PURPOSE: To obtain the subject composition useful for fats and oils to be kneaded for producing breads and cakes, having stability in a wide temperature range for a long period of time, comprising water, fats and oils, a glucide and an emulsifying agent.
CONSTITUTION: (A) Water is blended with (B) 35-75wt.% fats and oils, (C) 10-50wt.% sorbitol-containing glucide and (D) 5-25wt.% based on a water phase (content of the component A and the composition D) of (i) a combination of a sucrose fatty acid ester having 7-16 HLB value and a polyglycerol fatty acid ester and (ii) a monoglycerol 16-20C fatty acid ester in the weight ratio of the component (i)/(ii) of 0.1-1/0.9-0, emulsified at ≥ the crystallization starting temperature of fats and oils by temperature drop DSC to give the objective composition having 500-500,000 viscosity.
OCHIAI KAZUO
OGAWA TOMOKO
MURAYAMA MASAYUKI
