JP4823637B2 - Fat and oil thickener - Google Patents

Description

  The present invention relates to a thickener for fats and oils comprising a polyglycerin fatty acid ester capable of increasing the viscosity of fats and oils.

  Liquid fats and oils are used for salad oil, mayonnaise, dressing and the like. In addition, liquid oils and fats are used in processed oils and fats after being reformed by fractionation such as wintering, transesterification, and hydrogenation. This modified fat has an increased viscosity at room temperature and is changed from a semi-solid such as lard, beef tallow and butter to a solid.

  However, the modified fats and oils have a defect that liquid components ooze out during storage, and problems such as the solubility of processed oils and fats in the mouth and the deterioration of the appearance are regarded as problems. In particular, reforming by hydrogenation reduces cis-type unsaturated fatty acids in liquid oils and fats that are considered good for health, and increases trans-type unsaturated fatty acids, which experts have pointed out to adversely affect health. I have a problem.

  In order to solve the problems associated with the reforming of liquid oils and fats by such fractionation, transesterification and hydrogenation, it would be desirable to be able to increase the viscosity without changing the components of the liquid oils and fats. And the ester etc. which raise the viscosity of liquid fats and oils are disclosed by the following publications.

  For example, Patent Document 1 and Non-Patent Document 1 disclose that a liquid fatty acid is gelled by adding a monoglyceride of a higher fatty acid such as stearic acid to the liquid fat. On the other hand, Patent Document 2 discloses that a monoglyceride of behenic acid and glycerin, which is a fatty acid having 20 or more carbon atoms, is used as a fat and oil solidifying agent. Patent Document 3 discloses a thickener for fats and oils containing behenic acid as a main constituent fatty acid and a polyglycerol fatty acid ester having a degree of esterification of 50% or more as a component. And in patent document 4, the composition which combined complex lipid and glycerol fatty acid ester is disclosed, and it is disclosed that it can apply to gelatinization of fats and oils.

  Although the ester etc. which are indicated by the above patent documents 1-4 and nonpatent literature 1 exhibit the thickening effect of liquid fats and oils, the effect is inadequate. That is, in order to obtain a highly viscous oil, a large amount of addition to the liquid oil is required. In particular, when the liquid fat is made semi-solid or solid, the amount contained in the liquid fat becomes excessive. That is, if a small amount is added without impairing the flavor of the food, the desired oil viscosity cannot be obtained, and the application of the oil to the food is restricted. Furthermore, the fats and oils thickened with esters and the like disclosed in the above documents have a short period until the separation of the fats and oils, and this separation is accompanied by deterioration of food texture and appearance.

And in order to melt | dissolve the ester currently disclosed by patent document 2, you have to heat to about 80 degreeC, and the addition operation | work to fats and oils will become complicated. In addition, the ester disclosed in Patent Document 3 only exhibits a viscosity increase effect of 200% only by dispersing a powdered food material in fats and oils even if contained in 10% by weight in the fats and oils. Application to other foods is restricted.
JP-A-57-180496 (Examples) N. Realdon, Drug Development Industrial Pharmacy, 22 (2), 125-134 (1996). JP-A-2000-119687 (Claim 1, Example 2) JP-A-2001-69912 (Claim 1, Claim 3, Claim 5, Table 3) JP 2001-40385 (Claim 1)

  In view of the above circumstances, an object of the present invention is to provide a thickener for fats and oils that exhibits a thickening effect of fats and oils with a small amount of addition and that prolongs the period until separation of fats and oils. It is.

  As a result of intensive studies by the present inventors, it was found that the polyglycerin fatty acid ester having a specific fatty acid composition exerts a high thickening effect on fats and oils even in a small amount, leading to the completion of the present invention. .

