Kao Corporation

Yuuichi Irinatsu

Hisao Omura

Shin Koike

Yukitaka Tanaka

Takeshi Yasumasu

Kenji Masui

Koichi Okisaka

Masaki Nomura

Yoshito Sano

Takashi Kobayashi

Aiko Noguchi

Ko Yamashita

An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.

Edible oil-in-water emulsion

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

Growing community of inventors

Ibaraki, Japan

Yuuichi Irinatsu