JP3804379B2 - Liquid oil composition - Google Patents
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- JP3804379B2 JP3804379B2 JP36681599A JP36681599A JP3804379B2 JP 3804379 B2 JP3804379 B2 JP 3804379B2 JP 36681599 A JP36681599 A JP 36681599A JP 36681599 A JP36681599 A JP 36681599A JP 3804379 B2 JP3804379 B2 JP 3804379B2
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Description
【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に関する。
【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。
【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。
【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。
【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。
【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。
【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。
【０００８】
本発明の第１は、構成脂肪酸の炭素数が８及び１０を主成分とする中鎖飽和脂肪酸トリグリセリド１０〜３０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９０〜７０重量％とを、エステル交換してなる液状油組成物からなる離型油である。第２の発明は、第１の発明の液状油組成物からなる食品とポリスチレン樹脂、ＡＢＳ樹脂、又は塩化ビニール樹脂との型離れに用いられる離型油である。
【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。
【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。
【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。
【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。
【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。
【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。
【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。
【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。
【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。
【００１８】
参考例１
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。
【００１９】
実施例２
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。
【００２０】
参考例２
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。
【００２１】
実施例３
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、ＭＣＴ３００ｇ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。
【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。
【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。
【００２４】
比較例３
実施例２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。
【００２５】
比較例４
参考例２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。
【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、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。
【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。
【００２８】
以上のようにして得られた実施例１〜３、参考例１，２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。
【００２９】
【表１】
【表２】
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。
【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。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a liquid oil composition having reduced erodibility to a resin, and more specifically, to a release oil for food processing comprising a liquid oil composition obtained by transesterification of an oil containing medium chain fatty acid triglycerides. Related.
[0002]
[Prior art]
In food processing, various food processing machines are used. In these food processing machines, mineral oils, mineral oils such as liquid paraffin, or liquid vegetable oils such as soybean oil, rapeseed oil and cottonseed oil, and animal fats such as beef tallow and lard are conventionally used as lubricating oils. However, when mineral oil is used, it is not preferable in terms of food hygiene because it is inevitable that mineral oil is scattered and mixed into the food from the rotating part during long-time operation of the machine. Moreover, although liquid vegetable oil and animal oil are safe in terms of food hygiene, they have a drawback of poor oxidation stability.
[0003]
Medium chain saturated fatty acid triglycerides (hereinafter referred to as MCT) having 6 to 10 carbon atoms are widely used as liquid lubricants having excellent performance because they do not contain unsaturated fatty acids and have excellent oxidation stability and low viscosity. Yes. However, since MCT has a low molecular weight compared to other oils and fats, it is highly erosive 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]
MCT is also widely used as a release oil that improves the mold release between food and containers, but in this case as well, there is a problem in that cracks occur in the resin part of the container.
[0005]
In the prior art, as a lubricating oil for food machinery using MCT, a technique for lowering viscosity at a low temperature (Japanese Patent Laid-Open No. 56-72651), a technique for imparting oxidation stability (Japanese Patent Laid-Open No. 61-173743). Gazette) and a technology for imparting lubricity (Japanese Patent Laid-Open No. 4-314790), etc., all of which are prior arts related to the physical properties of oils and fats, while maintaining the lubricity and releasability of MCT. There has been no investigation of techniques for reducing the erosion of resin used in machines and containers.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a liquid oil composition that has the advantage of MCT that it is excellent in oxidation stability and is a liquid oil with low viscosity, while reducing the disadvantage of MCT resin erosion.
[0007]
[Means for Solving the Problems]
As a result of diligent research to solve the above-mentioned object, as a result of obtaining the knowledge that the liquid oil composition obtained by transesterifying MCT and a specific unsaturated acid-containing oil / fat can achieve the above-mentioned object, Completed the invention.
[0008]
The first of the present invention comprises 10 to 30 % by weight of medium-chain saturated fatty acid triglycerides mainly composed of 8 and 10 carbon atoms of constituent fatty acids, and contains 50% or more of monounsaturated fatty acids in the constituent fatty acids. This is a release oil composed of a liquid oil composition obtained by transesterifying 90 to 70 % by weight of fats and oils having a melting point of 15 ° C. or less and containing 35% or less of saturated fatty acids. A second invention is a release oil used for mold separation between a food comprising the liquid oil composition of the first invention and a polystyrene resin, ABS resin, or vinyl chloride resin .
[0009]
DETAILED DESCRIPTION OF THE INVENTION
MCT used in the present invention refers to triglycerides composed of saturated fatty acids having 6 to 12 carbon atoms. More preferably, a saturated fatty acid having 8 to 10 carbon atoms can be used. A commercial item can be used as MCT.
