WO2003092396A1 - Compositions lipidiques destinees a reduire les reserves lipidiques de l'organisme et aliments contenant celles-ci - Google Patents

Compositions lipidiques destinees a reduire les reserves lipidiques de l'organisme et aliments contenant celles-ci Download PDF

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Publication number
WO2003092396A1
WO2003092396A1 PCT/JP2003/005098 JP0305098W WO03092396A1 WO 2003092396 A1 WO2003092396 A1 WO 2003092396A1 JP 0305098 W JP0305098 W JP 0305098W WO 03092396 A1 WO03092396 A1 WO 03092396A1
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WO
WIPO (PCT)
Prior art keywords
fat
acid
triglyceride
mass
body fat
Prior art date
Application number
PCT/JP2003/005098
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English (en)
Japanese (ja)
Inventor
Toshiaki Aoyama
Original Assignee
The Nisshin Oillio Group, Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by The Nisshin Oillio Group, Ltd. filed Critical The Nisshin Oillio Group, Ltd.
Priority to JP2004500592A priority Critical patent/JPWO2003092396A1/ja
Priority to AU2003227355A priority patent/AU2003227355A1/en
Publication of WO2003092396A1 publication Critical patent/WO2003092396A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics

Definitions

  • Fat / oil composition for lowering body fat, and food containing it
  • the present invention relates to an oil / fat composition having a body fat lowering effect and a food containing the same. More specifically, a fat / oil composition for lowering body fat comprising a triglyceride having a specific fatty acid bonded to the first, second, and third positions of a triglyceride molecule as an active ingredient, and the same. Regarding foods contained. Background art
  • Obesity is a condition in which body fat is excessively accumulated, and causes many diseases, including metabolic disorders such as diabetes and hypertension, and cardiovascular diseases such as hypertension and ischemic heart disease. It is well known that According to the results of the National Nutrition Survey conducted by the Ministry of Health and Welfare, one in seven adults is obese, so obesity is a familiar problem not only in Europe and the United States but also in Japan. Fat in the diet is one of the most relevant nutrients in the accumulation of body fat and excessive fat intake can lead to obesity. In addition, in recent years, the dietary intake in Japan has increased the intake of lipids, and the increase in the intake of lipids causing the above-mentioned diseases is an important problem. Fat has a unique taste, and a diet with extremely reduced fat tends to be less satisfactory. When cooking fried or stir-fried foods, edible oil is an essential heat medium.
  • sucrose fatty acid esters have been developed as fat substitutes, and sucrose fatty acid esters are excreted in feces without being absorbed in the digestive tract, so that they can be used as low-calorie oils.
  • US Pat. No. 3,600,186 In the United States, the use of salty snacks is permitted, and potato chips using sucrose fatty acid esters are already on the market.
  • products using sucrose fatty acid esters are required to indicate that "it may cause abdominal cramps and loose stools" and that "it inhibits the absorption of fat-soluble vitamins". ing.
  • Japanese Unexamined Patent Publication No. 4-5018182 discloses that triglycerides composed of long-chain fatty acids and short-chain fatty acids can provide low-calorie fats and oils. Is disclosed. However, triglycerides composed of short-chain fatty acids have a peculiar odor, which limits the use of cooked foods and is not suitable as a versatile edible oil.
  • Japanese Patent Application Laid-Open No. 8-2694788 discloses that a fat and oil composition comprising diglycerides and triglycerides contains two medium-chain fatty acid residues in the molecule.
  • An oil / fat composition containing less than 31% by mass of glyceride and having a low accumulation of body fat is disclosed. Since the present invention also uses diglyceride as an active ingredient, it is disclosed in Japanese Patent Application Laid-Open Nos. Hei 410-326, Hei 8-61080 and Hei 10-17618. It has the same problems as in the first publication.
  • the fat and oil composition disclosed in Japanese Patent Application Laid-Open No. 8-269478 contains a large amount of medium-chain fatty acids, and thus has a low smoke point and remarkable foaming. There are drawbacks.
  • An object of the present invention is to provide a novel composition having not only high safety and effects but also a body fat lowering action that can be used in real life, and a body fat lowering food containing the same. Disclosure of the invention
  • the present invention has been made based on the above findings, wherein the fatty acid at position 2 is a monounsaturated fatty acid having 16 to 18 carbon atoms, and the fatty acids at position 1 and 3 are at 8 to 1 carbon atoms. It is intended to provide a fat composition for lowering body fat, comprising triglyceride (a) which is a saturated fatty acid of No. 0.
