JP7272824B2 - Water-in-oil emulsified fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water-in-oil emulsified fat composition.

Due to the growing health consciousness, reduction of trans fatty acids and saturated fatty acids in low-fat spreads has been required. However, in the low trans fatty acid conversion and low saturated fatty acid conversion of low-fat spreads, the hardness is reduced due to the extremely low ratio of solid fat to liquid oil, and it is added to make the liquid oil solid or semi-solid. There were problems such as fat shrinkage during storage due to the properties of the fat structuring agent.

Patent Document 1 describes a water-in-oil emulsified fat composition for filling that has good meltability in the mouth, good appearance, plasticity and oxidation stability even with a low trans-fatty acid content, and has heat-resistant shape retention. there is

JP 2017-176100 A

The water-in-oil type emulsified fat composition for filling described in Patent Document 1 has a reduced trans fatty acid content, but does not mention a saturated fatty acid content.
Accordingly, an object of the present invention is to provide a novel water-in-oil emulsified oil composition which is low in fat, low in saturated fatty acid and low in trans fatty acid and has excellent characteristics.

In view of the above problems, as a result of intensive research by the present inventors, it was found that by gelling liquid oil with a small amount of wax, the characteristics (hardness, melting in the mouth, storage stability, heat resistance, emulsion stability ), and can easily produce a water-in-oil emulsified oil composition having all of low fat, low saturated fatty acid, and low trans fatty acid, and completed the present invention.

According to the present invention, the following water-in-oil emulsified fat composition and the like can be provided.
1. A water-in-oil emulsified fat composition containing 1 to 42% by weight of a fat component and containing no partially hydrogenated fat,
1 to 5% by weight of transesterified oil and 0.1 to 1% by weight of wax;
A water-in-oil emulsified oil-and-fat composition in which saturated fatty acids are 20% by weight or less in all the constituent fatty acids of the oil-and-fat component.
2. 2. The water-in-oil emulsified oil and fat composition according to 1, wherein the transesterified oil is composed of fatty acids having 6 to 22 carbon atoms, and the proportion of each fatty acid is 0 to 30% by weight relative to the transesterified oil.
3. 3. The water-in-oil emulsified fat and oil composition according to 1 or 2, wherein the wax is at least one selected from the group consisting of beeswax, rice wax, candelilla wax, carnauba wax, and sunflower wax.
4. 4. The water-in-oil emulsified fat composition according to any one of 1 to 3, wherein the wax is at least one selected from the group consisting of beeswax and rice wax.
5. 5. The water-in-oil emulsified fat composition according to any one of 1 to 4, wherein the wax is rice wax.
6. 6. The water-in-oil emulsified oil and fat composition according to any one of 1 to 5, wherein the trans fatty acid content is 0% by weight or more and less than 0.05% by weight.
7. 7. The water-in-oil emulsified oil and fat composition according to any one of 1 to 6, further comprising 25 to 30% by weight of inulin having a degree of polymerization of 5 to 29.
8. 8. The water-in-oil emulsified fat composition according to any one of 1 to 7, which is a spread.

According to the present invention, a novel water-in-oil emulsified oil composition which is low in fat, low in saturated fatty acid, and low in trans fatty acid and has excellent characteristics (hardness, melting in the mouth, preservability, heat resistance, and emulsion stability). can provide

FIG. 1 is a diagram showing the measurement results of solid fat content (SFC, %) in Test Example 3. FIG.

Embodiments of the water-in-oil emulsified oil composition of the present invention are described below.

The water-in-oil emulsified oil-fat composition of the present invention is a water-in-oil emulsified oil-fat composition containing 1 to 42% by weight of an oil component and containing no partially hydrogenated oil, wherein the transesterified oil is added in an amount of 1 to 42% by weight. 5% by weight and 0.1 to 1% by weight of wax, and the saturated fatty acid is 20% by weight or less in the total fatty acids constituting the fat component.

According to the water-in-oil emulsified oil and fat composition of the present invention, the transesterified oil and wax are contained in specific amounts, respectively, so that the water-in-oil emulsified oil and fat composition with low fat, low saturated fatty acid and low trans fatty acid Conventional problems can be solved. Specifically, excellent hardness, meltability in the mouth, preservability, heat resistance, and emulsion stability can be imparted to a low-fat, low-saturated fatty acid, and low-trans fatty acid water-in-oil emulsified fat composition.
As far as the present inventors know, a water-in-oil emulsified oil composition having excellent hardness, meltability in the mouth, preservability, heat resistance, and emulsion stability while having all of low fat, low saturated fatty acid, and low trans fatty acid. is hitherto unknown.

