OIL AND FAT PRODUCT FOR COOKING

PURPOSE:To produce the titled product imparted with anti-sputtering property and having improved handleability, by preparing a double-emulsified emulsion composed of a liquid oil as the innermost phase, a high-melting oil or fat as the outermost phase, and an aqueous phase as the intermediate phase separating the above phases, and pulverizing or granulating the emulsion. CONSTITUTION:An oil-in-water (O1/W) emulsion is prepared by using a liquid oil (O1) containing large amount of essential fatty acid (e.g. rapeseed oil) as the innermost phase. A hydrophilic emulsifier such as lecithin, etc. is added in an amount of 0.5-5wt% in the above emulsification process. The emulsion is emulsified by the double-emulsification process in a high-melting oil or fat (O2) (e.g. hydrogenated palm oil) constituting the outermost phase in the presence of 0.1- 8wt% polyglycerol condensed ricinoleic acid ester based on O2 to obtain an O1/W/O2 emulsion wherein the ratio (O1/W)/O2 is 0.5-4. The obtained emulsion is maintained at a temperature higher than the melting point of O2 by 5-10 deg.C, and sprayed or atomized to obtain the objective powdery or granular product.