ABSTRACT
I n t ro d u c t i o n Typical water-in-oil (W/O) emulsion foods include margarine and fat spreads that are not only consumed at the table but are also widely used in bakery and confectionery products as an essential material for food preparation. Butter cream fillings and icings are also used in confectionary and bakery products. In this chapter, the physical properties of W/O emulsion foods, such as margarine, spreads, and butter cream fillings, using diacylglycerol are described. The typical composition of glyceride and fatty acids of DAG are shown in Table 21.1.
