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Patent Searching and Data


Title:
OIL-AND-FAT COMPOSITION AND MANUFACTURING METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2019/093466
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass% and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass% of component A is contained with respect to the total mass of the composition.

Inventors:
KATO DAISUKE (JP)
OTAGURO HARUKI (JP)
EMOTO EIJI (JP)
HIRAMOTO TADAHIRO (JP)
Application Number:
PCT/JP2018/041635
Publication Date:
May 16, 2019
Filing Date:
November 09, 2018
Export Citation:
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Assignee:
TAKASAGO PERFUMERY CO LTD (JP)
International Classes:
A23D9/007; A23C19/084; A23F5/24; A23G9/00; A23L23/00; A23L27/00; A23L27/60; A23L35/00
Foreign References:
JPH04229151A1992-08-18
JP2011223942A2011-11-10
JP2007110984A2007-05-10
JPS6018577A1985-01-30
JPH07188692A1995-07-25
JP2014200236A2014-10-27
JP2014045766A2014-03-17
JP4596475B22010-12-08
CN101194704A2008-06-11
JP5349399B22013-11-20
JP3344522B22002-11-11
JP2013121325A2013-06-20
Other References:
SHI, XIAOXIA ET AL.: "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression", JOURNAL OF CHROMATOGRAPHY B, vol. 913 - 91, 2013, pages 69 - 76, XP055606430
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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