# US 2025/0143356 A1 · Hydrophilic powdered oil and fat and method for producing same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2025/0143356 A1 - Document ID: US20250143356A1 - Status: Published application - Kind: A1 - Application number: 18/837,875 - Filed: 2023-02-01 - Published: 2025-05-08 - Earliest claimed: 2022-02-28 - Assignees: Fuji Oil Holdings Inc. - Applicants: Fuji Oil Holdings Inc. - Inventors: Shigeki MIZUSHIMA; Tomoki UEYAMA; Kenta TAKAGI; Hiroshi KANO; Ryota INOUE - Web page: https://patentgrep.com/patent/US20250143356A1 ## CPC - A23L 9/24: {containing non-milk fats and non-milk proteins, e.g. eggs or soybeans} - A23C 11/06: containing non-milk proteins (A23C11/08, A23C11/10 take precedence) - A23C 11/10: containing or not lactose but no other milk components as source of fats, carbohydrates or proteins - A23D 9/007: characterised by ingredients other than fatty acid triglycerides - A23D 9/05: Forming free-flowing pieces - A23J 3/14: Vegetable proteins - A23P 10/40: free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added (A23P10/20, A23P10/30 take precedence) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract A hydrophilic powdered oil and/or fat using the selected protein since a hydrophilic powdered oil and/or fat prepared by using a protein other than milk such as soybean protein does not have sufficient emulsion stability is produced. The hydrophilic powdered oil and/or fat can be produced by drying an oil-in-water emulsion containing 5 parts by mass or more of a protein material having properties described below based on 100 parts by mass of the oil and/or fat, wherein the protein material has properties such that an aqueous solution of the protein material having a crude protein content of 20 mass % exhibits a viscosity of 10000 mPa·s or less as measured at 25° C. after being heated at 80° C. for 30 minutes; the protein material has a 0.22 M TCA solubility of from 30% to 95%, and the protein material has an NSI of 80 or more. ## Claims ### Claim 1 A hydrophilic powdered oil and/or fat comprising 3 parts by mass or more of a protein material having properties described below based on 100 parts by mass of an oil and/or fat, wherein the protein material has properties such that an aqueous solution of the protein material having a crude protein content of 20 mass % exhibits a viscosity of 10000 mPa·s or less as measured at 25° C. after being heated at 80° C. for 30 minutes, and the protein material has a 0.22 M TCA solubility of from 30% to 95%. ### Claim 2 (depends on 1) The hydrophilic powdered oil and/or fat according to claim 1, wherein the protein material has an NSI of 80 or more. ### Claim 3 (depends on 1) The hydrophilic powdered oil and/or fat according to claim 1, wherein when dispersed in water, the hydrophilic powdered oil and/or fat forms an oil-in-water emulsion having an average emulsion particle size of 3 μm or less. ### Claim 4 (depends on 1) The hydrophilic powdered oil and/or fat according to claim 1, wherein the protein material has an NSI of 80 or more, and when dispersed in water, the hydrophilic powdered oil and/or fat forms an oil-in-water emulsion having an average emulsion particle size of 3 μm or less. ### Claim 5 (depends on 1) The hydrophilic powdered oil and/or fat according to claim 1, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 6 (depends on 5) The instant creaming powder according to claim 5, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass. ### Claim 7 (depends on 4) The hydrophilic powdered oil and/or fat according to claim 4, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 8 (depends on 7) The instant creaming powder according to claim 7, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass. ### Claim 9 A method for producing a hydrophilic powdered oil and/or fat, the method comprising drying an oil-in-water emulsion containing 3 parts by mass or more of a protein material having properties described below based on 100 parts by mass of an oil and/or fat, wherein the protein material has properties such that an aqueous solution of the protein material having a crude protein content of 20 mass % exhibits a viscosity of 10000 mPa·s or less as measured at 25° C. after being heated at 80° C. for 30 minutes; the protein material has a 0.22 M TCA solubility of from 30% to 95%; and the protein material has an NSI of 80 or more. ### Claim 10 (depends on 9) The method for producing a hydrophilic powdered oil and/or fat according to claim 9, wherein a plant milk is used for a part or all of the oil and/or fat. ### Claim 11 (depends on 9) The method for producing a hydrophilic powdered oil and/or fat according to claim 9, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 12 (depends on 10) The method for producing a hydrophilic powdered oil and/or fat according to claim 10, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 13 (depends on 11) A method for producing the instant creaming powder described in claim 11, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass. ### Claim 14 (depends on 12) A method for producing the instant creaming powder described in claim 12, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass. ### Claim 15 (depends on 9) A method for producing a granulated product, the method comprising granulating a hydrophilic powdered oil and/or fat or an instant creaming powder produced by the method described in claim 9. ### Claim 16 (depends on 10) A method for producing a granulated product, the method comprising granulating a hydrophilic powdered oil and/or fat or an instant creaming powder produced by the method described in claim 10. ### Claim 17 (depends on 2) The hydrophilic powdered oil and/or fat according to claim 2, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 18 (depends on 3) The hydrophilic powdered oil and/or fat according to claim 3, wherein the hydrophilic powdered oil and/or fat is an instant creaming powder. ### Claim 19 (depends on 17) The instant creaming powder according to claim 17, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass. ### Claim 20 (depends on 18) The instant creaming powder according to claim 18, wherein the instant creaming powder contains 30 mass % or more of an oil and/or fat and 10 mass % or more of a carbohydrate, and a total mass of the oil and/or fat and the carbohydrate is 50 mass % or more of dry mass.