[0010]
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, high oleic safflower Oils, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil and other oils rich in oleic acid, or those slightly hydrogenated, or reno such as soybean oil, corn oil, safflower oil, cottonseed oil Finely hydrogenated oils and fats containing a large amount of formic acid, or mixtures thereof can be preferably used.
[0011]
If the monounsaturated fatty acid in the constituent fatty acid is less than 50%, the fat obtained by transesterification with MCT cannot be kept in a liquid state, and if the polyunsaturated fatty acid exceeds 35%, the fat obtained by transesterification Thus, the oxidative stability of MCT is deteriorated, and the advantage that the MCT is inherently excellent in oxidative stability is lost.
[0012]
Further, if the hydrogenation is excessively performed during the fine hydrogenation, the melting point of the transesterified oil with MCT rises and the liquid state cannot be maintained. Therefore, an oil with a melting point of 15 ° C. or lower is selected.
[0013]
The liquid oil composition of the present invention appropriately mixes MCT and an oil and fat having a melting point of 15 ° C. or lower and containing 50% or more of a monounsaturated fatty acid and 35% or less of a polyunsaturated fatty acid. Obtained by reacting.
In this case, the transesterification reaction may be carried out by a known method. For example, sodium methoxide is added as a reaction catalyst to the above oil and fat mixture and reacted at a temperature of 70 to 120 ° C. for 0.3 to 1.5 hours. Random transesterification is preferably performed. Moreover, you may perform transesterification using an enzyme.
[0014]
The liquid oil obtained by the transesterification reaction can be used as a release oil or lubricating oil as it is, but has been refined through subsequent purification steps such as washing with warm water, drying under reduced pressure, decolorization of clay, and steam deodorization. A liquid oil composition is preferred. If necessary, an additive such as an antioxidant may be added.
[0015]
【The invention's effect】
The liquid oil composition of the present invention has excellent oxidation stability of MCT, which is not obtained by simply mixing the above fats and oils, and reduces the resin erosion property of MCT while taking advantage of its low viscosity and liquid state. This liquid oil composition has excellent characteristics as a release oil or lubricating oil for food processing.
[0016]
【Example】
Hereinafter, the present invention will be described in more detail by way of examples and comparative examples.
The MCTs used below are all medium-chain saturated fatty acid triglycerides having a trade name of Panacet 810; manufactured by Nippon Oil & Fats Co., Ltd. and mainly composed of 8 and 10 carbon atoms.
[0017]
Example 1
700 g of olive oil (73.9% monounsaturated fatty acid in constituent fatty acids, 13.2% polyunsaturated fatty acid, melting point 0 ° C.) and 300 g of MCT were mixed and stirred at 90 ° C. for 2 hours under reduced pressure. After dehydration, 1.0 g of sodium methoxide was added and reacted for 30 minutes to carry out a random transesterification reaction.
After completion of the reaction, the reaction oil was washed with warm water until neutral, dried under reduced pressure, decolorized white clay, and steam deodorized to obtain the desired liquid oil composition. This oil was a clear liquid at room temperature.
[0018]
Reference example 1
300 g of high oleic safflower oil (76.1% monounsaturated fatty acid in constituent fatty acids, 11.0% polyunsaturated fatty acid, melting point-3 ° C.) and 700 g of MCT were mixed and the same as in Example 1. The target liquid oil composition was obtained through transesterification and purification treatment. This oil was a clear liquid at room temperature.
[0019]
Example 2
Olive oil was hydrogenated by a known method, and slightly hydrogenated olive oil (80.0% monounsaturated fatty acid in constituent fatty acid, 13.1% polyunsaturated fatty acid, melting point 13.5 ° C.) Got. 800 g of this slightly hydrogenated olive oil and 200 g of MCT were mixed and subjected to transesterification and purification treatment in the same manner as in Example 1 to obtain the intended liquid oil composition. This oil was a clear liquid at room temperature.
[0020]
Reference example 2
Rapeseed oil was hydrogenated by a known method to obtain slightly hydrogenated rapeseed oil (69.0% monounsaturated fatty acid in constituent fatty acid, 10.4% polyunsaturated fatty acid, 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 treatment in the same manner as in Example 1 to obtain the intended liquid oil composition. This oil was a clear liquid at room temperature.
[0021]
Example 3
700 g of oil mixed with 500 g of olive oil and 200 g of soybean oil (58.5% monounsaturated fatty acid in constituent fatty acids, 27.1% polyunsaturated fatty acid, melting point-5 ° C.) and 300 g of MCT are mixed, Transesterification and purification treatment were performed in the same manner as in Example 1 to obtain the target liquid oil composition. This oil was a clear liquid at room temperature.
[0022]
Comparative Example 1
700 g of olive oil (73.9% monounsaturated fatty acid in constituent fatty acids, 13.2% polyunsaturated fatty acid, melting point 0 ° C.) and 300 g of MCT were mixed to obtain the target oil. This oil was a clear liquid at room temperature.
