FLUID FOOD OIL COMPOSITION AND ITS COMPOUND

PURPOSE:To obtain the title composition which is fluidal at room temperature without change in quality such as separation into water and oil, by using fat and oil containing solid fat, water-soluble substance, emulsifier and water. CONSTITUTION:An oil containing solid fat such as vegetable or animal...

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Bibliographische Detailangaben
Hauptverfasser:	KATOU CHIHIRO, YOKOYA MASATERU
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:	PURPOSE:To obtain the title composition which is fluidal at room temperature without change in quality such as separation into water and oil, by using fat and oil containing solid fat, water-soluble substance, emulsifier and water. CONSTITUTION:An oil containing solid fat such as vegetable or animal oil, containing solid fat, 6-12% at 10 deg.C, 4-8% at 21.1 deg.C, 3-6% 26.7 deg.C, 2-6% at 33.3 deg.C and 1-5% at 37.8 deg.C is melted 91-98 wt.% at a temperature from the melting point of the oil to 60 deg.C higher than the melting point. Then, the melted oil is mixed with 0.05-3wt.% of water-soluble substances such as salt, sugar and others, 1-5wt.% of moisture and 0.05-1wt.% of emulsifier, emulsified by agitation. Then, the moisture content is adjusted again to 1-5wt.%, the temperature is rapidly lowered 15-30 deg.C lower than the melting point at a rate of 20-25 deg.C/kg.min. to give the subject composition.