WO2021059435A1 - Composition plastique d'huile et de graisse et son procédé de production - Google Patents

Composition plastique d'huile et de graisse et son procédé de production Download PDF

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WO2021059435A1
WO2021059435A1 PCT/JP2019/037887 JP2019037887W WO2021059435A1 WO 2021059435 A1 WO2021059435 A1 WO 2021059435A1 JP 2019037887 W JP2019037887 W JP 2019037887W WO 2021059435 A1 WO2021059435 A1 WO 2021059435A1
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oil
mass
fat
fatty acid
plastic
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PCT/JP2019/037887
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English (en)
Japanese (ja)
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信 波木井
祐貴 武藤
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昭和産業株式会社
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Priority to PCT/JP2019/037887 priority Critical patent/WO2021059435A1/fr
Priority to EP20198314.5A priority patent/EP3797599A1/fr
Publication of WO2021059435A1 publication Critical patent/WO2021059435A1/fr

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    • 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

Definitions

  • the present invention relates to a plastic fat / oil composition having good plasticity in a wide temperature range, excellent temperature stability, and a reduced content of saturated fatty acids.
  • a plastic fat and oil composition for foods is required to have preferable hardness and good processing suitability, and a partially hydrogenated fat and oil obtained by hydrogenating natural animal and vegetable fats and oils as a part of raw material fats and oils, and high levels of beef tallow, lard, palm oil, etc. Melting point and medium melting point oils and fats are used.
  • the partially hydrogenated fats and oils include trans fatty acids produced by isomerization of highly unsaturated fatty acids during the hydrogenation treatment. Trans fatty acids are said to increase the amount of LDL in the blood and increase the risk of cardiovascular disease. Therefore, there is a demand for a thermoplastic oil / fat composition that does not contain trans fatty acids.
  • Palm oil which is a fat with a medium melting point (melting point of 30 to 40 ° C.), gives shape retention to the plastic fat and oil composition containing the oil and fat, but if a large amount is blended, it gradually changes to hard during storage and coarse crystals are formed. It is known that it melts easily at high temperatures and cannot obtain sufficient plasticity. Therefore, a transesterified oil obtained by modifying a mixed oil containing palm oil by a transesterification reaction is used in a plastic fat / oil composition (Patent Document 1), or is specified as a modifier for plastic fats and oils using palm oil. Improvements have been made by using a triglyceride composed of the saturated fatty acid of (Patent Document 2).
  • a polyglycerin fatty acid ester having an esterification rate of 60% or more, an average degree of polymerization of polyglycerin of 4 or more, and a specific range of carbon numbers and contents of saturated fatty acids in the constituent fatty acids was used.
  • a plastic fat / oil composition containing 30% or more of a fat / oil that is liquid at 20 ° C. (Patent Document 4) is known, and it has been shown that the hardness and plasticity of the plastic fat / oil composition produced in Examples have been improved. There is.
  • Palm oil is widely used as a raw material for plastic fat and oil compositions.
  • a mixed oil containing palm oil is modified by a transesterification reaction and used in a plastic fat / oil composition (Patent Document 1), or a triglyceride composed of a specific saturated fatty acid with respect to palm oil is used as a modifier.
  • Plastic fat and oil compositions are prepared (Patent Document 2), but palm oil not only contains 45% by mass or more of saturated fatty acids, but also 3-monochloropropane-1,2-diol (Patent Document 2).
  • 3-MCPD 3-MCPD
  • Patent Document 4 shows that the hardness and plasticity of the plastic fat and oil compositions produced in the examples were improved, but all the plastic fat and oil compositions were prepared with only fats and oils that were liquid at 20 ° C. It is not described that palm oil, which is solid at 20 ° C., is contained in an amount of 30% or more, and that the hardness and plasticity of the thermoplastic oil / fat composition are similarly improved even if palm oil is not contained.
  • the present invention does not contain palm oil, has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has little oil stain, has good melting in the mouth, and is saturated as well as the content of trans fatty acids.
  • An object of the present invention is to provide a plastic oil / fat composition in which the contents of fatty acids, 3-MCPD fatty acid esters and glycidol fatty acid esters are also reduced.
  • the present inventor completely blends 5 to 30% by mass of a specific polyglycerin fatty acid ester with 70% by mass or more of fats and oils that are liquid at 20 ° C.
  • a plastic fat and oil composition having good plasticity in a wide temperature range and improved temperature stability can be obtained from fats and oils that are liquid at 20 ° C. It came to be completed.
