Title:
OIL-IN-WATER EMULSIFIED SEASONING, AND METHOD FOR SUPPRESSING SALTINESS OF OIL-IN-WATER EMULSIFIED SEASONING
Document Type and Number:
WIPO Patent Application WO/2023/136194
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: an oil-in-water emulsified seasoning in which saltiness is suppressed even without reducing the salt (sodium content) in the oil-in-water emulsified seasoning; and a method for suppressing saltiness in the oil-in-water emulsified seasoning. The present invention relates to: an oil-in-water emulsified seasoning which contains 10-70 mass% of an oil and fat, wherein a chain fatty acid content in all constituent fatty acids of the oil and fat is at least 10 mass%, and the oil-in-water emulsified seasoning has a viscosity at 20 °C of 3,000-10,000 mPa・s; and a method for suppressing the saltiness of the oil-in-water emulsified seasoning which contains 10-70 mass% of an oil and fat and has a viscosity at 20 °C of 3,000-10,000 mPa・s, the method involving making a chain fatty acid content in all constituent fatty acids of the oil and fat at least 10 mass%.
More Like This:
Inventors:
ISHIKAWA HIDETOSHI (JP)
Application Number:
PCT/JP2023/000059
Publication Date:
July 20, 2023
Filing Date:
January 05, 2023
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23L27/60
Domestic Patent References:
| WO2019065722A1 | 2019-04-04 |
Foreign References:
| KR20140125251A | 2014-10-28 | |||
| JP2001231491A | 2001-08-28 | |||
| JP6971541B2 | 2021-11-24 |
Download PDF: