METHOD FOR STABILIZING PROCESSED OIL AND FAT FOOD OVER LONG PERIOD AND PROCESSED OIL AND FAT FOOD

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专利权人:

KANEGAFUCHI CHEM IND CO LTD

发明人:

NOUSHIYOU YASUHARU,UEJIMA KAZUHIRO,HASHIMOTO SHINICHI,KATO SHOICHI

申请号：

JP20000065400

公开号：

JP2001252016(A)

申请日:

2000.03.09

申请国别(地区):

日本

年份:

2001

代理人:

摘要：

PROBLEM TO BE SOLVED: To improve the long-term stability of a processed oil and fat food without increasing the production steps such as transesterification step, adding an additive and increasing the production cost. SOLUTION: An oil and fat or its emulsion is subjected to pressurized crystallization under a pressure of preferably 10-150 MPa to prevent the increase of crystal size and improve the long-term stability. The stabilization method is especially effective to palm oil and fat, chocolate or its substitute fat, lard, etc.

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