| The Nisshin OilliO Group, Ltd Patent applications |
| Patent application number | Title | Published |
|---|
| 20120009321 | METHOD FOR PRODUCING FATS AND OILS - The present invention discloses a method for producing fats and oils rich in a X2U triglyceride, which comprises the step of fractionating fats and oils which comprise 20 to 60 mass % of a di-saturated mono-unsaturated triglyceride (X2U triglyceride) consisting of two saturated fatty acid residues and one unsaturated fatty acid residue in total triglycerides in the presence of 1 to 50 mass % of a fatty acid lower alkyl ester comprising 10 to 100 mass % of an unsaturated fatty acid lower alkyl ester. This method is a more efficient and industrially suitable fractionation and production method of fats and oils rich in a di-saturated mono-unsaturated triglyceride X2U triglyceride). | 01-12-2012 |
| 20110318453 | METHOD FOR PRODUCING FATS AND OILS - The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low. | 12-29-2011 |
| 20110306665 | COSMETIC PREPARATION, METHOD FOR PRODUCING SAME, COMPOSITION FOR COSMETIC PREPARATIONS, COSMETIC PREPARATION CONTAINING THE COMPOSITION FOR COSMETIC PREPARATIONS AND METHOD FOR PRODUCING SAME, AND CLEANSER FOR INDUSTRIAL USE - The present invention is related to: (1) a cosmetic preparation including an emulsifying agent, 1,3-propanediol (PDO), and a PDO difatty acid ester, wherein the fatty acids constituting the PDO difatty acid ester are one or two or more types of fatty acids selected from isostearic acid, n-octanoic acid, and n-decanoic acid, and a method for producing the cosmetic preparation; (2) a composition for cosmetic preparations, which includes the PDO difatty acid ester, a cosmetic preparation including the composition for cosmetic preparations, and a method for producing the cosmetic preparation; and (3) a cleanser for industrial use, which includes a PDO difatty acid ester that has fatty acid residues of n-octanoic acid and n-decanoic acid. The present invention is able to provide: a cosmetic preparation, a composition for cosmetic preparations, and a cosmetic preparation including the composition for cosmetic preparations, which have excellent cleansing properties, low irritation properties, moisturizing properties, and feeling of use, with reduced load on the environment; methods for producing the same; and, in addition, a cleanser for industrial use which has excellent cleansing properties and low corrosion properties, with reduced load on the environment. | 12-15-2011 |
| 20110274818 | Acidic emulsified mayonnaise-like food - An acidic emulsified mayonnaise-like food comprising:
| 11-10-2011 |
| 20110213167 | PALM OIL, DEODORIZED DISTILLATES AND MANUFACTURING METHODS THEREFOR - A palm oil of superior chromaticity and flavor and a manufacturing method therefor with which palm oil can be obtained with good yield even if a chemical refining method of alkaline deacidification is performed. Also a palm oil manufacturing method with which deodorized distillates wherein useful components have been highly concentrated can be obtained, the deodorized distillates and a manufacturing method therefor. Refined palm oil and deodorized distillates as by-product are manufactured with a manufacturing process flow including a process wherein the palm starting material is steamed within 24 hours of harvesting and then pressed to obtain crude palm oil, a subsequent refining process wherein the crude palm oil undergoes alkaline deacidification to obtain the alkaline deacidified palm oil, and a deodorizing process. | 09-01-2011 |
| 20110200734 | CONCENTRATED LIQUID DIET - The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass. | 08-18-2011 |
| 20110180749 | BATTERY COMPONENT AND BATTERY - Disclosed is a lithium ion battery that can easily be manufactured and comprises a negative-electrode active material formed of a burned product of any of soybean hulls, rapeseed meal, cotton hulls, sesame, and cotton seeds. | 07-28-2011 |
| 20110175037 | BURNED PLANT MATERIAL AND ELECTROMAGNETIC SHIELDING MEMBER - Provided is an electrically conductive composition capable of making specific volume resistivity control easier, which can be produced by using a carbonaceous material comprising a burned plant material alone. | 07-21-2011 |
