JPS6075292A - Production of oil or fat resembling cacao butter - Google Patents
Production of oil or fat resembling cacao butterInfo
- Publication number
- JPS6075292A JPS6075292A JP58160753A JP16075383A JPS6075292A JP S6075292 A JPS6075292 A JP S6075292A JP 58160753 A JP58160753 A JP 58160753A JP 16075383 A JP16075383 A JP 16075383A JP S6075292 A JPS6075292 A JP S6075292A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- cacao butter
- carbon source
- carbohydrate
- 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
- 235000019197 fats Nutrition 0.000 title claims abstract description 18
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 10
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title claims abstract description 10
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title claims abstract description 10
- 235000014121 butter Nutrition 0.000 title claims abstract description 10
- 235000001046 cacaotero Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 10
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims description 19
- 239000003925 fat Substances 0.000 claims description 15
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 10
- 238000012258 culturing Methods 0.000 abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 241000235575 Mortierella Species 0.000 abstract description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004202 carbamide Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000013379 molasses Nutrition 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract 2
- 241000180122 Umbelopsis vinacea Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 description 8
- 150000002632 lipids Chemical class 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001721 carbon Chemical group 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 125000001477 organic nitrogen group Chemical group 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 239000011686 zinc sulphate Substances 0.000 description 1
- 235000009529 zinc sulphate Nutrition 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はモルテイエレラ属の糸状菌を炭水化物を炭素類
とする培地に培養し、培養物よりカカオ脂類似の油脂を
製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for culturing a filamentous fungus of the genus Morteierella in a medium containing carbon as the carbohydrate, and producing an oil similar to cacao butter from the culture.
現在まで微生物によるカカオ脂類似の油脂を製造するこ
とに関する報告などは認められない。To date, there have been no reports regarding the production of fats and oils similar to cacao butter by microorganisms.
本発明はカカオ脂類似の油脂を生産する微生物について
研究した結果、モルテイエレラ属に属する特定の糸状菌
が炭水化物を炭素源・とじた培地で培養した菌体では、
菌体内の油脂の脂肪印組成がカカオ脂に近い組成を持つ
ことを見出し、本発明は完成するに至った。As a result of research on microorganisms that produce fats and oils similar to cocoa butter, the present invention found that when a specific filamentous fungus belonging to the genus Morteierella is cultured in a medium containing carbohydrates as a carbon source,
The present invention was completed by discovering that the fat stamp composition of the oil within the bacterial cells is close to that of cacao butter.
すなわち、本発明はモルテイエレラ属に属する特定の糸
状菌を炭水化物を炭素源とする培地に培養し、培養物に
よりカカオ脂類似の油脂を製造する方法である。That is, the present invention is a method of culturing a specific filamentous fungus belonging to the genus Morteierella in a medium containing carbohydrates as a carbon source, and producing fats and oils similar to cacao butter from the culture.
本発明の使用菌は、モルテイエレラ（Ｍｏｒｔｉｅ＝ｒ
ｅｌｌａ ）属のビナセア（ｖｉｎａｃｅａ ） （Ｉ
ｒＯ６７３８ｒ７８７５、）、ナナ（ｎａｎａ）（ＩＦ
Ｏ８７９４）、ラマニ７す（ｒａｍａｎｉａｎａ ）
（ＩｒＯ２１８４、８１８５’）、ラマニアナ・アング
リスポラ（ｒａｍａｎｉａｎａ ｖｅｒ 。The bacteria used in the present invention are Mortie erella (Mortie=r
Vinacea (vinacea) (I
rO6738r7875, ), nana (IF
O8794), ramaniana
(IrO2184, 8185'), Ramaniana angrispora (ramaniana ver.
ａｎｇｕｌｉｓｐｏｒａ ）（ＩＦＯ６７４４，８１８
６，８１８７）の各種菌株である。angulispora ) (IFO6744,818
6,8187).
なお、上記した菌はいずれも財団法人発酵研究所に保存
され、ＩＦＯカタログ（菌株目録）に記載されている糸
状菌である。All of the above-mentioned bacteria are filamentous bacteria stored at the Fermentation Research Institute and listed in the IFO Catalog (Inventory of Bacterial Strains).
上記糸状菌を培養する培地の炭素源である炭水化物とし
ては、例えば、グルコース、フラジ） −ス、シューク
ロース、糖蜜、木材糖化液などが用仏られる。炭水化物
は培地ｌｌ中に２０〜４００Ｉ用いるのが好ましい。ま
た窒素源としては、例えばＮＨ４ＮＯ３、（ＮＩ（４）
２８０４などのような無機窒素源、または尿素、ペプト
ン、酵母エキス、コーン・スチーブ・リカーなどの有機
窒素源が用いられる。Examples of carbohydrates that are carbon sources for the medium for culturing the filamentous fungi include glucose, fragi-su, sucrose, molasses, and wood saccharification liquor. Preferably, 20 to 400 I of carbohydrates are used in 1 liter of medium. Further, as a nitrogen source, for example, NH4NO3, (NI(4)
Inorganic nitrogen sources such as 2804 or organic nitrogen sources such as urea, peptone, yeast extract, corn stave liquor, etc. are used.
