Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition

A technology of oil composition and oil-in-water type, which is applied in the field of oil composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion containing the oil composition, which can solve the problem of insufficient The problems of lauric acid-based oils, such as mouth solubility and emulsification stability, have great influence on quality, and achieve good whipping properties, good freeze-thaw resistance, and improved manufacturing efficiency.

Active Publication Date: 2014-03-19
THE NISSHIN OILLIO GRP LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, since subtle changes in the cooling and aging processes that precipitate oil crystals have a large impact on quality such as emulsification stability, strict process management is required
On the other hand, attempts have been made to improve the quality of transesterified oils by using lauric acid-based oils and fats as raw material oils (for example, refer to Patent Document 6), but the excellent melt-in-the-mouth properties of lauric acid-based oils and fats cannot be fully exhibited.

Method used

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  • Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition
  • Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition
  • Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition

Examples

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Embodiment

[0076] Hereinafter, although an Example demonstrates this invention in detail, this invention is not interpreted as being limited to the content of a following Example.

[0077] I. Production of oil-fat composition for foamable oil-in-water emulsion

[0078] The oil and fat raw material and the sucrose fatty acid ester were mixed in the blend shown in Table 1 with a homomixer (manufactured by Primix Co., Ltd.) to prepare a foamable oil-in-water emulsion oil composition.

[0079] The oil and fat raw materials and sucrose fatty acid ester used in the manufacture of the oil and fat composition are as follows.

[0080] No. 1 Grease

[0081] ・Palm kernel oil (manufactured by Nisshin Oyrio Glupp Co., Ltd., 37% of total carbon atoms 36-38, 6% of total carbon atoms 50-52, lauric acid 47% by mass, X2U type triglyceride 0 % by mass, trans fatty acid 0.1% by mass)

[0082] ・Palm Kernel Slightly Hydrogenated Oil (manufactured by Nisshin Oyrio Glupp Co., Ltd., 37% of total carbon at...

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Abstract

Disclosed are: a foamable oil-in-water type emulsion which has a satisfactorily reduced trans-fatty acid content, can fully utilize the excellent meltability in the mouth of a laurate-type oil or fat, has high emulsion stability and good whip properties including foamability and shape-retaining properties, and can exhibit good freezing / thawing resistance when the emulsion is whipped; and a process for producing the foamable oil-in-water type emulsion. Specifically disclosed is an oil or fat composition for a foamable oil-in-water type emulsion, which comprises a mixed oil or fat and a sucrose fatty acid ester at a specified content ratio, wherein the mixed oil or fat contains a specific triglyceride in a specified amount and the sucrose fatty acid ester has a specified HLB value.

Description

[0001] related application [0002] This application is an application for claiming priority under the Paris Convention based on Japanese Patent Application No. 2010-139750. Therefore, this application includes all matters disclosed in the Japanese Patent Application. technical field [0003] This invention relates to the oil-fat composition suitable as the raw material of the foamable oil-in-water emulsion mainly used as a foamable oil-in-water emulsion in the field of confectionery and bread production. It also relates to the foamable oil-in-water emulsion using this oil-fat composition. Background technique [0004] The so-called butter in the milk and other provincial regulations, the fat in the cream is 100% milk fat, and it has excellent flavor and mouth-melting properties, and there is no other substitute. However, on the other hand, there are difficulties in that rapid viscosity rise and solidification called stagnation (Botte) tend to occur during transportation, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/19A23D9/00A23L9/20
CPCA23D7/011A23D7/04A23L1/483A23L1/035A23L29/10A23L35/10A23D7/00
Inventor 春名博文安藤雅崇远藤世里子田中修一三原启彰富田佑辅
Owner THE NISSHIN OILLIO GRP LTD
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