  • the plastic fat and oil composition of the present invention not only has excellent physical properties and a good texture as a plastic fat and oil, but also has a reduced content of saturated fatty acid, 3-MCPD fatty acid ester and glycidol fatty acid ester. It is a composition.
  • the present invention relates to the following plastic fat and oil compositions (1) to (5).
  • (1) 70% by mass or more of fats and oils that are liquid at 20 ° C., 5 to 30% by mass of (A) polyglycerin fatty acid ester, or (B) 2 to 10% by mass of extremely hydrogenated oil and polyglycerin fatty acid ester.
  • a plastic oil / fat composition containing 3 to 12% by mass.
  • the polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
  • thermoplastic fat and oil composition contains 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the plastic fat and oil composition, and is the common logarithm of the storage elastic modulus of 10 ° C. and 30 ° C. in dynamic viscoelasticity measurement.
  • a plastic fat / oil composition characterized in that the difference between the numerical values is less than 1.0.
  • the plastic fat / oil composition contains 80% by mass or more of the fat and oil that is liquid at 20 ° C., 2 to 7% by mass of the (B) extremely hydrogenated oil, and 5 to 9% by mass of the polyglycerin fatty acid ester.
  • the plastic oil / fat composition according to (1) above which is contained.
  • the present invention relates to the following method (6) for producing a plastic oil / fat composition.
  • (6) 5 to 30% by mass of (A) polyglycerin fatty acid ester, or 2 to 10% by mass of extremely hydrogenated oil and polyglycerin fatty acid ester with respect to 70% by mass or more of fats and oils that are liquid at 20 ° C.
  • a method for producing a plastic fat / oil composition by mixing 3 to 12% by mass, heating and melting, and then quenching and kneading.
  • the polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
  • thermoplastic fat and oil composition contains 40% by mass or less of saturated fatty acids with respect to the mass of all constituent fatty acids of the thermoplastic fat and oil composition, and the difference between the common logarithm values of the storage elastic moduli at 10 ° C and 30 ° C in the dynamic viscoelasticity measurement is 1.
  • a specific emulsifier is blended with respect to 70% by mass or more of fats and oils that are liquid at 20 ° C., that is, low melting point fats and oils (fat and oils that are liquid at room temperature), or extremely.
  • a plastic fat or oil composition can be produced from a low melting point fat or oil by a simple operation. Even if it contains 70% by mass or more of fats and oils that are liquid at 20 ° C., the plastic fats and oils composition has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil stains, and melts in the mouth.
  • the value of the difference between the common logarithm (log 10 X) of the storage elastic modulus (Pa) at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement is less than 1.0, preferably. It is 0.7 or less, more preferably 0.5 or less, and has a feature that there is little change in physical properties between 10 ° C and 30 ° C and it is not easily affected by temperature changes, so that workability and storage stability are very high. It is good.
  • plastic fat and oil composition of the present invention has a reduced content of saturated fatty acid, 3-MCPD fatty acid ester and glycidol fatty acid ester, and can be safely ingested as fat and oil for raw food, bakery and frying.
  • the plastic oil / fat composition of the present invention may be in either a form such as shortening that does not substantially contain an aqueous phase or a form such as margarine or fat spread that contains an aqueous phase.
  • Shortening means that the content of water (including volatile matter) is 0.5% by mass or less.
  • Margarine means that the fat content in the fat composition is 80% by mass or more, and fat spread means less than 80% by mass.
  • the content of the aqueous phase is preferably 35% by mass or less.
  • the fats and oils that are liquid at 20 ° C. used in the plastic fats and oils composition of the present invention are not limited as long as they are edible low melting point fats and oils.
  • oils sunflower oils with high oleic acid, fish oils, algae oils and their fractionated fats and oils. These fats and oils may be used alone or in combination of two or more.
  • Oils and fats having a high content of saturated fatty acids are mostly oils and fats having a melting point of 25 ° C. or higher, such as palm oil, coconut oil, and butter, and all of the above fats and oils that are liquid at 20 ° C. are preferably used. Fats and oils containing 35% by mass or less of saturated fatty acids are preferable, 30% by mass or less is more preferable, and 25% by mass or less is further preferable. Further, fats and oils other than palm oil, rice oil, and grape seed oil are said to be substantially free of 3-MCPD fatty acid ester and glycidol fatty acid ester, and are more preferably used.
