236 results about "Fat composition" patented technology

The invention relates to the technical field of cheese, and provides a vegetable fat composition, vegetable cheese and a preparation method thereof, the vegetable fat composition comprises myristic acid and stearic acid in a mass ratio of (19-22): (2.5-4.5), and the melting point of the vegetable fat composition is 24.0-26.0 DEG C. The coconut oil is subjected to two-stage dry fractionation, coconut oil fractionation components obtained through separation are combined according to a certain proportion to form the coconut oil composition with specific fatty acid composition and a certain melting point range, and when the coconut oil composition is applied to preparation of the vegetable cheese, the taste problem of the existing vegetable cheese can be solved.

To provide a method for suppressing an increase in acid value of a frying oil and fat composition.SOLUTION: A method for suppressing an increase in acid value of a frying oil and fat composition, the method comprising adding to an edible oil and fat at least one emulsifier selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, wherein further addition of a conditioned oil enables further suppression of the increase in acid value.SELECTED DRAWING: None

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

To provide chocolates having physical properties suitable for molding before baking, retaining soft texture after thawing even passing a freezing step after baking, and suppressed in the occurrence of bloom, and to provide a frozen composite bakery food after baking, using the same.SOLUTION: A frozen composite bakery food after baking, having an excellent quality even after thawing is obtained by: combining with a bakery dough, chocolates which contain 20-60 wt.% of an oil and fat composition having a triglyceride composition satisfying all of the following (a)-(d) conditions, and contain 0.3 wt.% or more of a sorbitan saturation fatty acid ester and / or a sucrose fatty acid ester with an HLB of 4 or less, and baking and freezing the product. (a) a POP content is 18 wt.% or more; (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less; (c) POP / POO is 2.5 or more; and (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less.SELECTED DRAWING: None

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

The purpose of the present disclosure is to provide a frozen foamable oil-in-water emulsified oil / fat composition having excellent whipping properties after thawing and capable of providing smooth whipped cream with cool feeling.　This frozen foamable oil-in-water emulsified oil / fat composition contains sorbitan monostearate and an emulsifier (A) having a HLB of 7-17 inclusive, and the content of the sorbitan monostearate is 0.1-0.5 wt% in the entire frozen foamable oil-in-water emulsified oil / fat composition.

Provided is a small-piece oil and fat composition having good dispersibility and extensibility. This small-piece oil and fat composition contains 65%-100% by mass of edible oil and fat, wherein: the content of a saturated fatty acid having 16 carbon atoms in fatty acids constituting the edible oil and fat is 35%-60% by mass; the content of a saturated fatty acid having 18 carbon atoms in the fatty acids constituting the edible oil and fat is 3%-20% by mass; and the solid fat content of the edible oil and fat at 20°C is 39%-50%.

The invention relates to the production of a triglyceride with Palmitic acid (P) in the middle position (XPX). A first transesterification process is used to produce a vegetable fat composition rich in palmitic acid and said intermediate composition is then further processed to produce triglycerides having a high proportion of its palmitic acid in the middle position.

To provide an oil and fat composition which can impart crunchy texture and meltability in the mouth as if butter is used in a bakery product, and can improve a texture and a flavor of the bakery product.SOLUTION: An oil and fat composition contains triacyl glycerol in which 3 molecules of a fatty acid are bonded to 1 molecule of glycerol through an ester linkage, and satisfies following expressions (1) to (5). Expression (1): 25≤[iodine number]≤45. Expression (2): 10.0 mass%≤[lauric acid content in constituent fatty acid (mass%)]≤30.0 mass%. Expression (3): 5.0 mass%≤[total content of POP, POS and SOS (mass%)]≤10.0 mass%. Expression (4): 0.8≤[(content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 34-38 (mass%)) / (content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 40-42 (mass%))]≤1.5. Expression (5): 1.5≤[(total content of POP, POS and SOS (mass%)) / (total content of PPO, PSO, SPO and SSO (mass%))]≤3.0.SELECTED DRAWING: None

