WO2002011552A2 - Oil/fat composition - Google Patents
Oil/fat composition Download PDFInfo
- Publication number
- WO2002011552A2 WO2002011552A2 PCT/JP2001/006777 JP0106777W WO0211552A2 WO 2002011552 A2 WO2002011552 A2 WO 2002011552A2 JP 0106777 W JP0106777 W JP 0106777W WO 0211552 A2 WO0211552 A2 WO 0211552A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fatty acid
- oil
- unsaturated fatty
- fat
- fat composition
- Prior art date
Links
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 150000003595 thromboxanes Chemical class 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M trans-cinnamate Chemical class [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- 238000006227 trimethylsilylation reaction Methods 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 108010002139 very low density lipoprotein triglyceride Proteins 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C1/00—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids
- C11C1/02—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils
- C11C1/04—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils by hydrolysis
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an oil/fat composition having a specific
- glyceride composition and a specific fatty acid composition, having good stability
- Lipids (oils or fats), important nutrients in addition to proteins and carbohydrates, are particularly useful as an energy source. It however has a high calorie
- Nutritionally essential fatty acids are, for
- linoleic acid examples include arachidonic acid and linolenic acid. These fatty acids are known
- unsaturated fatty acid polyunsaturated fatty acid or a ratio of ⁇ 6-unsaturated fatty
- trans unsaturated fatty acids increase the LDL-cholesterol level, thereby exerting a
- vitamins A, D, E and K can be used only for salty snack foods. This restriction is made for preventing both anal leakage and inhibition of absorption of fat-
- MCT medium-chain fatty acid triglyceride
- Patent No. 2035495 an agent for lowering the triglyceride concentration in serum
- An object ofthe present invention is to provide an extremely useful oil/fat
- composition which can meet the recent demand and contributes to good health, more
- the present inventors have found that a diglyceride having a specific unsaturated
- fatty acid constitution has excellent visceral-fat burning property (visceral-fat reducing
- the present invention provides an oil/fat composition comprising 60 to 100 wt.%) of a diglyceride wherein the diglyceride has, as its fatty acid constituent, 15 to 90
- the diglyceride to be used in the present invention is required to have, as 15 to
- unsaturated fatty acid as used herein means a fatty acid having a first unsaturated bond at the third carbon atom from the -position and having at least two carbon-carbon
- octadecatrienoic acid and stearidonic acid (all cis-6,9,12,15-octadecatetraenoic acid),
- the ⁇ 3-unsaturated fatty acid having less than 20 carbon atoms is preferred to
- a diglyceride in an amount of 20 to 80%, more preferably 30 to 70%,
- fatty acid is required to be 1 to 6, preferably 1.2 to 5, more preferably 1.4 to 4, especially 1.5 to 3.
- the trans unsaturated fatty acid is an unsaturated fatty acid having, in the
- the content ofthe trans unsaturated fatty acid is preferably 5% or less for health
- the diglyceride preferably contains, as another fatty acid constituent, 2 to 50%,
- the content of unsaturated fatty acids is preferably 70 to 100%, more preferably 80 to 100%), especially 90 to 100%) ofthe fatty acid constituents ofthe diglyceride.
- the content of an ⁇ 9-unsaturated fatty acid is preferably 10 to 60% ofthe fatty
- acids more specifically, oleic acid, eicosamonoenoic acid and docosamonoenoic acid.
- oleic acid is particularly preferred.
- olein-olein diglyceride is particularly preferred.
- the diglyceride containing such fatty acid constituents is incorporated in the oil/fat composition in an amount of 60 to 100%>, but from the viewpoint of physiologically active effects and industrial productivity, their content is preferably 65
- the remaining components in the oil/fat composition are monoglyceride, triglyceride and free fatty acid.
- monoglyceride is incorporated in an amount of 0 to 40%>, preferably 0.1 to 10%>, more
- the oil/fat composition contains a triglyceride as the balance. Its content is preferably 0 to 40%), preferably 0.1
- composition greater than 15%, preferably not greater than 5%>, especially not greater than 2%> of all the fatty acid constituents, for attaining stability against oxidation.
- substantially free of such a polyunsaturated fatty acid is most preferred.
