Fats and oils composition for butter cream

Abstract

Abstract PURPOSE:To obtain a composition for butter cream having good shape retention and taste, by adding a higher fatty acid ester of sucrose esterified with a lower fatty acid to edible fats and oils. CONSTITUTION:12-24C Natural fatty acid ester, preferably saturated fatty acid mono-pentaester of sucrose with its unreacted hydroxyl groups esterified with a lower fatty acid by acetylation, etc. is used as the fatty acid ester of sucrose. 0.05-3.0wt% fatty acid ester of sucrose is added to edible fats and oils. Vegetable oils, animal oils, their hydrogenated oils, oils obtained by the ester exchange of the oils are used as the fats and oils, and they have preferably a proper viscosity at normal temperature. If necessary, an emulsifying agent, seasoning, paste, etc. are added to the composition, and butter cream is prepared conventionally.

Inventors

• 👤 Kansaku Tagata
• 👤 ▲よし▼作 田形

Bibliographic Details