  • the plastic fat / oil composition of the present invention it is preferable to contain 70% by mass or more of fats and oils that are liquid at 20 ° C., more preferably 80% by mass or more.
  • the plastic fat / oil composition is shortening, it is preferable to contain 70 to 95% by mass of fats and oils that are liquid at 20 ° C., more preferably 80 to 93% by mass.
  • the plastic oil / fat composition is a margarine or fat spread containing an aqueous phase, it is preferable to contain 70 to 90% by mass of the oil / fat which is liquid at 20 ° C.
  • the extremely hydrogenated oil used in the plastic fat and oil composition of the present invention is not limited as long as it is an edible extremely hydrogenated oil.
  • soybean extremely hydrogenated oil, rapeseed extremely hydrogenated oil, hyelsin rapeseed extremely hydrogenated oil, sunflower extremely hydrogenated oil, palm extremely hydrogenated oil, beef tallow extremely hydrogenated oil, lard extremely hydrogenated oil can be mentioned.
  • These fats and oils may be used alone or in combination of two or more. Since the extremely hydrogenated oil is a solid fat and oil of 100% saturated fatty acid, it is suitable for imparting hardness to the liquid oil, and the amount of the emulsifier polyglycerin fatty acid ester compounded can be reduced.
  • the polyglycerin fatty acid ester which is an emulsifier blended in the plastic fat / oil composition of the present invention, has a content of 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of constituent fatty acids.
  • saturated fatty acid having 16 to 18 carbon atoms palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms) are preferable.
  • the content of palmitic acid is preferably 20 to 40%, more preferably 27 to 37%.
  • the content of stearic acid is preferably 60 to 80%, more preferably 63 to 73%.
  • the esterification rate of the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 60% or more, more preferably 70% or more.
  • the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 3 or more, more preferably 6 or more, further preferably 8 or more, and most preferably 10.
  • the average degree of polymerization (n) can be calculated based on the following equations (Equation 1) and (Equation 2).
  • Molecular weight 74n + 18 ...
  • Hydroxy group value 56110 (n + 2) / molecular weight ... (2)
  • the polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and is produced by an esterification reaction known per se. Details of the manufacturing method are described in Patent Document 4 above.
  • polyglycerin fatty acid ester as an emulsifier is blended in 100% by mass of the plastic fat and oil composition of the present invention. If it is less than 5% by mass, the plasticity of the thermoplastic oil / fat composition deteriorates, and oil stains are observed. When it is 30% by mass or more, the plasticity and melting in the mouth of the plastic fat / oil composition are deteriorated, and since the saturated fatty acid content of the polyglycerin fatty acid ester is high, the content of the saturated fatty acid contained in the plastic fat / oil composition is high.
  • the plastic fat / oil composition of the present invention When the plastic fat / oil composition of the present invention is shortened, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier. It is more preferably 7% by mass or more, further preferably 8% by mass or more, still more preferably 10% by mass or more. Further, it is more preferably 25% by mass or less, further preferably 20% by mass or less, still more preferably 18% by mass or less. When the plastic fat / oil composition is a margarine or fat spread containing an aqueous phase, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier.
  • the plastic fat and oil composition of the present invention 2 to 10% by mass of extremely hydrogenated oil and 3 to 12% by mass of polyglycerin fatty acid ester as an emulsifier are blended in 100% by mass of the plastic fat and oil composition of the present invention.
  • the blending amount of the polyglycerin fatty acid ester of the emulsifier can be reduced, and the flavor derived from the emulsifier can be reduced. If the amount of extremely hydrogenated oil is less than 2% by mass and the amount of polyglycerin fatty acid ester is less than 3% by mass, the fat or oil does not harden and cannot be used as a plastic fat or oil composition.
  • the melt-in-the-mouth of the plastic fat / oil composition becomes poor.
  • the blending amount of the extremely hydrogenated oil is more preferably 2 to 7% by mass, and the blending amount of the polyglycerin fatty acid ester is more preferably 5 to 9% by mass.
  • the ratio of the amount of the extremely hydrogenated oil to the polyglycerin fatty acid ester is not limited, but it is preferable that the extremely hydrogenated oil is contained in the same amount as the polyglycerin fatty acid ester or the amount of the extremely hydrogenated oil is less than that of the polyglycerin fatty acid ester.
  • a method for producing the plastic oil / fat composition of the present invention a known method can be used.
  • a fat / oil liquid at 20 ° C. and a polyglycerin fatty acid ester or an extremely hardened oil and a polyglycerin fatty acid ester are mixed and 50 to 80 ° C., preferably 60 to 70 ° C.
