PROBLEM TO BE SOLVED: To provide an emulsified oil and fat having volume up effect for bread, cakes or the like and used for manufacturing confectionery and bread.SOLUTION: There is provided a composition containing (a) oil and fat which is liquid at normal temperature of 5 to 80 mass%, (b) sodium stearoyllactate of 0.1 to 5 mass%, (c) an emulsifier having HLB value of 8 or more other than sodium stearoyllactate of 0.1 to 5 mass% based on total mass of the composition. According to the invention, volume up and texture improvement of bread, cake or the like can be achieved with less SSL amount.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】パン、ケーキ類のボリュームアップ効果のある製菓・製パンなどに用いられる乳化油脂を提供する。【解決手段】組成物の全質量を基準として、(a)常温で液状の油脂を5~80質量%、(b)ステアロイル乳酸ナトリウムを0.1~5質量%、(c)ステアロイル乳酸ナトリウム以外のHLB値が8以上の乳化剤を0.1~5質量%含有することを特徴とする組成物。本発明によれば、より少ないSSL量でパン、ケーキ類のボリュームアップ、食感改善が可能になる。【選択図】図1