  • the present invention relates to a fat / oil composition for lowering body fat containing triglyceride, wherein 33 to 90% by mass of the fatty acid constituting the triglyceride is oleic acid. 6 to 64% by mass is caprylic acid, and 35 to 80% by mass of oleic acid in the constituent fatty acids binds to the 2-position of triglyceride, and It is intended to provide a fat / oil composition for lowering body fat, characterized in that 65 to 95% by mass of the power prillic acid is bound to the 1- or 3-position of triglyceride.
  • the present invention also relates to a fat / oil composition for lowering body fat containing a triglyceride, wherein the composition of the triglyceride is such that oleic acid is bonded to the 2-position of the triglyceride, Monooleic acid dicaprylic acid glyceride (b) having force prillic acid bonded to the 1st and 3rd positions; 10 to 20 mass 0 /. Oleic acid is bonded to the 2-position of triglyceride, and oleic acid or acetic acid is bonded to the 1- and 3-positions.
  • An object of the present invention is to provide a fat / oil composition for lowering body fat.
  • the present invention also provides a food containing the fat / oil composition for lowering body fat of the present invention.
  • the fat / oil composition for lowering body fat according to the first embodiment of the present invention is characterized in that the fatty acid at position 2 is a monounsaturated fatty acid having 16 to 18 carbon atoms, and the fatty acids at position 1 and position 3 are fatty acids.
  • a triglyceride which is a saturated fatty acid having 8 to 10 carbon atoms.
  • body fat means all fats in the body, and is generally called, for example, subcutaneous fat or visceral fat. It is a measure of body fat, for example in water weight method, the body 4. Examples include the K measurement method, the air displacement method, the biological impedance method, and the CT scanning method.
  • body fat lowering effect refers to an effect of lowering body fat.
  • the method for measuring the confirmation of the effect of lowering body fat is not particularly limited. For example, the effect can be confirmed by the measurement method described above.
  • the triglyceride (a) contained in the fat / oil composition for lowering body fat of the present invention is characterized in that the fatty acid at position 2 is a monounsaturated fatty acid having 16 to 18 carbon atoms, ⁇
  • the fatty acid at position 3 is a saturated fatty acid having 8 to 10 carbon atoms.
  • the fatty acid at position 2 is a monounsaturated fatty acid having 16 to 18 carbon atoms and means a fatty acid having one double bond.
  • palmitooleic acid, orolein Acid for example, palmitooleic acid, orolein Acid, petroseric acid, elaidic acid, vaccenic acid and the like.
  • monounsaturated fatty acids having different double bond positions and different bonding modes are also included.
  • monounsaturated hydroxy acids such as ricinoleic acid and Densipolic acid
  • monounsaturated epoxy acids such as Vernolic acid
  • monounsaturated keto acids are also included.
  • oleic acid is preferred.
  • the fatty acids at the 1- and 3-positions are saturated fatty acids having 8 to 10 carbon atoms, which means all fatty acids having 8 to 10 carbon atoms and having no double bond.
  • Such fatty acids include, for example, caprylic acid, capric acid, saturated monohydroxy acid, saturated polyhydroxy acid, polyic acid and the like. Of these, force prillic acid is preferred.
  • the content of the triglyceride (a) is preferably 5 to 25% by mass in the whole composition. is there. If the content of triglyceride (a) 'is less than 5% by mass, a sufficient effect cannot be obtained, and if it exceeds 25% by mass, the flavor may be inferior.
  • the fat / oil composition for lowering body fat according to the first embodiment of the present invention may contain other triglycerides, and may comprise fatty acids of all triglycerides of the fat / oil composition for lowering body fat. It is preferable that 33 to 90% of the total amount be 16 to 18 carbon-unsaturated fatty acids, and 6 to 64% by mass be saturated fatty acids having 8 to 10 carbon atoms. I like it.
  • the first body fat reduction for fat composition is 3 5-8 0 weight 0/0 of 1 6-1 8 monounsaturated fatty acids carbon in the total constituent fatty acids 65-95 mass of saturated fatty acid with 8-10 carbon atoms in all constituent fatty acids, which binds to 2-position of triglyceride. /. Is 1st or 3rd in triglycerides It is preferable that the bond is attached to the position.
  • the total amount of all triglycerides is preferably 50 to 100% by mass, more preferably. Is 85 to 99.9 mass. / 0 . If the total amount of triglyceride is less than 50% by mass, the body fat lowering effect of the present invention cannot be obtained unless the triglyceride is taken in a large amount.
