OIL AND FAT COMPOSITION, FOOD USING THE COMPOSITION AND PROCESS FOR REFINING OIL AND FAT
PROBLEM TO BE SOLVED: To provide an oil and fat composition which is excellent in flavor stability using a refined oil and fat as the raw material, foods containing it and a refining process of the fat and oil in the oil and fat composition. SOLUTION: A discoloring treatment is carried out in the re...
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| creator | NEGISHI HIRONORI NODA RYUJI SUZUKI TOSHIHISA INATA JUNICHI MIYASHITA KAZUO |
| description | PROBLEM TO BE SOLVED: To provide an oil and fat composition which is excellent in flavor stability using a refined oil and fat as the raw material, foods containing it and a refining process of the fat and oil in the oil and fat composition. SOLUTION: A discoloring treatment is carried out in the refining process of the oil and fat in a condition satisfying that (the amount of activated clay used: in mass% versus oil)×(treatment temperature: in °C) is 0-50. The obtained oil and fat composition contains merely ≤0.035 mass%, against the whole fatty acid in the oil and fat, of a triene fatty acid having a conjugated double bond structure and is excellent in flavor stability. The refining process of the oil and fat in this oil and fat composition is also provided. COPYRIGHT: (C)2005,JPO&NCIPI |
| format | Patent |
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SOLUTION: A discoloring treatment is carried out in the refining process of the oil and fat in a condition satisfying that (the amount of activated clay used: in mass% versus oil)×(treatment temperature: in °C) is 0-50. The obtained oil and fat composition contains merely ≤0.035 mass%, against the whole fatty acid in the oil and fat, of a triene fatty acid having a conjugated double bond structure and is excellent in flavor stability. The refining process of the oil and fat in this oil and fat composition is also provided. 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SOLUTION: A discoloring treatment is carried out in the refining process of the oil and fat in a condition satisfying that (the amount of activated clay used: in mass% versus oil)×(treatment temperature: in °C) is 0-50. The obtained oil and fat composition contains merely ≤0.035 mass%, against the whole fatty acid in the oil and fat, of a triene fatty acid having a conjugated double bond structure and is excellent in flavor stability. The refining process of the oil and fat in this oil and fat composition is also provided. COPYRIGHT: (C)2005,JPO&NCIPI</abstract><edition>7</edition><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 ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | OIL AND FAT COMPOSITION, FOOD USING THE COMPOSITION AND PROCESS FOR REFINING OIL AND FAT |
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