OIL-IN-WATER TYPE EMULSIFIED COMPOSITION OF FATS AND OILS FOR SPONGE CAKE

Title:

OIL-IN-WATER TYPE EMULSIFIED COMPOSITION OF FATS AND OILS FOR SPONGE CAKE

Document Type and Number:

Japanese Patent JP2978604

Kind Code:

B2

Abstract:

PURPOSE: To obtain the subject composition, capable of stabilizing a dough before baking and providing soft and excellent texture without any unevenness of baking in a baked sponge cake by emulsifying specific fats and oils with a specified protein.
CONSTITUTION: The objective composition is obtained by emulsifying (A) 35-75wt.% (preferably 50-75wt.%) fats and oils (e.g. corn oil) having ≤25°C heating melting point (mp) with (B) 0.1-2.0wt.% protein (e.g. sodium caseinate) having ≥100m2/g emulsification activity index and 0.03-0.5wt.% emulsifying agent such as glycerol ester of a fatty acid for enhancing the emulsification stability.

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Inventors:

OONISHI TAKESHI
YAMANE YOSHUKI
MATSUZAKI HIROKO
SATO KAZUNARI
KATO SHOICHI
HIRAKAWA KAN

Application Number:

JP21609991A

Publication Date:

November 15, 1999

Filing Date:

July 31, 1991

Export Citation:

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Assignee:

KANEGAFUCHI KAGAKU KOGYO KK

International Classes:

A21D2/16; A21D2/26; A23D7/00; A23G3/00; A23G3/50; A23L29/10; (IPC1-7): A21D2/16; A21D2/26; A23D7/00; A23G3/00; A23L1/035

Attorney, Agent or Firm:

Kenji Itami

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