FAT-AND-OIL COMPOSITION, AND OIL-IN WATER EMULSIFIED PRODUCT CONTAINING THE FAT-AND-OIL COMPOSITION

A FAT-AND-OIL COMPOSITION COMPRISING FATS-AND-OILS A AND B, AND C AND/OR E, ALL BEING DERIVED FROM VEGETABLE FATS-AND-OILS, THE COMPOSITION SATISFYING CONDITIONS (A), (B) AND (C): A: AT LEAST ONE OF LAURIC FATS-AND-OILS, AND FRACTIONATED, EXTREMELY HARDENED OR TRANSESTERIFIED OILS OF LAURIC FATS-AND...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KIKUCHI, YUKA, SATO, MASAYUKI, SATO, AKIRA, OONISHI, KIYOMI, HATANO, YOSHIYUKI, KANNARI, HIROKI, HARUNA, HIROFUMI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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 MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A FAT-AND-OIL COMPOSITION COMPRISING FATS-AND-OILS A AND B, AND C AND/OR E, ALL BEING DERIVED FROM VEGETABLE FATS-AND-OILS, THE COMPOSITION SATISFYING CONDITIONS (A), (B) AND (C): A: AT LEAST ONE OF LAURIC FATS-AND-OILS, AND FRACTIONATED, EXTREMELY HARDENED OR TRANSESTERIFIED OILS OF LAURIC FATS-AND-OILS, B: A LIQUID OIL, C: A TRANSESTERIFIED OIL OF D DERIVED FROM VEGETABLE FATS-AND-OILS, D: A FAT-AND-OIL WHEREIN THE CONTENTS OF SATURATED FATTY ACIDS AND UNSATURATED FATTY ACIDS HAVING 16 OR MORE CARBON ATOMS IN ALL THE CONSTITUTIVE FATTY ACIDS BEING 20%? BUT