会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 8. 发明公开
    • OIL AND FAT COMPOSITION FOR IMPROVING TEXTURE
    • ÖL-UND FETTZUSAMMENSETZUNGFÜRVERBESSERTE TEXTUR
    • EP2110022A1
    • 2009-10-21
    • EP08710840.3
    • 2008-02-06
    • The Nisshin Oillio, Ltd.
    • KAMEGAI, TakeshiIKUINA, Junichi
    • A23D9/00
    • A23D9/013A23L5/11
    • The present invention discloses a fat and oil composition which comprises 25-60 mass% of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil,
      wherein the soft fractionated palm oil comprises 25-38 mass% of a palmitic acid and 40-60 mass% of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass% and that of a stearic acid is 1.0-15 mass%. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.
    • 本发明公开了一种脂肪和油性组合物,其含有25-60质量%的软分馏棕榈油,脂肪酸聚甘油酯和棕榈油以外的烹调油,其中,所述软分馏棕榈油的含量为25〜38质量% 的棕榈酸和40〜60质量%的油酸作为构成脂肪酸,O / P比(油酸/棕榈酸的质量比)为1.3以上,脂肪酸的聚甘油酯为HLB 为1.0〜7.5,其构成脂肪酸中的油酸的比例为50〜95质量%,硬脂酸的比例为1.0〜15质量%。 这种油脂组合物可以优选用于油炸食品,特别是油炸天妇罗和炸鸡。