無機塩としては、例えばＫＨ２ＰＯ４、に２ＨＰＯ４。Examples of inorganic salts include KH2PO4 and 2HPO4.
ＮａＣｌ、 Ｆｅ５Ｏｖ ７Ｈ２０，ＭｊｉＳＯ＜ 、
７Ｈ２０、ＺｎＳＯ４＋ ７Ｈ２０などが用いられる。NaCl, Fe5Ov 7H20, MjiSO< ,
7H20, ZnSO4+ 7H20, etc. are used.
その他必要に応じて微量要素、その他の栄養源を添加す
る。Add trace elements and other nutritional sources as necessary.
上記糸状菌の培養は通常液体培地で静置培養、振とう培
養、通気攪拌培養などにより行われる。The above-mentioned filamentous fungi are usually cultured in a liquid medium by static culture, shaking culture, aerated agitation culture, or the like.
培地のｐＨは３．５〜６．５が良く、通常１０〜３３℃
で３〜３０日培養が行われる。かくして、培養物中にカ
カオ脂類似の油脂が生産されるので、培養物から油脂を
採取する。油脂の採取にあたっては、油脂が糸状菌の菌
体中に含まれるので、培養物より菌体を分離し、この菌
体より油脂乞採取するのが好適である。油脂の採取は常
法に従って例えば溶媒の抽出などによって行われる。The pH of the medium is preferably 3.5 to 6.5, usually 10 to 33°C.
Culture is performed for 3 to 30 days. Thus, an oil similar to cocoa butter is produced in the culture, and the oil is collected from the culture. When collecting fats and oils, since fats and oils are contained in the cells of filamentous fungi, it is preferable to separate the cells from the culture and collect the fats and oils from the cells. The oils and fats are collected according to conventional methods, such as by extraction with a solvent.
かくして、本発明によれば、炭水化物を炭素源ｆして、
カカオ脂類似の油脂を生成することが可能になる。Thus, according to the invention, carbohydrates are used as carbon sources,
It becomes possible to produce fats and oils similar to cacao butter.
カカオ脂はその脂肪酸組成として飽和脂肪酸（パルミチ
ン酸及びステアリン酸）が５０係近くでモノ不飽和脂肪
酸（オレイン酸）が４０係といった組成を持ち、融点が
人間体温に近いため食用、医薬用としての種々の用途が
知られている。この様なカカオ脂に替り得る油脂を微生
物から生産することが出来ることは工業的に重要な意義
を持つことは言うまでもない。Cocoa butter has a fatty acid composition of approximately 50 parts saturated fatty acids (palmitic acid and stearic acid) and 40 parts monounsaturated fatty acid (oleic acid), and its melting point is close to human body temperature, so it is used for food and medicine. Various uses are known. It goes without saying that the ability to produce fats and oils that can replace cacao butter from microorganisms has important industrial significance.
次に本発明の実施例を示すが、本発明はこれにより制限
を受けるものではない。Next, examples of the present invention will be shown, but the present invention is not limited thereto.
実施例１
グルコース３（１、ＫＨ２ＰＯ４２ｊｉ、Ｍ、！９８０
４・７Ｈ２００，３ｇ、ＮａＣ１Ｏ，１９、ＦｅＳＯ４
・７ＩＩｚＯ１０ｍ９、ＣａＣ１２Ｈ２Ｈ２０１０ｍ９
、ＣｕＳＯ４・５ Ｉ−Ｉｚｏ ０．２ ｍ？、Ｚ ｎ
Ｓｏ ４ ・７ Ｈ２０１，Ｏｍ９、ＭｎＣ１ｚ ・
４ Ｈ２０１，Ｏｍ９、’ｐｈｉａｍｉｎｅ −ＨＣｌ
２ ｍ９、ｆ）−Ｂｉｏｔｉｎ Ｑ、０２ ｍ９と窒
素源として（ＮＨ４）２８０４３ ｆｉ、（Ｃ／Ｎ比（
グルコース中の炭素原子重量／窒素源中の窒素原子重量
）＆２ｚ、２）を脱イオン水１０１００Ｏに混合し、ｐ
Ｈヲ４．６に調整した。この合成培地４０・Ｏｍｌを１
１の三角フラスコに入れ、それぞれ菌株を接種し、所定
の温度で所定の期間１５０ｒ：［）ｍで振とり培養を行
った。培養後、口過法あるいは遠心分離法で菌体を集め
た。その一部を含水率の定量の為、精秤し、恒温槽中１
２０°Ｃで一昼夜乾燥し、含水率をめ、残りの菌体につ
いて脂質の抽出を行った。菌体からの脂質の抽出は、残
りの湿菌体にクロロホルム−メタノール（２： Ｉ Ｖ
／Ｖ）混液を加え、ガラスピーズ存在下にホモジナイズ
することにより菌体の破砕と脂質の抽出を同時に行った
。なお、抽出を完全に行うため、これを５回繰返し全抽
出液を集めた。上記抽出液をｌｉ” ｏ ｌ ｃ ｈの
分配洗浄法により精製した後、溶媒を減圧留去し重量法
で全脂質量を測定した。その脂質について、ユニシルを
充填剤とし、クロロホルム及びメタノールを展開溶剤と
するカラムクロマトグラフィーにより油脂成分（中性脂
質）と極性脂質に分離し、油脂の存在量をめると共に、
油脂成分についてガスクロマトヨグラフィーを行い、脂
肪酸組成をめた。このような方法によりめた各種モルテ
イエレラ属糸状菌の油脂（中性脂質）生成量とその脂肪
酸組成を次表に示した。Example 1 Glucose 3 (1, KH2PO42ji, M, !980
4.7H200,3g, NaC1O,19, FeSO4
・7IIzO10m9, CaC12H2H2010m9
, CuSO4・5 I-Izo 0.2 m? , Z n
So 4 ・7 H201, Om9, MnC1z ・
4 H201, Om9, 'phiamine-HCl
2 m9, f)-Biotin Q, 02 m9 and (NH4) as a nitrogen source 28043 fi, (C/N ratio (
Carbon atom weight in glucose/nitrogen atom weight in nitrogen source)
Adjusted H to 4.6. 40・Oml of this synthetic medium
1 Erlenmeyer flask, each strain was inoculated, and cultured by shaking at a predetermined temperature and a predetermined period of 150 r:[)m. After culturing, the bacterial cells were collected by the mouth filtration method or centrifugation method. A part of it was accurately weighed to determine the moisture content, and placed in a constant temperature bath.
