Water-in-oil emulsion composition

By adding sodium and potassium in a specific ratio to water-in-oil emulsion compositions with plant-based ingredients, the issues of graininess and off-flavors are mitigated, resulting in a rich, dairy-like flavor.

JP7841868B2Active Publication Date: 2026-04-07ADEKA CORP
View PDF 7 Cites 0 Cited by

Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2021-09-29
Publication Date
2026-04-07

AI Technical Summary

Technical Problem

Existing water-in-oil emulsion fat compositions using plant-based milk or plant-derived proteins face issues with graininess and off-flavors, lacking the richness and milky flavor typically associated with dairy products.

Method used

Incorporating specific amounts of sodium and potassium within a defined mass ratio (1:0.1 to 10) into water-in-oil emulsion compositions containing plant milk and/or plant-derived protein materials, ensuring a total content of at least 0.05% by mass, to enhance flavor and suppress off-tastes.

Benefits of technology

The solution results in a water-in-oil emulsion composition that suppresses graininess and off-flavors, achieving a rich, pleasant milky flavor without the need for dairy-derived ingredients.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure 0007841868000001
    Figure 0007841868000001
  • Figure 0007841868000002
    Figure 0007841868000002
  • Figure 0007841868000003
    Figure 0007841868000003
Patent Text Reader

Abstract

To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A water-in-oil emulsified fat composition includes plant milk and / or plant-derived protein raw material and 0.05 mass% or more of sodium and potassium combined, where a mass ratio (Na:K) of sodium and potassium is 1:0.1-10. It is preferable to satisfy the following item (1) or (2) that: (1) the sodium is contained 0.2 mass% or more and the mass ratio (Na:K) of sodium and potassium is 1:0.1-2.0, and (2) the sodium is contained less than 0.2 mass% and the mass ratio (Na:K) of sodium and potassium is 1:0.36-10.SELECTED DRAWING: None
Need to check novelty before this filing date? Find Prior Art

Citation Information

Patent Citations

  • Margarine containing soybean protein

    JP1984187736A

  • Preparation of w / o-type spread having low fat content

    JP1984196036A

  • Tofu-including oil composition and food using the same

    JP2003038096A

  • Plasticized and emulsified fat and oil composition

    JP2003284489A

  • Milk flavor promoter

    JP2014050336A