Kao Corporation

Yukitaka Tanaka

Takuji Yasukawa

Kenji Masui

Tsutomu Nishide

Naohiro Goto

Hideki Mori

Takashi Komori

Masahiro Katada

Aiko Noguchi

Takashi Kobayashi

Hisao Oomura

Toshiyuki Suzuki

Masami Shimizu

Naoki Hosoya

Hideaki Sakai

Masahiko Asahi

Manabu Sato

Akira Shigeta

Kouichi Urata

Naoto Kudo

Yuichi Irinatsu

Daisuke Yasumura

Masaru Sakata

Daisuke Shiiba

Hisao Omura

Mitsuo Kondo

Yoshitaka Hirota

Minoru Nakamura

Tomohiro Fukita

Yuuichi Irinatsu

Hiroshi Higashioka

Tomoko Fukunaga

Kimiko Yamasawa

Takao Hibi

Kenji Mansho

Johshin Okada

Ayari Miyamoto

Hisao Ohmura

Yasumasa Ohki

Masanori Komikado

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

Process for increasing the bulk of food having decreased bulk

A polyol fatty acid ester having mixed acid groups is produced by reacting a partial ester of a polyol and a branched fatty acid with a a straight chain fatty acid or a lower alcohol ester thereof in the presence of a lipase. The obtained glyceride mixture contains a large amount of diglyceride having a branched, saturated fatty acid group and a straight chain, saturated fatty acid group.

Process for preparation of polyol fatty acid ester and glyceride mixture

Chocolates that comprise a diglyceride having a melting point of 25.degree. C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures above room temperature. Further, such chocolates display a good ability to melt in one's mouth. Also, the chocolates exhibit an enriched chocolate flavor as well as a crisp after taste.

Chocolates

The following diacylglycerin is useful for a cosmetic oil and a cosmetic composition such as pack, cream and emulsion. ##STR1## (where one each of R.sub.1, R.sub.2, and R.sub.3 denotes a residue of a straight-chain saturated fatty acid having 11-17 carbon atoms, a residue of a branched-chain saturated fatty acid having 10-18 carbon atoms, and a hydrogen atom).

Diacylglycerin and cosmetic composition

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

The interesterification of fats and oils is effectively conducted in the presence of an enzymatic preparation which has an interesterification activity and has been prepared by adding fats and oils to a mixture of a lipase activator, a lipase and a carrier.

Esterification process of fats and oils and enzymatic preparation to use

A cacao butter substitute composition comprising (a) at least 80 wt. % of 1,3-disaturated-2-oleoyl glycerols comprising (a-1) up to 10 wt. %, based on the weight of (a), of 1,3-dipalmitoyl-2-oleoyl glycerol, (a-2) 25 to 45 wt. %, based on the weight of (a), of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol and (a-3) 45 to 70 wt. %, based on the weight of (a), of 1,3-distearoyl-2-oleoyl glycerol, said composition containing less than 20 wt. % of other triglycerides.

Cacao buttern substitute composition

A suppository base comprises 80 to 99 percent by weight of a lauric-type fat having a hydroxyl value of 20 or smaller and containing glycerides of fatty acids having 8 to 18 carbon atoms as the main component and 1 to 20 percent by weight of diglycerides of fatty acids having 14 to 22 carbon atoms and provides an improvement in the discharging property of a medicine contained therein.

Suppository and base thereof

A substitute composition for cocoa butter comprises 5 to 60% by weight of an oleaginous composition (A) and 40 to 95% by weight of another oleaginous composition (B),

Substitute composition for cocoa butter

Growing community of inventors

Ibaraki, Japan

Yukitaka Tanaka