FAT COMPOSITION AND FROTHING OIL-IN-WATER EMULSION

A frothing oil-in-water emulsion having excellent heat resistance and good meltability on the tongue, freshness and coolness, and a fat composition most suited for the production thereof. The composition is prepared by mixing a lauric fat or a hardened oil thereof with a C16-C24 fatty acid or its es...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	YABUUCHI, SAYOKO, NISHIMOTO, TUGIO, HIDAKA, HIROSHI, INAYOSHI, KUNIAKI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A frothing oil-in-water emulsion having excellent heat resistance and good meltability on the tongue, freshness and coolness, and a fat composition most suited for the production thereof. The composition is prepared by mixing a lauric fat or a hardened oil thereof with a C16-C24 fatty acid or its ester or a fat rich in glycerides having C16-C24 fatty acid residues, effecting the transesterification of the obtained mixture by the well-known method in the presence of a lipase having a specificity for the 1- and 3-positions of glycerides, and if necessary conducting extreme hardening by the conventional method, whereby a fat composition comprising glycerides having the total number of the carbon atoms of the constituent fatty acid residues of 38 or less, 42 to 46, and 48 or above, respectively, in amounts of 25-50 %, 25-40 %, and 5-25 %. The emulsion is prepared from this composition.