WO2005006870A1 - Composition de matiere grasse hydratee et procede pour la produire - Google Patents

Composition de matiere grasse hydratee et procede pour la produire Download PDF

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Publication number
WO2005006870A1
WO2005006870A1 PCT/JP2004/010482 JP2004010482W WO2005006870A1 WO 2005006870 A1 WO2005006870 A1 WO 2005006870A1 JP 2004010482 W JP2004010482 W JP 2004010482W WO 2005006870 A1 WO2005006870 A1 WO 2005006870A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
fatty acid
water
weight
Prior art date
Application number
PCT/JP2004/010482
Other languages
English (en)
Japanese (ja)
Inventor
Kaoru Higaki
Tetsuo Koyano
Original Assignee
Meiji Seika Kaisha, 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 Meiji Seika Kaisha, Ltd. filed Critical Meiji Seika Kaisha, Ltd.
Priority to JP2005511916A priority Critical patent/JP4637745B2/ja
Publication of WO2005006870A1 publication Critical patent/WO2005006870A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • 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
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/04—Dispersions; Emulsions
    • A61K8/06—Emulsions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/37—Esters of carboxylic acids
    • A61K8/375—Esters of carboxylic acids the alcohol moiety containing more than one hydroxy group
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
    • A61Q1/06—Lipsticks
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/10—Washing or bathing preparations
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • A61Q5/02—Preparations for cleaning the hair

