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Title:
PROTEIN-CONTAINING OIL AND FAT EMULSIFIED COMPOSITION FOR PRODUCING EMULSIFIED FOODS
Document Type and Number:
WIPO Patent Application WO/2022/210754
Kind Code:
A1
Abstract:
Provided is a protein-containing oil and fat emulsified composition for producing emulsified foods, the emulsified composition being composed of 1-70 mass% of a protein, 30-99 mass% of an oil and fat, and 0-40 mass% of a carbohydrate, where the total amount of the protein, oil and fat, and carbohydrate is 100 mass%, wherein the emulsified composition is characterized in that at least 50 mass% of the protein is derived from a denatured protein material having all the characteristics of a) and b): a) according to the result of measuring molecular weight distribution, the area ratio for portions where the molecular weight is at least 2,000 Da and less than 20,000 Da is 45-90%; and b) when 250 mM of guanidine hydrochloride is added to an aqueous solution of denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, and when 2 M of ammonium sulfate is added, the solution becomes cloudy.

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Inventors:
KANO HIROSHI (JP)
UEYAMA TOMOKI (JP)
INOUE RYOTA (JP)
Application Number:
PCT/JP2022/015619
Publication Date:
October 06, 2022
Filing Date:
March 29, 2022
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC (JP)
International Classes:
A23J3/14; A23L5/00
Domestic Patent References:
WO2009084529A12009-07-09
WO2017141934A12017-08-24
WO2019189810A12019-10-03
WO2019189727A12019-10-03
WO2010073575A12010-07-01
Foreign References:
JPH0670691A1994-03-15
JP2021056899A2021-04-08
JP2016189719A2016-11-10
Other References:
SHEN WENPU, XIANG LI, MD. RAMIM TANVER RAHMAN, NABIL QAID M. AL-HAJJ, KAMALESH CHANDRA DEY, SALEH MUHAMMED RAQIB: "Review: Emulsification properties of soy bean protein", NUSANTARA BIOSCIENCE, vol. 6, no. 2, 30 November 2014 (2014-11-30), pages 196 - 202, XP055971872, ISSN: 2087-3948, DOI: 10.13057/nusbiosci/n060213
Attorney, Agent or Firm:
YAMAO, Norihito et al. (JP)
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