| 摘要 |
PURPOSE:A shortening that is obtained by adding a combination of an edible oil which is liquid at room temperature with a specific edible emulsifier, thus showing good whipping effect and good processability for making cake. CONSTITUTION:A combination of two or more kinds of fatty acid glycerol esters, propylene glycol fatty acid esters and fatty acid sorbitol esters (edible emulsifier I ) with at least one of hydrogenated lecithin (iodine value: 70 or less), polycondensed glycerol ricinolate (average condensation degree: about 3-5) (edible emulsifier II) is used as an emulsifier. (A) An edible oil which is liquid at room temperature such as soybean oil, rape oil, or corn oil, (B) 10-35wt%, based on the total weight, of the edible emulsifier I, (C) 0.2-3wt% of the edible emulsifier II, and, when necessary, (D) an oil which is solid at room temperature such as hardened oil or edible wax are mixed to give the objective whipping shortening in the form of fluid or paste. |
