Fat composition for foaming oil-in-water emulsion and foaming oil-in-water emulsion containing same

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 the field of foamable oil-in-water emulsion containing the oil composition, which can solve the incomplete Make full use of the problems such as mouth solubility and emulsification stability of laurel oils, which greatly affect the quality, and achieve the effects of good whipping properties, good freeze-thaw resistance, and improved manufacturing efficiency

Active Publication Date: 2014-07-23
THE NISSHIN OILLIO GRP LTD
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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, there have been attempts to improve the quality of transesterified oils using lauric oils and fats as raw material oils (for example, refer to Patent Document 6), but the excellent mouth-melting properties of lauric oils and fats could not be fully exhibited.

Method used

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  • Fat composition for foaming oil-in-water emulsion and foaming oil-in-water emulsion containing same
  • Fat composition for foaming oil-in-water emulsion and foaming oil-in-water emulsion containing same
  • Fat composition for foaming oil-in-water emulsion and foaming oil-in-water emulsion containing same

Examples

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Comparison scheme
Effect test

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 sorbitan fatty acid ester were mixed in the compounding shown in Table 1 with a homomixer (manufactured by Primix Co., Ltd.), and an oil and fat composition for a foamable oil-in-water emulsion was produced.

[0079] The oil and fat raw materials and sorbitan 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 Group Co., Ltd., 37% of total carbon atoms 36-38, 6% of total carbon atoms 50-52, lauric acid 47 mass%, X2U type triglyceride 0 mass %, trans fatty acid 0.1% by mass)

[0082] ・Palm kernel slightly hydrogenated oil (manufactured by Nisshin Oyrio Group Co., Ltd....

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Abstract

The subject of the present invention is to provide a product that can sufficiently reduce the content of trans fatty acids, can fully utilize the excellent mouth-melting properties of lauryl oils and fats, has high emulsification stability, and has good whipping properties such as foamability and shape retention. Foamable oil-in-water emulsion having good freeze-thaw resistance and method for producing the same. The means to solve the problem of the present invention is achieved by the oil-fat composition for foamable oil-in-water emulsion by adding a specific type of A mixed fat of triglycerides, and a specific amount of sorbitan fatty acid esters having a specific HLB value and a specific amount of bound fatty acids that are saturated fatty acids.

Description

technical field [0001] This application is an application claiming priority under the Paris Convention based on Japanese Patent Application No. 2010-270697. Therefore, this application includes all the matters disclosed in the Japanese patent application. [0002] 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 [0003] 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 disadvantages in that a rapid viscosity increase and solidification called stickiness (Botte) are likely to occur during transportation, and the end poin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/00A23L9/20
CPCA23D7/003A23D7/00
Inventor 春名博文安藤雅崇远藤世里子
Owner THE NISSHIN OILLIO GRP LTD
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