The Nisshin Oillio Group, Ltd.

The Nisshin Oillio, Ltd.

Junichi Ikuina

Shin Arimoto

Takeshi Kamegai

Hiroyuki Takeuchi

Chika Ogasawara

Seiji Sekine

Ryuuji Noda

Takashi Toyoshima

Hiroshi Hirai

The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.

Fat and oil compositions for improving texture

An oil and fat composition exhibiting an antifoaming effect, which comprises: (i) at least 50% by mass of triglycerides comprising fatty acids, wherein the fatty acids comprise fatty acids having 6 to 12 carbon atoms and fatty acids having 14 to 22 carbon atoms in a mass ratio of 5:95 to 95:5; and (ii) 0.01 to 10% by mass of one or more polyglycerol fatty acid ester having an average degree of polymerization of 6 to 10 and an average degree of substitution of 4 to 32, wherein the unsaturated fatty acid content of fatty acids constituting the polyglycerol fatty acid ester is 50 to 100% by mass based on the total fatty acids constituting the polyglycerol fatty acid ester.

Oil and fat compositions having antifoaming effect

Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-purpose oil and fat compositions having controlled foaming properties in the course of the frying, good cooking properties and a long deep-frying life.

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Yokosuka, Japan

Junichi Ikuina