JPH02214799A - Production of fats and oils for frying - Google Patents
Production of fats and oils for fryingInfo
- Publication number
- JPH02214799A JPH02214799A JP3460689A JP3460689A JPH02214799A JP H02214799 A JPH02214799 A JP H02214799A JP 3460689 A JP3460689 A JP 3460689A JP 3460689 A JP3460689 A JP 3460689A JP H02214799 A JPH02214799 A JP H02214799A
- Authority
- JP
- Japan
- Prior art keywords
- palm oil
- melting point
- frying
- alkali
- oil
- 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
- 239000003921 oil Substances 0.000 title claims abstract description 20
- 239000003925 fat Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000002844 melting Methods 0.000 claims abstract description 32
- 235000019198 oils Nutrition 0.000 claims abstract description 19
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 17
- 239000002540 palm oil Substances 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 230000008018 melting Effects 0.000 claims description 25
- 238000007670 refining Methods 0.000 claims description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 18
- 239000002253 acid Substances 0.000 abstract description 13
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 9
- 229910052740 iodine Inorganic materials 0.000 abstract description 9
- 239000011630 iodine Substances 0.000 abstract description 9
- 238000011282 treatment Methods 0.000 abstract description 9
- 238000005194 fractionation Methods 0.000 abstract description 8
- 238000004061 bleaching Methods 0.000 abstract description 7
- 235000011121 sodium hydroxide Nutrition 0.000 abstract description 6
- 239000007864 aqueous solution Substances 0.000 abstract description 5
- 239000004927 clay Substances 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000001877 deodorizing effect Effects 0.000 abstract description 4
- 235000021588 free fatty acids Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000002904 solvent Substances 0.000 abstract description 2
- 239000004094 surface-active agent Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 235000012489 doughnuts Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000002156 adsorbate Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、加熱安定性の良いフライ用油脂の製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing frying fats and oils having good heat stability.
〔従来の技術及び発明が解決しようとする課題〕パーム
油は、トリグリセリドの構成脂肪酸中のジエン酸以上の
不飽和酸含有量が他の植物油、例えば大豆油、なたね油
、綿実油などより低いため、その特徴を生かして、加熱
安定性を必喫とするフライ用油脂としてパーム油を利用
することが従来より報告されている。[Prior Art and Problems to be Solved by the Invention] Palm oil has a lower content of unsaturated acids higher than dienoic acids in the constituent fatty acids of triglycerides than other vegetable oils, such as soybean oil, rapeseed oil, and cottonseed oil. Taking advantage of its characteristics, it has been reported that palm oil can be used as a fat for frying, which requires heat stability.
このジエン酸以上の不飽和酸含有量を更に少なくするこ
とにより、より高い加熱安定性を付与できることが考え
られ、パーム油の中融点画分がジ−パルミト・オレイン
を主成分とするトリグリセリドであることから、分別に
より中融点画分を分取するこｔにより理論上は容易に目
的とするフライ用油脂を得ることが可能である。It is thought that higher heat stability can be imparted by further reducing the content of unsaturated acids higher than dienoic acid, and the medium melting point fraction of palm oil is triglyceride mainly composed of di-palmitolein. Therefore, in theory, it is possible to easily obtain the desired oil for frying by separating the medium melting point fraction.
しかしながら、パーム油の中融点画分は、安定性の良い
脂肪酸で構成されたトリグリセリドから成っているもの
の、原料パーム油中の微量成分や、製造工程中に受けた
ダメージによる微量の変性成分を含存しており、従来の
精製方法ではこれらの微量成分が除去されないため、パ
ーム油の中融点画分から加熱安定性の良いフライ用油脂
を得ることができなかった。However, although the mid-melting point fraction of palm oil is composed of triglycerides composed of highly stable fatty acids, it also contains trace components in the raw palm oil and trace amounts of modified components due to damage sustained during the manufacturing process. Since conventional refining methods do not remove these trace components, it has not been possible to obtain frying fats and oils with good heat stability from the medium-melting point fraction of palm oil.
