The Nisshin Oillio Group, Ltd.

Hidetaka Uehara

Shin Arimoto

Satoshi Negishi

Seiya Takeguchi

Tetsuro Iwasawa

Yutaro Kataoka

Tomomi Suganuma

Kinya Tsuchiya

Tomohiro Aibara

Tatsuya Kobayashi

Kiyomi Oonishi

Hirofumi Haruna

Yoshiyuki Hatano

Atsushi Ohara

Tadashiro Hirose

Junko Suzuki

Yoshie Yamauchi

Yuka Kikuchi

Akira Akahane

Hirofumi Denda

Yuri Arai

Noriko Murayama

Toru Toda

Muneo Tsukiyama

Yuko Toyama

Yuto Nakazawa

Yousuke Nakamura

Chika Sakurai

Hiroko Nakahara

Toshihisa Suzuki

Tetsuya Kobayashi

Toshinobu Mizota

Tatsuya Fushimi

Yoshimune Hasome

Tomoya Ito

Naoto Kataoka

Koichi Kubota

Takahiro Yamaguchi

Shogo Tsujino

An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same

Provided is means of thickening a liquid component, wherein

Thickener for liquid component

Provided is means of powderizing a liquid component, wherein

Powderizing agent for liquid component

Provided are a powdered fat and/or oil composition, a fat and/or oil composition for producing the powdered fat and/or oil composition, and methods for producing these; a food containing the powdered fat and/or oil composition, and a method for producing the food; an adhesive and a coating which contain the powdered fat and/or oil composition, and methods for producing the adhesive and the coating. The powdered fat and/or oil composition contains a fat and/or oil ingredient containing a XXX triglyceride. At least a portion of the fat and/or oil ingredient is a &#x3b2;-form fat and/or oil, particles of the powdered fat and/or oil composition have a plate-like shape, and the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm. The method produces a composition containing a &#x3b2;-form fat and/or oil whose particles have a plate-like shape.

Powdery fat or oil composition and method for producing same

An object of the present invention is to provide a method in which a fat and/or oil is produced by a transesterification reaction using a lipase. Specifically, the present invention relates to a method for producing a transesterified fat and/or oil, comprising: (1) a low-temperature clay treatment step of bringing a fat and/or oil and a clay into contact with each other at 30 to 80&#xb0; C. to obtain a reaction substrate; and (2) a step of subjecting the reaction substrate to a transesterification reaction in the presence of a lipase-containing composition.

Method for producing transesterified fat and/or oil

The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived fromand/orand a soybean powder, and removing the granulated powder lipase after the transesterification. The process is industrially suitable process for preparing a hard butter, which have excellent properties as a cacao butter equivalent.

Process for preparing hard butter

Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate

The present invention discloses a method of producing triglycerides rich in XOX fat and/or XLX fat, which comprises the steps of heating and dissolving triglycerides (XOX fat and/or XLX fat) which comprise 20 to 60 mass % of a triglyceride having a saturated fatty acid residue on each of the first and third position and an oleoyl group and/or a linoleoyl group on the second position in total triglycerides in the presence of 1 to 30 mass % of a fatty acid lower alkyl ester; and then cooling the mixture to precipitate crystals and conducting solid-liquid separation. This method is a more efficient and industrially suitable fractionation and production method of fats and oils which are rich in a triglyceride (XOX fat and/or XLX fat) having a saturated fatty acid residue on each of the first and third position and an oleoyl group and/or a linoleoyl group on the second position.

Fractionation method of 1,3-disaturated-2-unsaturated triglyceride

There are provided an intermolecular compound of (a) di-saturated medium chain fatty acids mono-saturated long chain fatty acid triglyceride and (b) 1,3-di-saturated long chain fatty acids 2-mono-unsaturated long chain fatty acid triglyceride, of which a long spacing value by X-ray diffraction is 65 &#x212b; or more, and foods containing the intermolecular compound. The intermolecular compound can be used as a part of fats and oils that constitute foods. Due to formation of the intermolecular compound, the fats and oils containing large amounts of symmetric triglycerides such as cocoa butter and those containing medium chain fatty acids do not form separate crystals and, therefore, can keep smooth texture and prevent blooming.

Intermolecular compounds of fatty acid triglycerides

A method for producing symmetric triglycerides, which comprises the steps of reacting a medium chain fatty acid triglyceride with a long chain fatty acid triglyceride in the presence of an enzyme or a chemical catalyst to conduct random transesterification reaction and thereby to obtain a reaction product containing a triglyceride composed of a medium chain fatty acid and a long chain fatty acid as the constituting fatty acids in the step of the first reaction; transesterifying the reaction product with an alcohol monoester of the medium chain fatty acid in the presence of an sn-1,3-position specific enzyme in the step of the second reaction and then taking the alcohol monoester of the medium chain fatty acid and the alcohol monoester of the long chain fatty acid from the reaction product obtained in the step of the second reaction to obtain the symmetric triglyceride composed of the medium chain fatty acids at the sn-1, 3 positions and the long chain fatty acid at the sn-2 position. According to this method, highly pure symmetric triglycerides comprising a medium-chain fatty acid at sn-1 and 3 positions and a long chain fatty acid at sn-2 position can be industrially efficiently produced.

Method for producing symmetric triglycerides

An easy and inexpensive process by which a concentrate of a given unsaturated fatty acid can be obtained from a mixture which has conventionally been difficult to concentrate. The process, which is for producing a concentrate of a desired isomer (a) from a mixture (A) selected from the group consisting of a mixture comprising at least two isomers of a Cor higher conjugated unsaturated fatty acid and a mixture comprising at least two cis-isomers of a Cor higher unsaturated fatty acid having a cis-double bond, is characterized by comprising: a step in which the mixture (A) is mixed with at least one Csaturated fatty acid (B) to obtain a mixture solution containing the isomer (a) dissolved therein; a crystallization step in which either crystals rich in the isomer (a) or crystals poor in the isomer (a) are precipitated from the mixture solution; and a solid-liquid separation step for obtaining the crystals rich in the isomer (a) or for obtaining a solution rich in the isomer (a) by removing the crystals poor in the isomer (a).

Process for producing concentrate of unsaturated fatty acid

An easy and inexpensive process by which a concentrate of a given unsaturated fatty acid can be obtained from a mixture which has conventionally been difficult to concentrate. The process, which is for producing a concentrate of a desired isomer (a) from a conjugated fatty acid mixture (A), is characterized by comprising: a step in which the conjugated fatty acid mixture (A) is mixed with at least one unsaturated fatty acid (B) to obtain a mixture solution containing the isomer (a) dissolved therein; a crystallization step in which either crystals rich in the isomer (a) or crystals poor in the isomer (a) are precipitated from the mixture solution; and a solid-liquid separation step for obtaining the crystals rich in the isomer (a) or for obtaining a solution rich in the isomer (a) by removing the crystals poor in the isomer (a).

Process for producing concentrate of conjugated fatty acid

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Yokosuka, Japan

Hidetaka Uehara