| 20110160312 | COSMETIC TRANSPARENT GEL PREPARATION AND GELLING AGENT - A cosmetic transparent gel preparation that has high levels of transparency and hardness and favorable usability, as well as a gelling agent that is ideal for use in the cosmetic transparent gel preparation. The cosmetic transparent gel preparation contains an esterification reaction product obtained by reacting glycerol with a dibasic acid of 18 to 28 carbon atoms and a fatty acid of 8 to 28 carbon atoms (excluding dibasic acids), 12-hydroxystearic acid, and an oil component. The gelling agent contains an esterification reaction product obtained by reacting glycerol with a dibasic acid of 18 to 28 carbon atoms and a fatty acid of 8 to 28 carbon atoms (excluding dibasic acids), and 12-hydroxystearic acid. | 06-30-2011 |
| 20110111112 | OIL-AND-FAT COMPOSITION, AND FOOD OR BEVERAGE CONTAINING THE OIL-AND-FAT COMPOSITION - Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla seed oil, rice oil, and at least one plant oil B selected from rape seed oil, soybean oil and corn oil at a ratio among the plant oil A, rice oil and the plant oil B [i.e., a (plant oil A)/(rice oil)/(plant oil B) ratio] of 20-35/15-25/40-65 by mass, wherein the α-linolenic acid content in the constituent fatty acids contained in the oil-and-fat composition is 15 to 30 mass %. | 05-12-2011 |
| 20110059221 | HARD FAT - Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0. | 03-10-2011 |
| 20110008522 | Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition - A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent, and can be used in a food as an egg substitute. | 01-13-2011 |
| 20110008499 | OIL COMPOSITION FOR COATING - An oil-and-fat composition for coating that simultaneously exhibit both significantly conflicting properties: drying quickly at ambient temperature and hardly peeling off (when eaten), and a food product including the oil-and-fat composition. The oil-and-fat composition for coating of the present invention includes an interesterified oil (A) that is nonselectively interesterified and contains 80 mass % or more of a fatty acid having 16 or more carbon atoms and 35 to 60 mass % of a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acids, and an interesterified oil (B) that is nonselectively interesterified and contains 20 to 60 mass % of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80 mass % of a saturated fatty acid having 16 to 18 carbon atoms in its constituent fatty acids. The composition also includes a tri-saturated fatty acid acylglycerol in a content of 10 to 15 mass %. | 01-13-2011 |
| 20100323084 | FAT AND OIL COMPOSITIONS FOR IMPROVING TEXTURE - The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, | 12-23-2010 |
| 20100316781 | YUBA - A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material | 12-16-2010 |
| 20100278985 | OIL-AND-FAT COMPOSITION, PROCESS FOR PRODUCTION OF THE COMPOSITION, CHOCOLATE, AND PROCESS FOR PRODUCTION OF THE CHOCOLATE - Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate. | 11-04-2010 |
| 20100255152 | PROCESS FOR PREPARING HARD BUTTER - The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived from | 10-07-2010 |
| 20100247735 | EDIBLE FAT AND OIL COMPOSITIONS - The present invention discloses an edible fat and oil composition which makes possible to prepare cooked foods having good taste and smell. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more and corn oil. | 09-30-2010 |
| 20100227026 | EDIBLE FAT AND OIL COMPOSITIONS - The present invention discloses a edible fat and oil composition which suppresses cooked odor of oil. The present invention also discloses an edible fat and oil composition which comprises palm olein having an iodine value of 66 or more and rapeseed oil. | 09-09-2010 |
