Kao Corporation

Hiroaki Yamaguchi

Eizo Maruyama

Naoto Yamada

Minoru Kase

Keiji Shibata

Masakatsu Sugiura

Toshiteru Komatsu

Masao Shimizu

Shin Koike

Tsutomu Nishide

Jun Kohori

Makoto Satou

Manabu Sato

Yoshinobu Nakajima

Yoshitaka Senda

Nobuteru Ishizuka

Hiroshi Inatome

Hidenari Imai

Naoto Kudou

Tsukasa Miyatani

Kazunari Inaguma

Yasuhisa Ohtani

Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Oil or fat composition

Provided is a preparation process of a diglyceride-rich fat or oil, which includes bringing a fat or oil containing diglycerides in an amount of 50 mass % or greater and having a transition metal content of 5 ppm or less into contact with steam while forming a thin film of the fat or oil. This process makes it possible to prepare a diglyceride-rich fat or oil having a reduced odor and good color efficiently.

Preparation process of diglyceride-rich fat or oil

A process is disclosed for hydrolyzing an oil or fat by mixing and feeding an oil-phase substrate and a water-phase substrate to a packed layer with an immobilized enzyme packed therein. The oil or fat is subjected to a hydrolytic reaction under feeding conditions such that a shear stress factor (&#x3c4;w), which is applied to a surface of said immobilized enzyme and is expressed by the following formula (1):&#x3c4;=(&#x394;)&#xd7;&#xd7;&#x3b5;/(1&#x2212;&#x3b5;)&#x2003;&#x2003;(1)wherein &#x394;P represents a maximum pressure loss [MPa] through said packed layer during said hydrolytic reaction, L represents a thickness [m] of said packed layer, dp represents a weight-basis average particle size [m] of particles of said packed, immobilized enzyme, and &#x3b5; represents a void volume [&#x2212;] of said packed layer, remains within a range of from 1&#xd7;10to 1.4&#xd7;10MPa. The reaction of the oil-phase substrate and the water-phase substrate in the packed layer of the immobilized enzyme of high activity under the predetermined conditions allows the immobilized enzyme to more effectively exhibit its activity, so that the efficiency of the hydrolytic reaction is heightened to increase the productivity and the serviceability of the immobilized enzyme is also improved.

Process of hydrolyzing oil or fat using a packed layer of immobilized enzyme

Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the present invention is excellent in taste and appearance stability, has resistance against pressure-induced shear stress which occurs upon preparation or use, shows less changes in physical properties, for example, viscosity reduction can be suppressed, and is free from appearance change such as oil/water separation. Thus, it has a stable quality.

Acidic oil-in-water type emulsified compositions

A process is disclosed for hydrolyzing an oil or fat by mixing and feeding an oil-phase substrate and a water-phase substrate to a packed layer with an immobilized enzyme packed therein. The oil or fat is subjected to a hydrolytic reaction under feeding conditions such that a shear stress factor (&#x3c4;w), which is applied to a surface of said immobilized enzyme and is expressed by the following formula (1):&#x3c4;=()&#xd7;/(1&#x2212;&#x3b5;)&#x2003;&#x2003;(1)wherein &#x394;P represents a maximum pressure loss [MPa] through said packed layer during said hydrolytic reaction, L represents a thickness [m] of said packed layer, dp represents a weight-basis average particle size [m] of particles of said packed, immobilized enzyme, and &#x3b5; represents a void volume [-] of said packed layer, remains within a range of from 1&#xd7;10to 1.4&#xd7;10MPa. The reaction of the oil-phase substrate and the water-phase substrate in the packed layer of the immobilized enzyme of high activity under the predetermined conditions allows the immobilized enzyme to more effectively exhibit its activity, so that the efficiency of the hydrolytic reaction is heightened to increase the productivity and the serviceability of the immobilized enzyme is also improved.

Process of hydrolyzing oil or fat in a packed layer of immobilized enzyme

The present invention provides a method for separating a saturated fatty acid and an unsaturated fatty acid from a mixture of fatty acids by a dry fractionation process with a superior efficiency. Namely, the present invention provides a method for producing a saturated fatty acid or an unsaturated fatty acid comprising a dry fractionation process to fractionate a saturated fatty acid and an unsaturated fatty acid in a raw fatty acids mixture by adding a polyglycerol ester of fatty acid to the raw fatty acids mixture, wherein the polyglycerol ester of fatty acid has a clear melting point (y) satisfying the following formula (1):0.38+13&#x2266;&#x2266;0.54+44&#x2003;&#x2003;(1)wherein x is a ratio (% by mass) of saturated fatty acids (Cto C) in raw fatty acids, and y is a clear melting point (&#xb0; C.) of a polyglycerol ester of fatty acid.

Method for producing a fatty acid

A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the oil composition, cooling the solution to deposit crystals and then conducting solid-liquid separation. The process permits easily fractionating the oil composition into a solid oil composition and a liquid oil composition.

Solid-liquid fractionation process of oil composition

Preparation process of diglyceride

A continuous polymerization device is equipped with a stirring mechanism which possesses a drive shaft parallel to the direction of flow, a multiple number of polymerization precursor supply ports in the direction of flow, and at least one polymerization product output port at its latter portion, and possessing mixing capability with respect to the radial direction while possessing no actual mixing capability with respect to the direction of flow, in a continuous polymerization device which functions by piston flow.

Continuous polymerization device and continuous polymerization method

Growing community of inventors

Kashima-gun, Japan

Hiroaki Yamaguchi