| 摘要 |
PURPOSE:To prepare a mayonnaise-like food having high emulsion stability and excellent shape-retainability at high temperature, by using a specific low- melting fraction of palm oil as an oil and fat raw material and combining the raw material with a thermally coagulable protein. CONSTITUTION:A low-melting palm oil fraction having an iodine value of >=61 is used as an oil and fat raw material at a rate of 20-100wt.% based on the whole oil and fat raw material in the preparation of a mayonnaise-like food by conventional method using an edible oil and fat, yolk, vinegar, salt, seasoning and spice, etc., as raw material. In addition to the above, a thermally coagulable protein such as soybean protein, dried albumen, etc., is added to the food at an amount of about 0.3-5.0wt.% based on the whole composition. |
