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公开(公告)号：ES2045100T3
公开(公告)日：1994-01-16
申请号：ES88301025
申请日：1988-02-08
Applicant: KAO CORP
Inventor： NAKANO AKIRA , HIGASHIOKA HIROSHI , NOMURA MASAKI , KAWAHARA YOSHIHARU , YAMASHITA KO , SANO YOSHITO , KASE MINORU
IPC: C11B7/00
Abstract: Oleaginous matters having different melting points from one another is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous matters with water with a wetting agent of a surfactant having an HLB value of 5 to 12 at a temperature where all the matters substantially melt, then cooling the emulsion down to a temperature where a part of the matters crystallizes so that the emulsion may form the lighter phase comprising a liquid component and the heavier phase comprising the aqueous phase containing a solid component dispersed therein, separating the lighter phase from the heavier phase and further separating the solid component from the heavier phase.
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公开(公告)号：DE69003014T2
公开(公告)日：1993-12-16
申请号：DE69003014
申请日：1990-06-05
Applicant: KAO CORP
Inventor： NOMURA MASAKI , KOIKE SHIN , YAMASHITA KO , OKISAKA KOICHI , SANO YOSHITO , OMURA HISAO , IRINATSU YUUICHI , MASUI KENJI , YASUMASU TAKESHI
Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or below. It may be mixed with a protein, lecithin or phospholipid.
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公开(公告)号：DE69003014D1
公开(公告)日：1993-10-07
申请号：DE69003014
申请日：1990-06-05
Applicant: KAO CORP
Inventor： NOMURA MASAKI , KOIKE SHIN , YAMASHITA KO , OKISAKA KOICHI , SANO YOSHITO , OMURA HISAO , IRINATSU YUUICHI , MASUI KENJI , YASUMASU TAKESHI
Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or below. It may be mixed with a protein, lecithin or phospholipid.
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公开(公告)号：HK56494A
公开(公告)日：1994-06-03
申请号：HK56494
申请日：1994-05-24
Applicant: KAO CORP
Inventor： NOMURA MASAKI , KOIKE SHIN , YAMASHITA KO , OKISAKA KOICHI , SANO YOSHITO , OMURA HISAO , IRINATSU YUUICHI , MASUI KENJI , YASUMASU TAKESHI
Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or below. It may be mixed with a protein, lecithin or phospholipid.
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公开(公告)号：DE3885118T2
公开(公告)日：1994-02-24
申请号：DE3885118
申请日：1988-02-08
Applicant: KAO CORP
Inventor： NAKANO AKIRA , HIGASHIOKA HIROSHI , NOMURA MASAKI , KAWAHARA YOSHIHARU , YAMASHITA KO , SANO YOSHITO , KASE MINORU
IPC: C11B7/00
Abstract: Oleaginous matters having different melting points from one another is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous matters with water with a wetting agent of a surfactant having an HLB value of 5 to 12 at a temperature where all the matters substantially melt, then cooling the emulsion down to a temperature where a part of the matters crystallizes so that the emulsion may form the lighter phase comprising a liquid component and the heavier phase comprising the aqueous phase containing a solid component dispersed therein, separating the lighter phase from the heavier phase and further separating the solid component from the heavier phase.
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Patent Agency Ranking
公开(公告)号：ES2043279T3
公开(公告)日：1993-12-16
申请号：ES90306086
申请日：1990-06-05
Applicant: KAO CORP
Inventor： NOMURA MASAKI , KOIKE SHIN KAO DOAIRYO , YAMASHITA KO , OKISAKA KOICHI KAO DOAIRYO , SANO YOSHITO , OMURA HISAO , IRINATSU YUUICHI , MASUI KENJI KAO DOAIRYO , YASUMASU TAKESHI KAO DOAIRYO
Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or below. It may be mixed with a protein, lecithin or phospholipid.