  That is, the present invention includes (A) one or two or more types selected from saturated fatty acids having 16 to 22 carbon atoms and (B) saturated fatty acids having 8 to 14 carbon atoms. And one or more selected from unsaturated fatty acids having 16 to 22 carbon atoms, and the molar ratio of the constituent fatty acid A is 0.3 to 0.00 in the total molar amount of the constituent fatty acids A and B. 9. A thickener for fats and oils comprising a polyglycerol fatty acid ester, wherein the molar ratio of the constituent fatty acid B is 0.1 to 0.7. This thickener for fats and oils can semisolidify or solidify liquid fats and oils by increasing the quantity contained in fats and oils. It is also possible to increase the hardness of the solid fat by increasing the viscosity.

  The esterification rate of the polyglycerol fatty acid ester is preferably 40% or more, and the average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is preferably 2 to 20.

  This invention is the fats and oils which contain the said thickener for fats and oils, and is a foodstuff which consists of this fats and oils.

  According to the thickener for fats and oils of this invention, it is possible to improve the viscosity of fats and oils by a small amount, and can isolate | separate fats and oils over a long period of time.

  The present invention will be described below based on embodiments. The polyglycerol fatty acid ester of the present embodiment has a predetermined fatty acid as a constituent fatty acid, and the molar ratio of the constituent fatty acid is limited.

  The fatty acid constituting the polyglycerol fatty acid ester is one or more selected from saturated fatty acids having 16 to 22 carbon atoms, saturated fatty acids having 8 to 14 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms. 1 type or 2 types or more selected from.

  If the saturated fatty acid having 16 to 22 carbon atoms, the saturated fatty acid having 8 to 14 carbon atoms, and the unsaturated fatty acid having 16 to 22 carbon atoms are applicable to the conditions of the carbon number and saturated or unsaturated, Although not particularly limited, linear fatty acids are mainly selected. Saturated fatty acids having 16 to 22 carbon atoms include palmitic acid, stearic acid, arachidic acid, and behenic acid, and saturated fatty acids having 8 to 14 carbon atoms include caprylic acid, capric acid, lauric acid, and myristic acid. Examples of the unsaturated fatty acid having 16 to 22 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, docosapentaenoic acid, and docosahexaenoic acid.

  For the constituent fatty acid, it is preferable that behenic acid is an essential constituent fatty acid. And other fatty acids combined with behenic acid are capric acid, lauric acid, myristic acid, palmitic acid and myristic acid, stearic acid and capric acid, stearic acid and lauric acid, stearic acid and myristic acid, erucic acid, palmitic acid And oleic acid, palmitic acid and erucic acid, stearic acid and oleic acid, or stearic acid and erucic acid.

The molar ratio of the constituent fatty acids is
A: One or more selected from saturated fatty acids having 16 to 22 carbon atoms,
B: One or more selected from saturated fatty acids having 8 to 14 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms,
When
In the total molar amount of A and B, it is necessary that the molar ratio of A is 0.3 to 0.9 and the molar ratio of B is 0.1 to 0.7. In particular, the molar ratio of A is preferably 0.6 to 0.9.

  The above-mentioned predetermined constituent fatty acid is selected, and the polyglycerin fatty acid ester in which the molar ratio of the fatty acid is limited exhibits the effect of significantly increasing the viscosity of the fat even when added in a small amount to the fat. When added to liquid oil, the viscosity of the liquid oil is increased by adding a small amount that cannot be realized by the conventional technology, and it does not flow out of an upside-down container and does not collapse. It can be made into oils and fats. And the fats and oils whose viscosity has been increased by the polyglycerin fatty acid ester of the present embodiment is one in which the change in viscosity with time is suppressed, phase separation is not performed over a long period of time, and the viscosity is further increased and solidified. With respect to, solidification breakage due to temperature change is also suppressed. Moreover, the polyglycerol fatty acid ester of this embodiment can be easily melted at 60 ° C. or lower. In addition, it is stably dispersed in fats and oils.

