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1.发明授权公开(公告)号：US09781945B2
公开(公告)日：2017-10-10
申请号：US13583580
申请日：2011-02-23
申请人： Masataka Andou , Yoriko Endo , Kiyomi Oonishi , Hirofumi Haruna
发明人： Masataka Andou , Yoriko Endo , Kiyomi Oonishi , Hirofumi Haruna
摘要： Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.
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2.发明申请OLEAGINOUS COMPOSITION AND OIL-IN-WATER TYPE EMULSIFIER CONTAINING OLEAGINOUS COMPOSITION 有权含油组合物和含油组合物的水包油型乳化剂公开(公告)号：US20130078354A1
公开(公告)日：2013-03-28
申请号：US13583580
申请日：2011-02-23
申请人： Masataka Andou , Yoriko Endo , Kiyomi Oonishi , Hirofumi Haruna
发明人： Masataka Andou , Yoriko Endo , Kiyomi Oonishi , Hirofumi Haruna
IPC分类号： A23L1/00
摘要： Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.
摘要翻译： 公开了一种在水包油型乳化剂中优选的含油组合物，其用作主要在糖果和面包制造中的鞭打奶油。 含油组合物的使用抑制由于温度变化而发生的鞭打奶油性质变化，基本上不含反式脂肪酸，从而提供具有优异的熔融口感性能的水包油乳化剂。 公开了使用含有月桂酸含量为10〜30重量％，甘油三酯含量为30〜55重量％的含油组合物的水包油型乳化剂的制造方法，其总碳数为44-48的脂肪 - 酸性残基，其含有甘油三酯，并含有月桂酸型油，其含有碘值为30-50，月桂酸含量为40重量％的酯交换脂肪。
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公开(公告)号：US08603565B2
公开(公告)日：2013-12-10
申请号：US12737913
申请日：2009-08-28
申请人： Hide Iwamoto , Kiyomi Oonishi , Masataka Andou
发明人： Hide Iwamoto , Kiyomi Oonishi , Masataka Andou
IPC分类号： A23D9/00
摘要： Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also, disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The oil-and-fat composition comprises the oil-and-fats (A) and (B) shown below and meets the requirements (a) and (b) shown below. Oil-and-fat (A): an oil-and-fat containing a saturated fatty acid having 12 to 14 carbon atoms in an amount of 20 to 70 mass % relative to the total amount of all of the constituting fatty acids. Oil-and-fat (B): an oil-and-fat containing palmitic acid in an amount of 20 to 69.5 mass %, stearic acid in an amount of 0.5 to 6 mass % and oleic acid in an amount of 30 to 60 mass % all relative to the total amount of all of the constituting fatty acids. Requirement (a): The content of P2O in the oil-and-fat composition is 12 to 45 mass %. Requirement (b): The ratio of PPO to POP (PPO/POP) in the oil-and-fat composition is 0.15 to 1.00.
摘要翻译： 公开了一种塑料油脂组合物，其适用于捏合，铺展，涂层霜，沙粒等的用途，并含有低含量的反式脂肪酸。 此外，还公开了用于塑料油脂组合物的油脂组合物。 油脂组合物包含如下所示的油脂（A）和（B），并满足下述（a）和（b）的要求。 油脂（A）：相对于所有构成的脂肪酸的总量，含有碳原子数为12〜14的饱和脂肪酸的油脂为20〜70质量％。 油脂（B）：含量为20〜69.5质量％的含油脂肪的棕榈酸，0.5〜6质量％的硬脂酸，30〜60质量％的油酸 ％相对于所有构成脂肪酸的总量。 要求（a）：油脂组合物中P2O的含量为12〜45质量％。 要求（b）：油脂组成中PPO与POP（PPO / POP）的比例为0.15〜1.00。
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公开(公告)号：US20110151101A1
公开(公告)日：2011-06-23
申请号：US12737913
申请日：2009-08-28
申请人： Hide Iwamoto , Kiyomi Oonishi , Masataka Andou
发明人： Hide Iwamoto , Kiyomi Oonishi , Masataka Andou
IPC分类号： A23D7/00
摘要： Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also, disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The oil-and-fat composition comprises the oil-and-fats (A) and (B) shown below and meets the requirements (a) and (b) shown below. Oil-and-fat (A): an oil-and-fat containing a saturated fatty acid having 12 to 14 carbon atoms in an amount of 20 to 70 mass % relative to the total amount of all of the constituting fatty acids. Oil-and-fat (B): an oil-and-fat containing palmitic acid in an amount of 20 to 69.5 mass %, stearic acid in an amount of 0.5 to 6 mass % and oleic acid in an amount of 30 to 60 mass % all relative to the total amount of all of the constituting fatty acids. Requirement (a): The content of P2O in the oil-and-fat composition is 12 to 45 mass %. Requirement (b): The ratio of PPO to POP (PPO/POP) in the oil-and-fat composition is 0.15 to 1.00.
摘要翻译： 公开了一种塑料油脂组合物，其适用于捏合，铺展，涂层霜，沙粒等的用途，并含有低含量的反式脂肪酸。 此外，还公开了用于塑料油脂组合物的油脂组合物。 油脂组合物包含如下所示的油脂（A）和（B），并满足下述（a）和（b）的要求。 油脂（A）：相对于所有构成的脂肪酸的总量，含有碳原子数为12〜14的饱和脂肪酸的油脂为20〜70质量％。 油脂（B）：含量为20〜69.5质量％的含油脂肪的棕榈酸，0.5〜6质量％的硬脂酸，30〜60质量％的油酸 ％相对于所有构成脂肪酸的总量。 要求（a）：油脂组合物中P2O的含量为12〜45质量％。 要求（b）：油脂组成中PPO与POP（PPO / POP）的比例为0.15〜1.00。
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公开(公告)号：US20100291283A1
公开(公告)日：2010-11-18
申请号：US12668104
申请日：2008-07-07
摘要： A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plastic fat composition containing: fat A that is a palm-based fat having an iodine value of no greater than 62; fat B that is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms based on the total fatty acids constituting the fat B; and fat C that is a vegetable oil other than the fat A, the fat C having a melting point of no higher than 25° C., wherein the fat A, the fat B and the fat C are in an oil phase, the ratio of the content of the fat A to the content of the fat B (fat A/fat B) ranges from 0.5 to 5.5, and the oil phase contains 4.5 to 10.5% by mass of a trisaturated triglyceride constituted only with a saturated fatty acid having 16 or more carbon atoms.
