Oil-in-water emulsion containing interesterified oil and/or fat
AssigneeFuji Oil Holdings Inc.
InventorsJunta NAGAFUCHI, Masanobu YANAGISAWA, Mariko TAKEDA, Sasara HOSHIKAWA
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Abstract
An object of the present invention is to provide an oil-in-water emulsion in which strange flavors derived from food and beverages, especially the strange flavors derived from a plant-based milk, a plant-based fermented milk, or an animal protein are suppressed without impairing the whole flavor. It has been found that the use of an oil-in-water emulsion containing a randomly interesterified oil and/or fat having a specific fatty acid composition suppresses the strange flavors derived from food and beverages.
Claims42
An oil-in-water emulsion comprising a randomly interesterified oil and/or fat satisfying the following (A) and (B):
- (A) in a constituent fatty acid composition, saturated fatty acids content having from 6 to 10 carbon atoms is from 0.3 to 40 wt. %;
- (B) in a constituent fatty acid composition, saturated fatty acids content having from 12 to 14 carbon atoms is from 40 to 80 wt. %.
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An oil-in-water emulsion comprising a plant-based milk and a randomly interesterified oil satisfying the following (A) and (B), the oil-in-water emulsion including a fermentation step by microorganisms:
- (A) in a constituent fatty acid composition, saturated fatty acids content having from 6 to 10 carbon atoms is from 0.3 to 40 wt. %;
- (B) in a constituent fatty acid composition, saturated fatty acids content having from 12 to 14 carbon atoms is from 40 to 80 wt. %.
A food and beverage comprising an oil-in-water emulsion comprising a randomly interesterified oil and/or fat satisfying the following (A) and (B):
- (A) in a constituent fatty acid composition, saturated fatty acids content having from 6 to 10 carbon atoms is from 0.3 to 40 wt. %;
- (B) in a constituent fatty acid composition, saturated fatty acids content having from 12 to 14 carbon atoms is from 40 to 80 wt. %.
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A method of suppressing a strange flavor of a food and beverage by incorporating an oil-in-water emulsion comprising a randomly interesterified oil and/or fat satisfying the following (A) and (B):
- (A) in a constituent fatty acid composition, saturated fatty acids content having from 6 to 10 carbon atoms is from 0.3 to 40 wt. %;
- (B) in a constituent fatty acid composition, saturated fatty acids content having from 12 to 14 carbon atoms is from 40 to 80 wt. %.
Dependencies are inferred from the claim text.