Title:
PALM FRACTIONATED OIL, AND OIL COMPOSITION AND FOOD PRODUCT CONTAINING SAME
Document Type and Number:
WIPO Patent Application WO/2012/140937
Kind Code:
A1
Abstract:
[Problem] To provide an oil composition having, on the basis of an excellent crystallization-promoting effect, excellent usability and workability in terms of weeping of sugar on fried doughnuts, stickiness and food texture, filling state and hardness of shortening, and coating-chocolate drying time, and to provide a food product that uses the oil composition. [Solution] Tripalmitin accounts for 70 to 90 wt% of the triglyceride content of the palm fractionated oil and unsaturated fatty acids account for 1 to 8 wt% of the total fatty acid content of the palm fractionated oil. The oil has a hard segment that is obtained by, for instance, crystallizing a palm super stearin having an iodine value between 10 and 17 to a slurry SFC of 20% or less and fractionating the slurry to a hard segment yield of 26 wt% or less. This fractionation is preferably performed such that the numeric value of the hard portion yield or slurry SFC is 10 or less.
Inventors:
SADAKANE TADAYOSHI (JP)
HARA YUSUKE (JP)
ITO HIROSHI (JP)
MURAMATSU HIROSHI (JP)
YAMAGUCHI TAKASHI (JP)
HARA YUSUKE (JP)
ITO HIROSHI (JP)
MURAMATSU HIROSHI (JP)
YAMAGUCHI TAKASHI (JP)
Application Number:
PCT/JP2012/052314
Publication Date:
October 18, 2012
Filing Date:
February 01, 2012
Export Citation:
Assignee:
J OIL MILLS INC (JP)
SADAKANE TADAYOSHI (JP)
HARA YUSUKE (JP)
ITO HIROSHI (JP)
MURAMATSU HIROSHI (JP)
YAMAGUCHI TAKASHI (JP)
SADAKANE TADAYOSHI (JP)
HARA YUSUKE (JP)
ITO HIROSHI (JP)
MURAMATSU HIROSHI (JP)
YAMAGUCHI TAKASHI (JP)
International Classes:
A23D9/00; A23D7/00; A23D9/007; A23L23/10
Domestic Patent References:
| WO2011132734A1 | 2011-10-27 |
Foreign References:
| JP2006025671A | 2006-02-02 | |||
| JP2011225778A | 2011-11-10 | |||
| JP2012065657A | 2012-04-05 | |||
| JPH11155483A | 1999-06-15 | |||
| JP2006025671A | 2006-02-02 | |||
| JP2010022310A | 2010-02-04 |
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, 2010, pages 972 - 981, XP055107759
RODRIGO CORRE^A BASSO ET AL.: "Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil.", FOOD CHEMISTRY, vol. 122, no. 4, 2010, pages 1185 - 1192, XP055107760
MIHARA H. ET AL.: "Effect of Crystallization Temperature of Palm Oil on Its Crystallization. IV. The Influence of Tripalmitoylglycerol (PPP) on the Crystallization of 1,3-dipalmitoyl-2- oleoyl-glycerol (POP) and 1,2-dioleoyl-3- palmitoyl-glycerol (POO).", JOURNAL OF OLEO SCIENCE, vol. 56, no. 5, 2007, pages 223 - 230, XP008166955
See also references of EP 2671455A4
RODRIGO CORRE^A BASSO ET AL.: "Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil.", FOOD CHEMISTRY, vol. 122, no. 4, 2010, pages 1185 - 1192, XP055107760
MIHARA H. ET AL.: "Effect of Crystallization Temperature of Palm Oil on Its Crystallization. IV. The Influence of Tripalmitoylglycerol (PPP) on the Crystallization of 1,3-dipalmitoyl-2- oleoyl-glycerol (POP) and 1,2-dioleoyl-3- palmitoyl-glycerol (POO).", JOURNAL OF OLEO SCIENCE, vol. 56, no. 5, 2007, pages 223 - 230, XP008166955
See also references of EP 2671455A4
Attorney, Agent or Firm:
NAKAJIMA SHINSUKE (JP)
Shinsuke Nakajima (JP)
Shinsuke Nakajima (JP)
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