食品加工用油脂
スポンサーリンク
概要
- 論文の詳細を見る
The product amount of fat spread defined in Japanese Agricultural Standard has exceeded traditional margarine in 1990. Non-oil dressing is a new corner in these few years.<BR>On the other side, milk cream, soft bread, steamed cheese bread and freshly tasty chocolate are marked in recent food market concerning this title.<BR>Japanese consumers are choosing lower calorie, softer and freshly tasty foods recently.<BR>We can see many fatty products for mass production of these foods, but important products as follows are picked up and described related to edible fats and oils.<BR>These are creams including non dairy cream, whipping emulsified products, fluid type products, low calorie products and hard butters for chocolate industry.
- 社団法人 日本油化学会の論文