US 7,008,661 B2 · Oil/fat composition

Abstract

Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less than 20 carbon atoms. The oil/fat composition of the present invention has excellent heat stability, has body-fat-accumulation resisting action, visceral-fat-accumulation resisting action, blood-sugar-level lowering action, insulin resistance improving action and leptin lowering action and is useful for, as well as pharmaceuticals, preventive or remedial food for diabetes or obesity, and feed.

Claims16

Dependent claims

An oil/fat composition comprising:

i) 10.1 to 94.9 wt. % of a triglyceride;
ii) 0.1 to 30 wt. % of a monoglyceride;
and
iii) 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less than 20 carbon atoms and 10 to 60 wt. % of an C10-24 ω9-unsaturated fatty acid.

1 more element

Dependencies are inferred from the claim text.

Facts

Application

10/343,831Filed 7 Aug 2001

Priority

JP 2000-2395758 Aug 2000

Published

US 2003/0198727 A123 Oct 2003

Granted

7 Mar 2006

Term ends

Not estimatedThe source records don’t support an estimate.

Classification24 codes

A21D 13/068
Products with modified nutritive value, e.g. with modified starch content: with modified fat content; Fat-free products
A21D 2/16
Organic oxygen compounds: fatty acid esters
A21D 13/02
Finished or partly finished bakery products: products made from whole meal; Products containing bran or rough-ground grain
A21D 13/80
Finished or partly finished bakery products: pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Oil/fat composition

Life of this patent

Oil/fat composition

Life of this patent

Abstract

Claims16