| 摘要 |
PURPOSE:A composition for a raw material of food, having extremely improved extensibility, good shape retention under heating, improved melting feeling in the mouth, obtained by blending a specific glycerol higher fatty acid monoester esterified with a lower fatty acid with fats and oils having a specified solid fat index. CONSTITUTION:A composition containing a glycerol higher fatty acid monoester having <=200 hydroxyl number esterified with a lower fatty acid, and fats and oils having solid fat indexes of 10-30 at 20 deg.C, 5-25 at 30 deg.C, and 2-20 at 35 deg.C. Acetic acid is preferable as the lower fatty acid. An amount of the glycerol higher fatty acid monoester esterified with a lower fatty acid used is >=1pt.wt., preferably 5-30pts.wt. based on 100pts.wt. fats and oils. When this fat and oil composition is processed into a state of an emulsified fats and oils, protein or a polysaccharide is used as a viscosity builder for an aqueous phase part. |