  • the composition for lowering body fat according to the second embodiment of the present invention contains triglyceride, and 33 to 90% by mass of the fatty acid constituting the triglyceride is olein.
  • the acid is 6 to 64% by mass of caprylic acid and 35 to 80% of oleic acid in the constituent fatty acids. /. Is bound to the 2-position of triglyceride, and 65 to 95% by mass of pyrrolic acid in the constituent fatty acids is bound to the 1- or 3-position of triglyceride.
  • the total triglyceride content is preferably 50 to 100% by mass, more preferably. properly is 8 5-9 9.9 mass 0/0. If the total amount of triglyceride is less than 50% by mass, the body fat lowering effect of the present invention cannot be obtained unless the triglyceride is taken in a large amount.
  • the fat / oil composition for lowering body fat is a fat / oil composition for lowering body fat containing triglyceride, wherein the composition of triglyceride is triglyceride.
  • 1 Kurai ⁇ Pi 3-position force prills acid becomes bound to Monoorei phosphate dicaprylate glyceryl Li de (b); 1 0 to 2 0 mass 0/0, Oleic acid is bonded to the 2-position of triglyceride, and oleic acid or hydroprillic acid is bonded to the 1- and 3-positions.
  • the fat / oil composition for lowering body fat is a mixture of the above-mentioned triglycerides (b), (c) and (d).
  • the triglyceride (b) is 10 to 20 parts by mass
  • the triglyceride (c) force is S49 to 59 parts by mass
  • the triglyceride (d) is 30 to 50 parts by mass. It is 40 parts by mass. If the compounding ratio is out of the above range, a strong body fat lowering effect cannot be obtained.
  • the fat / oil composition for lowering body fat it is preferable that 60 to 90% by mass of the fatty acids constituting all triglycerides is oleic acid. . If the oleic acid content is out of the above range, a strong body fat lowering effect may not be obtained in some cases. Therefore, it is preferable that the content is within the above range.
  • the fat / oil composition for lowering body fat according to the present invention has a flavor equal to or higher than that of edible oils, such as rapeseed oil, corn oil, safflower oil, and soybean oil, which are commercially available.
  • the fat / oil composition for lowering body fat of the present invention can be used not only for cooking stir-fried foods, fried foods and marinades, but also for foods containing fats and oils.
  • the flavor characteristics vary depending on the type of food, but it is possible to make a refreshing dish that takes advantage of the taste of the ingredients. Also, the degree of splash and foaming of the oil during frying is equal to or less than that of ordinary cooking oil.
  • the fat / oil composition for lowering body fat of the present invention may be used as it is, or may contain additives usually used in the fat / oil composition for cooking to prepare a fat / oil composition for cooking. You can use it as a thing.
  • additives include polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, and the like.
  • cooking oils such as soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil , Sunflower oil, cottonseed oil, rapeseed oil, horseradish nut oil, hazelnut oil, kapochia seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, olive oil, rice bran Oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, these oils that have been reduced in quality due to quality improvement Fats and their hydrogenated fats and fractionated fats and oils.
  • the content is preferably 9.9% by mass or less, and more preferably 4.9% by mass. / 0 or less, more preferably 2.9% by mass or less.
  • the content of additives such as diacylglycerol is 9.9 mass. If it exceeds / 0 , it is not desirable for cooking aptitude.
  • diacylglycerol may be mixed as a by-product. Therefore, when adding diacylglycerol, etc., consider the amount contained as a by-product and consider 9.9 as a whole. %, Preferably 4.9% by mass or less, and most preferably 2.9% by mass or less.
  • the intake of the fat / oil composition for lowering body fat of the present invention is preferably 1 to 60 g per day, more preferably. Is between 2 and 30 g, most preferably between 5 and 20 g. Also, it is preferably 0.5 to 30 g, more preferably 1 to 20 g, and most preferably 5 to 16 g per serving.
  • the above fat composition for lowering body fat can be used in the form of edible oil, mayonnaise, mayonnaise-like food, margarine, dressing, beverage, emulsified beverage, liquid food, bread, ice cream, confectionery, gelatin capsule, fry A food having a body fat lowering effect can be obtained by including it in food or fat split.
  • the content of the fat / oil composition for lowering body fat in these foods is preferably 0.1 to 99% by mass, more preferably 1 to 99% by mass, as the content of the above-mentioned triglyceride. 880% by mass, and most preferably 10-77% by mass.
