Fat or oil composition for pie pastry
专利汇可以提供Fat or oil composition for pie pastry专利检索，专利查询，专利分析的服务。并且PURPOSE: To obtain a fat or oil composition having good dough extensibility at low temperatures and improved shape retaining property at high temperatures, by adding a viscosity increasing agent to an aqueous phase in a water- in-oil emulsion type fat or oil composition, and adjusting the solid fat index of the oil phase within a specific range at a given temperature.
CONSTITUTION: A fat or oil composition for pie pastry obtained by adding a viscosity increasing agent consisting of a protein, e.g. milk protein or vegetable protein, or a polysaccharide, e.g. natrual gum or synthetic gum, to an aqueous phase, and adjusting the viscosity to ≥20 cp at 5°C. The edible fat or oil which is a main component is selected from a vegetable fat or oil and animal fat or oil, to give 10W30 solid fat index (SFI) value at 20°C, 5W25 SFI value at 30°C and 2W20 SFI at 35°C. The weight ratio between the oil phase and the aqueous phase of the above-mentioned composition is (40:60)W(90:10), and the composition is prepared by the usual method for preparing the W/O type emulsified fat or oil.
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