Snow Brand Milk Products Co., Ltd.

Hiroaki Konishi

Kiyoshi Tatsumi

Masatoshi Yahiro

Sachiko Yahagi

Mototake Murakami

Hiroaki Matsuyama

Seiichirou Aoe

Norifumi Sato

Tatsuji Kameoka

Tadashi Idota

Seiichiro Aoe

Masami Kawanari

Yuzi Murakami

Toshimitsu Yoshioka

Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or palmitic acid as the oil component. The all saturated acyl chain triglyceride made only of stearic acid and/or palmitic acid contained in the foods and beverages is not digested and absorbed in the bodies, so that calories may be decreased substantially.

Foods and beverages having decreased digestive and absorptive properties

Food and beverages having decreased digestive and absorptive properties

A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3 kg/cm.sup.2 or more; (3) reaction temperature of the hydrogenation is in the range from 90.degree. to 150.degree. C.; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.

Fish oil having decreased fish odor and a method for preparing the same

An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties:

Edible oil or fat and edible oil or fat mixture

Oil and fat composition having decreased digestive and absorptive

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Kawagoe, Japan

Hiroaki Konishi