JP2001181674A - Liquid oil composition - Google Patents
Liquid oil compositionInfo
- Publication number
- JP2001181674A JP2001181674A JP36681599A JP36681599A JP2001181674A JP 2001181674 A JP2001181674 A JP 2001181674A JP 36681599 A JP36681599 A JP 36681599A JP 36681599 A JP36681599 A JP 36681599A JP 2001181674 A JP2001181674 A JP 2001181674A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acids
- liquid
- fatty acid
- oil composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Lubricants (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、樹脂に対する浸食
性を低減した液状油組成物に関し、さらに詳しくは、中
鎖脂肪酸トリグリセリドを含有する油脂をエステル交換
して得た液状油組成物からなる食品加工用の離型油や潤
滑油に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid oil composition having reduced erosion to a resin, and more particularly to a food comprising a liquid oil composition obtained by transesterifying a fat or oil containing a medium-chain fatty acid triglyceride. Release oils and lubricating oils for processing.
【０００２】[0002]
【従来の技術】食品加工においては、種々の食品加工機
械が使用されている。これら食品加工機械には従来より
潤滑油として鉱物油、流動パラフィンなどの鉱物油、あ
るいは大豆油、ナタネ油、綿実油などの液状植物油、牛
脂、豚脂などの動物油脂などが用いられている。しかし
ながら鉱物油を使用した場合、機械の長時間運転中に回
転部より食品への鉱物油の飛散や混入は避けられず食品
衛生上好ましくない。また、液状植物油や動物油は食品
衛生上安全であるものの、酸化安定性に劣るという欠点
を有している。2. Description of the Related Art In food processing, various food processing machines are used. In these food processing machines, mineral oils such as mineral oil and liquid paraffin, liquid vegetable oils such as soybean oil, rapeseed oil and cottonseed oil, and animal fats such as tallow and lard have been used as lubricating oils. However, when mineral oil is used, scattering or mixing of the mineral oil into the food from the rotating part during long-time operation of the machine is unavoidable, which is not preferable for food hygiene. Liquid vegetable oils and animal oils are safe for food hygiene, but have the drawback that they have poor oxidative stability.
【０００３】炭素数６〜１０の中鎖飽和脂肪酸トリグリ
セリド（以下ＭＣＴという）は、不飽和脂肪酸を含まな
いため酸化安定性に優れ、かつ低粘度であるため、性能
の優れた液状潤滑油として広く利用されている。しかし
ＭＣＴは他の油脂と比較して低分子のため、樹脂に対す
る浸食性が高く、食品加工機械に使われている種々の樹
脂（ポリスチレン、ＡＢＳ樹脂、塩化ビニ−ルなど）に
亀裂を生じさせるといった問題がある。[0003] Medium-chain saturated fatty acid triglycerides (hereinafter referred to as MCT) having 6 to 10 carbon atoms have excellent oxidative stability because they do not contain unsaturated fatty acids, and have low viscosity. It's being used. However, MCT has a low molecular weight as compared with other fats and oils, so it has a high erosion property to the resin and causes cracks in various resins (polystyrene, ABS resin, vinyl chloride, etc.) used in food processing machines. There is a problem.
【０００４】また、ＭＣＴは食品と容器の型離れを良く
する離型油としても広く用いられているが、この場合も
同様に容器の樹脂部分に亀裂を生じさせてしまうといっ
た問題がある。[0004] MCTs are also widely used as release oils for improving the mold release between foods and containers. However, in this case, there is also a problem that cracks are formed in the resin portion of the containers.
