Asahi Denka Kogyo Kabushiki Kaisha

Shoji Maruzeni

Kazuaki Suzuki

Nozomi Yasuda

Wataru Matsumoto

Eiji Nakai

Toru Nezu

Toshiyuki Hirokawa

Toshimichi Yanagihara

The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70% by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained.

Vegetable sterol-containing fat compositions and process for producing the same

The process for producing an oleaginous composition of the present invention comprises transesterifying a fat containing a large amount of polybasic unsaturated fatty acid(s) as constituting fatty acid(s) with saturated fatty acid(s) and/or saturated fatty acid alcohol ester(s) with the use of a lipase having an site-specificity to thereby give symmetric triglyceride(s) wherein the fatty acid groups at the 1- and 3-positions are selectively transesterified and a polybasic unsaturated fatty acid group is present at the 2-position. The above transesterification should be carried out under such conditions as to give an oleaginous composition which comprises 40% or more of symmetric triglyceride(s) each having a polybasic unsaturated fatty acid group at the 2-position and 50% or more of completely saturated fatty acid(s) each having 16 or more carbon atoms.

Process for producing oleaginous composition

A two-step reaction method for the transesterification of fats and oils, comprising hydrolyzing fats and oils to produce diglycerides by reacting said fats or oils with lipase; esterifying said digylcerides and to produce triglycerides by reacting said diglycerides with at least one fatty acid.

Reaction method for transesterifying fats and oils

A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

Growing community of inventors

Tokyo, Japan

Shoji Maruzeni