In the present invention, the water-in-oil emulsified fat composition means an emulsified composition in which water is dispersed as oil as a continuous phase. The water-in-oil type emulsified fat composition of the present invention can be provided, for example, as a spread.

The water-in-oil emulsified fat composition of the present invention contains 1 to 42% by weight of the fat component. As a result, the water-in-oil emulsified fat composition of the present invention can be made low-fat. The content of the fat component is preferably 5-35% by weight, more preferably 10-30% by weight, still more preferably 15-25% by weight.

As the fat component constituting the water-in-oil emulsified fat composition of the present invention, any fat known in the art can be used. Edible vegetable oils such as flower oil, coconut oil, olive oil, sunflower oil, rice bran oil and cottonseed oil, and edible animal oils such as milk fat, fish oil, beef tallow and lard can be used.

Depending on the desired physical properties of the water-in-oil emulsified fat composition to be produced, the fat component can be used by appropriately combining a liquid oil and a solid fat.
The water-in-oil emulsified fat composition of the present invention can contain a liquid oil in a range of, for example, 5 to 35% by weight, 10 to 30% by weight, or 15 to 25% by weight.
The water-in-oil emulsified oil-fat composition of the present invention can contain solid fat in the range of, for example, 1-4.5% by weight, 1-4% by weight, or 1-3.5% by weight.
Liquid oil means a fat component that is in the form of a liquid at a temperature (eg, 15 to 25 ° C.) in a manufacturing environment, a usage environment, etc., and a solid fat means a temperature in a manufacturing environment, a usage environment, etc. (eg, 15 to 25° C.), it means a fat component that is in solid form.

In the water-in-oil emulsified fat composition of the present invention, the liquid oil includes vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, safflower oil, coconut oil, olive oil, sunflower oil, rice bran oil, and cottonseed oil. can be used, preferably vegetable oils whose plant parts are seeds (eg, high oleic safflower oil).
In the water-in-oil type emulsified oil-fat composition of the present invention, transesterified oil that is solid at temperatures (for example, 15 to 25° C.) in the production environment and the use environment can be used as the solid fat.

In the present invention, the transesterified oil refers to an oil obtained by exchanging acyl groups within or between molecules of triacylglycerols constituting fats and oils by the action of a catalyst such as sodium methoxide or the action of lipase to obtain a different combination of fatty acids. It means fats and oils produced by a reaction (transesterification reaction) to produce triacylglycerol. Further, in the present invention, the transesterified oil refers to one that is solid at temperatures (for example, 15 to 25° C.) in the production environment, use environment, and the like.

In one aspect of the present invention, the transesterified oil is preferably composed of fatty acids having 6 to 22 carbon atoms, and the ratio of each fatty acid is 0 to 30% by weight relative to the transesterified oil.
Specifically, for example, as constituent fatty acids, C6:0 + C8:0 + C10:0 = 6% by weight, C12:0 = 22% by weight, C14:0 + C16:0 = 17% by weight, C18:0 = 22% by weight, C22 : 0 = 22% by weight, and other fatty acids = 11% by weight.

The water-in-oil type emulsified fat composition of the present invention contains 1 to 5% by weight of transesterified oil. The water-in-oil type emulsified oil-fat composition of the present invention can reduce the trans-fatty acid content (low trans-fatty acidation) by including a specific amount of trans-esterified oil. The content of transesterified oil is preferably 1 to 4.5 wt%, more preferably 1 to 4 wt%, even more preferably 1 to 3.5 wt%.

In the present invention, partially hydrogenated fats and oils mean fats and oils to which hydrogen is added by performing a hydrogenation reaction on fats and oils containing unsaturated fatty acids in the presence of a catalyst or the like.
The water-in-oil emulsified fat composition of the present invention does not contain partially hydrogenated fat. Since there is a possibility that trans-fatty acids are produced when the hydrogenation reaction is carried out in the production process of the partially hydrogenated oil, the water-in-oil type emulsified oil and fat composition of the present invention should not contain the partially hydrogenated oil and fat. can be made low in trans fatty acids.

