Abstract
Hardened soybean oil, beef tallow and hardened whale oil with various proportions of lecithin were tempered at 25°C for 24, 120 or 240 hr, and creaming value and water-sorption index of the products were measured. Among the fats without lecithin, hardened whale oil showed the highest creaming value followed by beef tallow, hardened soybean oil in this order. Creaming value increased with tempering time. However, creaming value decreased by addition of lecithin with no effect of tempering. With the increasing quantity of lecithin, water-sorption quality was improved and the effect of tempering was recognized in the case of hardened whale oil.
