| abstract |
[Problem] To provide an oil and fat composition for imparting milk flavor capable of enhancing and imparting milk fat feeling, milk feeling and richness without impairing the original flavor of food and drink. A lauric acid type that enhances the milk flavor (milk flavor) of foods and drinks containing milk ingredients such as coffee, tea, cocoa containing milk, and can be used as a substitute for milk ingredients. A powdery fat composition for imparting milk flavor, which is thoroughly mixed with fats and oils, emulsifiers, excipients and water and then dried. [Selection figure] None |