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Foamable oil-in-water emulsified oil or fat composition

An oil-in-water, emulsified oil technology, applied in the direction of edible oil/fat, edible oil/fat phase, dairy products, etc., can solve the problem of easy solidification of cream, and achieve the effect of not easy to solidify and good mouth solubility.

Active Publication Date: 2015-05-13
KANEKA CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since such fats and oils contain a large amount of SUS-type triglycerides, the cream tends to solidify, so it cannot be said that such fats and oils can replace lauryl essence-based fats.

Method used

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  • Foamable oil-in-water emulsified oil or fat composition
  • Foamable oil-in-water emulsified oil or fat composition

Examples

Experimental program
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Effect test

Embodiment

[0047] Hereinafter, examples and comparative examples are shown, and the present invention will be described in more detail. It should be noted that the present invention is not limited by these examples.

[0048] Since five kinds of fats and oils were prepared before producing the examples, the production examples of the fats and oils will be described first.

manufacture example 1

[0050] After heating 100 parts by weight of deacidified palm oil (iodine value 52) to 90°C to melt it, 0.2 parts by weight of sodium methylate was added to the liquid palm oil, and then the liquid palm oil was The oil was stirred under reduced pressure for 30 minutes. Next, after the palm oil was naturally cooled and washed with water, 2 parts by weight of white clay (white clay is white clay in Japanese) was added to the palm oil, and then the palm oil was stirred at 90° C. under reduced pressure for 30 minutes. Decolorization was carried out, and fats and oils 1 were obtained by further deodorizing at 250° C. for 1 hour.

manufacture example 2

[0052] The decolorized oil and fat obtained in Production Example 1 was heated to 70° C. to melt, and then stirred while adjusting the temperature of the oil and fat to 37° C. to precipitate crystals. After performing the crystallization treatment for 12 hours, the fats and oils were introduced into a pressing press and pressed at a pressure of 3 MPa to obtain a liquid part at a yield of 83%. Then, this liquid part was deodorized at 250 degreeC for 1 hour, and fats and oils 2 were obtained.

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Abstract

Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emulsified oil or fat composition includes, in the oil or fat component included in the oil phase, 7-55 mass% of S2U triglycerides, 0.5-5 mass% of SSS triglycerides, and a total of the S2U triglycerides and triple saturated triglycerides including the SSS triglycerides of 25-80 mass%, the mass ratio of S2U triglycerides / SU2 triglycerides being in the range of 0.8-2.2, the mass ratio of S2U triglycerides / SSS triglycerides being at least 3.8, the mass ratio of SSU triglycerides / SUS triglycerides being at least 1.0, and the mass ratio of P / S being at least 0.45 (here, S represents C16-22 saturated fatty acid residues, U represents C16-22 unsaturated fatty acid residues, and P represents palmitic acid residues). The solid fat content in the oil or fat component is at least 40% at 10°C, 5% or less at 35°C, and 1% or less at 40°C.

Description

technical field [0001] The present invention relates to edible foamable oil-in-water emulsified fat compositions such as whipped cream. Background technique [0002] Conventionally, milk fat excellent in flavor, palm kernel oil having an appropriate melting point and solid fat content, Lauric oil such as coconut oil. However, since the laurel essence-based oil has a high content of saturated fatty acids, its tightening property becomes stronger over time. In addition, the production volume of laurel essence oil is small, and the price fluctuates greatly. Therefore, what is needed is a whipping cream using palm-based fats and oils such as palm oil, palm stearin, and palm mid-melting point part, which are produced stably and at low cost. However, if a large amount of palm oil or the middle melting point of palm is used in the foamable oil-in-water emulsified fat composition, the symmetrical POP triglyceride (P is palmitic acid residue, O is oleic acid residue) that crystall...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23L1/19A23L9/20
CPCA23D7/003A23D7/0053A23D7/011A23L9/20A23V2002/00A23V2200/246
Inventor 田中立志矶部敏秀宫下雄士安武贵一吉田孝
Owner KANEKA CORP
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