PURPOSE: A whipped oil that is obtained by mixing a previously whipped sugar containing emulsified oil with whipped gelatin, thus being suitably used in production of cakes or the like, because it is improved in its stickiness and melting in mouth and shows high form retention and storage stability.
CONSTITUTION: The objective whipped oil emulsion is obtained by admixing (A) 50W90pts.wt. of a sugar-containing oil emulsion, which is prepared by mixing saccharides such as sucrose or glucose, oil such as soybean or corn oil and water and whipping them, to (B) 50W10pts.wt. of whipped gelatin, which is prepared by dissolving gelatin in water and whipping them, and further, preferably (C) 0.1W4pts.wt. of an emulsifier such as fatty acid glycerides. The contents of individual components based on the total composition are 10W50wt% in sugar, 16W70wt% in oil, 0.3W12.5wt% in gelatin, 0.1W3wt% in emulsifier and 10W 60wt% in water.
TERAO YOSHIKI
OGIWARA SHINICHI
NAKAMURA HIROSHI
KAO CORP