| 摘要 |
PURPOSE:To obtain an emulsified oil or fat stable to temperature variated and exhibiting excellent physical properties when used as a material of food, by adding a polyglycerol condensed ricinoleic acid ester to an oil or fat adjusted to exhibit a specific crystallization initiation temperature and a specific endothermic peak. CONSTITUTION:The oil or fat used in the present process is various animal or vegetable oil or fat, or hardened oil, fractionated oil, ester-exchanged oil, etc. derived therefrom, or their mixture. The oil or fat is adjusted to give a crystallization initiation temperature of 18-5 deg.C when cooled from 70 deg.C at a cooling rate of 20 deg.C/min in DSC process, and give an endothermic peak of >=5 deg.C when maintained at 0 deg.C for 10min and heated to 50 deg.C at a heating rate of 2 deg.C/min. The adjusted oil or fat is emulsified in the pesence of 0.05-20wt% polyglycerol condensed ricinoleic acid ester as the emulsifier. The polyglycerol condensed ricinoleic acid ester is e.g. diglycerol condensed ricinoleic acid ester, triglycerol condensed ricinoleic acid ester, etc. |