The present invention addresses the problem of providing a method for imparting rich flavor to oils and fats by using substances that are readily available on the market. The present invention also addresses the problem of providing a method for imparting a rich flavor to a wide variety of foods and beverages that contain oil and fat.　The oil and fat composition contains at least (A) and (B). (A) 15 to 360 ppm of a nucleic acid-type umami substance and / or an amino acid-type umami substance (B) 15 to 700 ppm of an organic acid

The present invention addresses the problem of providing a foamable oil-in-water type emulsion that has a good shape-retaining property and melts well in the mouth. It was found that a foamable oil-in-water type emulsion that has good emulsion stability and a good shape-retaining property and that melts well in the mouth is obtained by using, for the oil phase of the foamable oil-in-water type emulsion, an oil / fat composition for a foamable oil-in-water type emulsion satisfying all of conditions (A)-(C). (A) The content of a 6-10C saturated fatty acid within the constituent fatty acid composition thereof is 0.3-30 mass%. (B) The content of a 12-14C saturated fatty acid within the constituent fatty acid composition thereof is 40-80 mass%. (C) The same is a transesterified oil / fat.

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

The present invention relates to a fat composition comprising at least 30 wt% of stearic acid (C18:0) and at least 45 wt% of saturated fatty acids (SAFA); and wherein the fat composition comprises 1.0 to 8.0 wt% of SSS triglycerides and at most 10.0 wt% of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides of the fat composition is 6.0 to 20.0 and the weight ratio of S2O triglycerides to S2L triglycerides is at most 30.0; wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid. The present invention further relates to a fat blend comprising the fat composition as hard stock, wherein the fat blend is further used in a water-in-oil emulsion product, such as a margarine or a spread.

A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.

The present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt. % and a content of SUS in a range of 20 to 50 wt. %, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt. %. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

The invention relates to the technical field of biomedical materials and tissue engineering, and discloses a preparation method and application of adjustable porous fat foam. Comprising the following steps: fat tissue pretreatment and freeze-thaw circulation, multi-step combined decellularization and impurity removal, graded washing and purification, freeze grinding and freeze drying, preparation of a decellularized fat matrix suspension, porous foam scaffold forming and foam scaffold gradient rehydration. By adopting a multi-step combined decellularization and impurity removal process, residual lipid droplets in adipose tissues can be actively extruded out by mechanical squeezing assisted by isopropanol degreasing, a lipid wrapping phenomenon is broken, meanwhile, residual nucleic acid and adipose components can be thoroughly removed by virtue of a synergistic degradation effect of nuclease and lipase, the immunogenicity risk is reduced, and the immunogenicity of the adipose tissues is improved. All the steps have a synergistic effect under strict control of temperature, concentration and time parameters, so that the structural integrity of the extracellular matrix is ensured, the decellularization efficiency and thoroughness are improved, and the biological safety and biocompatibility of a final product are ensured.

The invention belongs to the technical field of formula foods for special medical purposes, and particularly relates to a fat component for treating Alzheimer's disease and a preparation method of the fat component. The fat component is prepared from the following raw materials in parts by weight: medium-chain triglyceride, starch sugar, silicon dioxide, sodium caseinate, starch sodium octenylsuccinate, mono-glycerol fatty acid ester, diglycerol fatty acid ester and potassium hydroxide. And a neuroprotective nutrient combination. According to the invention, the medium-chain triglyceride capable of supplying energy quickly is creatively combined with the nerve protection nutrient with a specific mechanism. The medium-chain triglyceride provides efficient ketone energy; magnesium citrate stabilizes the excitability of neurons; the nicotinamide ribose supports cell energy metabolism; the omega-3 fatty acid plays roles in resisting inflammation and repairing nerve cell membranes. The four components provide protection from energy supply, neuron stabilization, metabolism support and structure repair, and bring better neurological function prognosis while controlling the Alzheimer's disease.

The present invention provides a plastic fat composition that maintains good hardness in the added food while exhibiting good extensibility. [Solution] The plastic oil composition of the present invention uses only palm oils and lauric oils as raw materials, and the palm oils and lauric oils are not super-hardened oils. It contains transesterified oil (A) in which the mass ratio of palm oils to lauric oils is 70 / 30 to 30 / 70, and super-hardened oil (B) with a melting point of 50°C or higher, and does not contain oils that are liquid at 0°C.

