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Oil or fat compositionRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Containing Antioxidant Or Antioxidant Per SeOil or fat composition description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20080069932, Oil or fat composition. Brief Patent Description - Full Patent Description - Patent Application Claims
FIELD OF THE INVENTION [0001] This invention relates to oil or fat compositions of high diacylglycerol content. BACKGROUND OF THE INVENTION [0002] With the worldwide tendency toward a healthier lifestyle, a number of researches have been conducted about the functions of fatty acids in oil or fat. For example, there are reports about the effects of saturated fatty acids or trans unsaturated fatty acids on health (see Non-patent Documents 1 and 2). [0003] Also, conjugated linoleic acid and diacylglycerol have been found to have an anti-obesity effect or the like (see Patent Documents 1 to 5). Further, oils or fats with diacylglycerol having a high content of a specific fatty acid such as an .omega.-3 fatty acid or linoleic acid are known (see Patent Documents 6 to 8). [0004] In addition, it is known to combine diacylglycerol with a plant sterol, thereby improving the blood cholesterol level or the like (see Patent Documents 9 to 14). [0005] The use of diacylglycerol as a cooking oil is known to have some advantages, such as less occurrence of substantial foaming during frying, and an increase in the improvement of flavor and texture (see Patent Documents 15 and 16). Diacylglycerols have also been proven to be applicable to emulsified products (see Patent Documents 17-19). From these viewpoints, oil or fat compositions of high diacylglycerol content are widely used as edible oils. [0006] Patent Document 1: PCT International Publication Pamphlet No. WO 96/06605 [0007] Patent Document 2: PCT International Publication Pamphlet No. WO 98/37873 [0008] Patent Document 3: JP-A-04-300826 [0009] Patent Document 4: JP-A-10-176181 [0010] Patent Document 5: JP-A-2001-64671 [0011] Patent Document 6: PCT International Publication Pamphlet No. WO 01/109899 [0012] Patent Document 7: PCT International Publication Pamphlet No. WO 02/11552 [0013] Patent Document 8: EP-A-0679712 [0014] Patent Document 9: PCT International Publication Pamphlet No. WO 99/48378 [0015] Patent Document 10: JP-A-2002-34453 [0016] Patent Document 11: PCT International Publication Pamphlet No. WO 00/73407 [0017] Patent Document 12: JP-A-2000-206100 [0018] Patent Document 13: JP-A-2002-171931 [0019] Patent Document 14: JP-A-2001-335795 [0020] Patent Document 15: JP-A-11-243857 [0021] Patent Document 16: JP-A-02-190146 [0022] Patent Document 17: JP-B-1915615 [0023] Patent Document 18: PCT International Publication Pamphlet No. WO 96/32022 [0024] Patent Document 19: JP-A-03-8431 [0025] Non-patent Document 1: "The New England Journal of Medicine", USA, the Massachusetts Medical Society, 340(25), 1933-1940 (1999) [0026] Non-patent Document 2: U.S. FDA, "Questions and Answers about Trans Fat Nutrition Labeling", [online], Internet <URL: http://www.cfsan.fda.gov/.about.dms/qat rans2.html> SUMMARY OF THE INVENTION [0027] It has now come to light that in some cases, the conventional oil or fat compositions of high diacylglycerol content are not necessarily fully satisfactory in respects of the external appearance and flavor needed for a cooked food, influenced by their storage conditions and cooking conditions. More specifically, a food cooked with an oil or fat composition of high diacylglycerol content has been found to have susceptibility to dullness and impairment in its external appearance, as well as to deterioration of its inherent favorable flavor, depending upon how it is used during cooking. It has also been found that the above-mentioned tendency becomes prominent especially when the oil or fat composition is stored under light-exposed conditions prior to its cooking. [0028] By an investigation made by the present inventors, it has been revealed that conjugated unsaturated fatty acids, trans unsaturated fatty acids, a plant sterol and a plant sterol fatty acid ester in a diacylglycerol-containing oil or fat are implicated in the above-described problems, so that such problems are resolved if their contents are adjusted to certain particular ranges. [0029] The present invention provides an oil or fat composition containing the following ingredients (A), (B) and (C): [0030] (A) 100 weight parts of an oil or fat containing 15 wt % or more of diacylglycerol, in constituent fatty acids of which a content of unsaturated fatty acids is 80 wt % or more, wherein in whole fatty acids that constitute the oil or fat, a content of conjugated unsaturated fatty acids is 1 wt % or less and a content of trans unsaturated fatty acids is 4 wt % or less; [0031] (B) from 0.01 to 4.7 weight parts of a plant sterol; and [0032] (C) from 0.2 to 8 weight parts of a plant sterol fatty acid ester. DETAILED DESCRIPTION OF THE INVENTION [0033] According to the present invention, even when cooked while using the invention oil or fat composition of high diacylglycerol content, for example, the resultant cooked food or product is free of dullness, has a good external