OIL/FAT COMPOSITION AND OILY FOOD COMPRISING OIL/FAT COMPOSITION

The present invention addresses the problem of providing a blooming and grain formation-suppressing agent which effectively suppresses blooming and grain formation caused by fats and oils contained inan oily food. Provided is an oil/fat composition which satisfies requirements (a) to (c). (a) The co...

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Bibliographische Detailangaben
Hauptverfasser:	AIBARA TOMOHIRO, TSUKIYAMA MUNEO, SUZUKI CHIE, OONISHI KIYOMI, MURAKAMI SACHIKO, TERAI HIROAKI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention addresses the problem of providing a blooming and grain formation-suppressing agent which effectively suppresses blooming and grain formation caused by fats and oils contained inan oily food. Provided is an oil/fat composition which satisfies requirements (a) to (c). (a) The content of C24-30 is 0.5-12 mass%. (b) The total content of HMM, HLM and HLL is 17-50 mass%. (c) Thetotal content of HHM and HHL is 17-40 mass%. 本发明的课题在于提供一种起霜及粒化的抑制剂，其有效地抑制源自油性食品中所含的油脂的起霜和粒化的发生。本发明为一种油脂组合物，满足以下的条件(a)～条件(c)。(a)C24～30的含量为0.5质量％～12质量％。(b)HMM、HLM和HLL的含量的合计为17质量％～50质量％。(c)HHM和HHL含量的合计为17质量％～40质量％。