The present application provides a kind of oil composition, containing monounsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid is omega-9 fatty acid;Polyunsaturated acid is the mixture of omega-6 fatty acid and omega-3 fatty acid.The present application can repair and resist aging, all-purpose skin care, increase epidermal thickness, enhance barrier, anti-inflammatory soothing, anti-wrinkle firming, soothing repair red, nourish skin, and can be applied to sensitive skin, can inhibit LPS-induced HaCaT cell IL-6 secretion, increase the thickness of 3D skin model epidermis layer, and can promote the expression of silk aggregate protein (FLG), ceramide synthase 3 (CerS3), desmoglein core glycoprotein (DSG1) which has important role for skin barrier function, indicating that it can alleviate the inflammatory response produced by LPS stimulation HaCaT cell and has enhanced skin barrier function.

Provided is a material that has an excellent effect of enhancing the saltiness of a food or a beverage.　A saltiness enhancer characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. A saltiness enhancer characterized by comprising an edible fat or oil that is used as a base oil together with an oxidized fat or oil that is prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. By adding such a saltiness enhancer to a food, a beverage or a starting material thereof, the saltiness of the food or beverage can be enhanced.

The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food items. In this oil-and-fat composition, an appropriate amount of ascorbic acid is contained, and the ascorbic acid is contained as an aqueous solution having a pH of 2.5-5.3.

A method for producing a transesterified oil / fat composition (excluding hard butter and oil / fat for puff pastry margarine), said method comprising a step for subjecting a starting material oil / fat that contains a triglyceride, which is composed of a C13-C15 fatty acid, and an oil / fat other than said triglyceride to transesterification to obtain a transesterified oil / fat composition, wherein the C13-C15 fatty acid constitutes at least 3 mass% but less than 100 mass% of the total fatty acids in the transesterified oil / fat composition.

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

To provide a food product with reduced adhesion, an oil composition for manufacturing the food product, a method for manufacturing the food product, and a method for reducing the adhesion of a food product.SOLUTION: A food product comprising an oil composition containing an emulsifier with an HLB of 3-8 at 0.05-15 mass% and edible oil at 80-99.95 mass% is provided. The edible oil contains an oil composition comprising medium-chain fatty acid triglycerides with 6-12 carbon atoms as constituent fatty acids at 50-100 mass%. The food product has a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less. Further, a method for manufacturing a food product having a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less, comprising the step of mixing the oil composition is provided. Furthermore, a method for reducing the adhesion of a food product by mixing the oil composition, and the oil composition for manufacturing the food product are provided.SELECTED DRAWING: None

In frozen foods that use emulsified sauces, ice crystals form during freezing storage, and starch retrogradation occurs due to freezing, which destroys the emulsion in the sauce, causing water and oil separation and a loss of flavor when thawed. [Solution] An emulsified sauce is prepared using an oil and fat composition for emulsified sauce, which is characterized in that the edible oil and fat contains a polyhydric alcohol unsaturated fatty acid ester having an HLB of less than 12 and an average esterification rate of 10% or more.

The invention relates to a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, the use of such fat composition, and a confectionary-, bakery-, chocolate-, or chocolate-like product comprising such fat composition.

Disclosed are fat compositions comprising a vegetable fat phase wherein the vegetable fat phase is free of palm oil and / or fractions thereof, and wherein the vegetable fat phase is derived from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionery or chocolate or chocolate analog product comprising the fat composition, and a method for preparing the fat composition. The disclosed fat compositions show the likelihood of producing chocolate analog complexes without the use of palm-based vegetable fat phase without compromising quality.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

To provide an oil and fat composition for baked confectionery, capable of enhancing moist texture of baked confectionery.SOLUTION: The oil and fat composition for baked confectionery of the present invention satisfies all of the following requirements (A) and (B): (A) the content of lauric acid in the constituent fatty acid composition is 3 mass% or less; and (B) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50 mass%. Thus, the composition enables the moist texture of baked confectionery to be improved without using lauric-based oils and fats.SELECTED DRAWING: None