【０００５】従来の技術においては、ＭＣＴを用いた食
品機械用潤滑油として、低温で粘性を低くする技術（特
開昭５６−７２６５１号公報）、酸化安定性を付与する
技術（特開昭６１−１７３７４３号公報）、潤滑性を付
与する技術（特開平４−３１４７９０号公報）などがあ
るが、何れにおいても油脂の物性に関する先行技術であ
り、ＭＣＴの潤滑性、離型性を保ったまま、食品加工機
械、容器につかわれている樹脂に対する浸食性を低減す
るといった技術の検討はなされていない。[0005] In the prior art, as a lubricating oil for food machinery using MCT, a technique for lowering the viscosity at low temperature (Japanese Patent Application Laid-Open No. 56-72651) and a technique for imparting oxidation stability (Japanese Patent Application Laid-open No. Sho 61-1986). 173743) and a technique for imparting lubricity (Japanese Patent Application Laid-Open No. 4-314790), but all of these are prior arts relating to the properties of fats and oils, while maintaining the lubricity and releasability of MCT. No technique has been studied for reducing the erosion of resin used in food processing machines and containers.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、酸化
安定性に優れ、低粘度での液状油であるというＭＣＴ長
所を生かしつつ、ＭＣＴの樹脂浸食性という欠点を低減
した液状油組成物を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid oil composition which has the advantage of being a liquid oil having excellent oxidative stability and low viscosity, while reducing the drawback of MCT in resin erosion. It is to provide.
【０００７】[0007]
【課題を解決するための手段】上記の目的を解決するた
めに鋭意研究した結果、ＭＣＴと特定の不飽和酸含有油
脂とをエステル交換して得た液状油組成物が、上記目的
を達成し得ることの知見を得て、本発明を完成した。As a result of intensive studies to solve the above-mentioned object, a liquid oil composition obtained by transesterification of MCT with a specific unsaturated acid-containing fat or oil has achieved the above-mentioned object. The present invention was completed based on the knowledge obtained.
【０００８】本発明の第１は、ＭＣＴ１０〜９０重量％
と、構成脂肪酸中にモノ不飽和脂肪酸を５０％以上含有
し多価不飽和脂肪酸を３５％以下含有する融点１５℃以
下の油脂９０〜１０重量％とをエステル交換してなる液
状油組成物である。第２の発明は、第１の発明の液状油
組成物からなる離型油である。第３の発明は、第１の発
明の液状油組成物からなる潤滑油である。A first aspect of the present invention is that MCT is 10 to 90% by weight.
And a liquid oil composition obtained by transesterifying 90 to 10% by weight of a fat and oil having a melting point of 15 ° C. or less containing 50% or more of monounsaturated fatty acids and 35% or less of polyunsaturated fatty acids in the constituent fatty acids. is there. A second invention is a release oil comprising the liquid oil composition of the first invention. A third invention is a lubricating oil comprising the liquid oil composition of the first invention.
【０００９】[0009]
【発明の実施の形態】本発明に用いるＭＣＴは、炭素数
６から１２の飽和脂肪酸からなるトリグリセリドをい
う。さらに好ましくは、飽和脂肪酸の炭素数が８〜１０
のものを使用することができる。ＭＣＴとしては市販品
を使用することができる。BEST MODE FOR CARRYING OUT THE INVENTION MCT used in the present invention is a triglyceride composed of a saturated fatty acid having 6 to 12 carbon atoms. More preferably, the saturated fatty acid has 8 to 10 carbon atoms.
Can be used. As the MCT, a commercially available product can be used.
【００１０】本発明に用いる構成脂肪酸中にモノ不飽和
脂肪酸を５０％以上含有し、多価不飽和脂肪酸３５％以
下含有する融点１５℃以下の油脂としては、例えばオリ
−ブ油、ハイオレイックサフラワ−油、ナタネ油、ハイ
オレイックナタネ油、ハイオレイックヒマワリ油などの
オレイン酸を多く含む油脂、あるいはそれらを微水添し
たもの、または大豆油、トウモロコシ油、サフラワ−
油、綿実油などのリノ−ル酸を多く含む油脂を微水添し
たもの、あるいはこれらの混合物を好ましく使用するこ
とができる。Examples of the fats and oils having a melting point of 15 ° C. or less containing 50% or more of monounsaturated fatty acids and 35% or less of polyunsaturated fatty acids in the constituent fatty acids used in the present invention include, for example, olive oil and high oleic. Oils or oils containing a large amount of oleic acid such as safflower oil, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil, or those slightly hydrogenated, or soybean oil, corn oil, safflower oil
Oils and fats rich in linoleic acid, such as oil and cottonseed oil, which are slightly hydrogenated, or a mixture thereof can be preferably used.
