PROBLEM TO BE SOLVED: To provide a water-in-oil emulsion of a fat and oil composition for margarine and fat spread, having little syneresis and oil-off, while maintaining good meltability in the mouth and good spreadability.SOLUTION: The water-in-oil emulsion of a fat and oil composition contains 1-5 pts.mass of a pectin having &ge50% methylation degree, and 20-150 pts.mass of water based on 100 pts.mass of the fat and oil composition composed of the following components A, B and C: component A: 30-45 mass% of an ester-exchanged extremely hardened fat and oil which has 38-60°C melting point and which contains a constituent fatty acid composed of 50-70 mass% of 8-14C saturated fatty acids, 20-35 mass% of 16-18C saturated fatty acids and 10-25 mass% of 20-24C saturated fatty acids component B: 20-50 mass% of a plastic fat and oil having 28-36°C melting point, and 15-40 SFC at 15°C, 10-35 SFC at 20°C and 5-30 SFC at 25°C and component C: 15-40 mass% of a liquid fat and oil.COPYRIGHT: (C)2010,JPO&INPIT【課題】 良好な口溶け、良好なスプレッド性を維持し、離水やオイルオフが少ないマーガリンやファットスプレッド用の油中水型乳化油脂組成物を提供することにある。【解決手段】 下記のA成分、B成分、及びC成分からなる油脂組成物100質量部に対し、メチル化度が50%以上のペクチンを1~5質量部、及び水を20~150質量部を含む、油中水型乳化油脂組成物。A成分:融点が38~60℃で、構成脂肪酸中の炭素数8~14の飽和脂肪酸含量が50~70質量%、炭素数16~18の飽和脂肪酸含量が20~35質量%、及び炭素数20~24の飽和脂肪酸含量が10~25質量%であるエステル交換極度硬化油脂 30~45質量%、B成分:融点が28~36℃で、15℃のSFCが15~40、20℃のSFCが10~35、25℃のSFCが5~30の可塑性油脂 20~50質量%、C成分:液状油脂 15~40質量%。【選択図】なし
