| 摘要 |
PURPOSE:To obtain the titled product having excellent properties to improve preparation of bread, having softness and good plasticity even if it contains a large amount of a high-melting glycerin fatty acid ester, by dispersing powdery glycerin fatty acid ester havng <=specific particle diameter at <=its melting point into an oily phase, an aqueous phase or an emulsified material. CONSTITUTION:A powdery glycerin fatty acid ester [preferably powdery glycerin mono(di)fatty acid ester, succinic acid monoglyceride, diacetyltartaric acid monoglyceride], wherein most particles have <=300mu particle diameter, at <= its melting temperature (55-40 deg.C), is dispersed into an oily phase, an aqueous phase, or an emulsified material, to give the desired water-in-oil type emulsified fat. |
