OIL OR FAT COMPOSITION FOR FOAMABLE OIL-IN-WATER TYPE EMULSION, AND FOAMABLE OIL-IN-WATER TYPE EMULSION CONTAINING OIL OR FAT COMPOSITION

[Problems] Disclosed are: a foamable oil-in-water type emulsion which comprises a sufficiently reduced amount of trans fatty acid, takes full advantage of the excellent in- mouth melting property of laurin-based oils and fats, has high emulsification stability and good whipping characteristics such...

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Bibliographische Detailangaben
Hauptverfasser:	ANDOU MASATAKA, ENDO YORIKO, TOMITA YUSUKE, TANAKA SHUICHI, HARUNA HIROFUMI, MIHARA HIROAKI
Format:	Patent
Sprache:	eng
Schlagworte:	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:	[Problems] Disclosed are: a foamable oil-in-water type emulsion which comprises a sufficiently reduced amount of trans fatty acid, takes full advantage of the excellent in- mouth melting property of laurin-based oils and fats, has high emulsification stability and good whipping characteristics such as foamability and shape-retaining properties and shows good freezing/thawing resistance when whipped. [Means for Solution] Problems can be solved by an oil and fat composition for a foamable oil-in-water type emulsion which comprises, in specific amounts, a mixed oil and fat containing specific amounts of specific types of triglycerides and a sucrose fatty acid ester having a specific HLB value.