METHOD FOR MANUFACTURING FUNCTIONAL FAT/OIL HAVING FREEZING RESISTANCE, IMPARTING NO OFFENSIVE TASTE OR SMELL TO FOOD AND NOT DAMAGING TASTE INTRINSIC TO FOOD

Title:

METHOD FOR MANUFACTURING FUNCTIONAL FAT/OIL HAVING FREEZING RESISTANCE, IMPARTING NO OFFENSIVE TASTE OR SMELL TO FOOD AND NOT DAMAGING TASTE INTRINSIC TO FOOD

Document Type and Number:

WIPO Patent Application WO/2020/217864

Kind Code:

A1

Abstract:

Provided is a functional fat/oil that has freezing-resistance, imparts no offensive taste or smell to a food and does not damage the taste intrinsic to the food. A method for manufacturing a fat/oil, said method being characterized by comprising transesterifying a fat or oil, in which corn oil is blended with a medium chain fatty acid triglyceride or a medium chain fatty acid alkyl ester at a ratio of 85-99:15-1, and then washing with water.

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Inventors:

WATANABE SHIMPEI (JP)

Application Number:

PCT/JP2020/014430

Publication Date:

October 29, 2020

Filing Date:

March 30, 2020

Export Citation:

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Assignee:

FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)

International Classes:

C11C3/10; A23D9/00

Foreign References:

JP2001226693A	2001-08-21
JP2001069914A	2001-03-21
JP2001161265A	2001-06-19
JP2010279381A	2010-12-16
JP2014000009A	2014-01-09

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