140 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 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 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

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 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.

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.

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.

Disclosed is an robust milk edible application composition that has a significantly better cocoa butter / cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat composition comprising a milk containing component for increasing the cocoa butter tolerance in an edible application composition.

The present invention relates to a method of reducing the phospholipid content in an oil or fat composition and polypeptides having PI-specific phospholipase C activity as well as polypeptides having PC, PE-specific phospholipase C activity and combinations thereof capable of catalyzing this reduction. The invention also relates to polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

The application discloses an oil and fat composition for resisting porcine enterovirus infection and application thereof. The oil and fat composition comprises at least two of glyceryl monopentanoate, glyceryl monolinoleate and glyceryl monomyristate. The oil and fat composition can further comprise anhydrous ethanol, propylene glycol, dimethyl sulfoxide, edible oil, Tween 80, lactose, mannitol, soluble starch, water and other auxiliary materials for preparing oil and fat composition preparations. The oil and fat composition can inhibit enterovirus through multiple channels and multiple levels, and improve the antiviral effect. Adding the oil and fat composition in the feed of pigs can not only improve the antiviral ability, but also reduce the inflammatory reaction caused by pathogenic infection through the anti-inflammatory and immune regulation effects, effectively prevent and treat the infection of porcine enterovirus diarrhea, and thus reduce the incidence of porcine enterovirus diarrhea and the mortality of pigs with the disease. The oil and fat composition can be used for preparing a medicine or a feed additive for treating and preventing porcine enterovirus diarrhea.

Provided are: a fat and oil composition for heat cooking, which is capable of suppressing an increase in acid value due to heat; and a method for producing the fat and oil composition. A fat and oil composition for heat cooking, which is characterized by containing a fat and oil and an alkali metal, the fat and oil containing 4-20% by mass of a C6-10 saturated fatty acid in the fatty acid component of the fat and oil, and the content of the alkali metal being 0.1-5.0 ppm by mass. Furthermore, a method for producing an oil / fat composition for heat cooking, said method being characterized in that: the oil / fat composition for heat cooking contains an alkali metal and a refined oil / fat containing 4-20 mass% of a C6-10 saturated fatty acid in the fatty acid component of the oil / fat; the production method comprises a step of adding a component containing an alkali metal such that the content of the alkali metal in the oil and fat composition for heat cooking is 0.1-5.0 ppm by mass.

The present invention relates to methods of reducing phospholipid content in oil or fat compositions and polypeptides having PI-specific phospholipase C activity, as well as polypeptides having PC, PE-specific phospholipase C activity and combinations thereof, capable of catalyzing such reduction. The invention also relates to polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides, as well as methods of producing and using the polypeptides.

[Problem] To provide: chocolate that has moderately hard texture and good flavor and is less likely to cause blooming; and an oil / fat composition for chocolate, which is for producing the chocolate. [Solution] Provided is an oil / fat composition for chocolate, which satisfies the following conditions (a) to (f). (a) A saturated fatty acid having 14 or less carbon atoms is contained in an amount of 45-65 mass% as a constituent fatty acid. (b) A saturated fatty acid having 16-18 carbon atoms is contained in an amount of 20-45 mass% as a constituent fatty acid. (c) An unsaturated fatty acid is contained in an amount of 20 mass% or less as a constituent fatty acid. (d) The mass ratio of the content of the saturated fatty acids to the content of the unsaturated fatty acid in the constituent fatty acids is 6.3-9.0. (e) A triglyceride in which the total number of carbon atoms in fatty acid residues that constitute the triglyceride is 34-38 is contained in an amount of 25-45 mass%. (f) A triglyceride in which the total number of carbon atoms in fatty acid residues that constitute the triglyceride is 40-48 is contained in an amount of 40-60 mass%.

To easily disperse an oil-insoluble powder component in oil and fat.SOLUTION: An oil and fat composition containing oil-insoluble powder, wherein the oil and fat composition contains 9 to 25 mass% of an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm in a dispersed state. A sedimentation inhibitor for oil-insoluble powder in oil and fat, comprising, as an active ingredient, oil-soluble powder that is an emulsifier having an HLB of 2 to 16 and an average particle size of 20 to 100 μm. A method for producing an oil and / or fat composition containing an oil-insoluble powder, the method comprising: a step of dispersing 9 to 25% by mass of an emulsifier having an HLB of 2 to 16 and an average particle diameter of 20 to 100 μm in an oil and / or fat fluidized at a temperature lower than a melting point of the emulsifier; and a step of dispersing the oil-insoluble powder in the oil and / or fat.SELECTED DRAWING: None

The invention relates to a low glycemic index composition which comprises the following components in percentage by weight: 10-35% of a protein composition, 20-55% of a fat composition, 5-35% of a saccharide composition, 1-15% of a dietary fiber composition, 1-2% of a trace element composition, 0.1-1.5% of a vitamin composition and 5-20% of a macroelement composition, according to the composition with the low glycemic index, all the components are scientifically compounded, the digestion and absorption speed of carbohydrates is effectively controlled, the blood glucose level of diabetic patients or patients with impaired glucose tolerance is effectively controlled, comprehensive and balanced nutrition is provided for the diabetic patients or the patients with impaired glucose tolerance, and the composition is beneficial for repairing and improving the immunity of the diabetic patients or the patients with impaired glucose tolerance; and the feed also has the advantages of excellent quality uniformity, stability and fluidity, light taste, suitability for tube feeding and the like.

Disclosed is an robust milk edible application composition that has a significantly better cocoa butter / cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat composition comprising a milk containing component for increasing the cocoa butter tolerance in an edible application composition.

To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread excellent in the flavor with improved crispness and softness.SOLUTION: A breadmaking oil and fat composition contains, in (A) an edible oil and fat, (B) maltose producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester. The breadmaking oil and fat composition contains (C) the lecithin of 0.5 to 2.0 mass% and (D) the monoglycerol fatty acid ester of 0.5 to 10.0 mass%.SELECTED DRAWING: None

To provide rice food cooking oil that curbs stickiness of a rice food, a rice food in which stickiness is curbed, and a production method of the rice food in which stickiness is curbed.SOLUTION: An oil composition for cooking a rice food includes 2-14 mass% of triglyceride, constituent fatty acid of which is medium chain fatty acid, and 0.6-4 mass% of polyglyceryl fatty acid ester, the medium chain fatty acid being normal chain saturated fatty acid of the carbon number of 6-12.SELECTED DRAWING: None