Definitions

  • the present invention relates to a method for producing a water-containing oil-and-fat composition which is a stable water-in-oil emulsion substantially consisting only of oil, water and gas, and to the water-containing oil-and-fat composition.
  • emulsifiers approved as food additives are used alone or in combination.
  • Specific examples thereof include lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and polyglycerin condensed ricinoleate.
  • JP-A-10-295271 discloses a high melting point oil that maintains fine crystals in an oil phase.
  • a method for preparing a stable water-in-oil emulsion containing no emulsifier by containing 5 to 100% by weight of fat is disclosed.
  • the required properties of the water-containing oil / fat composition will of course vary depending on the form of the final product, but in general, it has a certain degree of fluidity and the like in order to prevent melting and spreading and to ensure appropriate workability. Desired.
  • the present inventors have recently used an oil or fat containing a specific amount of a saturated fatty acid triglyceride without using an emulsifier, and controlling the crystal form of the saturated fatty acid triglyceride to obtain a water-containing solution.
  • an oil / fat composition By producing an oil / fat composition, the emulsification stability is good despite the fact that no emulsifier is added, and the meltability and elongation are good, the flexibility in product formulation design is large, and the workability is excellent. That a water-containing oil-and-fat composition was obtained.
  • the present invention has good emulsification stability without substantially adding an emulsifier.
  • a method for producing a hydrous oil / fat composition substantially free of an emulsifier comprising preparing a fat or oil containing 1.5-4.5% by weight of saturated fatty acid triglycerides containing fatty acids having 18 or more carbon atoms as constituent fatty acids, and melting the fat or oil.
  • a melting step a cooling step of rapidly cooling the fat or oil so that the saturated fatty acid triglycerides become crystals of a crystal type other than a stable type, and a cooling step of cooling the fat or oil by at least a part of the saturated fatty acid triglyceride. It comprises at least a reheating step of reheating so as to form a stable crystal, and an emulsification step of adding an aqueous medium to the reheated fat or oil to emulsify.
  • a hydrous fat / oil composition obtained by the production method according to the first aspect.
  • the specific properties of the water-containing oil-and-fat composition according to the present invention that is, emulsification stability, high water holding property (the property of taking in a large amount of water), and high air holding property (the property of taking a lot of gas) are obtained.
  • the water-containing oil-and-fat composition By using the water-containing oil-and-fat composition also in an emulsified liquid type dressing, it can be prepared without adding an emulsifier. Furthermore, the water-containing oil / fat composition according to the present inventors has high fluidity and excellent workability, and can be applied to cosmetics and the like.
  • a water-containing oil-and-fat composition substantially free of an emulsifier and a method for producing the same.
  • the emulsifier means an emulsifier which is recognized as a food additive by the Food Sanitation Law or a cosmetic additive by the Pharmaceutical Affairs Law.
  • substantially not containing an emulsifier means that the emulsifier is not contained to such an extent that an emulsifying effect is exhibited, for example, it is not contained at a concentration higher than the critical micelle concentration.
  • the saturated fatty acid triglyceride in the present invention is a long-chain saturated fatty acid having 18 or more carbon atoms as a constituent fatty acid.
  • Specific examples of the constituent fatty acids of the saturated fatty acid triglycerides include stearic acid having 18 carbon atoms, araquinic acid having 20 carbon atoms, and behenic acid having 22 carbon atoms.
  • the content of the saturated fatty acid triglycerides in the present invention in fats and oils is 1.5-4.5% by weight.
  • the preferred lower limit of the content of saturated fatty acid triglycerides in fats and oils is 2.0% by weight, and the preferred upper limit is 3.0% by weight.
  • Such a saturated fatty acid triglyceride concentration may be achieved by post-adding a saturated fatty acid triglyceride to an oil or fat, or a natural fat or oil containing such a saturated fatty acid triglyceride may be used as it is.
  • the amount of the saturated fatty acid triglycerides with respect to the fats and oils is within the above range, a hydrous fat and oil composition having excellent stability and good meltability and elongation in the mouth can be obtained.
  • the fat and oil component in the fat and oil other than the saturated fatty acid triglycerides is not particularly limited as long as the fat and oil have a lower melting point than the saturated fatty acid triglycerides.
  • Perfume and cosmetic ingredients are metastable (i3'-type) crystalline fats that are not tempered, but simply cooled, such as coconut oil, soft fat oil (the melting point of Non-tempered fats and oils, palm kernel oil and hydrogenated hydrogenated oil.
  • tempered fats and oils are fats and oils in which most of the crystal forms do not become stable (i3 type) unless the temperature is adjusted.
  • cocoa butter palm oil fractionated refined fat (palm oil is fractionated by melting point)
  • palm kernel oil it is a temper type fat mainly composed of glycerol ester of normitic acid and oleic acid, and is also referred to as palm medium melting point fractionated fat.
  • Vegetable fats such as monkey fat and sallow fat. Is mentioned.
  • this water-containing oil / fat composition as a raw material, it becomes possible to obtain an edible food having favorable texture and physical properties. Furthermore, the water-containing oil / fat composition obtained here has a high water-holding property, so that the oil content can be relatively reduced.In the case of the edible food using the water-containing oil / fat composition, the calorie intake is low, and In addition to these, there are advantages such as reduction of oil content leading to cost reduction of products, and it can expand the industrial application range of products where it is desirable to add no emulsifier.
  • an edible food comprising the above-mentioned hydrated oil / fat composition or using the same as a raw material.
  • Specific examples include breads, cakes, donuts, cream puffs, bakery products such as puff pastries, castellas, biscuits, cookies, crackers, pretzels, flakes, wafers, snacks, chocolates, marshmallows.
  • a cosmetic product comprising or using the above-mentioned hydrated oil / fat composition as a raw material.
  • Specific forms include skin creams such as cold creams, milky lotions, foundations, cosmetic soaps, lipsticks, lipsticks, hair cosmetics, and hair washing agents. .
  • the above names are not limited by laws and regulations.
  • According to another aspect of the present invention there is therefore provided the use of a hydrous fat composition for the manufacture of a cosmetic product.
  • an oil or fat containing 1.5-4.5% by weight, more preferably 2.0-3.0% by weight of saturated fatty acid triglycerides is prepared. Then, the fat is melted. According to a preferred embodiment of the present invention, the melting step comprises heating the fat or oil to 60 75 ° C. and preferably completely melting.
  • the molten fat or oil is then rapidly cooled so that the saturated fatty acid triglycerides become crystals of a crystal type other than the stable type.
  • the cooling step comprises cooling the fat or oil at a cooling rate of not more than 25 ° C, preferably up to 120 ° C, not less than 5 ° C / min, preferably not less than 10 ° C / min. And quench.
  • all the saturated fatty acid triglycerides are preferably crystallized as unstable crystals (forms).
  • the fat or oil is then reheated to convert at least a part of the saturated fatty acid triglycerides into stable crystals.
  • the reheating step is performed by keeping the fat or oil at a predetermined temperature of 30 to 45 ° C, preferably 35 to 40 ° C for 40 minutes or more, preferably 60 minutes or more.
