Title:
EMULSIFIED OIL COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2014/136639
Kind Code:
A1
Abstract:
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist sensation; and confectionary/bread that uses the emulsified oil composition and can favorably maintain the soft sensation and moist sensation even if put in chilled storage or if frozen/defrosted. The emulsified oil composition contains the belowmentioned (A), (B), (C), and (D): (A) is 10-40 mass% of a dietary oil containing a triacylglycerol containing a fatty acid having 6-10 carbon atoms as a constituent fatty acid; (B) is 2-20 mass% of a monoacylglycerol having a saturated fatty acid as a constituent fatty acid; (C) is 2-20 mass% of at least one type of emulsifier selected from among a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbothane fatty acid ester, and a polyglycerol fatty acid ester; and (D) is 10-50 mass% of water.
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Inventors:
ANDOU MASATAKA (JP)
MURAKAMI SACHIKO (JP)
NAKAZAWA YUTO (JP)
SUGIYAMA TAE (JP)
MURAKAMI SACHIKO (JP)
NAKAZAWA YUTO (JP)
SUGIYAMA TAE (JP)
Application Number:
PCT/JP2014/054752
Publication Date:
September 12, 2014
Filing Date:
February 26, 2014
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23D7/00; A21D2/16; A21D13/08; A23L29/10
Foreign References:
| JP2011072271A | 2011-04-14 | |||
| JP2009034089A | 2009-02-19 |
Attorney, Agent or Firm:
HIRATA, Tadao et al. (JP)
Tadao Hirata (JP)
Tadao Hirata (JP)
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