Noodle oil composition

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An oil and fat composition with specific emulsifiers enhances noodle flexibility and reduces aging by maintaining moisture, addressing the texture issues in thin noodles.

JP2026079111APending Publication Date: 2026-05-15J OIL MILLS INC

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Patent Information

Authority / Receiving Office: JP · JP
Patent Type: Applications
Current Assignee / Owner: J OIL MILLS INC
Filing Date: 2024-10-30
Publication Date: 2026-05-15

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Abstract

The object of the present invention is to provide an oil and fat composition that imparts excellent flexibility to noodles, especially when used with thin noodles. [Solution] A noodle oil composition comprising edible oils and fats, and two or more emulsifiers selected from polyglycerin fatty acid esters, monoglycerin fatty acid esters, monoglycerin organic acid fatty acid esters, propylene glycol fatty acid esters, and lecithin, wherein the average HLB of the two or more emulsifiers is 2 to 15.

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