| 20100222607 | FRACTIONATION METHOD OF 1,3-DISATURATED-2-UNSATURATED TRIGLYCERIDE - The present invention discloses a method of producing triglycerides rich in XOX fat and/or XLX fat, which comprises the steps of heating and dissolving triglycerides (XOX fat and/or XLX fat) which comprise 20 to 60 mass % of a triglyceride having a saturated fatty acid residue on each of the first and third position and an oleoyl group and/or a linoleoyl group on the second position in total triglycerides in the presence of 1 to 30 mass % of a fatty acid lower alkyl ester; and then cooling the mixture to precipitate crystals and conducting solid-liquid separation. This method is a more efficient and industrially suitable fractionation and production method of fats and oils which are rich in a triglyceride (XOX fat and/or XLX fat) having a saturated fatty acid residue on each of the first and third position and an oleoyl group and/or a linoleoyl group on the second position. | 09-02-2010 |
| 20100209564 | EDIBLE FAT AND OIL COMPOSITIONS - The present invention discloses an edible fat and oil composition having a good flavor. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more, corn oil and rapeseed oil. | 08-19-2010 |
| 20100112650 | POWDERY LIPASE PREPARATION, METHOD FOR PRODUCING THE SAME AND USE THEREOF - The present invention discloses a powdery lipase preparation which is a granulated material comprising a lipase derived from | 05-06-2010 |
| 20100112161 | Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition - [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass. | 05-06-2010 |
| 20100099646 | W/O/W EMULSION COMPOSITION - A W/O/W emulsion composition having high emulsion stability, which can be prepared extremely easily and for which the production efficiency of the W/O/W emulsion product is favorable, and a method of producing such a W/O/W emulsion composition. The W/O/W emulsion composition of the present invention includes 0.001 to 60% by mass of a component (A) described below and 0.001 to 10% by mass of a component (B) described below; wherein, a mass ratio between the component (A) and the component (B) is within a range from 1:0.01 to 1:1.4. Component (A): a sugar fatty acid ester composition obtained by esterifying a sugar and a fatty acid of 8 to 28 carbon atoms, in which a hydroxyl value of said sugar fatty acid ester composition is within a range from 20 to 220. Component (B): a nonionic surfactant having an HLB value of not less than 7. | 04-22-2010 |
| 20100022665 | OIL-IN-WATER EMULSION COSMETIC COMPOSITION AND METHOD FOR PRODUCING THE SAME - To provide an oil-in-water emulsion cosmetic composition obtained by using a polyglycerin fatty acid ester as a surfactant, which has high stability against temperature and is excellent in tactile sensation, and a method for producing the same, the present invention provides an oil-in-water emulsion cosmetic composition, wherein the composition comprises 1) a polyglycerin fatty acid ester, as a surfactant, having a hydroxyl value of 450 to 700, a fatty acid residue having 16 to 18 carbon atoms accounting for 50 to 100% by mass of all constituent fatty acid residues, the polymerization degree of glycerin having specific distribution, 2) an oily component, and 3) water. | 01-28-2010 |
| 20090136619 | PROCESS FOR PREPARING A HARD BUTTER SUITABLE FOR CHOCOLATE PRODUCTS - There is provided a process for preparing a fat and oil having a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS)/1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fatty acid triglyceride (SSU) mass ratio of 9/1 or more, which comprises conducting transesterification of a fat and oil containing SUS of 50% by mass or more and SSU with an action of a 1,3-selective lipase selected from the group consisting of lipases derived from | 05-28-2009 |
| 20090130039 | GEL COMPOSITION AND PACK COSMETIC USING THE SAME - The present invention has an object to provide a gel composition which has an excellent skin whitening effect and shows high storage stability even when ascorbic acid, a salt of ascorbic acid, an ascorbic acid derivative, and a salt of an ascorbic acid derivative is blended, and to provide a pack cosmetic using the gel composition. The gel composition, which comprises the following components (A)-(D): (A) a tamarind seed polysaccharide; (B) a polyhydric alcohol; (C) at least one or more of ascorbic acid, a salt of ascorbic acid, an ascorbic acid derivative, and a salt of an ascorbic acid derivative; and (D) water. | 05-21-2009 |
