| 摘要 |
PURPOSE:To obtain a water-in-oil type emulsified fat or oil capable of remarkably enhancing cake characteristics of a food, etc., in using as a kneading fat or oil for cakes, etc., by using a specific emulsifying agent and containing an expanding agent in an aqueous phase. CONSTITUTION:A water-in-oil type emulsified fat or oil is prepared from an oily phase, aqueous phase and an emulsifying agent by a conventional method. In the process, a polyglycerol condensed ricinoleic acid ester in an amount of about 0.1-10wt% based on the water-in-oil type emulsified fat or oil is used as the emulsifying agent and an expanding agent, preferably water-soluble and edible alkaline expanding agent, e.g. sodium bicarbonate, ammonium carbonate, etc., in an amount of about 1-5wt% based on the water-in-oil type emulsified fat or oil is contained in the aqueous phase. |