【００１１】構成脂肪酸中のモノ不飽和脂肪酸が５０％
未満では、ＭＣＴとエステル交換して得た油脂が液状を
保つことができなくなり、多価不飽和脂肪酸が３５％を
超えるとエステル交換して得た油脂の酸化安定性が悪く
なり、ＭＣＴの本来有している酸化安定性に優れるとい
う長所が失われる。Monounsaturated fatty acids in the constituent fatty acids are 50%
If it is less than 35%, the oil and fat obtained by transesterification with MCT cannot maintain a liquid state. If the polyunsaturated fatty acid exceeds 35%, the oxidative stability of the oil and fat obtained by transesterification deteriorates, The advantage of having excellent oxidation stability is lost.
【００１２】また、上記微水添時に過度に水添してしま
うと、ＭＣＴとのエステル交換油の融点が上昇し、液状
を保てなくなるので、融点が１５℃以下の油脂を選択す
る。Further, if the hydrogenation is excessively hydrogenated at the time of the above-mentioned slight hydrogenation, the melting point of the transesterified oil with MCT will increase, and it will not be possible to maintain the liquid state. Therefore, an oil or fat having a melting point of 15 ° C. or less is selected.
【００１３】本発明の液状油組成物は、ＭＣＴと、構成
脂肪酸中にモノ不飽和脂肪酸を５０％以上含有し多価不
飽和脂肪酸３５％以下含有する融点１５℃以下の油脂と
を適宜混合し、エステル交換反応をすることにより得ら
れる。この際エステル交換反応は公知の方法を採用すれ
ばよく、例えば、上記の油脂混合物に反応触媒としてナ
トリウムメトキサイドを添加し、７０〜１２０℃の温度
で０．３〜１．５時間反応してランダムエステル交換反
応を行なうのが好ましい。また、酵素を用いてエステル
交換反応を行なってもよい。[0013] The liquid oil composition of the present invention is prepared by appropriately mixing MCT with an oil or fat having a melting point of 15 ° C or less containing 50% or more of monounsaturated fatty acids and 35% or less of polyunsaturated fatty acids in the constituent fatty acids. Can be obtained by a transesterification reaction. At this time, the transesterification reaction may employ a known method. For example, sodium methoxide is added as a reaction catalyst to the above-mentioned oil / fat mixture, and the mixture is reacted at a temperature of 70 to 120 ° C. for 0.3 to 1.5 hours. It is preferred to carry out a random transesterification reaction. Further, a transesterification reaction may be performed using an enzyme.
【００１４】上記エステル交換反応により得られた液状
油は、そのままで離型油あるいは潤滑油として供するこ
とができるが、これに続く温水洗浄、減圧乾燥、白土脱
色、水蒸気脱臭等の精製工程を経て、精製した液状油組
成物とするのが好ましい。また、必要ならば抗酸化剤等
の添加剤を加えてもよい。The liquid oil obtained by the above transesterification reaction can be used as it is as a release oil or a lubricating oil, but is subjected to purification steps such as washing with warm water, drying under reduced pressure, decolorization of clay, steam deodorization and the like. It is preferable to use a purified liquid oil composition. If necessary, an additive such as an antioxidant may be added.
【００１５】[0015]
【発明の効果】本発明の液状油組成物は、上記油脂類を
単純に混合しただけでは得られなかった、ＭＣＴの酸化
安定性に優れ、低粘度で液状である長所を生かしつつ、
ＭＣＴの樹脂浸食性を低減した液状油組成物であり、食
品加工用の離型油あるいは潤滑油として優れた特長を有
している。The liquid oil composition of the present invention has excellent oxidative stability of MCT, low viscosity and liquidity, which cannot be obtained by simply mixing the above fats and oils,
It is a liquid oil composition with reduced resin erodibility of MCT, and has excellent features as a release oil or lubricating oil for food processing.