The cells were dried at 20°C for a day and night, the moisture content was determined, and the remaining bacterial cells were extracted for lipids. To extract lipids from the bacterial cells, add chloroform-methanol (2:IV) to the remaining wet bacterial cells.
/V) The mixture was added and homogenized in the presence of glass beads to simultaneously crush the bacterial cells and extract the lipids. In order to perform the extraction completely, this was repeated five times and all the extracts were collected. After the above-mentioned extract was purified by the partition washing method of li"olch, the solvent was distilled off under reduced pressure and the total lipid amount was measured by gravimetric method.The lipids were developed using Unicil as a packing material and chloroform and methanol. Separate oil and fat components (neutral lipids) and polar lipids by column chromatography using a solvent, measure the amount of oil and fats present, and
Gas chromatography was performed on the fat and oil components to determine the fatty acid composition. The amounts of oils (neutral lipids) produced by various types of Morteierella filamentous fungi and their fatty acid compositions determined by this method are shown in the following table.
この表−１の結果からＭｏｒｔｉｅｒｅｌｌａ属の特定
糸状菌はカカオ脂類似の脂肪酸組成を持つ油脂を生産す
ることが分る。From the results in Table 1, it can be seen that specific filamentous fungi of the genus Mortierella produce fats and oils having a fatty acid composition similar to cacao butter.
Claims (1)
マごアナ、ラマニアナ・アングリスポラの中から選ばれ
る菌株を炭水化物を炭素源とする培地に培養し、培養物
よりカカオ脂類似の油脂を技取することを特徴とする油
脂の製造方法。(1) Cultivating strains selected from Vinacea, Nana, Lamaniana, and Lamaniana angrispora belonging to the genus Morteierella in a medium using carbohydrates as a carbon source, and producing fats and oils similar to cacao butter from the culture. Characteristic method for producing fats and oils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58160753A JPS6075292A (en) | 1983-09-01 | 1983-09-01 | Production of oil or fat resembling cacao butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58160753A JPS6075292A (en) | 1983-09-01 | 1983-09-01 | Production of oil or fat resembling cacao butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6075292A true JPS6075292A (en) | 1985-04-27 |
| JPS6318477B2 JPS6318477B2 (en) | 1988-04-19 |
Family
ID=15721713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58160753A Granted JPS6075292A (en) | 1983-09-01 | 1983-09-01 | Production of oil or fat resembling cacao butter |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6075292A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61275208A (en) * | 1985-05-30 | 1986-12-05 | Agency Of Ind Science & Technol | Cosmetic |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59130191A (en) * | 1983-01-12 | 1984-07-26 | Agency Of Ind Science & Technol | Preparation of lipid having high gamma-linoleic acid content |
-
1983
- 1983-09-01 JP JP58160753A patent/JPS6075292A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59130191A (en) * | 1983-01-12 | 1984-07-26 | Agency Of Ind Science & Technol | Preparation of lipid having high gamma-linoleic acid content |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61275208A (en) * | 1985-05-30 | 1986-12-05 | Agency Of Ind Science & Technol | Cosmetic |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6318477B2 (en) | 1988-04-19 |
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