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公开(公告)号：DE3885118D1
公开(公告)日：1993-12-02
申请号：DE3885118
申请日：1988-02-08
Applicant: KAO CORP
Inventor： NAKANO AKIRA , HIGASHIOKA HIROSHI , NOMURA MASAKI , KAWAHARA YOSHIHARU , YAMASHITA KO , SANO YOSHITO , KASE MINORU
IPC: C11B7/00
Abstract: Oleaginous matters having different melting points from one another is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous matters with water with a wetting agent of a surfactant having an HLB value of 5 to 12 at a temperature where all the matters substantially melt, then cooling the emulsion down to a temperature where a part of the matters crystallizes so that the emulsion may form the lighter phase comprising a liquid component and the heavier phase comprising the aqueous phase containing a solid component dispersed therein, separating the lighter phase from the heavier phase and further separating the solid component from the heavier phase.
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公开(公告)号：JPH0389936A
公开(公告)日：1991-04-15
申请号：JP22684389
申请日：1989-09-01
Applicant: KAO CORP
Inventor： NOMURA MASAKI , OKISAKA KOUICHI , SANO YOSHITO
IPC: A23C11/00 , A23C13/00 , A23D7/00 , A23D7/06 , A23G9/32 , A23G9/44 , A23G9/52 , A23L9/20 , B01F17/14 , B01J13/00
Abstract: PURPOSE:To enhance shelf stability in a long period and high-temp. durability by blending the specified amount of a specified phosphatide mixture into an oil phase. CONSTITUTION:The oil-in-water type emulsifying composition excellent in stability is obtained by blending 0.1-10wt.% phosphatide mixture described hereunder as at least one component of an emulsifying agent. In the phosphatide mixture, phosphatidyl choline and phosphatidyl ethanolamine, etc., are decreased wherein the weight of phosphatide free from nitrogen atom is at least 1.0 weight ratio for the weight of phosphatide contg. nitrogen atom. Furthermore, emuisifying stability is made higher by incorporating about 0.1-80wt.% diglyceride in the oil phase. The especially preferable phosphatide mixture utilized in this invention incorporates >=15wt.% phosphatidic acid and/or phosphatidate in the whole phosphatide.
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公开(公告)号：JPH03147741A
公开(公告)日：1991-06-24
申请号：JP28424989
申请日：1989-10-31
Applicant: KAO CORP
Inventor： AZUMAOKA HIROSHI , SANO YOSHITO , TANAKA YUKITAKA
Abstract: PURPOSE:To obtain the title composition suitable for chocolates, having both softness in a low temperature range and thermostability approximately at a melting point, comprising triglycerides containing unsaturated fatty acid group residues at the beta position and a diglyceride containing plural unsaturated bonds. CONSTITUTION:The objective composition comprising (A) 30-95wt.% total amounts of triglycerides containing unsaturated fatty acid group residues shown by formula I and formula II (R1 is palmitic acid residue; R2 is 18-22C unsaturated fatty acid residue; R3 is 18-22C saturated fatty acid residue) at the beta position and (B) 5-70wt.% diglyceride containing two or more unsaturated bonds in one molecule.
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公开(公告)号：JPH0391451A
公开(公告)日：1991-04-17
申请号：JP22684489
申请日：1989-09-01
Applicant: KAO CORP
Inventor： NOMURA MASAKI , OKISAKA KOUICHI , SANO YOSHITO
Abstract: PURPOSE:To enhance emulsion stability by blending lecithin and diglyceride in specific amounts based on the total amount of fats and oils in the oily phase and a specific amount of a protein at a specified weight ratio of the oily phase to the aqueous phase. CONSTITUTION:The weight ratio of the oily phase/aqueous phase is (10/90)-(80/20) and lecithin in an amount of 0.1-10wt.% based on the total amount of fats and oils in the oily phase is blended with one or two or more diglycerides in an amount of 20-90wt.% based on the total amount of the fats and oils in the oily phase. A protein in an amount of >=0.1wt.% is then blended in the aqueous phase to prepare an oil-in-water type emulsion. The aforementioned diglycerides are preferably a diglyceride composed of 8-24C fatty acid residues containing unsaturated fatty acid residues in an amount of >=70wt.% based on the whole fatty acid residues. The protein is preferably egg protein, milk protein, soybean protein, wheat protein or hydrolyzates thereof, etc.
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