In one aspect of the present invention, the content of trans fatty acids is preferably 0% by weight or more and less than 0.05% by weight. The content of trans fatty acids is more preferably below the lower limit of detection.

The water-in-oil emulsified fat composition of the present invention contains 0.1 to 1% by weight of wax. The water-in-oil type emulsified oil and fat composition of the present invention exhibits the function of gelling the liquid oil contained in the composition and making it solid or semi-solid by containing a specific amount of wax, thereby Desirable physical properties can be imparted to objects. The wax content is preferably 0.1 to 0.85 wt%, more preferably 0.1 to 0.7 wt%, even more preferably 0.1 to 0.55 wt%.
In the water-in-oil emulsified fat composition of the present invention, the wax functions as a fat structuring agent that gels the liquid oil to make it solid or semi-solid.

In the present invention, waxes are esters of fatty acids with higher monohydric alcohols or dihydric alcohols and refer to non-polar, hydrophobic molecules with low amphiphilicity. Including those derived from animals and plants. Examples include beeswax, rice wax, candelilla wax, carnauba wax, sunflower wax and the like.

In one aspect of the present invention, the wax is preferably at least one selected from the group consisting of beeswax and rice wax. By adding this, the effects of increasing the hardness of the oil and fat composition and imparting heat resistance can be obtained.
Also, in another aspect of the present invention, the wax is preferably rice wax.

The water-in-oil emulsified oil-fat composition of the present invention has a saturated fatty acid content of 20% by weight or less in all constituent fatty acids of the oil-and-fat component. As a result, the water-in-oil type emulsified fat composition of the present invention can be a low saturated fatty acid. The saturated fatty acid content in the total fatty acid content of the fat and oil component is preferably 18% by weight or less, more preferably 15% by weight or less.

In one aspect of the present invention, the water-in-oil emulsified fat composition preferably contains inulin. Inulin preferably has a degree of polymerization of 5-29. The content of inulin in the water-in-oil type emulsified fat composition of the present invention is preferably 25 to 30% by weight.

Inulin is an unbranched fructan represented by the general formula GFn (G: glucose, F: fructose, n: number of fructose (n≧2)). Inulin is generally sold as aggregates with different degrees of polymerization, but when focusing on inulin with individual degrees of polymerization, the properties differ depending on the degree of polymerization. and high polymers (especially 30 or more) have the characteristic of being difficult to dissolve in water. Therefore, even in aggregates, the distribution of the degree of polymerization affects processing characteristics, taste and texture.

In one aspect of the present invention, the inclusion of inulin in the water-in-oil emulsified fat composition can reduce the fat content (fat reduction).

The inulin used in the present invention is preferably an inulin composition containing 95% by weight or more of inulin having a degree of polymerization of 5-29. The inulin composition used in the present invention can be synthesized by reacting sucrose with a glycosyltransferase such as inulin synthase. A specific production method is, for example, as described in WO03/027304.

The water-in-oil emulsified fat composition of the present invention may contain any food additive known in the art. Food additives include, for example, antioxidants, flavors, coloring agents, emulsifiers, seasonings (such as salt) and the like. The content of the food additive can be appropriately determined on the condition that the effects of the present invention are not impaired.

In the water-in-oil type emulsified fat composition of the present invention, the component other than the fat component and the food additive is water constituting the aqueous phase. In addition, as described above, inulin may be included in one embodiment of the present invention.

In the water-in-oil emulsified oil-fat composition of the present invention, the oil phase is prepared by mixing the materials constituting the oil phase, the water phase is prepared by mixing the materials constituting the water phase, and then the oil phase and It can be prepared by mixing and emulsifying the aqueous phase by any known means. Specifically, for example, it can be produced by the method described in the Examples.

