Fuji Oil Company Limited

Tadayuki Okada

Kotaro Yamaguchi

Kazuhisa Yamada

Atsushi Nago

A method for producing a fat by distillation and purification while preventing isomerization. The distillation and purification is conducted under an acidic condition to prevent isomerization.

Fat producing method

A process for producing a processed glyceride having a satisfactory color tone and having high purity without the need of a fractionation step, by mitigating the deterioration in a color tone caused by the processing and recycling of a fatty acid ester recovered after an interesterification reaction. The process comprises subjecting a glyceride fat and a fatty acid ester and/or a free fatty acid to interesterification, distilling the reaction product to recover a part or all of fatty acid esters and/or free fatty acids therein, subjecting the distillation fraction recovered to hydrogenation, and to re-distillation or mixing with the fresh fatty acid ester and/or fresh free fatty acid in any order, re-reacting the resultant fraction or mixture with the distillation residue, and separating a fat fraction from the final reaction product, and is characterized in that the content of components other than the fatty acid ester and/or free fatty acid is controlled to 3.0 wt. % or lower.

Process for producing processed glyceride fat

A hard butter composition is described that comprises 50 to 80% by weight of SUS type triglycerides, less than 2% by weight of SSS type triglycerides and at least 1% by weight of a polyglycerol fatty acid ester (wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids). The composition further comprises SSU type triglycerides in an amount of at least 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides. The hard butter composition is a non-tempering type hard butter composition having good meltability in the mouth, which is free from trans acids and lauric acid. A process for producing the hard butter composition is also disclosed.

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Izumisano, Japan

Tadayuki Okada