (preferably palm kernel fractionated and hardened oil is used in an amount of 20-80% based on the total amount of the fat) and a protein is mixed with an emulsifying agent, etc., and the resultant mixture is preemulsified, homogenized and sterilized to afford the aimed creamy fat or oil composition. |