In one aspect of the present invention, the ratio of the solid fat content at 35°C to the solid fat content (hereinafter also referred to as “SFC”) at 5°C for the oil phase constituents of the water-in-oil emulsified fat composition is 34%. The following are preferable. As a result, a water-in-oil type emulsified fat composition having excellent meltability in the mouth can be obtained. The above SFC ratio is preferably 30% or less, more preferably 25% or less. % or less, 27% or less, 26% or less, 25% or less, 24% or less, or 23% or less. Although the lower limit of the ratio is not particularly limited, it is, for example, 5% or more.
SFC can be measured, for example, by the method described in Examples.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

Test example 1
(1) Preparation of spread According to the formulation shown in Table 1, prepare the components of the oil phase and the water phase, and follow the procedure below to change the fat structuring agent Spread (water-in-oil emulsified fat composition ) was prepared. The source of each component is shown below.
・High oleic safflower oil (Nissin OilliO Co., Ltd.)
- Transesterified oil: C6:0 + C8:0 + C10:0 = 6% by weight, C12:0 = 22% by weight, C14:0 + C16:0 = 17% by weight, C18:0 = 22% by weight, C22:0 as constituent fatty acids = 22% by weight, and other fatty acids = 11% by weight (Taiyo Yushi Co., Ltd.)
・Oil structuring agent Rice wax (Yokozeki Oil Industry Co., Ltd.)
・Beeswax (Miki Chemical Industry Co., Ltd.)
・・・TAISET-AD (Taiyo Kagaku Co., Ltd.)
・Emulsifier: Glycerate fatty acid ester (Riken Vitamin Co., Ltd.)
..Polyglycerin condensed ricinoleic acid ester (PGPR) (Taiyo Kagaku Co., Ltd.)
・Fragrance/inulin composition (Fuji Nippon Sugar Refining Co., Ltd.: contains 95% by weight or more of inulin with a degree of polymerization of 5 to 29)

First, salt and an inulin composition were dissolved in water heated to 75° C. or higher to prepare an aqueous phase.
Next, the materials constituting the oil phase were put into a mixing tank, and the content was stirred and mixed while controlling the jacket of the mixing tank at about 65° C. to prepare the oil phase.

Next, the aqueous phase is added to the oil phase in the mixing tank at a low flow rate, and the contents are stirred and mixed for 10 minutes or longer while controlling the jacket of the mixing tank at about 65°C to obtain an emulsion. rice field.

The resulting emulsion was sterilized, cooled, and then fed to a kneader (combinator). Operate with the outlet pressure of the high-pressure pump that sends out to the kneader set to 0.3 to 0.5 MPa, the outlet temperature of the margarine manufacturing machine set to 23 to 27 ° C., and the circulation time set to 15 to 240 minutes to produce a low-fat spread. Obtained.

The resulting low-fat spread had a saturated fatty acid content of 3.12 wt% in the spread and a saturated fatty acid content of 14.5 wt% in the total fatty acid composition of the fat component. In addition, trans fatty acids were not detected and were below the detection limit (0.05% by weight).

(2) Evaluation of Spreads The spreads of Examples 1 to 2 and Comparative Example 1 prepared by changing the fat structuring agent were evaluated for the following items. Table 2 shows the results.

[Surface texture during storage (storage stability)]
Assuming an environment in which the spread is actually used, the spread was stored for 14 days in a cycle operation of 23.5 hours at 10°C and 0.5 hour at 30°C. If there are cracks on the surface and the state of the structure is deteriorated, the score is 1; if the surface is not cracked but is not smooth and the structure is not good, the score is 2; As a score of 3, the state of the surface texture during storage was evaluated.

[Oil-off (emulsion stability)]
After the above cycle operation was performed, the appearance of the spread was evaluated according to the following five-grade criteria.
- Rating 5: Exhibits the same appearance as in the normal refrigerated state.
・Rating 4: The surface is shiny, and it seems that it has melted once.
• Rating 3: Dark yellow areas near the cup rim or slight oil droplets on the surface.
• Score 2: Slight separation of liquid oil near the cup rim or many oil droplets on the surface.
• Score 1: There is a clear liquid oil separation.

[Melting in the mouth]
Sensory evaluation was carried out by a panel of 10 experts, and good meltability in the mouth (grade 3), slightly good meltability in the mouth (grade 2), and poor meltability in the mouth (grade 1) were determined.

[comprehensive evaluation]
Each of the above items was comprehensively evaluated, and a score was given according to a five-grade standard. 1 (unsuitable) to 5 (good).

