Oil or fat composition
This invention relates to an oil or fat composition for food. More specifically, it relates to an oil or fat composition which is less accumulated as body fat and is excellent in cooking properties and flavor as edible oil. There is provided an oil or fat composition composed chiefly of triglyceride...
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| creator | Takeuchi, Hiroyuki Arimoto, Megumi Asami, Fumie Taguchi, Nobuo |
| description | This invention relates to an oil or fat composition for food. More specifically, it relates to an oil or fat composition which is less accumulated as body fat and is excellent in cooking properties and flavor as edible oil.
There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass.The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety. |
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There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass.The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.</description><language>eng</language><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://image-ppubs.uspto.gov/dirsearch-public/print/downloadPdf/6835408$$EPDF$$P50$$Guspatents$$Hfree_for_read</linktopdf><link.rule.ids>230,308,776,798,881,64012</link.rule.ids><linktorsrc>$$Uhttps://image-ppubs.uspto.gov/dirsearch-public/print/downloadPdf/6835408$$EView_record_in_USPTO$$FView_record_in_$$GUSPTO$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Takeuchi, Hiroyuki</creatorcontrib><creatorcontrib>Arimoto, Megumi</creatorcontrib><creatorcontrib>Asami, Fumie</creatorcontrib><creatorcontrib>Taguchi, Nobuo</creatorcontrib><creatorcontrib>The Nisshin OilliO Group, Ltd</creatorcontrib><title>Oil or fat composition</title><description>This invention relates to an oil or fat composition for food. More specifically, it relates to an oil or fat composition which is less accumulated as body fat and is excellent in cooking properties and flavor as edible oil.
There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass.The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.</description><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EFH</sourceid><recordid>eNrjZBDzz8xRyC9SSEssUUjOzy3IL84syczP42FgTUvMKU7lhdLcDApuriHOHrqlxQWJJal5JcXx6UWJIMrAzMLY1MTAwpgIJQB0biJD</recordid><startdate>20041228</startdate><enddate>20041228</enddate><creator>Takeuchi, Hiroyuki</creator><creator>Arimoto, Megumi</creator><creator>Asami, Fumie</creator><creator>Taguchi, Nobuo</creator><scope>EFH</scope></search><sort><creationdate>20041228</creationdate><title>Oil or fat composition</title><author>Takeuchi, Hiroyuki ; Arimoto, Megumi ; Asami, Fumie ; Taguchi, Nobuo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-uspatents_grants_068354083</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Takeuchi, Hiroyuki</creatorcontrib><creatorcontrib>Arimoto, Megumi</creatorcontrib><creatorcontrib>Asami, Fumie</creatorcontrib><creatorcontrib>Taguchi, Nobuo</creatorcontrib><creatorcontrib>The Nisshin OilliO Group, Ltd</creatorcontrib><collection>USPTO Issued Patents</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Takeuchi, Hiroyuki</au><au>Arimoto, Megumi</au><au>Asami, Fumie</au><au>Taguchi, Nobuo</au><aucorp>The Nisshin OilliO Group, Ltd</aucorp><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Oil or fat composition</title><date>2004-12-28</date><risdate>2004</risdate><abstract>This invention relates to an oil or fat composition for food. More specifically, it relates to an oil or fat composition which is less accumulated as body fat and is excellent in cooking properties and flavor as edible oil.
There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass.The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.</abstract><oa>free_for_read</oa></addata></record> |
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| source | USPTO Issued Patents |
| title | Oil or fat composition |
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