従って、本発明の目的は、加熱安定性の良い、即ち酸価
の上昇が少なく且つ色調及びｉ味の劣化の少ない、パー
ム中融点画分からなるフライ用油脂を製造する方法を提
供することにある。Therefore, it is an object of the present invention to provide a method for producing a frying fat and oil made of palm medium melting point fraction, which has good heat stability, that is, has little increase in acid value and little deterioration in color tone and taste. .
本発明は、前記目的を、パーム原油を精製して得られる
精製パーム油を分別し、得られた中融点画分をアルカリ
処理することを特徴とする加熱安定性の良いフライ用油
脂の製造方法を従供することにより達成したものである
。The present invention achieves the above object by separating refined palm oil obtained by refining crude palm oil, and treating the obtained medium melting point fraction with an alkali. This was achieved by providing the following.
以下、本発明のフライ用油脂の製造方法について詳述す
る。Hereinafter, the method for producing the frying oil and fat of the present invention will be described in detail.
本発明においては、まず、パーム原油を通常行われる脱
ガム、脱酸、漂白、脱臭処理などを適宜組み合わせて行
うことにより、ガム質、白土吸着物、遊離脂肪酸などを
除去して、精製パーム油を得る。In the present invention, first, palm crude oil is subjected to an appropriate combination of conventional degumming, deacidification, bleaching, deodorizing treatments, etc. to remove gum, clay adsorbates, free fatty acids, etc., and then refined palm oil get.
次に、得られた精製パーム油を自然分別、界面活性剤使
用分別、溶剤分別などの通常の分別を行い、中融点画分
を分取する。この中融点画分は、沃素価が２９〜４６の
範囲にあるものである。Next, the obtained refined palm oil is subjected to conventional fractionation such as natural fractionation, surfactant fractionation, and solvent fractionation, and a medium melting point fraction is separated. This intermediate melting point fraction has an iodine value in the range of 29 to 46.
かくして得られた中融点画分を、遊離脂肪酸の有無、色
調の良・不良にかかわらず、アルカリ処理する。The intermediate melting point fraction thus obtained is treated with an alkali, regardless of the presence or absence of free fatty acids and whether the color tone is good or bad.
アルカリ処理は、苛性ソーダなどのアルカリ水溶液を中
融点画分に添加、撹拌、混合して行う。The alkali treatment is performed by adding, stirring, and mixing an aqueous alkaline solution such as caustic soda to the medium melting point fraction.
使用するアルカリ水溶液の濃度は、２〜２０％（重量％
、以下同じ）、特に３〜１６％が好ましい。The concentration of the alkaline aqueous solution used is 2 to 20% (wt%
, hereinafter the same), particularly preferably 3 to 16%.
また、アルカリ水溶液の添加量は、中融点画分に対して
１〜５％、特に２〜３％が好ましい。Further, the amount of the alkaline aqueous solution added is preferably 1 to 5%, particularly 2 to 3%, based on the medium melting point fraction.
上記アルカリ処理は、好ましくは４０〜９５゛Ｃで十分
に撹拌、混合すれば良（、処理後、遠心分離によって不
溶物を除去する。The alkali treatment may be carried out by sufficient stirring and mixing, preferably at 40 to 95°C (after the treatment, insoluble matters are removed by centrifugation).
この後、必要に応じ、油脂中に残存する微量のアルカリ
分などを水洗又は湯洗により除去することができる。Thereafter, if necessary, trace amounts of alkaline components remaining in the fats and oils can be removed by washing with water or hot water.
アルカリ処理されたパーム中融点画分を、通常の漂白（
白土使用）及び水蒸気脱臭を行って、製品（フライ用油
脂）を得る。The alkali-treated palm medium melting point fraction is subjected to conventional bleaching (
(using white clay) and steam deodorization to obtain the product (oil for frying).
上述の如くして、得られるパーム中融点画分からなる本
発明のフライ用油脂は、酸価の上昇が少なく且つ色調及
び風味の劣化の少ない優れた品質を有するものである。The oil for frying of the present invention, which is made of the mid-melting point fraction of palm obtained as described above, has excellent quality with little increase in acid value and little deterioration in color tone and flavor.
