PURPOSE: To obtain a composition having light texture and flavor, by using a specific fat or oil in mixing an aqueous phase containing fat or oil and protein with an emulsifying agent, etc., preemulsifying, homogenizing and sterilizing the resultant blend to provide a foaming creamy fat or oil composition.
CONSTITUTION: An aqueous phase containing a mixed fat or oil consisting of a palm kernel fractionated and hardened oil having SFI values of 60W85 at 10°C, 60W85 at 20°C and ≤10 at 35°C and other laurine based fat or oil (preferably palm kernel fractionated and hardened oil is used in an amount of 20W80% based on the total amount of the fat) and a protein is mixed with an emulsifying agent, etc., and the resultant mixture is preemulsified, homogenized and sterilized to afford the aimed creamy fat or oil composition.
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FUJIWARA TAKAKO
SAWARA KATSUTO
YAMAGUCHI MASAYUKI
HIRUKAWA YOSHINORI
