Creamy fatty oil composition

PURPOSE: To provide the subject composition prevented from or reduced in fatty oil migration having been in problem in the confectionery combined with oily material(s) for confectionery. CONSTITUTION: The objective composition essentially containing a fatty oil, saccharide and protein, and also containing (A) 0.1-0.2wt.% of a lipophilic emulsifier and (B) ≤0.2wt.% of lecithin. This composition is highly favorable in palate feeling and in-mouth meltability, being also excellent in fatty oil migration resistance, thus being suitable for use in combined confectionery. COPYRIGHT: (C)1993,JPO&Japio