Title:
揚げ物用脂肪
Document Type and Number:
Japanese Patent JP3977486
Kind Code:
B2
Abstract:
A frying fat is provided that is suitable for frying food products that are to be consumed cold, which frying fat * is substantially free of trans unsaturated fatty acid residues * includes 0-6% S3 triglycerides wherein S indicates saturated fatty acid residues * includes at least 20% S2O triglycerides wherein O indicates oleic acid residue * has a N25 - N35 value of at least 25 The substantial absence of trans unsaturated fatty acid residues is nutritionally attractive. The frying fat can also be used in combination with conventional frying fat provided that the frying fat constitutes at least 50% of the mixture. The frying fat can be produced by means of a process involving interesterification followed by fractionation to obtain an olein and optionally blending 80-100% of the olein with 0-20% liquid oil.
Inventors:
Jean Eric Iburg
Christian Evert Van Der Over
Christian Evert Van Der Over
Application Number:
JP12799797A
Publication Date:
September 19, 2007
Filing Date:
May 01, 1997
Export Citation:
Assignee:
Unilever Namrose Rose Bennaught Sharp
International Classes:
A23D9/00; A23G3/34; A23L5/10; C11B7/00; C11C3/10; A23D; A23L; C11B; C11C
Domestic Patent References:
| JP59106257A | ||||
| JP60027337A | ||||
| JP61224934A | ||||
| JP5211837A |
Attorney, Agent or Firm:
Masatake Shiga
Takashi Watanabe
Yasuhiko Murayama
Shinya Mitsuhiro
Takashi Watanabe
Yasuhiko Murayama
Shinya Mitsuhiro