PURPOSE: To obtain the titled emulsified fat having mix stability, by blending water with a fatless solid material with a specific sucrose fatty acid ester and a glycerin fatty acid ester as an emulsifying agent and, further, edible fats and oils and uniformly blending with stirring.
CONSTITUTION: Firstly, water is blended with 1W10wt% fatless solid material and (A) a sucrose fatty acid ester (sucrose fatty acid ester consisting of 18W22wt% monoester content, 33W43wt% di triester content and 34W43wt% tetraester W octaester content) and (B) a glycerin fatty acid ester as an emulsifying agent. 30W50wt% edible fats and oils such as coconut oil, palm oil, etc., are added to the blend and uniformly mixed by stirring to give the aimed emulsified fat having high overrun in whipping and extremely improved shape retention.
NAKAMURA SHINGO
NAGAHARA HIROSHI
