Water die emulsified oil constituent null in oil for kneading being packed

摘要

PURPOSE:To obtain a water-in-oil type oils and fats composition for kneading stable in emulsifying, capable of increasing a fraction of water phase and having plasticity in a wide range of temperature region by constituting the composition with oil-phase containing glyceride of a specific amount of a trans-type monoenic acid and water-phase. CONSTITUTION:The aimed composition is composed of 30-70wt.% oil-phase (content of solid fats: =30wt.% at 10 deg.C, =20wt.% at 20 deg.C and =10wt.% at 30 deg.C) and 70-30wt.% water-phase. 0.1-2.0 wt.%, the most suitably 0.5-1.5wt.% monoglyceride containing 5-100mol%, preferably 10-70mol%, more preferably 15-70mol% trans-type monoenic acid and 0.1-10wt.%, the most suitably 0.5-2.0wt.% paste (e.g. starch, guar gum or carrageenan) are contained in the composing fatty acid to afford the aimed oils and fats composition for kneading containing high water content.