Fat composition and baked food using the same
An oil and fat composition and oil technology, which are applied in the field of oil and fat compositions of baked foods, can solve the problems of inability to achieve lightness, softness and crispiness, and achieve the effects of inhibiting whitening and crispness and disintegration.
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[0090] If the oil and fat used in the preparation of the oil composition of the present invention meets the conditions of the above-mentioned (a), (b), (c) and (d), then there is no special restriction, and common edible oils and fats (soybean oil, rapeseed oil, etc.) can be used. Seed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat and / or these oils mixed oils, processed oils of these oils or mixed oils (ester exchanged oils, fractionated oils, hydrogenated oils, etc.).
[0091] As a preferable example of the fats and oils used in the preparation of the oil-fat composition of this invention, the low-melting-point part containing the non-lauric-acid-based fats and oils obtained by the fractionation process (hereinafter, sometimes abbreviated as the fats and oils containing HX2) and the fats and oils containing A blended grease of H2L grease...
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