The spread of Comparative Example 1 using a conventionally known fat structuring agent cracked during storage, was unsuitable for storage, and had poor meltability in the mouth. On the other hand, the spreads of Example 1 using rice wax and Example 2 using beeswax did not crack during storage, had good storage stability, and had good meltability in the mouth.
From the above, by adding rice wax (Example 1) and beeswax (Example 2) as fat structuring agents, low fat, low trans fatty acid, and low saturation with good preservability, emulsion stability, and melting in the mouth Fatty acid spreads could be produced.

Test example 2
(1) Preparation of Spread A spread (water-in-oil emulsified fat composition) was prepared in the same manner as in Test Example 1 according to the formulation shown in Table 3 using rice wax as the fat structurant. Compared with Example 1, Comparative Example 3 contained 21% high oleic safflower oil instead of containing rice wax.

For the low-fat spread of Example 3, the saturated fatty acid in the spread was 3.1% by weight, and the saturated fatty acid in the total constituent fatty acid composition of the fat component was 14.0% by weight. In addition, it was below the lower detection limit of trans fatty acids.

(2) Evaluation of Spread The spreads of Examples 1 and 3 and Comparative Examples 2 and 3 were evaluated for the following items. Table 4 shows the results.

[Surface texture during storage (storage stability)]
It was evaluated in the same manner as in Test Example 1.

[Oil-off (emulsion stability)]
It was evaluated in the same manner as in Test Example 1.

[Heat-resistant]
A sample of the resulting spread was placed in a cup and allowed to stand in a constant temperature room at 30° C. for 4 hours and inspected for "oil off" and "state" every hour.
“Oil-off” is observation of the surface state, and was evaluated according to the same 5-grade criteria as in Test Example 1.
"State" was evaluated according to the following 5-grade criteria when one side of the cup was placed on an inclined table and counted (held) for 10 seconds.
・Rating 5: The spread is not flowing.
• Rating 4: Flow of less than 5 mm spread is observed within 10 seconds.
- Score 3: Flow of spread of 5 mm or more and less than 10 mm is observed within 10 seconds.
- Rating 2: Flow of spread of 10 mm or more is observed within 10 seconds, but does not drip outside the cup.
• Score 1: The spread flows and drips out of the cup within 10 seconds.
After 4 hours, both "oil off" and "state" were judged to be good if they had a score of 3 or higher, and others were judged to be unsatisfactory.

[Manufacturing suitability]
The surface of the obtained spread sample was scraped off with a medicine spoon to expose the inside of the spread, and the presence, size and number of water droplets exposed on the scraped surface were checked. Twelve different samples were measured, and the average was evaluated according to the following five-grade criteria. A low score was assigned when multiple criteria with different scores were met.
- Rating 5: There is no water drop.
- Rating 4: There are water droplets less than 1 mm.
・Rating 3: There are 1 to 9 water droplets of 1 mm or more and less than 4 mm.
- Rating 2: There are 10 or more water droplets of 1 mm or more and less than 4 mm.
・Rating 1: There are water droplets of 4 mm or more.

[hardness]
The initial hardness (gf/cm ² ) at 5°C was measured with a rheometer (EZ Test EZSX, manufactured by Shimadzu Corporation). Specifically, the test force (gf) was multiplied by a coefficient corresponding to the plunger diameter to calculate the test force per unit area, that is, the stress (gf/cm ² ). Measurement was performed 3 times, and the average value was taken as the initial hardness. In the rheometer measurement, the load cell capacity was 500 N, the plunger used an elastic approach jig (plunger type (screw connection type) with a diameter of 5 mm (part number 346-51687, Shimadzu Corporation)), and the test speed was 0.1 mm. /s.

[Melting in the mouth]
It was evaluated in the same manner as in Test Example 1.

[comprehensive evaluation]
It was evaluated in the same manner as in Test Example 1.

Examples 1 and 3 using rice wax were good in all evaluation items.
Comparing the examples and the comparative examples, there is no difference in melting in the mouth between the examples 2 and 3 and the comparative examples 2 and 3, and the other evaluation items of the examples are better than the comparative examples. rice field.
With respect to melting in the mouth, when a conventionally known oil structurant was used (Comparative Example 1), it was evaluated as poor as the result of Test Example 1, but in Examples 2 and 3, while improving other evaluation items, , the results were maintained equivalent to those of Comparative Examples 2 and 3 in which no fat structuring agent was used, without worsening the meltability in the mouth.
As described above, by adding rice wax, it was possible to produce a low-fat, low-trans-fatty acid, low-saturated fatty acid spread with good hardness, meltability in the mouth, preservability, heat resistance, and emulsion stability.