  • additives which are usually used for adding to foods, for example, additives such as emulsifiers, antioxidants, coloring agents, fragrances and preservatives may be added.
  • the additive amount of the additive may be a commonly used amount.
  • the production method of these foods may be an ordinary method, and there is no particular limitation.
  • the method for producing the triglyceride contained in the fat / oil composition for lowering body fat of the present invention is not particularly limited, and it may be produced by any method.
  • Examples of the production method include an enzymatic method, a chemical synthesis method, a method of extracting from natural fats and oils, and a method of producing by genetically modifying oilseed. Among them, production by the enzymatic method is preferred.
  • the triglyceride contained in the fat / oil composition for lowering body fat of the present invention is produced by an enzymatic method, for example, a triglyceride comprising a monounsaturated fatty acid is used. It can be carried out by reacting celite with medium-chain fatty acids with an enzyme.
  • the origin of the triglyceride is not particularly limited, and the synthesized triglyceride, or soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame oil, etc.
  • Naturally occurring triglycerides such as salad oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil with high oleic acid, sunflower oil, and sunflower oil with high oleic acid can be used.
  • Any enzyme can be used without particular limitation as long as it selectively reacts with the first and third positions of triglycerides. Examples of such enzymes include lipase and lipase. Esterase and the like.
  • the form of the enzyme is not particularly limited, and it is possible to use either the immobilized form or the powder form.
  • the method of removing unreacted fatty acids after the enzyme reaction is not particularly limited, and examples thereof include distillation, adsorption removal, and alcohol removal. After the enzyme reaction, purify as necessary. Purification may be performed by any method, and examples include ordinary deoxidation treatment, decolorization treatment, and deodorization treatment.
  • Tricaprylin 250 g
  • triolein 750 g
  • Table 1 shows the analysis results of the fatty acid composition of the fat preparations 1 to 3.
  • 808 represents caprylic acid
  • ⁇ represents oleic acid
  • 808 means a triglyceride in which oleic acid is bonded to the 2-position of the triglyceride molecule, and caprylic acid in positions 1 and 3 is bonded.
  • Example 2 Body fat lowering effect evaluation test
  • the test was performed using six male Wistar rats. Six rats were dosed with commercial solid feed for one week to acclimate to the environment. The weight of the six rats was 144 g. After acclimatization, the six rats were divided into test groups (1), (2) and (3) (two in each test group), and the diets shown in Table 2 were administered to each test group for 2 weeks. After administration of the diet for 2 weeks, the rats were dissected, visceral fat was extracted, and the fat weight was measured. Table 3 shows the adipose tissue weight (average of two animals). Test group Diet administered
  • the fat / oil composition for lowering body fat of the present invention contains a specific triglyceride and exhibits a body fat lowering effect. It is safe and can be used in real life.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Obesity (AREA)
  • Animal Behavior & Ethology (AREA)
  • Diabetes (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Public Health (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Hematology (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Child & Adolescent Psychology (AREA)
  • Wood Science & Technology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention concerne une composition lipidique destinée à réduire les réserves lipidiques de l'organisme, contenant un triglycéride comprenant un acide gras C16-18 monovalent non saturé en tant qu'acide gras essentiel en position 2, et des acides gras C8-10 saturés en tant qu'acides gras essentiels en position 1 et 3. Cette composition a pour effet de réduire les réserves lipidiques corporelles lorsqu'un sujet ingurgite un aliment contenant celle-ci.
PCT/JP2003/005098 2002-04-30 2003-04-22 Compositions lipidiques destinees a reduire les reserves lipidiques de l'organisme et aliments contenant celles-ci WO2003092396A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2004500592A JPWO2003092396A1 (ja) 2002-04-30 2003-04-22 体脂肪低下用油脂組成物、及びそれを含有する食品
AU2003227355A AU2003227355A1 (en) 2002-04-30 2003-04-22 Fat compositions for reducing body fat and foods containing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002127889 2002-04-30
JP2002-127889 2002-04-30