【００１６】[0016]
【実施例】以下に実施例および比較例を例示して、本発
明を更に詳しく説明する。なお、以下に用いたＭＣＴ
は、すべて商品名パナセート８１０；日本油脂（株）製
であり、構成脂肪酸の炭素数が８および１０を主成分と
するの中鎖飽和脂肪酸トリグリセリドである。The present invention will be described in more detail with reference to the following examples and comparative examples. The MCT used below
Are all trade names Panassate 810; manufactured by NOF CORPORATION, and are medium-chain saturated fatty acid triglycerides whose constituent fatty acids are mainly composed of 8 and 10 carbon atoms.
【００１７】実施例１ オリ−ブ油（構成脂肪酸中のモノ不飽和脂肪酸７３．９
％、多価不飽和脂肪酸１３．２％、融点０℃）７００ｇ
と、ＭＣＴ３００ｇを混合し、減圧下で２時間９０℃に
保ち攪拌し、脱水した後、ナトリウムメトキサイド１．
０ｇを添加し、３０分間反応してランダムエステル交換
反応を行なった。反応終了後、反応油を中性になるまで
温水洗浄し、減圧乾燥、白土脱色、水蒸気脱臭を行な
い、目的の液状油組成物を得た。この油は常温で透明な
液体であった。Example 1 Olive oil (73.9 monounsaturated fatty acids in the constituent fatty acids)
%, Polyunsaturated fatty acid 13.2%, melting point 0 ° C) 700 g
And 300 g of MCT were mixed, stirred at 90 ° C. for 2 hours under reduced pressure, stirred and dehydrated.
0 g was added, and the mixture was reacted for 30 minutes to perform a random transesterification reaction. After completion of the reaction, the reaction oil was washed with warm water until neutral, dried under reduced pressure, decolorized with clay, and deodorized with steam to obtain a target liquid oil composition. The oil was a clear liquid at room temperature.
【００１８】実施例２ ハイオレイックサフラワ−油（構成脂肪酸中のモノ不飽
和脂肪酸７６．１％、多価不飽和脂肪酸１１．０％、融
点−３℃）３００ｇと、ＭＣＴ７００ｇを混合し、実施
例１と同様にエステル交換および精製処理を行い、目的
の液状油組成物を得た。この油は常温で透明な液体であ
った。Example 2 300 g of high oleic safflower oil (76.1% of monounsaturated fatty acids and 11.0% of polyunsaturated fatty acids in the constituent fatty acids, melting point -3 ° C.) were mixed with 700 g of MCT, Transesterification and purification treatment were performed in the same manner as in Example 1 to obtain a target liquid oil composition. The oil was a clear liquid at room temperature.
【００１９】実施例３ オリ−ブ油を公知の方法により水添し、微水添オリ−ブ
油（構成脂肪酸中のモノ不飽和脂肪酸８０．０％、多価
不飽和脂肪酸１３．１％、融点１３．５℃）を得た。こ
の微水添オリ−ブ油８００ｇと、ＭＣＴ２００ｇを混合
し、実施例１と同様にエステル交換および精製処理を行
い、目的の液状油組成物を得た。この油は常温で透明な
液体であった。Example 3 Olive oil was hydrogenated by a known method, and slightly hydrogenated olive oil (80.0% of monounsaturated fatty acid, 13.1% of polyunsaturated fatty acid in constituent fatty acids, Melting point 13.5 ° C). 800 g of this slightly hydrogenated olive oil and 200 g of MCT were mixed and subjected to transesterification and purification in the same manner as in Example 1 to obtain a target liquid oil composition. The oil was a clear liquid at room temperature.
【００２０】実施例４ ナタネ油を公知の方法により水添し、微水添ナタネ油
（構成脂肪酸中のモノ不飽和脂肪酸６９．０％、多価不
飽和脂肪酸１０．４％、融点５．３℃）を得た。この微
水添ナタネ油４００ｇと、ＭＣＴ６００ｇを混合し、実
施例１と同様にエステル交換および精製処理を行い、目
的の液状油組成物を得た。この油は常温で透明な液体で
あった。Example 4 Rapeseed oil was hydrogenated by a known method, and slightly hydrogenated rapeseed oil (69.0% of monounsaturated fatty acids, 10.4% of polyunsaturated fatty acids in the constituent fatty acids, melting point 5.3) ° C). 400 g of this slightly hydrogenated rapeseed oil and 600 g of MCT were mixed and subjected to transesterification and purification in the same manner as in Example 1 to obtain a target liquid oil composition. The oil was a clear liquid at room temperature.
