OIL AND FAT COMPOSITION AND FROTHING O/W-TYPE EMULSION

PURPOSE:To obtain a frothing O/W-type emulsion having excellent heat- resistance and good meltability, refreshing feeling and chilling feeling in the palate and provide an oil and fat composition most suitable for the production of the emulsion. CONSTITUTION:An oil and fat composition containing 25-...

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Bibliographische Detailangaben
Hauptverfasser:	NISHIMOTO TSUGIO, YABUUCHI SAYOKO, INAYOSHI KUNIAKI, HIDAKA HIROSHI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a frothing O/W-type emulsion having excellent heat- resistance and good meltability, refreshing feeling and chilling feeling in the palate and provide an oil and fat composition most suitable for the production of the emulsion. CONSTITUTION:An oil and fat composition containing 25-60% glyceride having >=38 carbon atoms on the constituent fatty acid residues in total, 25-50% glyceride having 42-46 carbon atoms on the residues in total and 5-25% glyceride having >=48 carbon atoms on the residues in total is produced by mixing lauric oil and fat or its hardened oil with 16-24C fatty acids or their ester or an oil and fat rich in glyceride having 16-24C fatty acid residue, subjecting to ester interchange in the presence of a lipase having 1,3-site specificity by a conventional method and, as necessary, hardening the product to an extreme level by conventional method. A frothing O/W-type emulsion is produced by using this oil and fat composition.