- the oil/fat composition ofthe present invention may be prepared by subjecting an oil or fat having target fatty acid constituents and glycerin to ester exchange reaction or by acting lipase on a mixture ofthe target fatty acid constituents or ester thereof with
- esterification using lipase is more preferred. Since even in the esterification using lipase, isomerization can happen to occur owing to purifying means after completion of the reaction, it is preferred to purify under mild conditions so as not to cause
- the oil/fat composition ofthe present invention is preferably provided for use
- POV peroxide value
- a preferred oil/fat composition ofthe present invention comprises 65 to 99%> of the diglyceride, 0.1 to 4% ofthe monoglyceride, 0.1 to 34.9% ofthe triglyceride and
- the triglyceride has, as its fatty acid constituent, 70 to 100% of an unsaturated fatty acid; and the content of a
- polyunsaturated fatty acid having at least 4 carbon-carbon double bonds is 5% or less based on all the fatty acid constituents ofthe oil/fat composition.
- a more preferred oil/fat composition ofthe present invention comprises 70 to 80 to
- constituents 30 to 70% of a -linolenic acid, 10 to 50%) of oleic acid, 5 to 40%) of an
- the triglyceride has, as its fatty acid constituent, 80 to 100%o of an unsaturated fatty acid; and the content of a
- polyunsaturated fatty acid having at least 4 carbon-carbon double bonds is 2% or less
- An especially preferred oil/fat composition ofthe present invention comprises 75
- the triglyceride has, as its fatty acid constituent, 90 to 100%) of an unsaturated fatty acid; and the content of a
- polyunsaturated fatty acid having at least 4 carbon-carbon double bonds is 0 in all the fatty acid constituents ofthe oil/fat composition.
- the oil/fat composition ofthe present invention may contain an antioxidant.
- Any antioxidant is usable insofar as it is ordinarily employed for foods or
- catechin tocopherol, vitamin C fatty acid esters, phospholipid and natural antioxidant components.
- catechin tocopherol, vitamin C fatty acid esters, phospholipid and natural antioxidant components.
- vitamin C fatty acid esters examples include
- antioxidant is preferably added to the oil/fat composition ofthe present invention in an
- the oil/fat composition ofthe present invention preferably contains a phytosterol
- the phytosterol content in the oil/fat composition depends on its raw
- oil/fat composition is lower than when obtained by other methods.
- phytosterol content contents within a range of 0.05%> to 1.2%> are preferred. It may be
- phytosterol examples include that in free form such as -sitosterol,
- campestanol and cycloartol that in ester form such as their fatty acid esters, ferulate esters and cinnamate esters.
- crystallization inhibitor used in the present invention examples include
- polyol fatty acid esters such as polyglycerin-condensed ricinoleate esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene
- polyol fatty acid esters polyglycerin fatty acid esters, sucrose fatty acid
- the crystallization inhibitor is preferably added to the oil/fat composition ofthe
- the oil/fat composition thus obtained exhibits, as well as excellent physiological
- the composition acts even at a low
- the oil/fat composition ofthe present invention can be used for an oil/fat- containing food containing the composition as a part ofthe food. Healthy foods which
- oil/fat-containing foods such as soup, dressing, mayonnaise, coffee creamer, whipped
- exemplified oil/fat-containing food can be prepared by adding, in addition to the above- described oil/fat composition, food raw materials ordinarily employed depending on the
- the amount ofthe oil/fat composition ofthe present invention to be any oil/fat composition ofthe present invention.
- oil/fat derived from the raw material to the oil/fat composition ofthe present invention oil/fat derived from the raw material to the oil/fat composition ofthe present invention
- oil/fat composition ofthe present invention is mixed with another food raw material and provided as an oil/fat-containing processed food
- following raw materials can be used.
- examples include edible oils or fats, for example, natural animal
- oils or vegetable oils or fats obtained by subjecting these natural animal or vegetable oils or fats to ester exchange reaction, hydrogenation or
- Preferred examples include soybean oil, rapeseed oil, rice bran oil, corn
- oils or fats thereof are oils, palm oil, linseed oil, perilla oil and fish oil, and processed oils or fats thereof.