appearance, and retains its inherent flavor. Further, even when cooked with the invention oil or fat composition of high diacylglycerol content after its storage under light-exposed conditions, for example, the resultant cooked food or product is provided with a good external appearance and flavor. [0034] The individual ingredients of the above-described composition, that is, the oil or fat (A), the plant sterol (B) and the plant sterol fatty acid ester (C) are herein after described in detail. A description is also made of preferred or recommended embodiments of the raw material and production process of the oil or fat (A), an antioxidant (D) and a crystallization inhibitor (E). Further, a description is also made of preferred or recommended embodiments on the application of the composition according to the present invention to foods, medicines and feeds. In addition, a series of non-limiting examples are presented concerning some compositions according to the present invention. [0035] In an embodiment of the present invention, the oil or fat (A) useful in the oil or fat composition contains 15 wt % (herein after shown simply by "%") or more of diacylglycerol (DG). From the standpoints of physiological effects, industrial oil/fat productivity and external appearance, the oil or fat (A) may contain preferably from 15 to 95%, more preferably from 35 to 95%, even more preferably from 50 to 95%, even more preferably from 70 to 93%, even more preferably from 75 to 93%, yet even more preferably from 80 to 90% of DG. The carbon number of the unsaturated fatty acid is preferably 14-24, more preferably 16-22. [0036] In another embodiment of the present invention, the diacylglycerol contained in the oil or fat (A) contains unsaturated fatty acids (UFA) as much as from 80 to 100% based on its constituent fatty acids. From the standpoints of external appearance, physiological effects and industrial oil/fat productivity, however, the constituent fatty acids may contain preferably from 90 to 100%, more preferably from 93 to 100%, even more preferably from 93 to 98%, even more preferably from 94 to 98% of UFA. [0037] It is desired from the standpoints of external appearance and balanced fatty-acid ingestion that, in the fatty acids that constitute the diacylglycerol, the content of oleic acid ranges from 20 to 65%, preferably from 25 to 60%, more preferably from 30 to 50%, even more preferably from 30 to 45%. From the standpoints of external appearance and physiological effects, the content of dioleylglycerol in the diacylglycerols may be preferably 45% or less, more preferably from 0 to 40%. [0038] From the standpoints of external appearance and balanced fatty-acid ingestion, the content of linoleic acid in fatty acids that constitute the diacylglycerol is desired to range preferably from 15 to 65%, more preferably from 20 to 60%, even more preferably from 30 to 55%, even more preferably from 35 to 50%. It is also desired from the standpoints of oxidation stability and physiological effects that the content weight ratio of linoleic acid to oleic acid in the diacylglycerol ranges from 0.01 to 2.0, preferably from 0.1 to 1.8, more preferably from 0.3 to 1.7. [0039] From the standpoints of external appearance, balanced fatty-acid ingestion and oxidation stability, the content of linolenic acid in the fatty acids that constitute the diacylglycerol may desirably be 15% or less, preferably from 0 to 13%, more preferably from 1 to 10%, even more preferably from 2 to 9%. Although linolenic acid is known to include .alpha.-linolenic acid and .gamma.-linolenic acid, .alpha.-linolenic acid is preferred. [0040] In the fatty acids that constitute the diacylglycerol, the content of saturated fatty acids (SFA) may be less than 20%, preferably from 0 to 10%, more preferably from 0 to 7%, even more preferably from 2 to 7%, even more preferably from 2 to 6% from the standpoints of external appearance, physiological effects and industrial oil/fat productivity. As the saturated fatty acids, those having carbon numbers of from 14 to 24, desirably from 16 to 22 are preferred, with palmitic acid and stearic acid being more preferred. [0041] In the fatty acids that constitute the diacylglycerol, the content of trans unsaturated fatty acids may be preferably from 0 to 4%, more preferably from 0.1 to 3.5%, even more preferably from 0.2 to 3% from the standpoints of flavor, physiological effects, external appearance and industrial oil/fat productivity. Continue reading about Oil or fat composition... Full patent description for Oil or fat composition Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Oil or fat composition patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. Start now! - Receive info on patent apps like Oil or fat composition or other areas of interest. ### Previous Patent Application: Process for the preparation of custard apple jam and the custard apple jam thus obtained Next Patent Application: Balancing heat of solution in non-free flowing sweetener compositions Industry Class: Food or edible material: processes, compositions, and products ### FreshPatents.com Support Thank you for viewing the Oil or fat composition patent info. 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