The average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is not limited, but is preferably 2 to 20. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by end group analysis. Specifically, the average degree of polymerization is calculated from the following formulas (Formula 1) and (Formula 2).
(Formula 1) Molecular weight = 74n + 18
(Formula 2) Hydroxyl value = 56110 (n + 2) / Molecular weight The hydroxyl value in the above (Formula 2) is a numerical value that serves as an index of the number of hydroxyl groups contained in polyglycerin, and is contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required to neutralize the acetic acid required to acetylate the hydroxyl group. The number of milligrams of potassium hydroxide is calculated according to the Japan Oil Chemists 'Society edited by “The Japan Oil Chemists' Society, Standard Oil Analysis Test Method (I), 1996 edition”.

  The polyglycerin fatty acid ester of the present embodiment preferably has an esterification rate of 40% or more because the thickening effect of the fat and oil and the dispersibility in the fat and oil increase as the esterification rate increases. When the esterification rate is 70% or more, the thickening effect is particularly remarkable. Here, the esterification rate is the average degree of polymerization of polyglycerol (n) calculated from the hydroxyl value by end group analysis, the number of hydroxyl groups (n + 2) of this polyglycerol, and the fatty acid added to the polyglycerol. When the number of moles is (M), (M / (n + 2)) × 100 = value calculated by esterification rate (%). The hydroxyl value is a value calculated in the same manner as the hydroxyl value described above.

  The polyglycerol fatty acid ester of the present embodiment can be produced by a known esterification reaction. For example, a fatty acid and polyglycerin can be produced by an esterification reaction in the presence of an alkali catalyst such as sodium hydroxide. In addition, since esterification rate increases with progress of reaction time, in order to obtain polyglycerol fatty acid ester of high esterification rate, it is good to lengthen reaction time.

  The fats and oils whose viscosity can be increased with the polyglycerol fatty acid ester of the present embodiment are not only liquid fats and oils but also semi-solid or solid fats and oils. The target oils and fats are not limited, but for example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil with high oleic acid, cottonseed oil, grape seed oil , Macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, egoma oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, safflower There are vegetable oils and fats such as oil and sunflower oil, animal fats and oils such as beef tallow, lard, chicken fat, milk fat, fish oil and seal oil, and algal oil. Further, the target fats and oils may be transesterified fats and oils, hardened oils, fractionated oils and mixed oils obtained by fractionating constituent fats and oils, or hydrogenated fats and oils.

  Furthermore, the fats and oils whose viscosity is to be increased may contain or be prepared by diglyceride and / or monoglyceride. Moreover, sterol, sterol ester, etc. may contain arbitrarily in fats and oils.

  When the polyglycerol fatty acid ester of the present embodiment is added to the liquid fat, the content can be increased and the liquid fat can be solidified, and further added to the solidified fat to increase the hardness. Is also possible. That is, the range of the viscosity of fats and oils that can be adjusted by increasing or decreasing the content of the polyglycerin fatty acid ester of the present embodiment is wide, and the hardness of the fats and oils can be widely adjusted, so that it can be applied to a wide variety of foods. Moreover, when it is made to contain in solid fat, the hardness can be raised. In addition, using 2 or more types of ester of this embodiment together is also accept | permitted.

  When polyglycerin fatty acid ester is added to fats and oils, the polyglycerin fatty acid ester melted at a temperature of 60 ° C. or lower is usually added to the fats and oils heated to 50 ° C. or higher, and then the fats and oils are appropriately stirred to form poly Dissolve glycerin fatty acid ester. Then, the fats and oils thickened are obtained by cooling fats and oils.

  The amount of the polyglycerin fatty acid ester added to the fat is determined according to the target viscosity because the fat viscosity increases as the content increases. When it is contained in a liquid fat at 0 to 10 ° C., the weight concentration of the polyglycerin fatty acid ester in the total weight of the polyglycerin fatty acid ester and the liquid fat is usually 0.01 to 10.0% by weight. Good to have. In order to obtain a practical oil with increased viscosity, it is preferably at least 0.1% by weight, more preferably at least 0.2% by weight. When obtaining a cream-like semi-solid at room temperature, the content is preferably 3% by weight or more.

