Title:
OIL AND FAT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2023/248862
Kind Code:
A1
Abstract:
The present invention addresses the problem of: sufficiently reducing the oily sensation of oil and fat processed foods such as chocolate; and providing an oil and fat composition suitable therefor. By using an oil and fat composition that contains a protein material having a viscosity of at most 10,000 mPa·s and a 0.22 M TCA solubilization rate of 30-95% when measured at 25 °C after heating an aqueous solution with a crude protein content of 20 mass% at 80 °C for 30 minutes, the oily sensation of oil and fat processed foods such as chocolate can be sufficiently reduced.
Inventors:
MIZUSHIMA SHIGEKI (JP)
UEYAMA TOMOKI (JP)
KANO HIROSHI (JP)
INOUE RYOTA (JP)
UEYAMA TOMOKI (JP)
KANO HIROSHI (JP)
INOUE RYOTA (JP)
Application Number:
PCT/JP2023/021839
Publication Date:
December 28, 2023
Filing Date:
June 13, 2023
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23D9/00; A23D9/007; A23G1/00; A23G1/38
Domestic Patent References:
| WO2001058272A1 | 2001-08-16 | |||
| WO2019189810A1 | 2019-10-03 |
Foreign References:
| JP2002209521A | 2002-07-30 | |||
| JP2000204369A | 2000-07-25 | |||
| JPH10262560A | 1998-10-06 | |||
| JP2013226135A | 2013-11-07 |
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