Water-in-oil emulsion composition for bakery
AssigneeAsahi Denka Kogyo Kabushiki Kaisha
InventorsShinji Tanaka, Yasuo Okutomi, Amane Endo
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Abstract
The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of transmonoenoic acid(s) in the constituting fatty acids and a sizing agent.
Claims4
A water-in-oil emulsion composition for bakery which comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of trans-monoenoic acid(s) in the constituting fatty acids and a sizing agent.
Dependencies are inferred from the claim text.