COW MILK-LIKE POWDERY OIL AND FAT

PROBLEM TO BE SOLVED: To provide a cow milk-like powdery oil and fat free from causing browning by Maillard reaction even if applying heat treatment at high temperature such as retort heat treatment, excellent in dispersibility in food such as white sauce, cream stew, and cream soup, excellent in fragrantness even if an amount added to food is small, and can give food cow milk flavor with body taste and increase a commercial value by improving whiteness of food more than the case of adding a cow milk or creaming powder. SOLUTION: The cow milk-like powdery oil and fat is obtained by drying and pulverizing an oil-in-water emulsified product which contains an edible oil and fat, milk protein, glucide, an emulsifier, and a molten salt. The powdery oil and fat contains 20-80 wt.% of the edible oil and fat, 5-15 wt.% in total of whey and butter milk as milk protein, and 1-15 wt.% of casein. COPYRIGHT: (C)2010,JPO&INPIT