公开(公告)号：US20170150747A1

公开(公告)日：2017-06-01

申请号：US15321957

申请日：2015-06-23

申请人： KAO CORPORATION

发明人： Aya SASAKI ,  Daisuke SHIIBA ,  Shinpei FUKUHARA ,  Minoru KASE

IPC分类号： A23L27/60

CPC分类号： A23L27/60 ,  A23D7/005 ,  A23D7/0053 ,  A23L5/13 ,  A23V2002/00 ,  C11B3/14

摘要： Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

公开(公告)号：US20220015383A1

公开(公告)日：2022-01-20

申请号：US17295342

申请日：2019-11-19

申请人： KAO CORPORATION

发明人： Aya SASAKI ,  Katsuyoshi SAITO

IPC分类号： A23D9/007 ,  C11C3/02 ,  C11C1/10

摘要： Provided is a fat or oil composition that enhances sweetness. The fat or oil composition includes the following components (A), (B), and (C): (A) 0.10 mass % or more and 1.50 mass % or less of free α-linolenic acid; (B) 0.3 mass % or more and 1.5 mass % or less of α-linolenic acid monoacylglycerol; and (C) 65 mass % or more of diacylglycerols, wherein a content mass ratio of the component (A) to the component (B), [(A)/(B)], is 0.10 or more and 3.00 or less.