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公开(公告)号：EP1716765A4
公开(公告)日：2007-05-09
申请号：EP05703871
申请日：2005-01-20
申请人： FUJI OIL CO LTD
发明人： ICHIYAMA HIROYUKI , HIDAKA HIROSHI
摘要： The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.
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公开(公告)号：EP0667104A4
公开(公告)日：1995-10-25
申请号：EP93919590
申请日：1993-08-30
申请人： FUJI OIL CO LTD
发明人： HIDAKA HIROSHI , MIYABE MASAAKI , IWAI NAOMI , EBIHARA YOSHITAKA , IZUMI TUGIO
摘要： A low-fat cream which can be produced without the necessity for using a large amount of a specified emulsifier even when the fat content is as low as 40 % or less, has good properties after being whipped, and is excellent in savour and meltability in the mouth; and a fat to be used for producing the cream. The fat comprises at least 30 % of a SUS-type glyceride and 5-60 % of a laurin fat. A low-fat cream having savour and body comparable to those of dairy cream is produced from this fat alone or by adding thereto a cream containing milk fat.
摘要翻译： 即使脂肪含量低至40％以下，也不需要使用大量特定乳化剂即可生产的低脂奶油，其在搅打后具有良好的性能，并且具有优异的风味和可熔性 口; 和用于生产奶油的脂肪。 脂肪包含至少30％的SUS型甘油酯和5-60％的月桂脂肪。 由这种脂肪单独或通过向其中加入含有乳脂的奶油来生产具有与奶油奶油相类似的风味和身体的低脂奶油。
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公开(公告)号：EP0635216A4
公开(公告)日：1995-05-17
申请号：EP93924194
申请日：1993-11-09
申请人： FUJI OIL CO LTD
摘要： A frothing oil-in-water emulsion having excellent heat resistance and good meltability on the tongue, freshness and coolness, and a fat composition most suited for the production thereof. The composition is prepared by mixing a lauric fat or a hardened oil thereof with a C16-C24 fatty acid or its ester or a fat rich in glycerides having C16-C24 fatty acid residues, effecting the transesterification of the obtained mixture by the well-known method in the presence of a lipase having a specificity for the 1- and 3-positions of glycerides, and if necessary conducting extreme hardening by the conventional method, whereby a fat composition comprising glycerides having the total number of the carbon atoms of the constituent fatty acid residues of 38 or less, 42 to 46, and 48 or above, respectively, in amounts of 25-50 %, 25-40 %, and 5-25 %. The emulsion is prepared from this composition.
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