Patents by Inventor Nanako KANDA

Nanako KANDA has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Transesterified fat or oil
    Patent number: 11910806
    Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.
    Type: Grant
    Filed: March 26, 2018
    Date of Patent: February 27, 2024
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Shimpei Watanabe, Yasuko Sato, Nanako Kanda, Akiyuki Ishiwata
  • CHOCOLATE-LIKE FOOD
    Publication number: 20210289810
    Abstract: The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like food contains a transesterified oil/fat having a specific fatty acid composition and a cacao component.
    Type: Application
    Filed: July 23, 2019
    Publication date: September 23, 2021
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Yasuko SATO, Shimpei WATANABE, Nanako KANDA, Akiyuki ISHIWATA
  • OIL OR FAT COMPOSITION FOR LAURIC CHOCOLATES, AND CHOCOLATE CONTAINING SAME
    Publication number: 20200323234
    Abstract: The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric hard butter, which is never before possible, becomes possible.
    Type: Application
    Filed: April 3, 2017
    Publication date: October 15, 2020
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Shimpei WATANABE, Nanako KANDA
  • TRANSESTERIFIED FAT OR OIL
    Publication number: 20200045991
    Abstract: The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.
    Type: Application
    Filed: March 26, 2018
    Publication date: February 13, 2020
    Applicant: FUJI OIL HOLDINGS INC.
    Inventors: Shimpei WATANABE, Yasuko SATO, Nanako KANDA, Akiyuki ISHIWATA