OIL AND FAT FOR FROZEN DESSERT

To provide oil and fat that can give a frozen dessert a milk taste with a rich feel during eating as well as a sharp and refreshing aftertaste.SOLUTION: Oil and fat comprises lauric oil and fat as raw material for random transesterified oil. In the constituent fatty acids, the content of lauric acid...

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Bibliographische Detailangaben
1. Verfasser:	OMORI HITOMI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide oil and fat that can give a frozen dessert a milk taste with a rich feel during eating as well as a sharp and refreshing aftertaste.SOLUTION: Oil and fat comprises lauric oil and fat as raw material for random transesterified oil. In the constituent fatty acids, the content of lauric acid is 35-80 mass%. Such oil and fat have been proved to give a frozen dessert a milk taste as well as a sharp and refreshing feel.SELECTED DRAWING: None 【課題】冷菓において、喫食時の濃厚感を示す乳味と後半のキレの良さ、すっきり感の付与が可能な油脂を提供することにある。【解決手段】ランダムエステル交換油の油脂原料としてラウリン系油脂を含み、構成脂肪酸組成中ラウリン酸を３５～８０質量％含有する油脂が、冷菓の乳味とキレの良さ、すっきり感を付与することを見出した。【選択図】なし