  • Part of the saturated fatty acid triglycerides, preferably 40 to 100% by weight, is made into a fine stable crystal form). In this way, by efficiently aligning the crystal form with the stable form (i3 form), stable emulsification can be achieved even if the amount of the saturated fatty acid triglyceride added is kept smaller than before.
  • an aqueous medium is added to the fat and oil, and an emulsification step is performed.
  • Emulsification is carried out by stirring the oil and fat with the aqueous medium.
  • the emulsification step comprises adding 50 to 240% by weight, preferably 100 to 233% by weight of an aqueous medium to the fat or oil.
  • the aqueous medium may be added to the fat or oil gradually or all at once.
  • the water-containing oil / fat composition contains 1265% by volume of bubbles at 1 atm.
  • the bubbles contained in the water-containing oil / fat composition are within the above range, stable emulsification can be realized.
  • specific components of the gas or bubble include nitrogen, oxygen, carbon dioxide, argon and the like in addition to air.
  • XRD X-ray diffractometer
  • the aeration rate is a percentage of the volume of bubbles in the total volume of the oil-and-fat composition under one atmosphere.
  • Table 1 shows the fatty acid composition of the extremely hardened rapeseed oil containing a high content of behenic acid (trade name: rapeseed extremely hardened oil, manufactured by Asahi Denka Kogyo Co., Ltd.) used below.
  • Extremely hardened rapeseed oil with high content of behenic acid (Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil)
  • a mixture of 5.5 parts by weight and 94.5 parts by weight of olive oil was mixed with the oil phase of Example 2.
  • the same treatment was performed as for the preparation of the part. Thereafter, 100% by weight of water was gradually added to the oil phase, and the whole amount was added. After cooling, use a Kenmix Eye Corp. mouth KM_600 (manufactured by Ayesha Seisakusho Co., Ltd.) to cool down to 489r.
  • Example 2 A sensory evaluation was performed on the mouth-containing oil-and-fat compositions obtained in Example 2 and Comparative Example 1 with regard to mouth melting. A comparison was made. The sensory evaluator had 17 human powers out of 20. However, it was determined that there was a significant difference in the chi-square test (significant difference 1%).
  • the mixture was stirred at a speed of 489 rpm for 10 minutes to prepare a water-containing oil-and-fat composition having a specific gravity of 0.76 and an aeration rate of 16%.
  • the water-containing oil / fat composition began to separate the water phase and the oil phase, and the emulsion stability was not high.
  • Extremely hardened rapeseed oil with high content of behenic acid manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil
  • 2.0 parts by weight and salad oil manufactured by Linol Fats, Inc., trade name: linol salad oil
  • 98.0 weight After heating the mixture to 70 ° C to completely melt, the mixture is rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides are completely unstable in salad oil. It was crystallized as a type crystal (form). Then reheat to 38 ° C and at this temperature for 60 minutes By maintaining the temperature isothermally, the saturated fatty acid triglycerides were converted into fine stable crystals ( ⁇ type).
  • Example 3 150% by weight of vinegar (including a small amount of salt and pepper) was gradually added to the oil phase prepared in the same manner as in Example 3, and the whole amount was added.
  • An emulsified liquid dressing having a specific gravity of 0.74 and an aeration rate of 22% was prepared by stirring using KM-600 (manufactured by Ayesha Seisakusho Co., Ltd.) at a speed of 489 rpm for 10 minutes. This emulsified liquid dressing did not break at all during the manufacturing process and after storage at 20 ° C for 7 days. In addition, the mouth was melted smoothly and there was no feeling of pixy.
  • Extremely hardened rapeseed oil with high content of behenic acid manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil
  • 2.0 parts by weight and salad oil manufactured by Linol Fats, Inc., trade name: linol salad oil
  • 98.0 weight After heating the mixture to 70 ° C to completely melt it, the mixture was gradually cooled to 20 ° C at a cooling rate of 1 ° C / min, and the saturated fatty acid triglycerides were converted into metastable crystals (salad oil). ( ⁇ 'type) and stable type crystals (i3 type). Thereafter, the mixture was reheated to 38 ° C.
  • Extremely hardened rapeseed oil with high content of behenic acid (made by Asahi Denka Kogyo Co., Ltd., trade name: extremely hardened rapeseed oil)
  • a mixture of 3.0 parts by weight and 97.0 parts by weight of cocoa butter is heated to 70 ° C. After complete melting, the mixture was rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides were completely crystallized in cocoa butter as unstable crystals (type a). Then, it was reheated to 38 ° C and kept at this temperature for 60 minutes to make saturated fatty acid triglycerides into fine stable crystals ( ⁇ -type).
  • the above hydrated cocoa butter kept at 30 ° C is added to 100g of tempered 30 ° C milk chocolate (40% by weight of sugar, 24% by weight of cacao ⁇ 17% by weight of whole milk powder, 19% by weight of cocoa butter) 9. lg was added and mixed.
  • the water-containing chocolate thus obtained had a smooth and light texture with a smooth separation of the water phase and the oil phase.
  • Extremely hardened rapeseed oil with high content of behenic acid (manufactured by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil) 2.0 parts by weight and shortening (manufactured by Miyoshi Oil & Fat Co., trade name: shortening U 98) 98.0 Heat the mixture with 70 parts by weight to complete melting at 70 ° C, then quench at a cooling rate of 10 ° C / min or more to 20 ° C, and completely anxiety of saturated fatty acid triglycerides during shortening. It was crystallized as a standard crystal (form). Then, it was reheated to 38 ° C and kept isothermally at this temperature for 60 minutes to make the saturated fatty acid triglycerides into fine stable crystals ( ⁇ type).
  • cocoa bread was prepared with the following composition. That is, 4.5 parts by weight of the above oil phase, 49.5 parts by weight of flour, 29.7 parts by weight of water, 7.4 parts by weight of sugar, 1.5 parts by weight of whole egg, 2.9 parts by weight of cocoa powder, raw Yeast 1.5 parts by weight, skim milk powder 1.5 parts by weight, baking powder:! 0 parts by weight, and salt 0.5 parts by weight at 28 ° C or less for 10 minutes, and then at 30 ° C for 1 hour Fermented.
  • the dough was divided into 100 g portions, kept at 30 ° C for 30 minutes, degassed, and kept in a high humidity incubator (37 ° C, 80% humidity) for 40 minutes. After baking at 200 ° C for 15 minutes, cocoa bread was obtained.
  • the cocoa bread baked without preparing a water-containing shortening beforehand had a volume expansion coefficient of 210% after baking before baking, and the texture was significantly inferior to that when using a water-containing shortening.
  • Extremely hardened rapeseed oil with high content of behenic acid (made by Asahi Denka Kogyo Co., Ltd., trade name: rapeseed extremely hardened oil)
  • a mixture of 2.0 parts by weight and 98.0 parts by weight of unsalted butter (made by Yotsuba Dairy Co., Ltd.) Is heated to 70 ° C to completely melt, and then rapidly cooled to 20 ° C at a cooling rate of 10 ° C / min or more, and the saturated fatty acid triglycerides are completely unstable in salt-free butter. ). Thereafter, the mixture was reheated to 38 ° C., and kept at this temperature for 60 minutes to make the saturated fatty acid triglycerides into fine stable crystals ( ⁇ type).
  • the oil phase of the water-containing butter of Example 7 and milk were separately added, and a butterpecker was prepared with the following composition. That is, 20.1 parts by weight of the above oil phase, which was softened at room temperature after solidification by refrigeration, 19.9 parts by weight of sugar, 15.5 parts by weight of milk, and 4.4 parts by weight of egg yolk were added to Kenmix Co-Pro KM- The mixture was stirred at a speed of 58 rpm for 5 minutes using 600 (manufactured by Ayesha Seisakusho Co., Ltd.), but at this time, the milk had already separated and was separated from the water and did not emulsify.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Epidemiology (AREA)
  • Birds (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Dermatology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Cosmetics (AREA)
  • Colloid Chemistry (AREA)