また、本発明のフライ用油脂は、単独で使用することは
もちろんであるが、他の同目的の油脂と混合して使用す
ることにより、優れた性能を発揮することができる。Moreover, the frying fat of the present invention can of course be used alone, but can exhibit excellent performance when mixed with other fats and oils for the same purpose.
以下、本発明の実施例、比較例及び使用例を挙げ、本発
明を更に詳しく説明する。EXAMPLES Hereinafter, the present invention will be explained in more detail by giving Examples, Comparative Examples, and Usage Examples of the present invention.
実施例１
種子より圧搾したパーム原油（沃素価５１．６、酸価２
．１）を通常の脱ガム処理（リン酸０．１％添加、６０
℃）し、減圧下で漂白（白土１％添加、８５℃）を行っ
た後、２６０°Ｃ″ｔ１時間の蒸留脱酸を行い、パーム
蒸留脱酸油（酸価０．０４ ）を得た。Example 1 Crude palm oil pressed from seeds (iodine value 51.6, acid value 2)
．． 1) with normal degumming treatment (addition of 0.1% phosphoric acid, 60%
After bleaching under reduced pressure (addition of 1% white clay, 85°C), distillation deacidification was performed at 260°C for 1 hour to obtain palm distillation deoxidized oil (acid value 0.04). .
次に、上記パーム蒸留脱酸油を６０℃から２２℃まで所
要時間５時間の冷却条件下で自然分別を行い、トリパル
ミチン酸を主成分としたステアリン部（沃素価３５）と
オレイン部（沃素価５６゜５）を得た。Next, the palm distillation deoxidized oil was subjected to natural fractionation under cooling conditions from 60°C to 22°C for 5 hours, and a stearin part (iodine value 35) mainly composed of tripalmitic acid and an oleic part (iodine A value of 56°5) was obtained.
次に、上記オレイン部１部にアセトン３部を加え、加温
溶解後４℃まで４時間で冷却濾過分離し、それぞれを脱
溶剤して中融点画分（沃素価３６．２、収率３２％）と
低融点画分（沃素価６６．１、収率６８、％）を得た。Next, 3 parts of acetone was added to 1 part of the above olein, dissolved by heating, cooled to 4°C for 4 hours, filtered and separated, and each was desolventized to obtain a medium melting point fraction (iodine number 36.2, yield 32 %) and a low melting point fraction (iodine value 66.1, yield 68, %) were obtained.
上記中融点画分を６０°Ｃに加温して、３．２％濃度の
水酸化ナトリウム水溶液を３％添加し、十分に撹拌、混
合した後、遠心分離機で不溶物を除去し、温水による洗
浄をし、減圧脱水をした。The above medium melting point fraction was heated to 60°C, 3% of a 3.2% sodium hydroxide aqueous solution was added, and the mixture was sufficiently stirred and mixed. and dehydrated under reduced pressure.
次に、減圧下で通常の漂白（白土１％添加、８５°Ｃ）
及び２５０°Ｃで１時間の脱臭を行い、目的の中融点画
分（本発明のフライ用油脂）を得た。Next, normal bleaching under reduced pressure (addition of 1% white clay, 85°C)
Then, deodorization was performed at 250°C for 1 hour to obtain the desired medium melting point fraction (oil for frying of the present invention).
実施例２
実施例１と同じ、オレイン部を６０°Ｃから１６°Ｃま
で所要時間７時間の冷却条件下で自然分別を行い、中融
点百分（沃素価４５．８、収率４５％）と低融点画分（
沃素価６５，３、収率５５％）を得た。Example 2 Same as Example 1, the oleic part was subjected to natural fractionation under cooling conditions from 60°C to 16°C for 7 hours to obtain a medium melting point percentage (iodine value 45.8, yield 45%). and low melting point fraction (
An iodine value of 65.3 and a yield of 55% were obtained.
上記中融点画分を６０℃に加温して、１６．０％濃度の
水酸化ナトリウム水溶液を２％添加し、十分に撹拌、混
合した後、遠心分離で不溶物を除去し、温水による洗浄
をじ、減圧脱水を行った。The above medium melting point fraction was heated to 60°C, 2% of a 16.0% sodium hydroxide aqueous solution was added, and after thorough stirring and mixing, insoluble matter was removed by centrifugation, and washed with warm water. Then, dehydration was performed under reduced pressure.
