Abstract: A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are ?-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with time. It is especially suitable for use as a roll-in fat composition.

Abstract: Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 &mgr;m or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 &mgr;m or smaller, or contains 20% by volume or more of spherical fat particles having a particle diameter of 0.4 &mgr;m or smaller.

Abstract: A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are &bgr;-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with time. It is especially suitable for use as a roll-in fat composition.

Abstract: An oil-in-water type emulsion composition which comprises an oil or fat, water, a protein, and a carrageenan but is free from emulsifiers. The oil-in-water type emulsion composition, though not containing an emulsifier, shows high emulsion stability against physical stresses such as heating, freezing, stirring, kneading, etc.

Abstract: Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 &mgr;m or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 &mgr;m or smaller, or contains 20% by volume or more of spherical fat particles having a particle diameter of 0.4 &mgr;m or smaller.

Abstract: An oil-in-water type emulsion is disclosed which contains (1) an emulsifying agent, (2) a lysophospholipoprotein, and (3) a protein other than the lysophospholipoprotein (2), (4) oil and (5) water the protein (3) having a larger molecular weight than the protein. (2) A process for producing the same composition includes preliminarily emulsifying an aqueous phase containing the emulsifying agent (1) and the lysophospholipoprotein (2) with an oil phase, homogenizing the emulsion, and then adding the protein (3) to the homogenate. Alternately the oil and water components containing the emulsifying agent (1) and the lysophospholipoprotein (2) are emulsified by means of a membrane emulsifier and then the protein (3) is added thereto.

Abstract: The dough composition for puff pastries of the present invention comprises a fat composition which contains at least 30% by volume, based on the whole of the crystal aggregates, of crystal aggregates having a .beta.'- or intermediate crystal form and a size exceeding 10 .mu.m.

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.

Abstract: A process for the production of a roll-in fat containing a solid component which comprises mixing an oleaginous material, which has been solidified by cooling and then a finely divided, with finely divided solid component not or hardly soluble in said oleaginous material and kneading the obtained mixture under reduced pressure.

Abstract: An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.