专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US07767241B2 Dry fractionation method for fat 有权
$Dry fractionation method for fat$
标题翻译：干分馏方法为脂肪
公开(公告)号：US07767241B2
公开(公告)日：2010-08-03
申请号：US10529550
申请日：2003-09-29
申请人： Yuji Kuwabara , Nobuaki Kanai , Toshiaki Takahashi , Yoshihiro Yamanaka , Koichi Kuramori , Sachiko Inui
发明人： Yuji Kuwabara , Nobuaki Kanai , Toshiaki Takahashi , Yoshihiro Yamanaka , Koichi Kuramori , Sachiko Inui
IPC分类号： C11D7/00
CPC分类号： A23D9/04 , A23G1/36 , C11B7/0075
摘要： It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith. More specifically, a dry fractionation method which comprises heating a crystal fraction containing a large amount of 1,3-disaturated-2-unsaturated triglycerides to thereby melt the 1,3-disaturated-2-unsturated triglyceride components followed by solid/liquid separation of tri-saturated triglycerides as a crystal fraction, thereby achieving a favorable performance of fractionating 1,3-disaturated-2-unsaturated triglycerides and saturated triglycerides.
摘要翻译：旨在提供一种用于脂肪的干馏分离方法，从而可以提高脂肪分馏成高熔点部分，中熔点和低熔点部分的性能，从而特别地防止中熔融在口中熔化性能恶化的分数随着时间的推移而降低熔点，从而改善通过使用由此获得的硬脂肪制成的巧克力产品的口中的熔融性能巧克力等。一种分离脂肪的方法，其中通过干馏分级获得的级分（特别是中熔点）有效地从高熔点部分和与其混合的低熔点部分分离。更具体地，是干法分馏方法，其包括加热含有大量1,3-饱和-2-不饱和甘油三酸酯的结晶部分，从而熔化1,3-二饱和-2-未饱和甘油三酯组分，然后固/液分离三饱和甘油三酸酯作为结晶部分，从而达到分级1,3-二饱和-2-不饱和甘油三酸酯和饱和甘油三酸酯的良好性能。

2. 发明申请

US20060165867A1 Dry fractionation method for fat 有权
$Dry fractionation method for fat$
标题翻译：干分馏方法为脂肪
公开(公告)号：US20060165867A1
公开(公告)日：2006-07-27
申请号：US10529550
申请日：2003-09-29
申请人： Yuji Kuwabara , Nobuaki Kanai , Toshiaki Takahashi , Yoshihiro Yamanaka , Koichi Kuramori , Sachiko Inui
发明人： Yuji Kuwabara , Nobuaki Kanai , Toshiaki Takahashi , Yoshihiro Yamanaka , Koichi Kuramori , Sachiko Inui
IPC分类号： A23D9/00
CPC分类号： A23D9/04 , A23G1/36 , C11B7/0075
摘要： It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith. More specifically, a dry fractionation method which comprises heating a crystal fraction containing a large amount of 1,3-disaturated-2-unsaturated triglycerides to thereby melt the 1,3-disaturated-2-unsturated triglyceride components followed by solid/liquid separation of tri-saturated triglycerides as a crystal fraction, thereby achieving a favorable performance of fractionating 1,3-disaturated-2-unsaturated triglycerides and saturated triglycerides.
摘要翻译：旨在提供一种用于脂肪的干馏分离方法，从而可以提高脂肪分馏成高熔点部分，中熔点和低熔点部分的性能，从而特别地防止中熔融在口中熔化性能恶化的分数随着时间的推移而降低熔点，从而改善通过使用由此获得的硬脂肪制成的巧克力产品的口中的熔融性能巧克力等。一种分离脂肪的方法，其中通过干馏分级获得的级分（特别是中熔点）有效地从高熔点部分和与其混合的低熔点部分分离。更具体地，是干法分馏方法，其包括加热含有大量1,3-饱和-2-不饱和甘油三酸酯的结晶部分，从而熔化1,3-二饱和-2-未饱和甘油三酯组分，然后固/液分离三饱和甘油三酸酯作为结晶部分，从而达到分级1,3-二饱和-2-不饱和甘油三酸酯和饱和甘油三酸酯的良好性能。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式