Title:
OIL/FAT COMPOSITION FOR FRYING, AND COLORATION-SUPPRESSING METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2020/246277
Kind Code:
A1
Abstract:
Provided are a novel coloration-suppressing method for suppressing the coloration of an oil/fat composition for frying, and an oil/fat composition for frying which suppresses coloration. The coloration of an oil/fat composition for frying is suppressed by adding a citrate to the oil/fat composition for frying. It is preferable for the citrate to be selected from isopropyl citrate, triethyl citrate and monoglyceride citrate.
Inventors:
HIYAMA ERINA (JP)
SAKAINO MASAYOSHI (JP)
SANO TAKASHI (JP)
ARAI HISASHI (JP)
SAWARAGI YOSUKE (JP)
MAKITA NARUTO (JP)
SAKAINO MASAYOSHI (JP)
SANO TAKASHI (JP)
ARAI HISASHI (JP)
SAWARAGI YOSUKE (JP)
MAKITA NARUTO (JP)
Application Number:
PCT/JP2020/020415
Publication Date:
December 10, 2020
Filing Date:
May 22, 2020
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L5/10; A23D9/00
Foreign References:
| JP2012139175A | 2012-07-26 | |||
| JPH09163929A | 1997-06-24 | |||
| JP2017051145A | 2017-03-16 |
Other References:
KITADA,YOSHIMI ET AL.: "The Latest Trend and Analytical Method Concerning Antioxidants as Food Additive", vol. 31, no. 3, 1985, pages 145 - 155
26 September 2018 (2018-09-26), Retrieved from the Internet [retrieved on 20200805]
BANNO, MARIKO ET AL.: "Retardation of Free Fatty Acid Formation in Frying Oil by Heating along with Water Spray under Low Oxygen Atmosphere", JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 50, no. 6, 2017, pages 239 - 244, XP055768804
26 September 2018 (2018-09-26), Retrieved from the Internet
BANNO, MARIKO ET AL.: "Retardation of Free Fatty Acid Formation in Frying Oil by Heating along with Water Spray under Low Oxygen Atmosphere", JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 50, no. 6, 2017, pages 239 - 244, XP055768804
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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