OIL AND FAT COMPOSITION AND METHOD FOR USING THE SAME
PROBLEM TO BE SOLVED: To provide an oil and fat composition, having crystallization characteristics equal to those of lard and being suitably usable as a substitute for lard, and to provide baked confectionery having crunchy texture and wet palate sensation. SOLUTION: This oil and fat composition co...
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| creator | YOSHIZAWA MEGUMI ITO ONORI |
| description | PROBLEM TO BE SOLVED: To provide an oil and fat composition, having crystallization characteristics equal to those of lard and being suitably usable as a substitute for lard, and to provide baked confectionery having crunchy texture and wet palate sensation. SOLUTION: This oil and fat composition contains interesterified oil and fat which is obtained by subjecting an oil and fat mixture which has in the constituent fatty acid, 30-70 mass% of 14C or fewer saturated fatty acid and 20-60 mass% of 16C or more saturated fatty acid to random interesterification. The oil and fat composition has 20-60% of triacylglycerol content represented by SOS (S: 16-22C saturated fatty acid, O: oleic acid), and a melting point of 27-40°C. The baked confectionery that uses the oil and fat composition is also provided. COPYRIGHT: (C)2009,JPO&INPIT |
| format | Patent |
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SOLUTION: This oil and fat composition contains interesterified oil and fat which is obtained by subjecting an oil and fat mixture which has in the constituent fatty acid, 30-70 mass% of 14C or fewer saturated fatty acid and 20-60 mass% of 16C or more saturated fatty acid to random interesterification. The oil and fat composition has 20-60% of triacylglycerol content represented by SOS (S: 16-22C saturated fatty acid, O: oleic acid), and a melting point of 27-40°C. The baked confectionery that uses the oil and fat composition is also provided. 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SOLUTION: This oil and fat composition contains interesterified oil and fat which is obtained by subjecting an oil and fat mixture which has in the constituent fatty acid, 30-70 mass% of 14C or fewer saturated fatty acid and 20-60 mass% of 16C or more saturated fatty acid to random interesterification. The oil and fat composition has 20-60% of triacylglycerol content represented by SOS (S: 16-22C saturated fatty acid, O: oleic acid), and a melting point of 27-40°C. The baked confectionery that uses the oil and fat composition is also provided. 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SOLUTION: This oil and fat composition contains interesterified oil and fat which is obtained by subjecting an oil and fat mixture which has in the constituent fatty acid, 30-70 mass% of 14C or fewer saturated fatty acid and 20-60 mass% of 16C or more saturated fatty acid to random interesterification. The oil and fat composition has 20-60% of triacylglycerol content represented by SOS (S: 16-22C saturated fatty acid, O: oleic acid), and a melting point of 27-40°C. The baked confectionery that uses the oil and fat composition is also provided. COPYRIGHT: (C)2009,JPO&INPIT</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS EDIBLE DOUGHS 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 HUMAN NECESSITIES ICE-CREAM METALLURGY PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | OIL AND FAT COMPOSITION AND METHOD FOR USING THE SAME |
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