VEGETABLE STEROL-CONTAINING FAT COMPOSITIONS AND PROCESS FOR PRODUCING THE SAME
The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70 % by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction...
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| creator | SUZUKI, Kazuaki HIROKAWA, Toshiyuki MARUZENI, Shoji |
| description | The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70 % by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained. |
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It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained.</description><language>eng ; fre ; ger</language><subject>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</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180509&DB=EPODOC&CC=EP&NR=1180545B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180509&DB=EPODOC&CC=EP&NR=1180545B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUZUKI, Kazuaki</creatorcontrib><creatorcontrib>HIROKAWA, Toshiyuki</creatorcontrib><creatorcontrib>MARUZENI, Shoji</creatorcontrib><title>VEGETABLE STEROL-CONTAINING FAT COMPOSITIONS AND PROCESS FOR PRODUCING THE SAME</title><description>The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70 % by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</subject><subject>FATTY ACIDS FROM FATS, OILS OR WAXES</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAPc3V3DXF08nFVCA5xDfL30XX29wtx9PTz9HNXcHMMUXD29w3wD_YM8fT3C1Zw9HNRCAjyd3YNDlZw8w8CsV1CnUFKQzyABjj6uvIwsKYl5hSn8kJpbgYFN9cQZw_d1IL8-NTigsTk1LzUknjXAENDCwNTE1MnI2MilAAAAZwufg</recordid><startdate>20180509</startdate><enddate>20180509</enddate><creator>SUZUKI, Kazuaki</creator><creator>HIROKAWA, Toshiyuki</creator><creator>MARUZENI, Shoji</creator><scope>EVB</scope></search><sort><creationdate>20180509</creationdate><title>VEGETABLE STEROL-CONTAINING FAT COMPOSITIONS AND PROCESS FOR PRODUCING THE SAME</title><author>SUZUKI, Kazuaki ; HIROKAWA, Toshiyuki ; MARUZENI, Shoji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP1180545B23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2018</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</topic><topic>FATTY ACIDS FROM FATS, OILS OR WAXES</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SUZUKI, Kazuaki</creatorcontrib><creatorcontrib>HIROKAWA, Toshiyuki</creatorcontrib><creatorcontrib>MARUZENI, Shoji</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUZUKI, Kazuaki</au><au>HIROKAWA, Toshiyuki</au><au>MARUZENI, Shoji</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VEGETABLE STEROL-CONTAINING FAT COMPOSITIONS AND PROCESS FOR PRODUCING THE SAME</title><date>2018-05-09</date><risdate>2018</risdate><abstract>The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70 % by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | VEGETABLE STEROL-CONTAINING FAT COMPOSITIONS AND PROCESS FOR PRODUCING THE SAME |
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