ケーキ用水中油型乳化組成物

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专利权人:

花王株式会社

发明人:

新居 賢紀,荻原 信一,橋本 淳史,麻生 佳秀,打越 正延

申请号：

JP2015045328

公开号：

JP5980979B2

申请日:

2015.03.06

申请国别(地区):

JP

年份:

2016

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition suitable for manufacturing a cake having a larger specific volume after baking, a good shape, and less color unevenness in the surface, with excellent flavor and texture.SOLUTION: The oil-in-water type emulsion composition for a cake contains the following (A) to (F): (A) 13 to 30 mass% of an edible oil (B) 2 to 20 mass% of monoacyl-glycerol including saturated fatty acid as constituent fatty acid (C) 0.1 to 10 mass% of phospholipid (D) 5 to 40 mass% of water (E) 0.05 to 2.5 mass% of cellulose and (F) 0.02 to 0.5 mass% of thickening polysaccharide.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/