Double emulsified fat or oil composition of the oil-in-water-in-oil type.

摘要

An oil-in-water-in-oil doubly emulsified fat or oil composition suitable for cream, spread, confectionery and baking, which is improved in emulsion stability, meltability in the mouth and shape retention by incorporating a diglyceride having an open-tube melting point of below 20 DEG C in the outermost oil phase and/or the innermost oil phase. The stability of this composition is further dramatically improved by using a phospholipid mixture as an emulsifying agent.