利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

4 条记录 (耗时 0.008 秒)

    OIL OR FAT COMPOSITION WHICH CAN BE USED AS NON-TEMPERED HARD BUTTER
    2.
    发明公开
    OIL OR FAT COMPOSITION WHICH CAN BE USED AS NON-TEMPERED HARD BUTTER 有权
    油脂组合物中的未固化HART润滑脂

    公开(公告)号：EP2710898A4

    公开(公告)日：2014-12-03

    申请号：EP12784888

    申请日：2012-05-08

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： OHARA ATSUSHI ,  SUGANUMA TOMOMI ,  OONISHI KIYOMI

    IPC分类号： A23D9/00

    CPC分类号： A23D9/00 ,  A23D9/02 ,  A23G1/36 ,  A23G1/38 ,  A23V2002/00 ,  C11B7/0075 ,  C11C3/10

    摘要： [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; 0 represents oleic acid; P represents palmitic acid; and St represents stearic acid.

    FAT COMPOSITION FOR SPREAD
    3.
    发明公开
    FAT COMPOSITION FOR SPREAD 审中-公开
    。。。。。。。。。。。。。。。。

    公开(公告)号：EP1557090A4

    公开(公告)日：2006-09-27

    申请号：EP03769951

    申请日：2003-10-29

    申请人： NISSHIN OILLIO GROUP LTD

    发明人： HARUNA HIROFUMI ,  NAKAHARA HIROKO ,  OHARA ATSUSHI

    IPC分类号： A23D7/00 ,  A23D9/00 ,  C11C3/10

    CPC分类号： C11C3/10 ,  A23D7/001 ,  A23D9/00

    摘要： A fat composition for spreads which has satisfactory meltability in the mouth, feels nonoily, and has satisfactory spreadability. The fat composition for spreads is one comprising a continuous fat phase and an aqueous phase and is characterized in that the fat phase comprises: (a) a liquid fat consisting mainly of triglycerides in which C8-10 fatty acids account for 10 wt.% or more of all the constituent fatty acids; (b) a low-melting fat obtained by subjecting 40 to 90 parts by weight of a palm fat and 60 to 10 parts by weight of a liquid fat to transesterification with the aid of 1,3-regioselective lipase; and (c) a solid fat having an increasing melting point of 38°C or higher.

    摘要翻译： 本发明的目的在于提供一种具有良好的口腔溶解性和铺展性而不油腻的涂抹油脂组合物。 本发明的油脂组合物由连续的油脂相和水相组成，其特征在于油相和油相包含（a）含有作为主要成分的液态脂肪和油 ，甘油三酸酯，其具有不少于总组织脂肪酸10质量％的碳原子数为8〜10的脂肪酸; （b）通过使40〜90质量份的基于棕榈油的油脂和60〜10质量份的液态脂肪油与1,3-位的酯交换得到的低熔点酯交换脂肪油 特异性脂肪酶; 和（c）在38℃以上的升温下具有开放管熔点的固体形式的油脂。