OIL-AND-FAT COMPOSITION AND OIL-IN-WATER TYPE EMULSION CONTAINING OIL-AND-FAT COMPOSITION

DISCLOSED IS A PREFERRED OIL-AND-FAT COMPOSITION IN AN OIL-IN-WATER TYPE EMULSION USED AS WHIPPED CREAM MAINLY IN CONFECTIONARY AND BREAD MANUFACTURING. USE OF THE OIL-AND-FAT COMPOSITION SUPPRESSES WHIPPED CREAM PROPERTY CHANGES THAT OCCUR BECAUSE OF TEMPERATURE CHANGES, SUBSTANTIALLY WITHOUT CONTA...

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Bibliographische Detailangaben
Hauptverfasser:	ENDO, YORIKO, OONISHI, KIYOMI, ANDOU, MASATAKA, HARUNA, HIROFUMI
Format:	Patent
Sprache:	eng
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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Zusammenfassung:	DISCLOSED IS A PREFERRED OIL-AND-FAT COMPOSITION IN AN OIL-IN-WATER TYPE EMULSION USED AS WHIPPED CREAM MAINLY IN CONFECTIONARY AND BREAD MANUFACTURING. USE OF THE OIL-AND-FAT COMPOSITION SUPPRESSES WHIPPED CREAM PROPERTY CHANGES THAT OCCUR BECAUSE OF TEMPERATURE CHANGES, SUBSTANTIALLY WITHOUT CONTAINING TRANS-FATTY ACID THEREBY PROVIDING AN OIL-IN-WATER TYPE EMULSION WITH AN EXCELLENT MELT-IN-THE-MOUTH PROPERTY. DISCLOSED IS THE MANUFACTURING OF AN OIL-IN-WATER TYPE EMULSION USING AN OIL-AND-FAT COMPOSITION CONTAINING A LAURIC ACID CONTENT OF 10 - 30% BY WEIGHT AND A TRIGLYCERIDE CONTENT OF 30 - 55% BY WEIGHT WHOSE TOTAL CARBON NUMBER IS 44 - 48 OF FATTY-ACID RESIDUE THAT COMPOSES THE TRIGLYCERIDE, AND CONTAINING A LAURIC-TYPE OLEO THAT CONTAINS INTERESTERIFIED FAT WITH AN IODINE VALUE OF 30 - 50 AND A LAURIC ACID CONTENT OF 40% BY WEIGHT.