Title:
OIL AND FAT COMPOSITION FOR FRYING
Document Type and Number:
Japanese Patent JP3761984
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain an oil and fat composition for frying which has excellent fluidity at room temperature, hardly causes or causes no solidification at room temperature and reduces deterioration of the oil and fat after heating by adding a specific polyglycerol fatty acid ester to a vegetable fat such as palm olein.
SOLUTION: (A) An oil and fat with 3-20wt.% of solid fat content at 20°C (a vegetable fat, for example, palm olein oil, soybean hardened oil, rape hardened oil) is combined with (B) a polyglycerol fatty acid ester having an esterification degree of ≥75% in an amount of 0.01-5wt.%. As for the fatty acids constituting the component (B), more than 90wt.% is 2-22C saturated and unsaturated fatty acids in which the content of 8-12C saturated fatty acids is 10-55wt.%, the content of 14-22C saturated fatty acid is 40-80wt.% and the content of 16-22C unsaturated fatty acids is 5-20wt.%.
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Inventors:
Nobuyuki Suwa
Tomokazu Hirose
Tomokazu Hirose
Application Number:
JP21734096A
Publication Date:
March 29, 2006
Filing Date:
August 19, 1996
Export Citation:
Assignee:
Mitsubishi Chemical Corporation
International Classes:
A23D9/00; A21D13/00; A21D13/08; A23D9/013; C11C3/00; (IPC1-7): A23D9/00; C11C3/00
Domestic Patent References:
| JP6363343A | ||||
| JP6379560A |
Attorney, Agent or Firm:
Hasegawa Soji