  The oil / fat to which the polyglycerin fatty acid ester is added is cooled to 40 ° C. or lower while the oil / fat is allowed to stand or stir. The cooling rate may be slow cooling (for example, less than 2 ° C./min) or rapid cooling. As the oil is rapidly cooled, a highly viscous oil and fat can be obtained. Therefore, the cooling rate is appropriately set according to the target viscosity of the oil and fat. On the other hand, even if the cooling rate is low (for example, less than 1 ° C./min), the dispersibility of the polyglycerin fatty acid ester of the present embodiment in fats and oils is excellent, and this ester may aggregate and precipitate. Absent. For this reason, it becomes possible to perform uniform thickening and solidification of fats and oils.

  In addition, it was confirmed that the appearance of the fats and oils prepared by adding the minimum amount necessary for solidifying the liquid fats and standing and cooling was transparent or translucent. This is because the polyglycerin fatty acid ester itself crystallizes and not only retains fats and oils inside, but also forms a more stable network structure by interaction with fats and oils, and thickens with a known thickener. This is presumed to be due to a more solid and solidified state than the oils and fats made. That is, it is presumed that the internal structure of the solidified oil and fat is greatly different from that prepared using a conventionally known technique, and the appearance is changed.

  Since the fats and oils to which the polyglycerol fatty acid ester of the present embodiment is added are semi-solid or solid fats and oils containing liquid components, separation of the fats and oils exuded by the liquid components is suppressed, It has good meltability in the mouth. In addition, oil solidified from liquid is suitable for physical properties such as plasticity, spreadability, thickness, shortening property, creaming property, oxidation stability, etc. possessed by semisolid or solid oils at room temperature. It can be used for food. In addition, when the thickening of the liquid oil and fat that has not been reformed by hydrogenation is performed, the problem of an increase in trans unsaturated fatty acid does not occur.

  Since the fats and oils of the present embodiment contain a small amount of polyglycerin fatty acid ester, deterioration of the flavor of food can be suppressed. The food to which this fat is applied is the same as the food consisting of conventional fats and oils, cooking oil such as stir-fried oil, mold release oil, coating oil, processed oils such as margarine, shortening, cream, frozen dessert, bread, donut, Flour products such as pies, cookies, cakes, muffins, cake mixes, pasta, noodles, confectionery products such as chocolate, candy, mousse, chewing gum, snacks, Japanese confectionery, rice confectionery, dessert confectionery, processed milk, milk drinks, yogurts Dairy products such as lactic acid bacteria beverages, cheese, ice cream, cream, mayonnaise, dressing, white sauce, tartar sauce, miso, soy sauce, and other meat products such as ham, sausage, meatballs, hamburger, kamaboko, chikuwa Seafood products such as soup, curry, stew, Mabo tofu, don Instant food such as Rinomoto, jam marmalade acids, canned, dietary supplements, can be used such as food for specified health use. It can also be used for chilled foods, frozen foods, instant foods, and retort foods.

  EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to the examples. In Examples and Comparative Examples, “polyglycerin # 750” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used for polyglycerin having an average degree of polymerization of 10, and “polyglycerin” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used for polyglycerin having an average degree of polymerization of 6. # 500 "is used for polyglycerin having an average degree of polymerization of 4," Polyglycerin # 310 "manufactured by Sakamoto Pharmaceutical Co., Ltd., and" diglycerin S "manufactured by Sakamoto Pharmaceutical Co., Ltd. is used for diglycerin having an average degree of polymerization of 2. "It was used.

<Example 1>
Esterification rate: 100 g of polyglycerin having an average degree of polymerization of 10 and a mixed fatty acid consisting of 75.7 g of capric acid and 299.2 g of behenic acid are placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 92% polyglycerol fatty acid ester was obtained.

<Example 2>
Esterification rate: 100 g of polyglycerin having an average degree of polymerization of 6, mixed fatty acid consisting of 191.7 g of stearic acid and 190.4 g of oleic acid is placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 94% of a polyglycerol fatty acid ester was obtained.

