OIL-IN-WATER EMULSION COMPOSITION FOR FOAMING CAKE DOUGH

Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms; a sucrose fatty acid ester (C); and water (D), wherein the con...

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Bibliographische Detailangaben
1. Verfasser:	AIDA SHO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms; a sucrose fatty acid ester (C); and water (D), wherein the content of component (B) is 20-65 mass%, the content of component (D) is 10-30 mass%, the value of the ratio of the content of component (C) to the content of component (A) is 0.45-1.5 in mass ratio, and the content of oil and fat is 2.0 mass% or less. 本发明涉及一种蛋糕面团起泡用水包油型乳化组合物，其中，含有：(A)以饱和脂肪酸为构成脂肪酸的单酰甘油、(B)碳原子数为6以上的糖醇、(C)蔗糖脂肪酸酯、及(D)水，上述成分(B)的含量为20～65质量％，上述成分(D)的含量为10～30质量％，上述成分(C)的含量相对于上述成分(A)的含量的比值以质量比计为0.45～1.5，油脂的含量为2.0质量％以下。