【００２１】実施例５ オリ−ブ油５００ｇと大豆油２００ｇを混合した油（構
成脂肪酸中のモノ不飽和脂肪酸５８．５％、多価不飽和
脂肪酸２７．１％、融点−５℃）７００ｇと、ＭＣＴ３
００ｇを混合し、実施例１と同様にエステル交換および
精製処理を行い、目的の液状油組成物を得た。この油は
常温で透明な液体であった。Example 5 700 g of an oil obtained by mixing 500 g of olive oil and 200 g of soybean oil (58.5% of monounsaturated fatty acids and 27.1% of polyunsaturated fatty acids in the constituent fatty acids, melting point -5 ° C.) , MCT3
Then, the mixture was subjected to transesterification and purification in the same manner as in Example 1 to obtain a desired liquid oil composition. The oil was a clear liquid at room temperature.
【００２２】比較例１ オリ−ブ油（構成脂肪酸中のモノ不飽和脂肪酸７３．９
％、多価不飽和脂肪酸１３．２％、融点０℃）７００ｇ
とＭＣＴ３００ｇを混合し、目的の油脂を得た。この油
は常温で透明な液体であった。Comparative Example 1 Olive oil (73.9 monounsaturated fatty acids in the constituent fatty acids)
%, Polyunsaturated fatty acid 13.2%, melting point 0 ° C) 700 g
And 300 g of MCT were mixed to obtain a target fat or oil. The oil was a clear liquid at room temperature.
【００２３】比較例２ ハイオレイックサフラワ−油（構成脂肪酸中のモノ不飽
和脂肪酸７６．１％、多価不飽和脂肪酸１１．０％、融
点−３℃）３００ｇとＭＣＴ７００ｇを混合し、目的の
油脂を得た。この油は常温で透明な液体であった。Comparative Example 2 300 g of high oleic safflower oil (76.1% of monounsaturated fatty acid, 11.0% of polyunsaturated fatty acid in the constituent fatty acids, melting point -3 ° C.) and 700 g of MCT were mixed. Oils and fats were obtained. The oil was a clear liquid at room temperature.
【００２４】比較例３ 実施例３と同様に微水添した、微水添オリ−ブ油（構成
脂肪酸中のモノ不飽和脂肪酸８０．０％、多価不飽和脂
肪酸１３．１％、融点１３．５℃）を従来既知の方法に
より精製し、精製微水添オリ−ブ油を得た。この精製微
水添オリ−ブ油８００ｇとＭＣＴ２００ｇを混合し、目
的の油脂を得た。この油は常温で透明な液体であった。Comparative Example 3 Slightly hydrogenated olive oil (80.0% monounsaturated fatty acid, 13.1% polyunsaturated fatty acid in the constituent fatty acids, melting point 13) (0.5 ° C.) by a conventionally known method to obtain a purified slightly hydrogenated olive oil. 800 g of the purified slightly hydrogenated olive oil and 200 g of MCT were mixed to obtain a desired fat or oil. The oil was a clear liquid at room temperature.
【００２５】比較例４ 実施例４と同様に微水添した、微水添ナタネ油（構成脂
肪酸中のモノ不飽和脂肪酸６９．０％、多価不飽和脂肪
酸１０．４％、融点５．３℃）を従来既知の方法により
精製し、精製微水添ナタネ油を得た。この精製微水添ナ
タネ油４００ｇとＭＣＴ６００ｇを混合し、目的の油脂
を得た。この油は常温で透明な液体であった。Comparative Example 4 Slightly hydrogenated rapeseed oil (69.0% of monounsaturated fatty acid, 10.4% of polyunsaturated fatty acid in constituent fatty acids, melting point 5.3) in the same manner as in Example 4 ° C) by a conventionally known method to obtain a purified slightly hydrogenated rapeseed oil. 400 g of the purified slightly hydrogenated rapeseed oil and 600 g of MCT were mixed to obtain a target oil and fat. The oil was a clear liquid at room temperature.
