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Edible grease composition

A technology of edible oil and composition, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat component, etc., can solve the problem of low saturated fatty acid content, low crystallization amount, reducing the performance of shortening and margarine, etc. question

Inactive Publication Date: 2005-06-22
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These compositions are not suitable for use as shortening and margarine due to the low content of saturated fatty acids in the whole fat and low crystallization, and the foamability necessary for cream cream is significantly low
Furthermore, direct use of naturally occurring palm oil or olive oil with a high content of diacylglycerol, even when the content of diacylglycerol is adjusted to 1 to 5%, can cause crystallization due to diacylglycerol, especially during storage. And reduce the performance as shortening and margarine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1，2 and comparative example 1 to 6

[0095] Various oil and fat compositions with the compounding compositions shown in Table 1 and Table 2 were prepared, and their characteristics were evaluated. The results are shown in Table 1 and Table 2.

[0096] Example 1

Example 2

Comparative example 1

Comparative example 2

Group

become

︵

quality

quantity

%

︶

Fish oil hardened oil (iodine value 36)

48.4

48.4

48.4

48.4

Hardened rapeseed oil (80 iodine value)

19.7

19.7

19.7

19.7

palm oil

9.0

9.0

9.0

9.0

refined rapeseed oil

9.7

6.2

10.6

2.6

olive oil

0.0

0.0

0.0

0.0

Diacylglyceride composition 1)

0.9

4.4

0.0

8.0

Sucrose Fatty Acid Ester 2)

0.1

0.1

0.1

0.1

Lecithin

0.2

...

Embodiment 3 to 5 and comparative example 7、8

[0124] After dissolving the aqueous fat composition with the composition shown in Table 3 at 60°C, it was cooled to 15°C with a cooler (emulsifying mixer, manufactured by Tama Seiki Kogyo Co., Ltd.), and stored at 20°C for 1 After 1 day (reconciliation), store in the refrigerator (5°C).

[0125] 100 parts by mass of this water-containing oil and fat composition was foamed with a "Hoba-to Mixer" (model N-50: manufactured by Hoba-to Co., Ltd.), and 180 parts by mass of liquid sugar with a sugar concentration of 70% by mass was added thereto. and 20 parts by mass of condensed milk to manufacture a bubble-containing water-in-oil emulsified fat composition, and evaluate its characteristics. The results are shown in Table 3.

[0126] Example 3

Example 4

Example 5

Comparative Example 7

Comparative example 8

Group

become

︵

quality

quantity

%

︶

Fish oil hardened oil (iodine value 36)

4...

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PUM

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Abstract

The objective of the present invention is to obtain an oil and fat composition attaining at high level flavor, foaming properties, water holding ability, melting feeling in the mouth and appearance at the time of preservation, and suitable for shortening and margarine. This edible oil and fat composition contains ≥ 1 mass% and < 5 mass% of a diacylglyceride based on the whole amount of oil and fat. The diacylglyceride has (1) ≤ 50 mass% of the total content of palmitic acid residue and stearic acid residue in the total fatty acid residue, (2) ≤ 70 mass% of the content of oleic acid in the total fatty acid residue, and (3) a melting point of ≤ 15[deg.]C. The present invention also provides a bubbles-containing water-in-oil emulsified grease composition containing the invented edible grease composition, water, and flavoring agent(s).

Description

technical field [0001] The present invention relates to an edible oil composition and a bubble-containing water-in-oil emulsified oil composition containing the edible oil composition. More specifically, it relates to an edible fat composition suitable as shortening, margarine, etc., and an air bubble-containing water-in-oil emulsified fat composition suitable as cream, etc. Background technique [0002] Ghee is mainly made of refined animal and vegetable oils, hardened oils, and transesterified oils, which contain about 10 to 20 volume percent of gas. Different types of plastic oils have different emulsifiers. They are used to make snacks, bread, etc. , making it crispy and rubbing (クリ-ming) performance respectively. [0003] Margarine is a plastic oil food obtained by adding water, emulsifier, and various other raw materials to refined animal and vegetable oils and hardened oils, and then cooling and solidifying them. It can be roughly divided into commercial artificial b...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23L9/20
CPCA23D7/0053
Inventor 麻生佳秀打越正延舛井贤治
Owner KAO CORP
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