Oil and fat compositions having antifoaming effect
AssigneeThe Nisshin OilliO, Ltd.
InventorsJunichi Ikuina, Shin Arimoto
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Abstract
Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-purpose oil and fat compositions having controlled foaming properties in the course of the frying, good cooking properties and a long deep-frying life.
Claims19
Oil and fat compositions exhibiting an antifoaming effect, which comprises triglycerides as the main components and at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32.
The oil and fat compositions according to claim. 1 wherein the fatty acids constituting the triglycerides include those having 6 to 12 carbon atoms.
Oil and fat compositions exhibiting an antifoaming effect, which comprises 50 to 99.99% by mass of triglycerides and 0.01 to 10% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 wherein fatty acids constituting the triglycerides include those having 6 to 12 carbon atoms and those having 14 to 22 fatty acids and wherein unsaturated fatty acid content of the fatty acids constituting the polyglycerol fatty acid esters is 50 to 100% by mass based on the total constituting fatty acids.
Dependencies are inferred from the claim text.