Abstract: A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained.

Abstract: Precut, solid water-in-oil emulsion compositions are prepared by providing a mold having an outer frame and a plurality of configured partitioning plates disposed within the outer frame. The mold is at least partially filled with a fluid form of the emulsion so as to form precuts in the emulsion corresponding to the partitioning plates. The emulsion is then allowed to set. An extrusion die is advanced into the mold. The extrusion die has grooves configured complimentary to the configuration of the partitioning plates so as to receive the partitioning plates therein. The set emulsion is then discharged from the mold by at least partially passing the extrusion die through the mold so as to discharge the set emulsion with the precuts therein.

Abstract: The present invention provides a well-digestible and well-absorbable edible oil and fat composition containing 20% by weight or more 2-palmitoyl-1,3-dioleylglycerol. Also a process for production of the above edible oil and fat composition which comprises fractionating the edible oil and fat composition to increase the content of 2-palmitoyl-1,3-dioleylglycerol to 20% by weight or more is disclosed. The edible oil and fat composition of the present invention is useful as a fat material used in diets for infants or for the sick.

Abstract: An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties:(a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%,(b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%,(c) iodine value: at least 35, and(d) melting point: 35.degree. C. or higher.

Abstract: An oil and fat composition having decreased digestive and absorptive properties comprising an oil and fat composition containing 50% or more tristearin is disclosed. In addition, the oil and fat composition is preferably powdered to have a particle size of 100 .mu.m or less. When beverages and foods containing oil and fat are made, nutritive efficiency may be decreased by using the oil and fat composition of the present invention in place of normally ingested oils and fats. Therefore, the oil and fat composition of the present invention is useful as a material for designer's and pharmaceutical foods.