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...
Reexamination Certificate
2001-12-14
2004-06-01
Paden, Carolyn (Department: 1761)
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...
C426S611000, C426S604000
Reexamination Certificate
active
06743459
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to an acidic oil-in-water type emulsion composition such as mayonnaise or dressing, which is excellent in emulsion stability even under low-temperature conditions such as in side refrigerators, good in appearance and flavor and useful as diet or food for improving lipid matabolism.
2. Description of the Background Art
In recent years, it has been clarified that diacylglycerol (hereafter referred to as “DAG”) has an obesity-preventing effect, an effect to prevent increase in weight, etc. (Japanese Patent Application Laid-Open No. 300828/1992, etc.), and it is attempted to incorporate this into various kinds of foods (Japanese Patent Application Laid-Open Nos. 8431/1991, 79858/1992 and 176181/1998, etc.). Furthermore, oil-in water type emulsions containing DAG and lecithin in an oil phase and protein in a water phase have been proposed (Japanese Patent Application Laid-Open No. 91451/1991).
In the case of, particularly, an acidic oil-in-water type emulsion composition such as mayonnaise or dressing, however, the low-temperature resistance has been insufficient in that a part of DAG in raw oil crystallizes under in-refrigerator conditions (−5 to 5° C.) that cause demulsification (oil-off), and for mayonnaise, cracks were observed.
SUMMARY OF THE INVENTION
It is therefore an object of the present invention to provide an acidic oil-in-water type emulsion composition which has excellent shelf stability at low temperatures though containing DAG at a high concentration, also good in appearance and flavor and useful as a diet or food for improving lipid metabolism.
The present inventors have found that an acidic oil-in-water type emulsion composition satisfying the above requirements can be provided by containing a specified amount of crystallization inhibitors in an oil phase containing DAG.
Thus, according to the present invention, we inventors have provided an acidic oil-in-water type emulsion composition comprising an oil phase containing at least 20% by weight of diacylglycerol and 0.5 to 5.0% by weight of a crystallization inhibitor.
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Asabu Yoshihide
Kawai Shigeru
Nakajima Yoshinobu
Shiiba Daisuke
Kao Corporation
Paden Carolyn
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