PROBLEM TO BE SOLVED: To obtain a double-emulsified oil and fat composition that provides a high fragrance and flavor against reduction in flavor in preservation of processed food, keeps the flavor until eating and yet controls the effect development of a fragrant substance by demulsification of an emulsion and to provide a method for producing the same.SOLUTION: The double-emulsified oil and fat composition is an oil-in-water-in-oil emulsion in which a first oil phase (O1) to be the innermost phase, a second oil phase (O2) to be the outermost phase and a water phase (W) to be the intermediate phase are double-emulsified in an O/W/O type. The composition comprises a fragrant substance in the first oil phase and 0.02-0.5 wt.% of a glycerol saturated fatty acid monoester and 0.1-2 wt.% of a polyglycerol condensed ricinoleic acid ester as an emulsifying agent in the second oil phase as essential components in the total double-emulsified oil and fat composition.COPYRIGHT: (C)2007,JPO&INPIT【課題】加工食品の保存時における風味低下に対して、香り高い風味を付与し、かつ、喫食時までその風味を維持することができ、しかも乳化物の解乳化による香気物質の効果発現をコントロールできる二重乳化油脂組成物及びその製造方法の提供。【解決手段】最内相となる第一の油相(O1)、最外相となる第二の油相(O2)、及び中間相となる水相(W)がO/W/O型に二重乳化されている油中水中油型乳化物であって、第一の油相中に香気物質を含有し、第二の油相中に乳化剤として、二重乳化油脂組成物全体中、グリセリン飽和脂肪酸モノエステル0.02重量%~0.5重量%、ポリグリセリン縮合リシノレイン酸エステル0.1重量%~2重量%を必須成分として含有させる。【選択図】なし
