Water-in-oil emulsion composition

An emulsified composition, water-in-oil type technology, applied in the direction of food science, edible oil/fat, edible oil/fat, etc., can solve the problems of deterioration of physical properties, dryness, and inability to obtain sufficient emulsification stability, etc., to achieve excellent flavor , little change over time, excellent emulsification stability

Active Publication Date: 2013-03-13
KAO CORP
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0003] In order to improve the emulsion stability of a water-in-oil emulsion composition, a method of using an emulsifier such as sucrose fatty acid ester or polyglycerol fatty acid ester is disclosed (for example, refer to Patent Document 1), but sufficient emulsion stability cannot

Method used

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  • Water-in-oil emulsion composition
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  • Water-in-oil emulsion composition

Examples

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Example Embodiment

[0061] Example

[0062] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[0063] In addition, in the following examples, TAG means triacylglycerol, DAG means diacylglycerol, and MAG means monoacylglycerol.

[0064] [Analytical method]

[0065] Composition of acylglycerols:

[0066] About 10 mg of a fat sample and 0.5 mL of a trimethylsilylating agent ("silylating agent TH", manufactured by Kanto Chemical Co., Ltd.) were added to a glass sample bottle, sealed, and heated at 70° C. for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto and shaken. After standing still, the upper layer was subjected to gas chromatography (GLC) and analyzed.

[0067] Composition of fatty acids:

[0068]Fatty acid methyl esters were prepared according to the "01 preparation method of fatty acid methyl esters (2.4.1.-1996)" in the "Basic oil analysis test method" edited by the Japanese Oil ...

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Abstract

Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an elevated melting point of 20 to 50 C.

Description

technical field [0001] The present invention relates to a preferable water-in-oil emulsified composition for baking. Background technique [0002] Baked goods represented by bread are generally produced by kneading a water-in-oil emulsion composition into dough to impart flavor and softness, and baking it. In order to improve the performance of such a water-in-oil emulsion composition, it is important to improve the emulsion stability. [0003] In order to improve the emulsion stability of a water-in-oil emulsion composition, a method of using an emulsifier such as sucrose fatty acid ester or polyglycerol fatty acid ester is disclosed (for example, refer to Patent Document 1), but sufficient emulsion stability cannot be obtained thereby. sex. It is also disclosed that high emulsification stability can be obtained by blending a large amount of diacylglycerol into the oil phase (for example, see Patent Documents 2 and 3), but physical properties deteriorate and dryness occur...

Claims

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Application Information

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IPC IPC(8): A23D7/00A21D2/16A21D13/00
CPCA21D2/16A23D7/011A21D13/00A23D7/00
Inventor 麻生佳秀新居贤纪桥本淳史
Owner KAO CORP
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