Abstract

La présente invention concerne une composition de matière grasse hydratée qui présente une stabilité en émulsion satisfaisante, bien qu'elle ne contienne en grande partie aucun agent émulsifiant, et une très bonne aptitude à l'usinage. La présente invention concerne également un procédé pour produire cette composition. Ce procédé consiste à préparer une matière grasse contenant de 1,5 à 4,5% en poids de triglycérides d'acide gras saturé, dans laquelle les acides gras constitutifs sont des acides gras C18 ou supérieurs, à faire fondre la matière grasse, puis à refroidir rapidement la matière grasse, de façon que les triglycérides d'acide gras saturé deviennent des cristaux sous une forme cristalline qui n'est pas stable, à réchauffer la matière grasse de façon qu'au moins une partie des triglycérides d'acide gras saturé deviennent des cristaux sous une forme stable, et enfin à ajouter un milieu aqueux à la matière grasse après le réchauffage, afin d'émulsionner la matière grasse. On obtient ainsi une composition de matière grasse hydratée stable qui ne contient en grande partie aucun agent émulsifiant.
PCT/JP2004/010482 2003-07-23 2004-07-23 Composition de matiere grasse hydratee et procede pour la produire WO2005006870A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005511916A JP4637745B2 (ja) 2003-07-23 2004-07-23 含水油脂組成物およびその製造方法

