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Oil/fat composition

An oil composition and oil phase technology, which is applied in the production/processing of edible oil/fat, edible oil/fat phase, edible oil/fat, etc., can solve the problems of reduced appearance, storage stability, poor mouth solubility, etc. Good emulsification stability, excellent sugar absorption, and excellent mouth melting effect

Active Publication Date: 2014-04-30
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the other hand, due to the large amount of solid fat, there is a shortcoming of poor mouth-meltability. If the content of solid fat in the oil is reduced in order to improve this shortcoming, the fat will become soft, and thus it is easy to produce crystallization during storage. Problems with storage stability such as reduction in appearance due to vulcanization

Method used

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  • Oil/fat composition
  • Oil/fat composition

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Experimental program
Comparison scheme
Effect test

Embodiment 1～17 and comparative example 1～11

[0103] (1) Preparation of oil composition

[0104] Greases A to I were mixed according to the ratio shown in Table 2, and melted at 80° C. to form a homogeneous mixture. The mixture was cooled to 25° C. while kneading using a cooler (emulsification kneader, Tama Seiki Kogyo Co., Ltd.), to obtain an oil and fat composition. The obtained oil and fat composition was stored at 5° C. for 1 day, and then stored at 20° C. for 1 day, and then stored in a refrigerator (5° C.) to obtain a fat and oil sample. Evaluate the appearance, foaming and sugar absorption of oil and fat samples.

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Abstract

An oil / fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 3-40% by mass; (2) the monosaturated-monounsaturated diacylglycerol (SU) content of said diacylglycerol is 21-48% by mass; (3) the quotient ((SU) / (SS)) of the monosaturated-monounsaturated diacylglycerol (SU) content of said diacylglycerol and the disaturated diacylglycerol (SS) content of said diacylglycerol, by mass, is between 0.5 and 3.8, inclusive; and (4) and the quotient ((P) / (S)) of the C16 saturated fatty acid (P) content of the fatty acids constituting said diacylglycerol and the C18 saturated fatty acid (S) content of said fatty acids is at most 9.7.

Description

technical field [0001] The present invention relates to an oil-fat composition suitable as a raw material fat for water-in-oil emulsions such as buttercream icing. Background technique [0002] Cream icing is a water-in-oil type emulsion obtained by adding sugar, etc. to butter, shortening, margarine, etc., and foaming. Because the outer phase of buttercream is oil, it is difficult for microorganisms to reproduce, has excellent shape retention, and has excellent shelf life. It is widely used in making snacks or bread for topping, filling, and filling. However, on the other hand, due to the large amount of solid fat, there is a shortcoming of poor mouth-meltability. If the content of solid fat in the oil is reduced in order to improve this shortcoming, the fat will become soft, and thus it is easy to produce crystallization during storage. Problems of storage stability such as reduction in appearance due to vulcanization. [0003] As techniques for improving this disadvanta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23L1/19A23L9/20
CPCA23D7/013A23D7/011A23D9/013A23D7/00A23L1/19A23D7/0053A23D7/04
Inventor 本间里佳麻生佳秀
Owner KAO CORP
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