WATER-IN-OIL TYPE COOKING OIL COMPOSITION

PROBLEM TO BE SOLVED: To provide a water-in-oil type cooking oil composition excelling in release property and work efficiency, specifically a water-in-oil type cooking oil composition containing a taste component in an aqueous phase and excelling in flavor imparting property of the taste component...

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Bibliographische Detailangaben
Hauptverfasser:	NAKANISHI SHINSUKE, TAKEGAHARA MASAYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a water-in-oil type cooking oil composition excelling in release property and work efficiency, specifically a water-in-oil type cooking oil composition containing a taste component in an aqueous phase and excelling in flavor imparting property of the taste component to cooked food.SOLUTION: A water-in-oil type cooking oil composition contains a milk serum mineral and polyglycerol-condensed ricinoleic acid ester, preferably contains a taste component in an aqueous phase. It is preferable that the SFC (solid fat content) of an oil phase is 3-20% at 10°C and 1-10% at 20°C.