AGENT FOR PREVENTING PALM OIL FROM BEING CRACKED AND WHITENED

PROBLEM TO BE SOLVED: To provide an agent for preventing palm oil from being cracked and whitened, capable of preventing palm oil having rapid solidification speed from being cracked and whitened when stored, and to provide oil-and-fat food using the palm oil. SOLUTION: The agent for preventing the...

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Bibliographische Detailangaben
Hauptverfasser:	MIYAMOTO YOSHIRO, MURAI TAKUYA
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an agent for preventing palm oil from being cracked and whitened, capable of preventing palm oil having rapid solidification speed from being cracked and whitened when stored, and to provide oil-and-fat food using the palm oil. SOLUTION: The agent for preventing the surface of palm oil from being cracked and whitened contains a polyglycerol fatty acid ester having (A) at least one selected from 16-22C saturated fatty acid and (B) at least one selected from 8-14C saturated fatty acid and 16-22C unsaturated fatty acid, wherein the molar ratio of the constituent fatty acid (A) is 0.6-0.9, and the molar ratio of the constituent fatty acid (B) is 0.1-0.4 each in the total molar quantity of the constituent fatty acids (A) and (B). COPYRIGHT: (C)2011,JPO&INPIT