摘要翻译： 提供主要用作人造黄油或起酥油的塑料脂肪组合物，其具有低含量的反式脂肪酸，并且即使大量的基于棕榈的脂肪混合也不会产生粗晶等。 一种塑料脂肪组合物，其含有：脂肪A，其为碘值不大于62的基于棕榈的脂肪; 脂肪B，其为含有20〜60质量％的碳原子数为12〜14的饱和脂肪酸的酯交换油，相对于总脂肪酸为40〜80质量％的碳原子数为16〜18的饱和脂肪酸 构成脂肪B; 脂肪C，其为脂肪A，脂肪C的熔点不高于25℃，其中脂肪A，脂肪B和脂肪C为油相，其比例 的脂肪A的含量相对于脂肪B（脂肪A /脂肪B）的含量为0.5〜5.5，油相含有4.5〜10.5质量％的三饱和甘油三酯，其仅由饱和脂肪酸构成， 16个或更多个碳原子。
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公开(公告)号：US08053015B2
公开(公告)日：2011-11-08
申请号：US12992069
申请日：2009-04-17
IPC分类号： A23D9/00
摘要： Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0.
摘要翻译： 公开了一种硬脂肪，其可以是用于获得在月桂脂肪的口中具有良好的熔融性并且具有良好的可塑性的人造奶油或起酥油以及使用硬脂肪的人造奶油或起酥油的基本成分，以及 提供使用它们的糖果和面包。 含有25〜45质量％的碘值为0〜25的月桂酸，并具有以下甘油三酯组成的甘油三酸酯（CN 32〜54GG）为85〜100质量％的硬脂肪; 甘油三酸酯（CN 32〜38TG）为30〜50质量％ 甘油三酸酯（CN 40〜46TG）为25〜55质量％ 甘油三酯（CN 48〜54 TG）为10〜30质量％，进一步具有以下成分甘油三酯比例：（（CN 32〜38 TG）/（CN 40〜46 TG））为0.5〜1.5; （（CN 32〜38 TG）/（CN 48〜54 TG））不小于1.0; 和（（CN 40〜46 TG）/（CN 48〜54 TG））为1.0以上。
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公开(公告)号：US07927647B2
公开(公告)日：2011-04-19
申请号：US12668104
申请日：2008-07-07
IPC分类号： A23D7/00
摘要： A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plastic fat composition containing: fat A that is a palm-based fat having an iodine value of no greater than 62; fat B that is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms based on the total fatty acids constituting the fat B; and fat C that is a vegetable oil other than the fat A, the fat C having a melting point of no higher than 25° C., wherein the fat A, the fat B and the fat C are in an oil phase, the ratio of the content of the fat A to the content of the fat B (fat A/fat B) ranges from 0.5 to 5.5, and the oil phase contains 4.5 to 10.5% by mass of a trisaturated triglyceride constituted only with a saturated fatty acid having 16 or more carbon atoms.
摘要翻译： 提供主要用作人造黄油或起酥油的塑料脂肪组合物，其具有低含量的反式脂肪酸，并且即使大量的基于棕榈的脂肪混合也不会产生粗晶等。 一种塑料脂肪组合物，其含有：脂肪A，其为碘值不大于62的基于棕榈的脂肪; 脂肪B，其为含有20〜60质量％的碳原子数为12〜14的饱和脂肪酸的酯交换油，相对于总脂肪酸为40〜80质量％的碳原子数为16〜18的饱和脂肪酸 构成脂肪B; 脂肪C，其为脂肪A，脂肪C的熔点不高于25℃，其中脂肪A，脂肪B和脂肪C为油相，其比例 的脂肪A的含量相对于脂肪B（脂肪A /脂肪B）的含量为0.5〜5.5，油相含有4.5〜10.5质量％的三饱和甘油三酯，其仅由饱和脂肪酸构成， 16个或更多个碳原子。
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公开(公告)号：US20110059221A1
公开(公告)日：2011-03-10
申请号：US12992069
申请日：2009-04-17
IPC分类号： A23D9/00
摘要： Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0.
摘要翻译： 公开了一种硬脂肪，其可以是用于获得在月桂脂肪的口中具有良好的熔融性并且具有良好的可塑性的人造奶油或起酥油以及使用硬脂肪的人造奶油或起酥油的基本成分，以及 提供使用它们的糖果和面包。 含有25〜45质量％的碘值为0〜25的月桂酸，并具有以下甘油三酯组成的甘油三酸酯（CN 32〜54GG）为85〜100质量％的硬脂肪; 甘油三酸酯（CN 32〜38TG）为30〜50质量％ 甘油三酸酯（CN 40〜46TG）为25〜55质量％ 甘油三酯（CN 48〜54 TG）为10〜30质量％，进一步具有以下成分甘油三酯比例：（（CN 32〜38 TG）/（CN 40〜46 TG））为0.5〜1.5; （（CN 32〜38 TG）/（CN 48〜54 TG））不小于1.0; 和（（CN 40〜46 TG）/（CN 48〜54 TG））为1.0以上。
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