PURPOSE: A composition for a raw material of food, having extremely improved extensibility, good shape retention under heating, improved melting feeling in the mouth, obtained by blending a specific glycerol higher fatty acid monoester esterified with a lower fatty acid with fats and oils having a specified solid fat index.
CONSTITUTION: A composition containing a glycerol higher fatty acid monoester having ≤200 hydroxyl number esterified with a lower fatty acid, and fats and oils having solid fat indexes of 10W30 at 20°C, 5W25 at 30°C, and 2W20 at 35°C. Acetic acid is preferable as the lower fatty acid. An amount of the glycerol higher fatty acid monoester esterified with a lower fatty acid used is ≥1pt.wt., preferably 5W30pts.wt. based on 100pts.wt. fats and oils. When this fat and oil composition is processed into a state of an emulsified fats and oils, protein or a polysaccharide is used as a viscosity builder for an aqueous phase part.
OOMURA HISAO
Next Patent: PREPARATION OF PROCESSED FAT AND OIL CONSISTING OF PALM OIL AS MAIN RAW MATERIAL