Kao Corporation

Takuji Yasukawa

Tsutomu Nishide

Yukitaka Tanaka

Kenji Masui

Hideki Mori

Yoshihisa Katsuragi

Daisuke Yasumura

Naohiro Goto

Tomoshige Umeda

Tomoko Toi

Hideaki Sakai

Yuki Mitsui

Yoshinobu Nakajima

Hiroyuki Watanabe

Hideki Yokomichi

Hirokazu Kokumai

Yasuhiro Miura

Akiko Onodera

Seiji Nomura

Naohiro Gotoh

Kimiko Yamasawa

Described is a fat or oil composition which comprises at least 35 wt % of a diacylglycerol, the constituent fatty acids of said diacylglycerol satisfying the following equation: (an amount of a cis-form unsaturated fatty acid)/(an amount of a saturated fatty acid+an amount of a trans-form unsaturated fatty acid)&#x2267;6, the usual intake of which as an edible oil makes it possible to reduce arteriosclerotic factors in blood, leading to the prevention of arteriosclerosis, and furthermore, various degenerative diseases.

Fat or oil composition

Described is a fat or oil composition which comprises at least 35 wt. % of a diacylglycerol, the constituent fatty acids of said diacylglycerol satisfying the following equation: (an amount of a cis-form unsaturated fatty acid)/(an amount of a saturated fatty acid&plus;an amount of a trans-form unsaturated fatty acid)&gE;6. Usual intake of the above-described composition as an edible oil makes it possible to reduce arteriosclerotic factors in blood, leading to the prevention of arteriosclerosis, furthermore, various degenerative diseases.

An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

Oil or fat composition containing phytosterol

A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

Fried food and shortening

An oil/fat composition is provided which lowers the blood cholesterol level of a person having a high cholesterol level when used in daily life similarly to ordinary fats and is usable without posing any problem concerning appearance, flavor, heat cooking, etc. as compared with generally edible fats, wherein the oil/fat composition contains a phytosterol contained in an oil/fat containing one or more polyhydric alcohol/fatty acid esters each having a degree of esterification of 2 or higher and containing at least one hydroxyl group remaining unesterified.

Oil and fat composition containing phytosterol

A W/O type emulsified fat composition is provided having an oily phase and an aqueous phase, wherein the oily phase contains 40 to less than 95% by weight of diglycerides and 5 to less than 60% by weight of triglycerides and satisfies the following requirements (1) and (2):

Water-in-oil emulsified fat composition

The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general-purpose liquid oils composition which comprises oils containing 1,3-diglycerides in an amount of 40% by weight or above and monoglycerides in an amount of less than 1.5% by weight, with unsaturated fatty acids accounting for at least 93% by weight of the fatty acid components constituting the diglycerides.

General-purpose oils composition

A phospholipid composition which satisfies the following requirements (i) and (ii):

Phospholipid composition, fat and oil composition containing the same

A process for the prodution of phosphatiolic acid is carried out by treating phospholipids with an enzyme capable of hydrolyzing a phospholipid into phosphatidic acid and a nitrogen-containing base and another enzyme capable of hydrolyzing a phospholipid into a diglyceride and a phosphoryl base. Further, another process for the production of phosphatidic acid is carried out by treating phospholipids with a treatment product of an oilseed is disclosed.

Processes for the production of phosphatidic acid

An edible oil and fat composition comprises a phospholipid and a glyceride mixture comprising 5 to 100 percent by weight of a diglyceride. The phospholipid is a decomposition product of natural lecithin. It is stable and suitable for food and a cooking oil.

Edible oil/fat compositions

A pan-releasing oil composition comprises fats and oils and 0.1 to 10 percent by weight, based on the entire composition, of a phospholipid mixture in which the sum total of contents of phosphatidic acid and/or a salt of phosphatidic acid and lysophosphatidic acid and/or a salt of lysophosphatidic acid ranges from 15 to 100 percent by weight based on the weight of the total phospholipids.

Growing community of inventors

Ibaraki, Japan

Takuji Yasukawa