FAT COMPOSITION, AND FOAMABLE OIL-IN-WATER TYPE EMULSION COMPOSITION AND WHIP CREAM USING THE FAT COMPOSITION

PROBLEM TO BE SOLVED: To provide a fat composition with a low trans acid content, suitable as sandwich cream or the like, having a flavor (sweetness, richness and full-bodied taste), hardness characteristics (tightness and rebound), and appearance (gloss and load bearing) equivalent to those of a cr...

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Bibliographische Detailangaben
Hauptverfasser:	MASUDA TSUKASA, TAKAYAMA AKIKO, OE MASASHI, HIRAOKA TORU
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a fat composition with a low trans acid content, suitable as sandwich cream or the like, having a flavor (sweetness, richness and full-bodied taste), hardness characteristics (tightness and rebound), and appearance (gloss and load bearing) equivalent to those of a cream with a high trans acid content; and a foamable oil-in-water type emulsion composition and a whip cream using the fat composition.SOLUTION: A fat composition with a low trans acid content has an Avrami index in the range of 1.4 to 2.6 isothermally at a fat temperature of 0°C or 5°C, and an Avrami index in the range of 2.0 to 3.1 isothermally at a fat temperature of 10°C or 15°C, with a ratio of unsaturated fatty acid to saturated fatty acid (unsaturated fatty acid/saturated fatty acid) in the constituent fatty acids of the fat being in the range of 0.25 to 0.55. 【課題】低トランス酸含量であっても、高トランス酸含量クリームと同等の風味（甘味、コク味、ボディー感）、硬さ特性（シマリ、モドリ）、外観（ツヤ、耐荷重性）を得ることができる、サンド用クリームなどに適した油脂組成物とそれを用いた起泡性水中油型乳化組成物およびホイップクリームを提供する。【解決手段】低トランス酸含量の油脂組成物であって、油脂の0℃、5℃等温時のアブラミ指数が1.4〜2.6の範囲内でかつ10℃、15℃等温時のアブラミ指数が2.0〜3.1の範囲内、油脂の構成脂肪酸中の不飽和脂肪酸と飽和脂肪酸との比（不飽和脂肪酸／飽和脂肪酸）が0.25〜0.55の範囲内である油脂組成物。【選択図】なし