Powderizing agent for liquid component

Patent metadata

Field	Value
Publication number	US-11220654-B2
Application number	US-201716071746-A
Country	US
Kind code	B2
Filing date	Jan 20, 2017
Priority date	Jan 21, 2016
Publication date	Jan 11, 2022
Grant date	Jan 11, 2022

Abstract

Provided is means of powderizing a liquid component, whereinthe powderizing agent contains an oil and/or fat composition, andwhen a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains65 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 and35 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, andy, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.

First claim

The invention claimed is:

1. A powderizing agent for 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,
y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22, and
the liquid component is a liquid at 20° C.

2. The powderizing agent according to claim 1 , wherein
the oil and/or fat composition is in a powder form.

3. The powderizing agent according to claim 1 , wherein
the liquid component contains a hydrophobic substance.

4. The powderizing agent according to claim 1 , wherein
the liquid component is a solution of a hydrophobic substance.

5. The powderizing agent according to claim 1 , wherein
the liquid component is an emulsion of a hydrophobic substance.

6. The powderizing agent according to claim 3 , wherein
the hydrophobic substance is selected from the group consisting of flavors, dyes, vitamins, lipids, and mixtures thereof.

7. The powderizing agent according to claim 1 , wherein
the liquid component contains a hydrophilic substance.

8. The powderizing agent according to claim 1 , wherein
the liquid component is a solution of a hydrophilic substance.

9. The powderizing agent according to claim 1 , wherein
the liquid component is an emulsion of a hydrophilic substance.

10. The powderizing agent according claim 7 , wherein
the hydrophilic substance is selected from the group consisting of flavors, dyes, vitamins, and mixtures thereof.

11. The powderizing agent according to claim 1 , wherein
the liquid component is a liquid form food.

12. The powderizing agent according to claim 11 , wherein
the liquid form food is selected from the group consisting of cow's milk, wines, fruit juices, stock, and yogurts.

13. A method of producing a powder composition, comprising:
a mixing step of mixing a powderizing agent and 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,
y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22, and
wherein the liquid component is a liquid at 20° C.

14. The production method according to claim 13 , further comprising a cooling step of cooling a mixture of the powderizing agent and the liquid component.

15. The production method according to claim 14 , wherein
a seeding process, a tempering process, and/or a pre-cooling process are further performed between the mixing step and the cooling step.

16. The production method according to claim 13 , wherein
the liquid component contains a hydrophobic substance, and
an amount of the liquid component used is 0.1 to 30% by mass relative to a total mass of the powder composition.

17. The production method according to claim 13 , wherein
the liquid component contains a hydrophilic substance, and
an amount of the liquid component used is 0.1 to 300% by mass relative to a total mass of the powderizing agent.

18. A powder composition comprising the powderizing agent according to claim 1 and a liquid component, wherein the liquid component is a liquid at 20° C.

19. A food and/or beverage comprising the powder composition according to claim 18 .

20. The production method according to claim 13 , wherein
the oil and/or fat composition is in a powder form.

21. The production method according to claim 13 , wherein
the liquid component contains a hydrophobic substance.

22. The production method according to claim 13 , wherein
the liquid component is a solution of a hydrophobic substance.

23. The production method according to claim 13 , wherein
the liquid component is an emulsion of a hydrophobic substance.

24. The production method according to claim 21 , wherein
the hydrophobic substance is selected from the group consisting of flavors, dyes, vitamins, lipids, and mixtures thereof.

25. The production method according to claim 13 , wherein
the liquid component contains a hydrophilic substance.

26. The production method according to claim 13 , wherein
the liquid component is a solution of a hydrophilic substance.

27. The production method according to claim 13 , wherein
the liquid component is an emulsion of a hydrophilic substance.

28. The production method according to claim 25 , wherein
the hydrophilic substance is selected from the group consisting of flavors, dyes, vitamins, and mixtures thereof.

29. The production method according to claim 13 , wherein
the liquid component is a liquid form food.

30. The production method according to claim 29 , wherein
the liquid form food is selected from the group consisting of cow's milk, wines, fruit juices, stock, and yogurts.

Assignees

• Nisshin Oillio Group Ltd

Inventors

• TAKEGUCHI Seiya
• Kataoka Yutaro
• Iwasawa Tetsuro
• Arimoto Shin
• Uehara Hidetaka

Classifications

• A23B70/50

  by irradiation or electric treatment, without heating · CPC title

• C11B15/00 Primary

  Solidifying fatty oils, fats, or waxes by physical processes · CPC title

• A23L2/38

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• A23D9/00 Primary

  Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) · CPC title

• C11C3/02

  by esterification of fatty acids with glycerol · CPC title