- an emulsifier examples include various proteins such as egg protein, soybean protein
- sucrose fatty acid esters sorbitan fatty acid esters, polyoxyethylene
- sorbitan fatty acid esters glycerin fatty acid monoesters, polyglycerin fatty acid esters,
- a stabilizer examples include polysaccharide thickeners and starches such as xanthane gum, gellan gum, guar gum, carrageenan, pectin, tragacanth gum and konjac
- mannan a flavor developing agent such as salt, sugar, vinegar or seasoning,
- flavoring such as spice and flavor, colorant and antioxidant such as tocopherol or natural
- antioxidant component can be added.
- a weight ratio of oil phase to water phase is 1/99 to 90/10, preferably 10/90 to
- the diglyceride 80/20, especially 30/70 to 75/25 in terms of oil phase/water phase.
- the content in the oil phase is 60 to 100%, preferably 65 to 99%, especially 75 to 92%.
- -linolenic acid content in the fatty acid constituents of a diglyceride is 20 to 80%>
- the phytosterol content is 0 to 10%, preferably 1 to 7%, especially 2 to 5%>, the emulsifier content is 0.01 to 5%, especially
- the pH is 1.0 to
- 7.0 preferably 2.0 to 6.0, especially 3.0 to 5.0 and it can be adjusted by an organic acid (or salt thereof) such as vinegar, lemon juice or citric acid, or an inorganic acid (or salt
- Water-in-oil type oil/fat-containing foods A weight ratio of water phase to oil phase is 90/10 to 1/99, preferably 80/20 to
- the diglyceride content in the oil phase is 60 to 100%
- acid constituents of a diglyceride is 20 to 80%>, preferably 30 to 70%>, especially 40 to
- saturated fatty acid + trans unsaturated fatty acid is 1 to 6, preferably 1.2 to 5
- the phytosterol content is 0 to 10%>, preferably 1 to 7%>, especially 2
- the emulsifier content is 0.01 to 5%>, especially 0.05 to 3%.
- water-in-oil type oil/fat-containing foods such as margarine and spread can be prepared in a conventional manner.
- the oil/fat content is 1 to 30%>, especially 1 to 20%) and the diglyceride content
- oil/fat in the oil/fat is 60 to 100%, preferably 65 to 99%, especially 40 to 65%.
- -linolenic acid content in the fatty acid constituents of a diglyceride is 20 to 80%>
- the phytosterol content is 0 to 20%
- Carbohydrate such as sucrose, glucose,
- fructose, maltose, xylitol, sorbitol, erythritol or starch is preferably added in an amount
- sodium bicarbonate and an acidic agent such as tartaric acid, fumaric acid or citric acid
- Oil/fat-containing pocket-size foods such as tablet, candy, caramel and gummy
- candy can be prepared in a conventional manner by using the above-described materials.
- the oil/fat content is 1 to 40%>, especially 5 to 35%) and the diglyceride content
- oil/fat in the oil/fat is preferably 60 to 100%, more preferably 65 to 99%, especially 75 to 92%.
- the -linolenic acid content in the fatty acid constituents of a diglyceride is 20 to
- unsaturated fatty acid is 1 to 6, preferably 1.2 to 5, especially 1.5 to 3.
- the phytosterol content is 0 to 20%>, preferably 1 to 20%>, especially 1 to 15%>.
- the flour content is 10 to
- the bakery food is preferred to contain at least one of hen's whole egg, egg yolk and egg white, and separated or decomposed product thereof in an amount of 0 to 30%, especially 5 to 25%.
- the salt content is
- the carbohydrate content is 0 to 25%, while the baking powder content is 0 to 1%.
- bakery foods such as bread, cake, biscuit and cookie can be prepared in a conventional manner.
- Examples ofthe pharmaceuticals include orally administrable preparations, e.g.,
- solid preparations such as powder, granule, capsule, pill and tablet, liquid preparations
- orally administrable agent can be prepared by adding, in addition to the oil/fat
- composition excipient, disintegrator, binder, lubricant, surfactant, alcohol, water, water-
- administrable preparation can differ with its purpose or dosage form, but addition in an
- 0.1 to 50 g preferably 0.5 to 10 g, especially 1 to 7.5 g, in terms ofthe oil/fat
- composition is preferably administered once or several portions a day.