| 20090104680 | Lipase powder, methods for producing the same and use thereof - A lipase powder which is a granulated substance containing a lipase and a solid content of animal milk, a lipase composition wherein said lipase powder is immersed or impregnated in fatty oil, and a method for producing the lipase powder which comprises the step of adding animal milk or cream derived from the animal milk to an aqueous solution containing a lipase, and the step of spray-drying, freeze-drying or solvent-precipitating the mixture thereof are provided. According to the present invention, a lipase powder of which lipase activity and stability are improved can be provided. | 04-23-2009 |
| 20090081352 | OIL/ FAT COMPOSITION - An oil/fat composition including an oil/fat which is in a fluid state at 30° C.; solid fat derived from palm oil and which has an iodine value of 0 to 21; and highly hydrogenated oil of high erucic rapeseed oil; wherein a solid fat content of the oil/fat, which is in a fluid state at 30° C., at 10° C. is 0 to 30% and also the solid fat content thereof at 25° C. is 0 to 15%. | 03-26-2009 |
| 20090075349 | METHOD OF RECOVERING LIPASE ACTIVITY - The present invention discloses a method of recovering lipase activity which comprises the steps of using a lipase derived from | 03-19-2009 |
| 20090035443 | PROCESS FOR PRODUCING BEAN CURD SKIN, BEAN CURD SKIN, BEAN CURD SKIN PICKING TOOL AND BEAN CURD SKIN PRODUCING KIT - A process for producing a bean curd skin that enables anyone to easily produce a good-looking monolayer or multilayer bean curd skin, shortening time consumed in the relevant work, and that excels from the hygienic viewpoint. A monolayer or multilayer bean curd skin is produced by a process comprising the thin-film forming step of heating soymilk or the like to thereby form a thin film at the surface thereof; the thin-film sticking step of providing a picking tool with planar part and bringing the planar picking step of pulling up the picking tool having the thin film stuck thereto to thereby accomplish picking of the thin film, these thin-film forming step, thin-film sticking step and thin-film picking step as one cycle repeated one or more times. | 02-05-2009 |
| 20080260931 | INTERMOLECULAR COMPOUNDS OF FATTY ACID TRIGLYCERIDES - There are provided an intermolecular compound of (a) di-saturated medium chain fatty acids mono-saturated long chain fatty acid triglyceride and (b) 1,3-di-saturated long chain fatty acids 2-mono-unsaturated long chain fatty acid triglyceride, of which a long spacing value by X-ray diffraction is 65 Å or more, and foods containing the intermolecular compound. The intermolecular compound can be used as a part of fats and oils that constitute foods. Due to formation of the intermolecular compound, the fats and oils containing large amounts of symmetric triglycerides such as cocoa butter and those containing medium chain fatty acids do not form separate crystals and, therefore, can keep smooth texture and prevent blooming. | 10-23-2008 |
| 20080260663 | Esterification Reaction Products and Cosmetic Products - [Object] To provide an esterification reaction product having high water-holding properties and pigment-dispersing properties. | 10-23-2008 |
| 20080234392 | TREHALOSE FATTY ACID ESTER COMPOSITION - Provided is a pigment dispersant having excellent pigment dispersibility thus allowing a larger amount of pigments to be blended in various cosmetics, and capability of imparting good sense of use, make-up lasting, odor, and stability over time to the cosmetic. A trehalose fatty acid ester composition prepared by esterifying trehalose with a fatty acid having 8 to 22 carbon atoms, which has a hydroxyl value of 20 to 500, and the total amount of a diester, a triester, a tetraester and a pentaester in the trehalose fatty acid esters of 10 to 100% by area; and a cosmetic including the trehalose fatty acid ester composition. | 09-25-2008 |
