Title:
OLEAGINOUS COMPOSITION AND OIL-IN-WATER TYPE EMULSIFIER CONTAINING OLEAGINOUS COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2011/111527
Kind Code:
A1
Abstract:
Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10 - 30% by weight and a triglyceride content of 30 - 55% by weight whose total carbon number is 44 - 48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30 - 50 and a lauric acid content of 40% by weight.
Inventors:
ANDOU MASATAKA (JP)
ENDO YORIKO (JP)
OONISHI KIYOMI (JP)
HARUNA HIROFUMI (JP)
ENDO YORIKO (JP)
OONISHI KIYOMI (JP)
HARUNA HIROFUMI (JP)
Application Number:
PCT/JP2011/054007
Publication Date:
September 15, 2011
Filing Date:
February 23, 2011
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
ANDOU MASATAKA (JP)
ENDO YORIKO (JP)
OONISHI KIYOMI (JP)
HARUNA HIROFUMI (JP)
ANDOU MASATAKA (JP)
ENDO YORIKO (JP)
OONISHI KIYOMI (JP)
HARUNA HIROFUMI (JP)
International Classes:
A23D7/00; A23L9/20
Domestic Patent References:
| WO2009025123A1 | 2009-02-26 |
Foreign References:
| JP2010022305A | 2010-02-04 | |||
| JP2008263790A | 2008-11-06 |
Attorney, Agent or Firm:
HIRATA, Tadao et al. (JP)
Tadao Hirata (JP)
Tadao Hirata (JP)
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Claims: