Abstract: Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.

Abstract: 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.

Abstract: Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.

Abstract: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition.

Abstract: 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.

Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.

Abstract: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition.

Abstract: A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plastic fat composition containing: fat A that is a palm-based fat having an iodine value of no greater than 62; fat B that is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms based on the total fatty acids constituting the fat B; and fat C that is a vegetable oil other than the fat A, the fat C having a melting point of no higher than 25° C., wherein the fat A, the fat B and the fat C are in an oil phase, the ratio of the content of the fat A to the content of the fat B (fat A/fat B) ranges from 0.5 to 5.5, and the oil phase contains 4.5 to 10.

Abstract: 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 %.

Abstract: 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.

Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.

Abstract: 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 %.

Abstract: A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plastic fat composition containing: fat A that is a palm-based fat having an iodine value of no greater than 62; fat B that is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms based on the total fatty acids constituting the fat B; and fat C that is a vegetable oil other than the fat A, the fat C having a melting point of no higher than 25° C., wherein the fat A, the fat B and the fat C are in an oil phase, the ratio of the content of the fat A to the content of the fat B (fat A/fat B) ranges from 0.5 to 5.5, and the oil phase contains 4.5 to 10.

Abstract: 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.

Abstract: An object of the present invention is to provide a fat and oil composition for spreads having good oral solubility and spreadability without greasiness. A fat and oil composition for spreads of the present invention is composed of a continuous fat and oil phase and a water phase, characterized in that the fat and oil phase comprises (a) a liquid-state fat and oil containing, as a main ingredient, triglycerides having fatty acids with 8 to 10 carbon atoms in an amount of not less than 10% by mass of the total constitutional fatty acids; (b) a low melting transesterified fat and oil obtained by subjecting 40 to 90 parts by mass of the palm based fat and oil and 60 to 10 parts by mass of a liquid-state fat and oil to transesterification with a 1,3-position-specific lipase; and (c) a solid-form fat and oil having an open-tube melting point under increasing temperature of 38° C. or higher.

Abstract: 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%.

Abstract: An object of the present invention is to provide a fat and oil composition for spreads having good oral solubility and spreadability without greasiness. A fat and oil composition for spreads of the present invention is composed of a continuous fat and oil phase and a water phase, characterized in that the fat and oil phase comprises (a) a liquid-state fat and oil containing, as a main ingredient, triglycerides having fatty acids with 8 to 10 carbon atoms in an amount of not less than 10% by mass of the total constitutional fatty acids; (b) a low melting transesterified fat and oil obtained by subjecting 40 to 90 parts by mass of the palm based fat and oil and 60 to 10 parts by mass of a liquid-state fat and oil to transesterification with a 1,3-position-specific lipase; and (c) a solid-form fat and oil having an open-tube melting point under increasing temperature of 38° C. or higher.