【００２６】比較例５ オリ−ブ油５００ｇと大豆油２００ｇを混合した油（構
成脂肪酸中のモノ不飽和脂肪酸５８．５％、多価不飽和
脂肪酸２７．１％、融点−５℃）７００ｇと、ＭＣＴ３
００ｇを混合し、目的の油脂を得た。この油は常温で透
明な液体であった。Comparative Example 5 700 g of an oil obtained by mixing 500 g of olive oil and 200 g of soybean oil (58.5% of monounsaturated fatty acids, 27.1% of polyunsaturated fatty acids in the constituent fatty acids, melting point -5 ° C.) , MCT3
Then, the desired fats and oils were obtained. The oil was a clear liquid at room temperature.
【００２７】比較例６ ナタネ油を公知の方法により水添し、水添ナタネ油（構
成脂肪酸中のモノ不飽和脂肪酸７８．６％、多価不飽和
脂肪酸４．８％、融点３１℃）を得た。この水添ナタネ
油４００ｇと、ＭＣＴ６００ｇを混合し、実施例１と同
様にエステル交換し、精製処理し、目的の油脂を得た。
この油は常温で固体脂の白濁を生じた。Comparative Example 6 Rapeseed oil was hydrogenated by a known method, and hydrogenated rape oil (78.6% of monounsaturated fatty acid, 4.8% of polyunsaturated fatty acid in the constituent fatty acids, melting point of 31 ° C.) was obtained. Obtained. 400 g of this hydrogenated rapeseed oil and 600 g of MCT were mixed, transesterified and purified in the same manner as in Example 1 to obtain the desired oil and fat.
The oil produced a cloudy solid fat at room temperature.
【００２８】以上のようにして得られた実施例１〜５の
液状油組成物及び比較例１〜６の油脂を、各々５０ｇづ
つ規格ビンに小分けし、３種の樹脂片（発泡ポリスチレ
ン断片、透明ポリスチレン断片、透明塩化ビニル断片）
をそれぞれ入れ、６０℃の恒温槽にて保管試験を行い、
経時的にサンプルを取り出し、樹脂片の状態確認を行っ
た。それらの結果を表１及び表２に示した。The liquid oil compositions of Examples 1 to 5 and the fats and oils of Comparative Examples 1 to 6 obtained as described above were each subdivided into standard bottles of 50 g each, and three kinds of resin pieces (foamed polystyrene fragments, (Transparent polystyrene fragment, transparent vinyl chloride fragment)
, Respectively, and perform a storage test in a 60 ° C constant temperature bath.
Samples were taken out over time, and the state of the resin pieces was confirmed. The results are shown in Tables 1 and 2.
【００２９】[0029]
【表１】 [Table 1]
【００３０】[0030]
【表２】 [Table 2]
【００３１】表１及び表２の結果より、それぞれ対応す
る番号の実施例と比較例とを比べると、実施例の方が全
て比較例より樹脂浸食性が低減され優れていることがわ
かる。From the results of Tables 1 and 2, it can be seen that, when comparing the examples with the corresponding numbers with the comparative examples, all of the examples are more excellent in resin erosion property than the comparative examples.
