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

摘要

PURPOSE:To obtain the subject water in oil type emulsion fats and oils composition for incorporation, remarkably excellent in emulsion stability and capable of increasing the ratio of water phase by using a fatty acid containing trans- form unsaturated monoglycerides in combination with a sizing agent. CONSTITUTION:To a water in oil type emulsion fats and oils composition composed of 30-70wt.% oil phase containing fats and oils having a solid fat content of =30 at 10 deg.C, =20 at 20 deg.C and =10 at 30 deg.C and 70-30wt.% water phase containing a hydrated emulsifier, e.g. 0.1-2.0wt.% monoglyceride containing 5-100mol% trans-form monoenic acid in constituent fatty acids and 0.1-10.0wt.% sizing agent such as starch or guar gum are added.