Publications (1)

Publication Number Publication Date
WO2003092396A1 true WO2003092396A1 (fr) 2003-11-13

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PCT/JP2003/005098 WO2003092396A1 (fr) 2002-04-30 2003-04-22 Compositions lipidiques destinees a reduire les reserves lipidiques de l'organisme et aliments contenant celles-ci

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JP (1) JPWO2003092396A1 (fr)
AU (1) AU2003227355A1 (fr)
TW (1) TW200307508A (fr)
WO (1) WO2003092396A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019050801A (ja) * 2017-09-01 2019-04-04 日清オイリオグループ株式会社 油脂組成物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009325A1 (fr) * 1987-05-28 1988-12-01 The Nisshin Oil Mills, Ltd. Graisse synthetique et graisse en emulsion pour transfusions et substance nutritive perintestinale contenant ladite graisse synthetique
WO1994024889A1 (fr) * 1993-04-23 1994-11-10 Loders Croklaan B.V. Matieres grasses alimentaires a digestibilite amelioree
JPH08269478A (ja) * 1995-03-29 1996-10-15 Kao Corp 油脂組成物及びこれを含有する食品
JPH1198953A (ja) * 1997-09-29 1999-04-13 Fuji Oil Co Ltd 油脂含有食品及びその製造法
JP2000008075A (ja) * 1998-06-23 2000-01-11 Showa Sangyo Co Ltd 低カロリー液状油脂
JP2000060587A (ja) * 1998-08-27 2000-02-29 Nagase Seikagaku Kogyo Kk 新規な油脂組成物の製造方法および用途

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009325A1 (fr) * 1987-05-28 1988-12-01 The Nisshin Oil Mills, Ltd. Graisse synthetique et graisse en emulsion pour transfusions et substance nutritive perintestinale contenant ladite graisse synthetique
WO1994024889A1 (fr) * 1993-04-23 1994-11-10 Loders Croklaan B.V. Matieres grasses alimentaires a digestibilite amelioree
JPH08269478A (ja) * 1995-03-29 1996-10-15 Kao Corp 油脂組成物及びこれを含有する食品
JPH1198953A (ja) * 1997-09-29 1999-04-13 Fuji Oil Co Ltd 油脂含有食品及びその製造法
JP2000008075A (ja) * 1998-06-23 2000-01-11 Showa Sangyo Co Ltd 低カロリー液状油脂
JP2000060587A (ja) * 1998-08-27 2000-02-29 Nagase Seikagaku Kogyo Kk 新規な油脂組成物の製造方法および用途

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019050801A (ja) * 2017-09-01 2019-04-04 日清オイリオグループ株式会社 油脂組成物
JP7237415B2 (ja) 2017-09-01 2023-03-13 日清オイリオグループ株式会社 油脂組成物

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AU2003227355A1 (en) 2003-11-17
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