FLUIDY DOUBLE EMULSIFIED OIL AND FAT COMPOSITION

PROBLEM TO BE SOLVED: To provide a fluidy double emulsified oil and fat composition enabling self supply by a machine in a production process of e.g. bread owing to excellent emulsification stability, preservability and fluidity and enabling obtaining a product such as bread excellent in palate feeling, flavor and quality through adding to bread dough. SOLUTION: This fluidy double emulsified oil and fat composition comprises an oil-in-water-in-oil emulsified product where a first oil phase O1as the most inner phase and a second oil phase O2as the most outer phase are doubly emulsified in a type of O1/W/O2. The first oil phase comprises oil and fat having as the main ingredient milk fat. The second oil phase comprises ≥90 wt.% of liquid edible oil and fat with a solid fat precipitation temperature of 0°C and below and ≤10 wt.% of extreme hardened oil. COPYRIGHT: (C)2004,JPO