Abstract: Described is a method for producing powdered oil and/or fat composition containing an oil and/or fat component that includes one or more XXX-type triglycerides with specific fatty acid residue X, the method comprising (a) preparing solid oil and/or fat composition raw material containing XXX-type triglycerides; (b) heating the solid oil and/or fat composition raw material obtained in (a) at a temperature below melting point thereof to transform the oil and/or fat component in the solid oil and/or fat composition raw material into ?-type oil and/or fat, thereby obtaining ?-type oil and/or fat-containing composition raw material; and (c) pulverizing the ?-type oil and/or fat-containing composition raw material obtained in (b) by collision among the raw materials without mechanical pulverization, thereby obtaining powdered oil and/or fat composition.

Abstract: Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa·s (25° C.) is provided.

Abstract: A method for reducing the content of a saturated hydrocarbon in oils and/or fats. The method includes subjecting raw material oils and/or fats to a short path distillation treatment under a temperature condition of 50° C. or higher and 270° C. or lower. In the short path distillation treatment, a feed rate of the raw material oils and/or fats to a short path distillation apparatus may be 30.0 kg/h·m2 or less per unit area of an evaporation surface of the short path distillation apparatus. The feed rate may be 5.00 kg/h·m2 or more and 25.0 kg/h·m2 or less per unit area of an evaporation surface of the short path distillation apparatus.

Abstract: The present invention addresses the problem of providing an oil-in-water emulsified seasoning in which deterioration of flavor over time is suppressed, and a method for producing the oil-in-water emulsified seasoning. The present invention is an oil-in-water emulsified seasoning containing 25-75 mass % of an oil and fat, 5-50 mass ppm of ?-carotene, and 1-5 mass ppm of lycopene, wherein the ?-carotene is contained in the oil and fat, and the lycopene is contained in a continuous phase. The present invention is also a method for producing an oil-in-water emulsified seasoning, the method involving emulsifying an oil phase that contains the oil and fat and the ?-carotene, and an aqueous phase that contains the lycopene.

Abstract: This oily moisturizer is composed of either an esterified product of a component A that is ditrimethylolpropane, and a component B that is one fatty acid, or two or more fatty acids, selected from among saturated fatty acids of 6 to 12 carbon atoms, or an esterified product of the component A, the component B, and a component C that is one fatty acid, or two or more fatty acids, selected from among fatty acids of 13 to 28 carbon atoms, wherein the hydroxyl value of the esterified product is not more than 140 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 60:40.

Abstract: An object of the present invention is to provide a method for predicting prognosis for a cancer patient. The present invention provides a method for predicting prognosis for a cancer patient, wherein at least one index selected from the group consisting of an index of nutritional state, an index of sugar metabolism state, and an index of inflammatory state in the cancer patient is used as an index of prognosis. The index of nutritional state is preferably a concentration of albumin in the blood, the index of sugar metabolism state is preferably a concentration of glucose in the blood, and the index of inflammatory state is preferably a concentration of CRP in the blood.

Abstract: The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.

Abstract: The present invention provides a method of producing a refined oil and/or fat, comprising step B: a step of steam-distilling a raw material oil and/or fat at 240° C. or more, wherein a content of saturated hydrocarbons having 20 to 35 carbon atoms in the refined oil and/or fat is 10 ppm by mass or less.

Abstract: An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

Abstract: The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.

Abstract: The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.

Abstract: The present invention provides a composition that has an excellent hardness adjustment action, can be used as a solidifying agent for various cosmetics, and when added to cosmetics, can impart those cosmetics with excellent shape retention properties, an oil oozing suppression effect during use, a favorable texture and good storage stability, and also provides an oily solid cosmetic to which the composition has been added. Specifically, the invention provides a solid wax composition containing a component (A): candelilla wax, and a component (B): a monoester having a total of 40 to 48 carbon atoms, wherein the mass ratio between the component (A) and the component (B) in the solid wax composition satisfies component (A):component (B)=45:55 to 95:5, and the monoester is a monoester of a monovalent fatty acid and a monohydric alcohol.

Abstract: Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the thickener, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm3, the oil and/or fat component contains a 3-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

Abstract: The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.

Abstract: Provided is means of powderizing a liquid component, wherein the powderizing agent contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component which contains one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the powderizing agent, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm3, the oil and/or fat component contains a ?-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

Abstract: Provided is means of powderizing a liquid component, wherein the powderizing agent contains an oil and/or fat composition, and when a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains 65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and 35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride, x, the number of carbon atoms, is an integer selected from 8 to 20, and y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y?22.

Abstract: Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, and when a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains 65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and 35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride, x, the number of carbon atoms, is an integer selected from 8 to 20, and y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y?22.

Abstract: The present invention provides an oily moisturizer composed of an esterified product of a component A and a component B, or an esterified product of the component A, the component B and a component C, wherein the hydroxyl value of the esterified product is within a range from 0 to 180 mgKOH/g, and the mass ratio between fatty acid residues derived from the component B and fatty acid residues derived from the component C within the fatty acid residues that constitute the esterified product of the component A, the component B and the component C is within a range from 99.9:0.1 to 25:75. The invention also provides a topical skin composition containing the oily moisturizer.

Abstract: Provided are a powdered fat and/or oil composition, a fat and/or oil composition for producing the powdered fat and/or oil composition, and methods for producing these; a food containing the powdered fat and/or oil composition, and a method for producing the food; an adhesive and a coating which contain the powdered fat and/or oil composition, and methods for producing the adhesive and the coating. The powdered fat and/or oil composition contains a fat and/or oil ingredient containing a XXX triglyceride. At least a portion of the fat and/or oil ingredient is a ?-form fat and/or oil, particles of the powdered fat and/or oil composition have a plate-like shape, and the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm3. The method produces a composition containing a ?-form fat and/or oil whose particles have a plate-like shape.

Abstract: This food texture evaluation device (2) is provided with: a drive part (23) including a linear motor; a crushing member (22) driven toward a sample (4) by the drive part; a load measuring part (25) that includes a load cell and measures the force applied to a sample stand (21) when the sample is pressed against the crushing member; and a vibration sensor (26) for detecting the vibration generated from the sample to which the force has been applied.