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Title:
INTERESTERIFIED OIL OR FAT, AND OILY FOOD USING SAID INTERESTERIFIED OIL OR FAT
Document Type and Number:
WIPO Patent Application WO/2015/040839
Kind Code:
A1
Abstract:
　An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent fatty acids contained in said interesterified oil or fat, and the constituent saturated fatty acid having 16 carbon atoms is contained in the amount of 20 mass% or more among the constituent saturated fatty acids having 16-18 carbon atoms.

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Inventors:
OONISHI KIYOMI (JP)
Application Number:
PCT/JP2014/004694
Publication Date:
March 26, 2015
Filing Date:
September 11, 2014
Export Citation:
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Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/00; A23D9/00; A23G1/30
Foreign References:
JP2000309794A2000-11-07
JP2009195221A2009-09-03
JP2013507117A2013-03-04
JP2005507028A2005-03-10
US5589216A1996-12-31
JPH0223833A1990-01-26
JPH06105655A1994-04-19
JP2003517051A2003-05-20
JPH05192080A1993-08-03
JPH06105655A1994-04-19
Other References:
KJOELLER KATRINE: "CHOCOLATE FORMING/EXTRUSION String it out", CONFECT. PROD., vol. 75, no. 2, 2009, pages 31 - 32, XP009132758
ENGMANN J. ET AL.: "SEMI-SOLID PROCESSING OF CHOCOLATE AND COCOA BUTTER Modelling Rheology and Microstructure Changes During Extrusion", FOOD BIOPROD. PROCESS., vol. 84, no. C2, 2006, pages 102 - 108, XP022525602
See also references of EP 3047733A4
Attorney, Agent or Firm:
HIROE AND ASSOCIATES, patent professional corporation (JP)
Patent business corporation Hiroe associates patent firm (JP)
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