[0023]
Comparative Example 2
300 g of high oleic safflower oil (76.1% monounsaturated fatty acid in constituent fatty acids, 11.0% polyunsaturated fatty acid, melting point -3 ° C.) and 700 g of MCT were mixed to obtain the desired oil and fat. This oil was a clear liquid at room temperature.
[0024]
Comparative Example 3
Slightly hydrogenated olive oil (80.0% monounsaturated fatty acid in constituent fatty acids, 13.1% polyunsaturated fatty acid, melting point 13.5 ° C.), which was slightly hydrogenated in the same manner as in Example 2 , was conventionally used. Purification by a known method gave a purified slightly hydrogenated olive oil. 800 g of this refined slightly hydrogenated olive oil and 200 g of MCT were mixed to obtain the target oil. This oil was a clear liquid at room temperature.
[0025]
Comparative Example 4
Slightly hydrogenated rapeseed oil (69.0% monounsaturated fatty acid, 10.4% polyunsaturated fatty acid, melting point 5.3 ° C. in the constituent fatty acid), which has been slightly hydrogenated in the same manner as in Reference Example 2 , is conventionally known. Purification by the method yielded purified slightly hydrogenated rapeseed oil. 400 g of this refined slightly hydrogenated rapeseed oil and 600 g of MCT were mixed to obtain the target oil. This oil was a clear liquid at room temperature.
[0026]
Comparative Example 5
700 g of oil mixed with 500 g of olive oil and 200 g of soybean oil (58.5% monounsaturated fatty acid in constituent fatty acids, 27.1% polyunsaturated fatty acid, melting point-5 ° C.) and 300 g of MCT are mixed, The desired oil was obtained. This oil was a clear liquid at room temperature.
[0027]
Comparative Example 6
Rapeseed oil was hydrogenated by a known method to obtain hydrogenated rapeseed oil (78.6% monounsaturated fatty acid, 4.8% polyunsaturated fatty acid in the constituent fatty acid, melting point 31 ° C.). 400 g of this hydrogenated rapeseed oil and 600 g of MCT were mixed and subjected to transesterification and purification treatment in the same manner as in Example 1 to obtain the desired oil and fat. This oil produced white turbidity of solid fat at room temperature.
[0028]
The liquid oil compositions of Examples 1 to 3 and Reference Examples 1 and 2 and the fats and oils of Comparative Examples 1 to 6 obtained as described above were subdivided into standard bottles of 50 g each, and three types of resin pieces (foamed) A polystyrene fragment, a transparent polystyrene fragment, and a transparent vinyl chloride fragment) were added, and a storage test was conducted in a thermostatic bath at 60 ° C., a sample was taken out over time, and the state of the resin piece was confirmed. The results are shown in Tables 1 and 2.
[0029]
[Table 1]
[Table 2]
From the results of Tables 1 and 2, it can be seen that, when the Examples with the corresponding numbers are compared with the Comparative Examples, all of the Examples are superior to the Comparative Examples in that the resin erosion is reduced.
[0032]
From Table 2, since the comparative example 6 has produced the white turbidity of solid fat at normal temperature, it is not suitable for the use of liquid oil at normal temperature.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| JP36681599A JP3804379B2 (en) | 1999-12-24 | 1999-12-24 | Liquid oil composition |
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| Application Number | Priority Date | Filing Date | Title |
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| JP36681599A JP3804379B2 (en) | 1999-12-24 | 1999-12-24 | Liquid oil composition |
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| JP2001181674A JP2001181674A (en) | 2001-07-03 |
| JP3804379B2 true JP3804379B2 (en) | 2006-08-02 |
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| RU2483057C2 (en) | 2006-06-28 | 2013-05-27 | Ньюселис Инк. | Fatty acid mixtures and use thereof |
| US8206772B2 (en) * | 2007-11-08 | 2012-06-26 | Kraft Foods Global Brands Llc | Structured lipid compositions and methods of formulation thereof |
| JP5107010B2 (en) * | 2007-12-11 | 2012-12-26 | 日清オイリオグループ株式会社 | Hydrogenated oil and lubricating oil containing it |
| EP2234994B1 (en) * | 2007-12-27 | 2017-09-27 | Cibus Europe B.V. | Fatty acid butyl ester blends |
| JP5418095B2 (en) * | 2009-09-14 | 2014-02-19 | 日本精工株式会社 | Lubricating grease composition and rolling bearing containing the same |
| EP2948516A1 (en) * | 2013-01-24 | 2015-12-02 | Dow Global Technologies LLC | Liquid cooling medium for electronic device cooling |
| JP2024005098A (en) * | 2022-06-29 | 2024-01-17 | 出光興産株式会社 | Lubricant composition and method for using and producing the same |
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