  • Emulsifiers other than the polyglycerin fatty acid ester of the present invention, organic acids, antioxidants, antioxidant aids, colorants, fragrances, defoamers and the like are added as desired.
  • the obtained solution is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil to obtain a plastic fat and oil composition. After that, it is preferable to temper at 10 to 30 ° C. for 24 to 72 hours.
  • the plastic oil / fat composition is a margarine or fat spread containing an aqueous phase
  • the oil / fat which is liquid at 20 ° C. and a polyglycerin fatty acid ester are mixed and heated to 50 to 80 ° C., preferably 60 to 70 ° C.
  • Etc. are added to make an oil phase.
  • dairy products, salt, sugars, acidulants and the like are added to purified water and heated to 50 to 60 ° C. to dissolve them into an aqueous phase.
  • the oil phase and the aqueous phase are mixed and stirred, and the obtained mixed solution is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil to obtain a plastic fat and oil composition.
  • the quenching and kneading device is generally composed of two units, the first unit consisting of a tube-type scraping heat exchanger and the second unit consisting of tubes having different structures depending on the type and purpose of the product. Consists of. For shortening, a kneader with pins on the inner wall and shaft of the pipe is used, and for margarine and fat spread, a hollow pipe or a pipe with a wire mesh inside is used.
  • the use of the plastic fat composition of the present invention is not particularly limited, and it can be used for raw food, confectionery or bread making, butter cream, spread, and frying.
  • Raw edible refers to eating without heating, and can be used in the same manner as butter and margarine.
  • Examples of confectionery or bread making include roll-in and kneading. For roll-in, it means that it is used by folding it into a dough for confectionery or bread, and for kneading, it means that it is used by being kneaded into a dough for confectionery or bread.
  • emulsifier A and emulsifier B were used as the polyglycerin fatty acid ester.
  • the emulsifier A is the polyglycerin fatty acid ester of the present invention (HLB 1.7, melting point 53 ° C., palmitic acid 32%, stearic acid 67%, manufactured by Riken Vitamin Co., Ltd.).
  • the emulsifier B is a polyglycerin fatty acid ester (trade name: TAISET50, palmitic acid 2%, stearic acid 58%, manufactured by Taiyo Kagaku Co., Ltd.) that does not correspond to the polyglycerin fatty acid ester of the present invention.
  • the fatty acid composition of the emulsifiers A and B was measured by the following fatty acid analysis method.
  • the fats and oils used in the following examples and the amounts of each saturated fatty acid were as follows.
  • the amount of saturated fatty acid was measured by the following fatty acid analysis method. 6.2% by mass of canola oil, 21.2% by mass of cottonseed oil, 6.9% by mass of sunflower oil with high oleic acid, 13.7% by mass of olive oil, 47.1% by mass of palm oil, palm olein (IV67) 36.6% by mass, palm olein (IV60) 41.9% by mass, palm oil melting point fractionated oil (IV45) 44.1% by mass, rapeseed extremely hydrogenated oil, hyelsin rapeseed extremely hydrogenated oil, soybean extreme Hydrogenated oil, palm extremely hydrogenated oil, and beef fat extremely hydrogenated oil are each 100% by mass.
  • the extremely hydrogenated oil is manufactured by Yokoseki Oil & Fat Industry Co., Ltd.
  • a Modular Compact Rheometer MCR102 manufactured by AntonioPaar was used for the dynamic viscoelasticity measurement.
  • the jig is a parallel plate jig with a diameter of 25 mm, the gap is 1 mm, the frequency is 1.0 rad / sec, the strain is 0.05%, and the temperature of the sample is raised from 5 ° C to 50 ° C by 2 ° C per minute.
  • the temperature-dependent storage elastic modulus (Pa) was measured.
  • Evaluation criteria (1) Evaluation of plasticity The plasticity of a sample at room temperature when taken on a spatula and stretched on paper was evaluated by a specialized panel according to the following evaluation criteria. Evaluation criteria ⁇ : Very good ⁇ : Good ⁇ : Slightly bad ⁇ : Bad
  • Evaluation of melting in the mouth Sensory evaluation was performed by 10 specialized panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point. Evaluation Criteria 5: Very Good 4: Good 3: Acceptable 2: Somewhat Bad 1: Bad
  • Test Example 1 uses AGI HOMOMIXER 2M-1 manufactured by Primix Corporation as a quenching and kneading device, and cools from 60 ° C to 20 ° C under the conditions of a refrigerant temperature of -10 ° C, a paddle mixer of 150 rpm, and a homomixer of 10000 rpm. -18 Plastic oil / fat composition A was produced.