【００３２】表２より、比較例６は常温で固体脂の白濁
を生じているため、常温で液状油という用途に適さな
い。From Table 2, it can be seen that Comparative Example 6 is not suitable for use as a liquid oil at room temperature because the solid fat becomes cloudy at room temperature.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ｃ１０Ｎ 30:02 Ｃ１０Ｎ 30:02 30:10 30:10 40:00 40:00 Ｚ ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification code FI Theme coat ゛ (Reference) C10N 30:02 C10N 30:02 30:10 30:10 40:00 40:00 Z
Claims (3)
０重量％と、構成脂肪酸中にモノ不飽和脂肪酸を５０％
以上含有し多価不飽和脂肪酸を３５％以下含有する融点
１５℃以下の油脂９０〜１０重量％とを、エステル交換
してなる液状油組成物。1. Medium-chain saturated fatty acid triglyceride
0% by weight and 50% of monounsaturated fatty acids in the constituent fatty acids
A liquid oil composition obtained by transesterifying 90 to 10% by weight of a fat or oil having a melting point of 15 ° C. or less and containing 35% or less of polyunsaturated fatty acids.
離型油。2. A release oil comprising the liquid oil composition according to claim 1.
潤滑油。3. A lubricating oil comprising the liquid oil composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36681599A JP3804379B2 (en) | 1999-12-24 | 1999-12-24 | Liquid oil composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36681599A JP3804379B2 (en) | 1999-12-24 | 1999-12-24 | Liquid oil composition |
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| Publication Number | Publication Date |
|---|---|
| JP2001181674A true JP2001181674A (en) | 2001-07-03 |
| JP3804379B2 JP3804379B2 (en) | 2006-08-02 |
Family
ID=18487752
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36681599A Expired - Lifetime JP3804379B2 (en) | 1999-12-24 | 1999-12-24 | Liquid oil composition |
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| Country | Link |
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| JP (1) | JP3804379B2 (en) |
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| JP2009114449A (en) * | 2007-11-08 | 2009-05-28 | Kraft Foods Global Brands Llc | Structured lipid composition and method of formulation thereof |
| JP2009143989A (en) * | 2007-12-11 | 2009-07-02 | Nisshin Oillio Group Ltd | Hydrogenated oil and lubricating oil containing the same |
| JP2009542847A (en) * | 2006-06-28 | 2009-12-03 | サイバス，エルエルシー | Fatty acid blend and use thereof |
| JP2011508047A (en) * | 2007-12-27 | 2011-03-10 | サイバス，エルエルシー | Alkyl ester fatty acid compound and use thereof |
| JP2011057914A (en) * | 2009-09-14 | 2011-03-24 | Nsk Ltd | Lubricating grease composition, and rolling bearing with the same enclosed therein |
| JP2016513304A (en) * | 2013-01-24 | 2016-05-12 | ダウ グローバル テクノロジーズ エルエルシー | Liquid cooling medium for electronic device cooling |
| WO2024004900A1 (en) * | 2022-06-29 | 2024-01-04 | 出光興産株式会社 | Lubricating oil composition, method for using same, and method for producing same |
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1999
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|---|---|---|---|---|
| JP2009542847A (en) * | 2006-06-28 | 2009-12-03 | サイバス，エルエルシー | Fatty acid blend and use thereof |
| JP2015045009A (en) * | 2006-06-28 | 2015-03-12 | ニューセリス インコーポレイテッド | Fatty acid blend and its use |
| US9796938B2 (en) | 2006-06-28 | 2017-10-24 | Nucelis Inc. | Fatty acid blends and uses therefor |
| JP2009114449A (en) * | 2007-11-08 | 2009-05-28 | Kraft Foods Global Brands Llc | Structured lipid composition and method of formulation thereof |
| JP2009143989A (en) * | 2007-12-11 | 2009-07-02 | Nisshin Oillio Group Ltd | Hydrogenated oil and lubricating oil containing the same |
| JP2011508047A (en) * | 2007-12-27 | 2011-03-10 | サイバス，エルエルシー | Alkyl ester fatty acid compound and use thereof |
| JP2011057914A (en) * | 2009-09-14 | 2011-03-24 | Nsk Ltd | Lubricating grease composition, and rolling bearing with the same enclosed therein |
| JP2016513304A (en) * | 2013-01-24 | 2016-05-12 | ダウ グローバル テクノロジーズ エルエルシー | Liquid cooling medium for electronic device cooling |
| WO2024004900A1 (en) * | 2022-06-29 | 2024-01-04 | 出光興産株式会社 | Lubricating oil composition, method for using same, and method for producing same |
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