Kao Corporation

Ko Yamashita

Masaki Nomura

Yoshito Sano

Shin Koike

Minoru Kase

Takeshi Yasumasu

Kenji Masui

Koichi Okisaka

Yoshiharu Kawahara

Hisao Omura

Akira Nakano

Yuuichi Irinatsu

Hiroshi Higashioka

An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.

Edible oil-in-water emulsion

Oleaginous material is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous material with water and using with a surfactant having an HLB value of 5 to 10 as an emulsifier, at a temperature at which all the oleaginous material is substantially melted. The emulsion is cooled to a temperature at which one fraction of the oleaginous material crystallizes so that the emulsion forms a lighter phase containing the other fraction of the oleaginous material and a heavier phase comprising an aqueous phase containing crystals of said first fraction dispersed therein. The lighter phase is separated from the heavier phase and then the crystals of the first fraction are separated from the remainder of the heavier phase.

Method of separating oleaginous matter into components having various

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Chiba, Japan

Ko Yamashita