  • thermoplastic oil / fat composition A The amount of saturated fatty acid, dynamic viscoelasticity, and breaking stress of each thermoplastic oil / fat composition A were measured by the above analysis method, and plasticity, oil stain, and melting in the mouth were evaluated according to the above evaluation criteria.
  • Test Examples 1 to 7 and 9 to 11 correspond to Examples of the present invention, and Test Examples 8 and 12 to 18 correspond to Comparative Examples.
  • Table 1 shows the analysis results and evaluation results using Snow Brand Hokkaido Butter Salt-Free (Snow Brand Megmilk Co., Ltd.) as Reference Example 1 and Premix Oil 150 (Showa Sangyo Co., Ltd.) which is shortening as Reference Example 2. .. Further, Tables 2 and 3 below show the blending ratios of the respective fats and oils and emulsifiers for the produced plastic fats and oils compositions A of Test Examples 1 to 18, and the analysis results and evaluation results thereof.
  • thermoplastic fat and oil composition A the content of saturated fatty acids with respect to the mass of all the constituent fatty acids was measured. Since the amount of saturated fatty acids of the emulsifier of the present invention is high, the amount of saturated fatty acids of the plastic fat and oil composition tends to increase as the amount of the emulsifier blended increases. In each of Examples 1 to 11, the amount of saturated fatty acid was 40% by mass or less. On the other hand, the amount of saturated fatty acids in Test Examples 12 to 14 using palm oil and oils and fats derived from palm (palm olein, oils and fats separated by melting point in palm oil) was 40% by mass or more.
  • Test Examples 1 to 12 and Test Example 18 the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
  • Test Examples 13 to 17 the value of the difference between the common logarithms of the storage elastic modulus at 10 ° C and 30 ° C is 1 or more, which is affected by the temperature change within the daily temperature range, and the dynamic viscoelasticity is stable. It was shown not to.
  • Breaking stress is the stress against vertical force and is an index of hardness.
  • the thermoplastic oil / fat composition was too hard (for example, Test Example 8 and Test Example 14)
  • the oil / fat did not grow and the evaluation of the plasticity became poor.
  • Test Example 17 although the value of the breaking stress was low, the fat and oil melted when the fat and oil were stretched and changed from a solid to a sleet, so that the evaluation of the plasticity and the oil stain was poor.
  • thermoplastic oil / fat composition B The amount of saturated fatty acid, dynamic viscoelasticity, and breaking stress of each thermoplastic oil / fat composition B were measured by the above analysis method, and plasticity, oil stain, and melting in the mouth were evaluated according to the above evaluation criteria.
  • Test Examples 19 to 23 and 25 to 28 correspond to Examples of the present invention, and Test Examples 24 and 29 correspond to Comparative Examples.
  • Table 4 shows the blending ratios of the respective fats and oils and emulsifiers, the analysis results and the evaluation results of the plastic fat and oil compositions B of Test Examples 19 to 29 produced.
  • thermoplastic fat and oil composition B For each thermoplastic fat and oil composition B, the content of saturated fatty acids with respect to the mass of all the constituent fatty acids was measured. Since the amount of saturated fatty acids of the emulsifier of the present invention is high and the amount of saturated fatty acids of the extremely hydrogenated oil is 100% by mass, the amount of saturated fatty acids of the plastic fat and oil composition increases as the amount of the emulsifier and the extremely hydrogenated oil is increased. Although there was a tendency, the amount of saturated fatty acids was 40% by mass or less in all of Test Examples 19 to 29.
  • FIG. 2 shows the result of the storage elastic modulus obtained by measuring the dynamic viscoelasticity by changing the temperature of the plastic fat and oil composition, and the value of the storage elastic modulus is shown on the vertical axis with respect to the temperature on the horizontal axis as the common logarithm (log 10 X).
  • FIG. 2 shows the results obtained by selecting 10 ° C. to 30 ° C. as the room temperature range, and using the results of the storage elastic modulus of the sample at 10 ° C. and 30 ° C. as the common logarithm, and the differences between these values. In Test Examples 19 to 28, it was found that the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
  • Test Example 29 also shown in FIG. 2, the value of the difference between the common logarithms of the storage elastic modulus at 10 ° C. and 30 ° C. is 1 or more, which is affected by the temperature change within the daily temperature range and is dynamic. It was shown that the viscoelasticity was not stable.
