| 摘要 |
PURPOSE:The addition of a specific substance gives an edible fat with a wide range of plasticity, thus keeping sufficient shape retention even when the application temperature is changed, and the same level of hardness as the original fat in the range of the application temperatures and readily extending on the substrates and pleasantly melting in the mouth. CONSTITUTION:Starch or processed starch (roasted dextrin, enzyme-modified dextrin, acid-hydrolyzed starch, oxidized starch, alpha-form starch, esterified starch, etherified starch, crosslinked starch, grafted starch, amylose, amylopectin) is added to an edible fat in an amount of 0.5-10%. |