- feed examples include livestock feed for cow, pig, fowl and sheep, feed
- reaction mixture was reacted at 230 °C for 0.5 hour in a nitrogen gas atmosphere.
- the reaction mixture was
- oil phase oil/fat composition
- oil/fat composition oil/fat composition
- Oil/fat composition 3 was obtained.
- Oil/fat composition 4 was obtained.
- Oil/fat Composition 5 is obtained.
- Oil/fat composition 1 whereby Oil/fat composition 5 was obtained.
- Oil/fat composition la was prepared by mixing 100 parts by weight of Oil/fat composition 1, 0.04 part by weight of tocopherol (Mix Vitamin E "MDE-6000";
- Oil/fat composition lb was prepared by mixing 100 parts by weight of Oil/fat
- composition 1 0.04 part by weight of tocopherol and 0.1 part by weight of catechin.
- Oil/fat composition 1 c was prepared by mixing 100 parts by weight of Oil/fat
- composition 1 0.04 part by weight of tocopherol, 0.1 part by weight of catechin, 0.02
- VCP vitamin C palmitate; product of Roche, Ltd.
- a diet obtained by replacing a portion corresponding to 4% ofthe starch of a high-fat and high-sucrose diet (control diet) having the below-described composition with an oil/fat composition or oil/fat was administered to C57BL/6J male mice (a model
- Visceral fat weight and body weight gain of a rat fed with a control diet were each designated as 100.
- capsule were administered to two groups of 8 normal adult male volunteers, respectively.
- CT visceral fat area
- CT subcutaneous fat area
- triglyceride level blood triglyceride level
- blood plasminogen activator
- PAI-1 inhibitor type-1
- Oil/fat composition or oil/fat (20 g) was charged in a 50 mL sample bottle.
- ALA-DG synthesized from purified perilla oil (product of Ohta Oil Mill Co., Ltd.) by using immobilized lipase in accordance with the method of Birgitte, et al.
- the intake amount of ALA-DG was set at 5 capsules/day (2 g/day).
- the oxygen intake amount was measured after fasting for 12 hours.
- body mass index was 25.0 ⁇ 0.7.
- oxygen intake amount was 43.4 ⁇ 2.4 and their BMI was 24.1 ⁇ 0.5.
- p ⁇ 0.05 meant existence of a significant difference.
- the blood was collected from the vein at the bent side portion ofthe upper arm and the serum and plasma of it were provided for various biochemical tests.
- TG serum triglyceride
- PL phospholipid
- NEFA free fatty acid
- T-cho total cholesterol
- LDL-cho LDL-cho
- HDL-cho HDL-cho
- RLP-cho cholesterol
- RLP-TG remnant lipoprotein triglyceride
- acetoacetic acid 3-
- hydroxybutyric acid total keton body and liver function values (GOT, GPT, y -GTP).
- VLDL-TG (mg/dL) 105.8 ⁇ 14.1 86.8 ⁇ 8.2 *
- VLDL-PL (mg/dL) 35.0 ⁇ 4.3 .29.2 ⁇ 2.1
- VLDL-triglyceride showed a significant
- cho and VLDL-PL showed a decrease.
- RLP-cho and phospholipid each showed a decrease.
- Acetoacetic acid showed a significant increase.
- a resting metabolic rate was calculated from the oxygen intake amount for 3
- Test was made using, as subjects, sixteen normal male volunteers from 25 to 40
- Intake amount a day was set at 5 capsules ((400 mg x 5)/day).
- CT scanning was conducted at the cross-section at the naval part and at a
- visceral fat area and subcutaneous fat area were determined from the CT image.
- p ⁇ 0.05 meant the existence of a significant difference.
- a change in each ofthe weight, BMI, waist circumference and waist hip ratio measured after 12 weeks is shown as a relative value to the initial value of each subject set at 100 (Table 10).
- Rate of variation means the percentage as the value at 0 week
- liver/spleen CT ratio indicating a reduction in the liver fat
- Feeding was carried out using a Roden CAFE (product of Oriental Yeast Co., Ltd./Tokyo) and the feed was changed every 2 days.