  • Breaking stress is the stress against vertical force and is an index of hardness. Since Test Examples 19 to 29 had an appropriate breaking stress at both 25 ° C. and 15 ° C., it was confirmed that the fats and oils were easily stretched and the plasticity was good.
  • the plastic fat / oil composition of the present invention contains 84 to 93% by mass of fats and oils that are liquid at 20 ° C., 2 to 7% by mass of extremely hydrogenated oil, and 5 to 9% by mass of polyglycerin fatty acid ester. All evaluations of melting in the mouth were "very good”. Further, even in the plastic fat and oil composition of the present invention in the case of other blending amounts, the evaluation of plasticity, oil stain, and melting in the mouth was generally good.
  • a specific emulsifier is blended with respect to 70% by mass or more of a liquid oil or fat at 20 ° C., or 2 to 10% by mass of an extremely hydrogenated oil and 3 specific emulsifiers are added.
  • a plastic fat or oil composition can be produced from a low melting point fat or oil by a simple operation.
  • the plastic oil / fat composition produced in this manner has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil stains, and has good melting in the mouth.
  • the content of saturated fatty acid, 3-MCPD fatty acid ester and glycidol fatty acid ester is reduced, and it can be used as fats and oils for raw food, bakery and frying.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Le problème à résoudre par la présente invention est de pourvoir à une composition plastique d'huile et de graisse présentant une bonne plasticité dans une large plage de températures, une excellente stabilité à la température, et une teneur réduite en acides gras saturés. La solution selon l'invention concerne une composition plastique d'huile et de graisse constituée principalement d'une huile liquide, la composition pouvant être produite au moyen de l'ajout de 5 à 30 % en masse d'un ester d'acide gras de polyglycérol spécifique, ou de 2 à 10 % en masse d'une huile extrêmement durcie et de 3 à 12 % en masse de l'ester d'acide gras de polyglycérol spécifique, à 70 % en masse ou plus d'une huile/graisse liquide à 20 °C, suivi de la fusion complète des matériaux, puis du refroidissement rapide et du malaxage du produit résultant.
PCT/JP2019/037887 2019-09-26 2019-09-26 Composition plastique d'huile et de graisse et son procédé de production WO2021059435A1 (fr)

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PCT/JP2019/037887 WO2021059435A1 (fr) 2019-09-26 2019-09-26 Composition plastique d'huile et de graisse et son procédé de production
EP20198314.5A EP3797599A1 (fr) 2019-09-26 2020-09-25 Composition de matière grasse plastique et son procédé de production

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4724094B2 (ja) * 2006-11-16 2011-07-13 阪本薬品工業株式会社 トランス脂肪酸含有量の低いマーガリンおよびショートニング
WO2012084441A1 (fr) * 2010-12-22 2012-06-28 Unilever Nv Compositions sous la forme de fibres
WO2012114995A1 (fr) * 2011-02-24 2012-08-30 日清オイリオグループ株式会社 Organogel permettant d'aider la prise d'aliment pour des personnes ayant des difficultés à avaler/mâcher et aliment pour ces personnes
JP2013110975A (ja) * 2011-11-25 2013-06-10 Riken Vitamin Co Ltd 可塑性油脂組成物
WO2013092024A1 (fr) * 2011-12-21 2013-06-27 Unilever N.V. Compositions comprenant une phase grasse structurée

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4724094B2 (ja) * 2006-11-16 2011-07-13 阪本薬品工業株式会社 トランス脂肪酸含有量の低いマーガリンおよびショートニング
WO2012084441A1 (fr) * 2010-12-22 2012-06-28 Unilever Nv Compositions sous la forme de fibres
WO2012114995A1 (fr) * 2011-02-24 2012-08-30 日清オイリオグループ株式会社 Organogel permettant d'aider la prise d'aliment pour des personnes ayant des difficultés à avaler/mâcher et aliment pour ces personnes
JP2013110975A (ja) * 2011-11-25 2013-06-10 Riken Vitamin Co Ltd 可塑性油脂組成物
WO2013092024A1 (fr) * 2011-12-21 2013-06-27 Unilever N.V. Compositions comprenant une phase grasse structurée

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Title
"Seven revised edition Food Composition Tables 2016", MAIN TABLE EDITION, ITEM OF ''SOYBEAN OIL, 1 April 2016 (2016-04-01), pages 190, 191 *

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