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JP2003-278325 2003-07-23
JP2003278325 2003-07-23

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006230352A (ja) * 2005-02-28 2006-09-07 Meiji Seika Kaisha Ltd 乳化組成物
JP2008238165A (ja) * 2007-03-01 2008-10-09 Asahi Organic Chem Ind Co Ltd 分散方法および分散装置
WO2013129539A1 (fr) * 2012-02-29 2013-09-06 株式会社明治 Procédé pour produire une composition d'huile ou de graisse de type eau dans l'huile
US9884005B2 (en) 2011-06-23 2018-02-06 Cosmetic Warriors Limited Aerated solid cosmetic composition
US10111826B2 (en) 2012-12-11 2018-10-30 Cosmetic Warriors Limited Solid cosmetic composition having dispersed therein gas bubbles, and a process for making a solid cosmetic composition
WO2019013358A1 (fr) * 2017-07-14 2019-01-17 日清オイリオグループ株式会社 Procédé de fabrication de graisse ou huile
JP2019178242A (ja) * 2018-03-30 2019-10-17 日清オイリオグループ株式会社 油中分散剤、油中分散用組成物、及び油中水滴型分散体

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5878541A (ja) * 1981-11-06 1983-05-12 Miyoshi Oil & Fat Co Ltd 液体シヨ−トニングの物性改良法
JPH10295271A (ja) * 1997-05-02 1998-11-10 Kanegafuchi Chem Ind Co Ltd 食用油脂組成物
JP2000245378A (ja) * 1999-03-02 2000-09-12 Tsukishima Shokuhin Kogyo Kk 油中水型乳化組成物
WO2000057715A1 (fr) * 1999-03-30 2000-10-05 Fuji Oil Company, Limited Chocolat alveole et son procede de fabrication

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5120907B2 (ja) * 1999-09-06 2013-01-16 雪印メグミルク株式会社 粒状結晶が生成しない油脂又は油脂組成物の製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5878541A (ja) * 1981-11-06 1983-05-12 Miyoshi Oil & Fat Co Ltd 液体シヨ−トニングの物性改良法
JPH10295271A (ja) * 1997-05-02 1998-11-10 Kanegafuchi Chem Ind Co Ltd 食用油脂組成物
JP2000245378A (ja) * 1999-03-02 2000-09-12 Tsukishima Shokuhin Kogyo Kk 油中水型乳化組成物
WO2000057715A1 (fr) * 1999-03-30 2000-10-05 Fuji Oil Company, Limited Chocolat alveole et son procede de fabrication

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006230352A (ja) * 2005-02-28 2006-09-07 Meiji Seika Kaisha Ltd 乳化組成物
JP4508905B2 (ja) * 2005-02-28 2010-07-21 明治製菓株式会社 乳化組成物
JP2008238165A (ja) * 2007-03-01 2008-10-09 Asahi Organic Chem Ind Co Ltd 分散方法および分散装置
US9884005B2 (en) 2011-06-23 2018-02-06 Cosmetic Warriors Limited Aerated solid cosmetic composition
US10660844B2 (en) 2011-06-23 2020-05-26 Cosmetic Warriors Limited Solid non-edible cosmetic composition
WO2013129539A1 (fr) * 2012-02-29 2013-09-06 株式会社明治 Procédé pour produire une composition d'huile ou de graisse de type eau dans l'huile
JPWO2013129539A1 (ja) * 2012-02-29 2015-07-30 株式会社明治 油中水型油脂組成物の製造方法
US10111826B2 (en) 2012-12-11 2018-10-30 Cosmetic Warriors Limited Solid cosmetic composition having dispersed therein gas bubbles, and a process for making a solid cosmetic composition
WO2019013358A1 (fr) * 2017-07-14 2019-01-17 日清オイリオグループ株式会社 Procédé de fabrication de graisse ou huile
JP2019019200A (ja) * 2017-07-14 2019-02-07 日清オイリオグループ株式会社 油脂の製造方法
JP2019178242A (ja) * 2018-03-30 2019-10-17 日清オイリオグループ株式会社 油中分散剤、油中分散用組成物、及び油中水滴型分散体

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