Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1994-12-20
1996-05-07
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426607, A23D 700
Patent
active
055144063
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to an oil and fat composition having decreased digestive and absorptive properties. The oil and fat composition having decreased digestive and absorptive properties is useful as a material for designer's and pharmaceutical foods.
Background Art
Conventionally, many oils and fats used for foods are vegetable oils and fats and animal oils and fats, and triglycerides comprising fatty acids having 16 to 20 carbon atoms and 0 to 3 double bonds constitute the typical structure thereof. It is also known that digestion and absorption of oil and fat depend greatly on physical and chemical characteristics of the oil and fat, i.e. such as melting point and constituent fatty acid species. As for the relation between the melting point and digestibility, it is known that digestibility decreased with increasing melting point, for example, with an oil having a melting point of 37.degree. C., digestibility of the oil is 98%. On the contrary, with an oil having a melting point of 52.degree. C., digestibility of the oil is decreased to 79% (YASUDA Kosaku et al., "Yushiseihin no Chishiki", p.40, (1981), published by Saiwai Shobo). addition, the relation between carbon length or degree of unsaturation of constituent fatty acids and the absorption rate has been studied, it has been found that the longer the carbon chain length and the lower the degree of unsaturation, the absorption rate decreases ("Nihon Shoni Kagaku Kaisht", Vol. 77, No. 9, pp. 622-635,(1973)). Moreover, besides the influences of the physical and chemical characteristics of each fatty acid of the digestive and absorptive properties, has also been known that the digestive and absorptive properties are different depending on the combination of constituent fatty acids bonded to glycerin moiety. For example, it has been reported that as for palmitic acid which is saturated fatty acid, one bonded to .beta. position of glyceride structure has better absorptive property than one bonded to .alpha.(.alpha.') position, but also .beta.-palmitic acid mono glyceride produced in the digestion stage accelerates the absorption of static acid bonded to .alpha.(.alpha.') position since it has good emulsifying characteristics (`J. Nutrition`, Vol. 99, pp. 293-298, (1969)).
In recent years, intake of high-calorie fat among food components is undesirable and development of fat replacers and fat substitute utilizing polysaccharides and proteins have been actively made. However, the development of foods utilizing the above-mentioned differences of digestive and absorptive properties of oils and fats has not been advanced.
The inventors researched and developed so as to have an oil and fat composition having low digestive and absorptive properties, in view of the aforementioned circumstances, and found that by using an oil and fat composition containing a certain amount or more tristearin in which three stearic acids are combined as a constituent fatty acid of triglycerides, the oil and fat composition exhibits much lower digestive and absorptive rate than the digestive and absorptive rate of stearic acid which has been known, and thus completed this invention. Therefore, the object of the present invention is to provide an oil and fat composition having decreased digestive and absorptive properties comprising an oil and fat composition containing a certain amount or more tristearin.
Conventionally, as examples of using a fully hydrogenated oil for food, there are many examples such as one used as a physical properties modifier for mayonnaise having low-temperature resistance (Japanese Examined Patent Publication No. Sho 62-25340), one used as a physical properties modifier for liquid shortening (Japanese Examined Patent Publication No.Hei 3-12853), one used for frozen tempura (Japanese Examined Patent Publication No. Sho 63-60977), one used for low-temperature resistant edible oil and fat (Japanese Examined Patent Publication No. Sho 62-22547) but these examples do not pay attention to the digestive and absorptive properties of oil
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Aoe Seiichiro
Kawanari Masami
Konishi Hiroaki
Murakami Mototake
Yahagi Sachiko
Paden Carolyn
Snow Brand Milk Products Co. Ltd.
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