- the feed intake was carried out using a Roden CAFE (product of Oriental Yeast Co., Ltd./Tokyo) and the feed was changed every 2 days. The feed intake
- ALA-DG was prepared from perilla oil in the presence of immobilized lipase in
- the DG and TG contents in the acylglycerol of ALA-DG are 85.2% and 14.1%, respectively.
- diglyceride was about 7:3.
- safflower oil and rapeseed oil were purchased from The Nisshin Oil Mills Ltd.
- Vitamin mixture f 1.0 1.0 1.0 1.0 1.0 -potato starch 66.5 28.5 27.5 26.5 24.5
- Low-fat feed contains therein 5%> of a lipid
- high-fat feed HF
- the ALA-DG added feed was prepared by adding 1%,
- mice were weighed every week. Under fasting for 12 hours after
- liver weight of each of the ALA-DG- 1 % group and the ALA-DG-4% group showed a significantly low value (p ⁇ 0.05) compared with that ofthe HF group, but no significant difference was recognized from the LF group.
- Oil/fat composition lb was added. They were mixed, molded and then cut
- Corn starch (44 parts by weight), 40 parts by weight of crystalline cellulose, 5
- Example 11 Mayonnaise
- Oil/fat composition lb ofthe invention 65.0%
- composition lb ofthe invention in a homomixer, Oil/fat composition lb was added
- Example 13 Tablets parts by weight
- the resulting mixture was ground in a mortar.
- the resulting grind was compressed into tablets, each 2 g in weight, by a tableting machine (24.5 MPa, 4 seconds).
- Salt 2.5 Refined sugar, salt and Oil/fat composition lb ofthe invention were put into a
- composition lb was then added, followed by mixing (for 5 minutes at a low speed and 22 minutes at a medium speed). For fermentation, the dough was allowed to rise at
- dough was divided into pieces, each 37 g in weight, and they were rounded like a ball.
- the oil/fat composition ofthe present invention has excellent visceral fat
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BRPI0113105-2A BRPI0113105B1 (en) | 2000-08-08 | 2001-08-07 | Oil / fat composition, food, feed and pharmaceutical product comprising said composition and process for preparing a food composition comprising a fat or oil |
US10/343,748 US7090886B2 (en) | 2000-08-08 | 2001-08-07 | Oil/fat composition |
DE60143753T DE60143753D1 (en) | 2000-08-08 | 2001-08-07 | OIL / GREASE COMPOSITION |
EP01954487A EP1315424B1 (en) | 2000-08-08 | 2001-08-07 | Oil/fat composition |
CA002418350A CA2418350C (en) | 2000-08-08 | 2001-08-07 | Oil/fat composition |
BR0113105-2A BR0113105A (en) | 2000-08-08 | 2001-08-07 | Oil / fat composition |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000239573 | 2000-08-08 | ||
JP2000-239573 | 2000-08-08 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2002011552A2 true WO2002011552A2 (en) | 2002-02-14 |
WO2002011552A3 WO2002011552A3 (en) | 2002-04-18 |
Family
ID=18731087
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2001/006777 WO2002011552A2 (en) | 2000-08-08 | 2001-08-07 | Oil/fat composition |
Country Status (7)
Country | Link |
---|---|
US (1) | US7090886B2 (en) |
EP (1) | EP1315424B1 (en) |
CN (1) | CN1236683C (en) |
BR (2) | BRPI0113105B1 (en) |
CA (1) | CA2418350C (en) |
DE (1) | DE60143753D1 (en) |
WO (1) | WO2002011552A2 (en) |
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Also Published As
Publication number | Publication date |
---|---|
CA2418350A1 (en) | 2002-02-14 |
CA2418350C (en) | 2010-01-19 |
WO2002011552A3 (en) | 2002-04-18 |
CN1236683C (en) | 2006-01-18 |
EP1315424A2 (en) | 2003-06-04 |
BR0113105A (en) | 2003-07-08 |
US7090886B2 (en) | 2006-08-15 |
BRPI0113105B1 (en) | 2018-03-27 |
US20040052920A1 (en) | 2004-03-18 |
DE60143753D1 (en) | 2011-02-10 |
CN1468061A (en) | 2004-01-14 |
EP1315424B1 (en) | 2010-12-29 |
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