次に、実施例１と同じ漂白及び脱臭を行い、目的の中融
点画分（本発明のフライ用油脂）を得た。Next, the same bleaching and deodorizing as in Example 1 were carried out to obtain the desired medium melting point fraction (fat and oil for frying of the present invention).
比較例１
水酸化ナトリウム水溶液の添加（アルカリ処理）、温水
による洗浄及び減圧脱水を行わなかった以外は実施例１
と同様に実施して中融点画分を得た。Comparative Example 1 Example 1 except that addition of an aqueous sodium hydroxide solution (alkali treatment), washing with hot water, and dehydration under reduced pressure were not performed.
A medium melting point fraction was obtained in the same manner as above.
比較例２
水酸化ナトリウム水溶液の添加（アルカリ処理）、温水
による洗浄及び減圧脱水を行わなかうた以外は実施例２
と同様に実施して中融点画分を得た。Comparative Example 2 Example 2 except that addition of aqueous sodium hydroxide solution (alkali treatment), washing with hot water, and dehydration under reduced pressure were not performed.
A medium melting point fraction was obtained in the same manner as above.
使用例１
実施例１及び実施例２で得られた中融点画分並びに比較
例１及び２で得られた中融点画分それぞれについて、ト
コフェロール２００ｐｐｍ添加後、ＡＯＭテスト及びイ
ースト・ドーナッツのフライテストを行った。フライテ
ストにおいては、フライしたドーナッツの専門パネラ−
による風味テストとその時の中融点画分の酸価及び色調
の測定とを行い、フライ用油脂としての評価を行った。Use Example 1 The medium melting point fractions obtained in Examples 1 and 2 and the medium melting point fractions obtained in Comparative Examples 1 and 2 were subjected to an AOM test and a yeast donut fry test after adding 200 ppm of tocopherol. went. In the fry test, a panel specializing in fried donuts
A flavor test was conducted, and the acid value and color tone of the medium melting point fraction at that time were measured, and the oil and fat for frying were evaluated.
フライ条件は、それぞれの中融点画分をフライヤーに２
０００ｇ取り、油温１８０″ｃで、１個３６〜４０ｇの
イースト・ドーナッツの生地を５分間隔で１５０個フラ
イした。The frying conditions are as follows:
000g was taken and fried 150 pieces of yeast donut dough each weighing 36 to 40g at 5 minute intervals at an oil temperature of 180''c.
上記テストの結果を下表に示した。The results of the above tests are shown in the table below.
下表に示すテスト結果から、本発明の製造方法によるパ
ーム中融点画分（フライ用油脂）は、従来の製造方法に
よるパーム中融点画分に比較して、酸価の上昇が少なく
、色調の劣化も少なく、フライ品の風味も良好であり、
加熱安定性に優れていることが判る。From the test results shown in the table below, the palm mid-melting point fraction (oil for frying) produced by the production method of the present invention has a smaller increase in acid value and a lower color tone than the palm mid-melting point fraction produced by the conventional production method. There is little deterioration and the flavor of fried products is good.
It can be seen that the heating stability is excellent.
本発明の製造方法によれば、加熱安定性の良い、即ち酸
価の上昇が少なく且つ色調及び風味の劣化の少ない、パ
ーム中融点画分からなるフライ用油脂を得ることができ
る。According to the production method of the present invention, it is possible to obtain a frying fat or oil consisting of a palm medium melting point fraction that has good heat stability, that is, has little increase in acid value and little deterioration in color tone and flavor.
特許出願人 旭電化工業株式会社Patent applicant: Asahi Denka Kogyo Co., Ltd.