Test example 3
For the components that make up the oil phase of the spreads of Examples 1 and 2 of Test Example 1 and Comparative Example 1, the temperature is from 5 ° C., which is an exemplary temperature during refrigerated storage, to the environmental temperature (human body temperature) during eating. The solid fat content was measured in the temperature range from 35°C to 37°C.
Specifically, according to the formulation shown in Table 1, the components constituting the oil phase of the spreads of Examples 1 and 2 of Test Example 1 and Comparative Example 1 were prepared. After completely melting these oil phase constituents at 70° C. or higher, they were rapidly cooled in an ice water bath, adjusted to a temperature of 5° C., kept warm for 24 hours, and used for solid fat content (SFC) measurement. Got a sample.

The sample was immersed in a constant temperature bath, and while gradually increasing the temperature, at each temperature of 5, 10, 15, 20, 25, 30, 35, 36, and 37 ° C., BRUKER's pulsed nuclear magnetic resonance (p-NMR) Solid fat content (SFC, %) was measured using Minispec mq-20 (resonant frequency: 20 MHz, magnetic field: 0.23-1.4 T). The results are shown in FIG.
Table 5 shows the ratio of the solid fat content at each temperature to the solid fat content at 5°C of the oil phase constituents. Each test was performed three times, and the standard error (SE) at each level was less than 0.34.

Since each spread in Test Example 1 has the same composition of components constituting the aqueous phase, the difference in the evaluation results between Examples 1 and 2 and Comparative Example 1 is due to the difference in the composition of the oil phase constituents. can be said to be due Therefore, it is considered that the melting in the mouth of the spread can be evaluated by the behavior of the solid fat content of the oil phase constituents at 5 to 37°C (the temperature range from when the spread is taken out of the refrigerator to when it is placed in the mouth). From the results in the figure, it can be seen that the oil phase constituents of Examples 1 and 2 have a lower SFC at 25-37°C than Comparative Example 1. As a result, it can be said that the spreads of Examples 1 and 2 in Test Example 1 had better meltability in the mouth than Comparative Example 1.

From the results in Table 5, when comparing the SFC ratio at each temperature with respect to the SFC at 5°C for the oil phase constituents, there is a large difference between Examples 1 and 2 and Comparative Example 1 at 25°C. Substantial differences were also seen in the vicinity (35-37°C). It can be said that the reduction in solid fat content when changing from refrigeration temperature to around body temperature provides good mouth melt of the spread.

INDUSTRIAL APPLICABILITY According to the present invention, a novel water-in-oil emulsified fat composition having excellent characteristics including low fat, low saturated fatty acid and low trans fatty acid can be provided. By using the water-in-oil emulsified fat composition of the present invention, it is possible to provide a spread having excellent hardness, meltability in the mouth, preservability, heat resistance and emulsion stability.

Claims (6)

A water-in-oil emulsified fat composition containing 1 to 42% by weight of a fat component and containing no partially hydrogenated fat,
1 to 5% by weight of transesterified oil ,
0.1 to 1% by weight of wax , and
25 to 30% by weight of inulin having a degree of polymerization of 5 to 29 ;
Saturated fatty acid is 20% by weight or less in all the constituent fatty acids of the oil and fat component,
A water-in-oil emulsified fat composition, wherein the transesterified oil is composed of fatty acids having 6 to 22 carbon atoms, and the proportion of each fatty acid is 0 to 30% by weight with respect to the transesterified oil. 2. The water-in-oil emulsified fat and oil composition according to claim 1 , wherein the wax is at least one selected from the group consisting of beeswax, rice wax, candelilla wax, carnauba wax, and sunflower wax. The water-in-oil emulsified fat and oil composition according to claim 1 or 2 , wherein the wax is at least one selected from the group consisting of beeswax and rice wax. The water-in-oil emulsified oil and fat composition according to any one of claims 1 to 3 , wherein the wax is rice wax. The water-in-oil emulsified oil and fat composition according to any one of claims 1 to 4 , wherein the trans fatty acid content is 0% by weight or more and less than 0.05% by weight. The water-in-oil emulsified fat composition according to any one of claims 1 to 5 , which is a spread.

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