Edible oil interfacial tension adjustor, edible oil interfacial tension modifying composition, method for modifying edible oil interfacial tension, method for manufacturing edible oil interfacial tension modifier and method for manufacturing edible oil interfacial tension modifying composition

By employing olive extracts derived from olive oil-pressed residues, the interfacial tension of edible oils can be efficiently controlled, addressing the challenges faced by existing compositions and improving cooking performance.

JP2025059114APending Publication Date: 2025-04-09J OIL MILLS INC
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Patent Information

Application Number
JP2024171407
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2023-09-28
Filing Date
2024-09-30
Publication Date
2025-04-09

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Abstract

To provide a novel raw material excellent in an effect of modifying interfacial tension of edible oil.SOLUTION: An edible oil interfacial tension modifier contains olive extract as an active ingredient. An edible oil interfacial tension modifying composition contains olive extract and edible oil and fat. A method for modifying edible oil interfacial tension comprises making edible oil contain olive extract. A method for manufacturing edible oil interfacial tension modifier comprises a process for extracting olive fruit-strained lees with an extraction solvent. A method for manufacturing edible oil interfacial tension modifying composition comprises a process for extracting olive fruit-strained lees with an extraction solvent, and a process for mixing the extract obtained through the process for extracting with an extraction solvent, and edible oil and fat.SELECTED DRAWING: None
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Citation Information

Patent Citations

  • Olive extract-containing food / Drink

    JP2002186453A

  • Fat composition for steam convection oven cooking

    JP2018183083A