PURPOSE: To prepare shortening having extremely improved melt properties in the mouth by foaming, improved shape retention properties and heat resistance, by blending a fat and oil component with a specified middle-melting fraction of palm oil for use.
CONSTITUTION: In preparing shortening a from fat and oil composition containing fats and oils having 30W40°C melting point, an emulsifying agent, etc. by a conventional procedure, the fats and oils are blended with 15W30wt% middle- melting fraction of palm oil having 29.5W32.5 melting point, and ≤35.5°C, preferably ≤35°C transparent point based on the whole fats and oils and used. Preferably the fats and oils may be further blended with ≤60wt% isomerized hardened oil having ≤42°C melting point, containing ≥40wt% trans form (calculated as trielaidin based on whole fats and oils) based on the whole fats and oils, and ≤35wt% soft oil such as liquid oil, fractionated oil, slightly hydrogenated oil, etc. having ≤15°C melting point based on the whole fats and oils, and the fat and oil composition is used.
SUGIHARA HIROSHI
IZUMI TSUGIO
MORI HIROYUKI
