| 摘要 |
PURPOSE:To obtain the titled composition having strong frothing power and giving a voluminous appearance to prepared cake, by compounding an edible oil or fat, an emulsifier for the production of a W/O-type emulsion, an emulsifier for attaining frothability, a high-melting substance used as a stabilizer and water at specific ratios. CONSTITUTION:The objective composition capable of keeping soft palatability necessary for a cake over a long period is composed of (A) 35-90pts.(wt.) (based on the whole composition) of an edible oil or fat such as refined soybean oil having a melting point of <=15 deg.C measured under increasing temperature, (B) 0.1-5.0pts. of an emulsifier for giving a W/O-type emulsion (preferably polyglycerol condensed ricinoleic acid ester), (C) 1-15pts. of an emulsifier for attaining frothability (preferably a propylene glycol saturated fatty acid ester or sucrose saturated fatty acid ester), (D) a high-melting substance used as an emulsion stabilizer (preferably natural wax or its hydride) and (E) 10-65pts. of water-phase. |
