The Nisshin Oillio Group, Ltd.

The Nisshin Oillio, Ltd.

Shin Arimoto

Hidetaka Uehara

Satoshi Negishi

Seiya Takeguchi

Yutaro Kataoka

Tetsuro Iwasawa

Tomomi Suganuma

Junichi Ikuina

Kinya Tsuchiya

Junko Suzuki

Tadashiro Hirose

Yuri Arai

Tomohiro Aibara

Hideaki Maki

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

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

There is provided a lipase powder which is a granulated material comprising a lipase and at least one member selected from the group consisting of fatty acids having 8 to 12 carbon atoms, alcohol esters thereof, and a mixture thereof. This lipase powder has an increased lipase activity.

Lipase powder, method for manufacture thereof, and use thereof

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 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

Shin Arimoto