Claims (1)
得られた中融点画分をアルカリ処理することを特徴とす
る加熱安定性の良いフライ用油脂の製造方法。The refined palm oil obtained by refining crude palm oil is separated,
A method for producing frying fats and oils with good heat stability, which comprises treating the obtained medium melting point fraction with an alkali.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3460689A JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3460689A JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02214799A true JPH02214799A (en) | 1990-08-27 |
| JP2709126B2 JP2709126B2 (en) | 1998-02-04 |
Family
ID=12419019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3460689A Expired - Fee Related JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2709126B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0481782A2 (en) * | 1990-10-19 | 1992-04-22 | Fuji Oil Company, Limited | Method for refining and fractionation of palm oil |
| US7611744B2 (en) | 2004-11-12 | 2009-11-03 | Loders Croklaan Usa Llc | Frying fats and oils |
| JPWO2011055732A1 (en) * | 2009-11-06 | 2013-03-28 | 不二製油株式会社 | Method for reducing chloropropanols and substances formed in glyceride oils and fats |
| CN103215123A (en) * | 2013-04-03 | 2013-07-24 | 长沙理工大学 | Simple degumming method of concentrated-fragrance colza oil |
| WO2022227889A1 (en) * | 2021-04-30 | 2022-11-03 | 苏州海益生物医药科技有限公司 | Substance ahving high activity and high safety, preparation method therefor, and application thereof in drug |
-
1989
- 1989-02-14 JP JP3460689A patent/JP2709126B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0481782A2 (en) * | 1990-10-19 | 1992-04-22 | Fuji Oil Company, Limited | Method for refining and fractionation of palm oil |
| US7611744B2 (en) | 2004-11-12 | 2009-11-03 | Loders Croklaan Usa Llc | Frying fats and oils |
| US7794773B2 (en) | 2004-11-12 | 2010-09-14 | Loders Croklaan Usa Llc | Frying fats and oils |
| JPWO2011055732A1 (en) * | 2009-11-06 | 2013-03-28 | 不二製油株式会社 | Method for reducing chloropropanols and substances formed in glyceride oils and fats |
| CN103215123A (en) * | 2013-04-03 | 2013-07-24 | 长沙理工大学 | Simple degumming method of concentrated-fragrance colza oil |
| WO2022227889A1 (en) * | 2021-04-30 | 2022-11-03 | 苏州海益生物医药科技有限公司 | Substance ahving high activity and high safety, preparation method therefor, and application thereof in drug |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2709126B2 (en) | 1998-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5688207B2 (en) | Edible oil production method and edible oil produced by the method | |
| CN109609265B (en) | Green and accurate blend oil suitable for processing | |
| KR20040041667A (en) | Chemical process for the production of 1,3-diglyceride oils | |
| JP6216599B2 (en) | Edible oil and fat manufacturing method and edible oil and fat | |
| JPH04261497A (en) | Purification of oil and fat rich in diglyceride | |
| TW201408767A (en) | Method for manufacturing refined oil or fat | |
| JPS63191899A (en) | Dewaxing of triglyceride oil | |
| JP2008194011A (en) | Method for producing highly-liquid palm oil and highly-liquid palm oil | |
| JPH0153999B2 (en) | ||
| JP4931095B1 (en) | Method for producing oil and fat composition | |
| JP6125819B2 (en) | Edible oils and fats | |
| CN105767216B (en) | High oleic acid grease composition and preparation method thereof | |
| JP2709126B2 (en) | Method for producing fats and oils for frying | |
| US7544820B2 (en) | Vegetable oil process | |
| US2351832A (en) | Deodorized oil | |
| US2353229A (en) | Hydrogenation of oil | |
| JP4219103B2 (en) | Process for producing plant sterol fatty acid ester-containing oil and fat composition | |
| JP2015119728A (en) | Method for producing fried-food fat composition | |
| JP7222928B2 (en) | METHOD FOR SUPPRESSING COLORING OF OIL AND FAT COMPOSITION FOR FRYING | |
| JP6366258B2 (en) | Processed meat food | |
| JPS62256894A (en) | Purification of oils and fats | |
| US20230089540A1 (en) | Oiliness-reducing agent, edible oil and fat composition, method for manufacturing oiliness-reducing agent, and method for reducing oiliness of food product | |
| JP7214310B2 (en) | Oil and fat composition for cooking with heat and method for producing the same | |
| JP7436397B2 (en) | Method for suppressing coloring of oil and fat compositions for frying, method for producing oil and fat compositions for frying, and coloring inhibitor | |
| US2048818A (en) | Process of producing edible fatty esters of synthetic origin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |