The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jan. 03, 2023

Filed:

Nov. 09, 2018
Applicant:

Takasago International Corporation, Tokyo, JP;

Inventors:

Daisuke Kato, Hiratsuka, JP;

Haruki Otaguro, Hiratsuka, JP;

Eiji Emoto, Hiratsuka, JP;

Tadahiro Hiramoto, Hiratsuka, JP;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23D 9/007 (2006.01); A23L 7/113 (2016.01); A23L 5/20 (2016.01); A23L 27/60 (2016.01); A23L 23/00 (2016.01); A23C 19/084 (2006.01); A23C 19/09 (2006.01); A23D 9/04 (2006.01); A23F 5/24 (2006.01); C11B 1/02 (2006.01); C11B 1/12 (2006.01);
U.S. Cl.
CPC ...
A23D 9/007 (2013.01); A23C 19/084 (2013.01); A23C 19/0908 (2013.01); A23D 9/04 (2013.01); A23F 5/24 (2013.01); A23L 5/20 (2016.08); A23L 7/113 (2016.08); A23L 23/00 (2016.08); A23L 27/60 (2016.08); C11B 1/025 (2013.01); C11B 1/12 (2013.01); A23V 2002/00 (2013.01);
Abstract

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.


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