OIL AND FAT COMPOSITION AND FOOD CONTAINING THE SAME

PROBLEM TO BE SOLVED: To obtain an oil and fat composition, capable of preventing the quality from deteriorating due to oxidation of oils and fats and processed oils and fats without changing a flavor by including thickening polysaccharides therein. SOLUTION: This oil and fat composition contains 0....

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Bibliographische Detailangaben
Hauptverfasser:	CHO HIDEYOSHI, HAMAKAWA HIROSHIGE
Format:	Patent
Sprache:	eng
Schlagworte:	ADHESIVES ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS DYES EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS PAINTS PERFUMES POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an oil and fat composition, capable of preventing the quality from deteriorating due to oxidation of oils and fats and processed oils and fats without changing a flavor by including thickening polysaccharides therein. SOLUTION: This oil and fat composition contains 0.1-30 wt.%, preferably 2-10 wt.% thickening polysaccharides such as guar gum, xanthan gum, carrageenan or locust bean gum. The composition usually contains >=50 wt.% oil and fat and further can be obtained by suitably compounding a milk solid matter, common salt, a glucide, a vegetable fiber, starches, a perfume, an emulsifying agent or the like therewith, dispersing and uniformly mixing the resultant mixture with a propeller mixer or the like and providing a product. The fat and oil composition can be contained to prepare an oil and fat for a confectionery such as a cookie, an oil and fat for bread, an oil and fat for margarine or a spread or a food such as a mayonnaise. The oil and fat composition has an ultrahigh practical value.