Title:
METHOD FOR PROMOTING CRYSTALLIZATION OF FATS AND OILS
Document Type and Number:
WIPO Patent Application WO/2014/007254
Kind Code:
A1
Abstract:
The purpose of the invention is to provide a method for promoting the crystallization of fats and oils in a short time during manufacturing processes for fat or oil compositions such as margarine or shortening that are used for confectionery or bread-making, or for chocolates or hard butter products without the method being limited by the type of fat or oil, the device, or temperature conditions. The method for promoting the crystallization of fats and oils is characterized in the inclusion in the fat or oil of 3 mass% or more of tri-saturated fatty acid glyceride and 0.3-5 mass% of one or more kinds of animal or plant waxes selected from beeswax, candelilla wax, carnauba wax and rice wax.
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Inventors:
OMORI HITOMI (JP)
Application Number:
PCT/JP2013/068152
Publication Date:
January 09, 2014
Filing Date:
July 02, 2013
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23D9/02; C11B15/00
Domestic Patent References:
| WO2000024360A2 | 2000-05-04 | |||
| WO1998019554A1 | 1998-05-14 |
Foreign References:
| JPH067087A | 1994-01-18 | |||
| JPH06327407A | 1994-11-29 |
Other References:
CALLIAUW G. ET AL.: "On the fractional crystallization of palm olein: Solid solutions and eutectic solidification", FOOD RESEARCH INTERNATIONAL, vol. 43, no. 4, May 2010 (2010-05-01), pages 972 - 981
BASSO R.C. ET AL.: "Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil", FOOD CHEMISTRY, vol. 122, no. 4, 15 October 2010 (2010-10-15), pages 1185 - 1192
BASSO R.C. ET AL.: "Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil", FOOD CHEMISTRY, vol. 122, no. 4, 15 October 2010 (2010-10-15), pages 1185 - 1192
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