Kao Corporation

Hideki Yokomichi

Yoshiharu Kawahara

Hideki Mori

Shin Koike

Takeshi Yasumasu

Takuji Yasukawa

Yoshihisa Katsuragi

Takeshi Oka

Tomoshige Umeda

Koichi Okisaka

Kouichi Urata

Yuji Okauchi

Yoshitaka Hirota

Hirokazu Kokumai

Yasuhiro Miura

Kazuhiro Nakamura

Kenta Mori

Mika Tabeta

A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.

Frying oil or fat composition

A phospholipid composition which satisfies the following requirements (i) and (ii):

Phospholipid composition, fat and oil composition containing the same

An immobilized lipolytic enzyme for esterification and interesterification of fats and oils is prepared by adsorbing a fatty acid or a derivative thereof onto an insoluble carrier and then adsorbing a lipolytic enzyme onto the carrier in an aqueous medium. The resultant immobilized lipolytic enzyme can be dried to a water content of 2 wt. % or less. Preferably, the carrier is a phenol/formaldehyde resin, the lipolytic enzyme is from Rhizopus japonicus and the fatty acid is linoleic acid, lauric acid, stearic acid, ricinoleic acid or isostearic acid. A reaction column can be charged with the dried immobilized lipolytic enzyme and reaction continuously carried out without the use of a solvent. Preferably, starting materials have a water content of 0.01 to 0.2 wt. % and residence time in the column is 2 hours or shorter.

Immobilized lipolytic enzyme for esterification and interesterification

The interesterification between an oil or fat and a fatty acid or between an oil or fat and another is improved by use of a lipase preparation in which lipase has been activated by water or a lower, dihydric or trihydric alcohol.

Enzyme preparation for interesterification

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Ibaraki, Japan

Hideki Yokomichi