<Example 3>
Esterification rate: 100 g of polyglycerin having an average degree of polymerization of 4, mixed fatty acid consisting of 209.2 g of palmitic acid and 114.4 g of linoleic acid is placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 67% polyglycerol fatty acid ester was obtained.

<Example 4>
A mixed fatty acid consisting of 100 g of polyglycerin having an average degree of polymerization of 10 and 60.0 g of lauric acid, 85.2 g of stearic acid, and 204.0 g of behenic acid is placed in a reaction vessel, and at 250 ° C. under alkaline and nitrogen flow with sodium hydroxide. By reacting, a polyglycerol fatty acid ester having an esterification rate of 83% was obtained.

<Example 5>
A mixed fatty acid consisting of 100 g of polyglycerin having an average degree of polymerization of 10 and 90.9 g of stearic acid, 90.2 g of oleic acid, and 108.8 g of behenic acid is placed in a reaction vessel, and at 250 ° C. under alkaline and nitrogen flow with sodium hydroxide. The reaction was performed to obtain a polyglycerol fatty acid ester having an esterification rate of 67%.

<Example 6>
Esterification rate: 100 g of polyglycerin having an average degree of polymerization of 10 and a mixed fatty acid consisting of 37.2 g of oleic acid and 403.9 g of behenic acid are placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 92% polyglycerol fatty acid ester was obtained.

<Comparative Example 1>
100 g of polyglycerin having an average degree of polymerization of 10 and 408.0 g of behenic acid were placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide to obtain a polyglycerin fatty acid ester having an esterification rate of 83%. .

<Comparative example 2>
100 g of polyglycerin having an average polymerization degree of 2 and 245.8 g of behenic acid were placed in a reaction vessel and reacted at 250 ° C. under alkaline and nitrogen flow with sodium hydroxide to obtain a polyglycerin fatty acid ester having an esterification rate of 30%. .

<Comparative Example 3>
100 g of polyglycerin having an average degree of polymerization of 6 and 383.4 g of stearic acid were placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide to obtain a polyglycerin fatty acid ester having an esterification rate of 94%. .

<Comparative example 4>
100 g of polyglycerin having an average degree of polymerization of 10 and 276.5 g of palmitic acid were placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide to obtain a polyglycerin fatty acid ester having an esterification rate of 75%. .

<Comparative Example 5>
Esterification rate: 100 g of polyglycerin having an average degree of polymerization of 10 and a mixed fatty acid consisting of 90.9 g of stearic acid and 217.6 g of behenic acid are placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 65% polyglycerol fatty acid ester was obtained.

<Comparative Example 6>
Esterification rate: 100 g of polyglycerin with an average degree of polymerization of 100, mixed fatty acid consisting of 18.6 g of oleic acid and 426.4 g of behenic acid are placed in a reaction vessel and reacted at 250 ° C. in an alkaline and nitrogen stream with sodium hydroxide. 92% polyglycerol fatty acid ester was obtained.

  Evaluation of thickening of the polyglycerin fatty acid ester of the above Examples and Comparative Examples to fats and oils was performed based on the following Test Example 1.

[Test Example 1]
Solidification test of fats and oils To the soybean salad oil in a sample container heated to 80 ° C., the polyglycerin fatty acid ester of any of the Examples and Comparative Examples is added and dissolved uniformly to contain 1% by weight of the polyglycerin fatty acid ester. An oil and fat was prepared. Next, the sample container was left in an incubator at 20 ° C. for 1 hour to cool the soybean salad oil. Thereafter, the sample container was laid in an incubator at 20 ° C., and the state of soybean salad oil in the sample container was visually confirmed.

Evaluation of Test Example 1 was performed as follows based on the state of soybean salad oil.
○: The soybean salad oil was solidified and the state did not collapse Δ: Part of the soybean salad oil flowed out x: The results of Test Example 1 in which the soybean salad oil did not solidify are shown in Table 1. In Table 1, the molar ratio is the ratio of each constituent fatty acid to the total molar amount of fatty acid constituting the polyglycerol fatty acid ester.

  As shown in Table 1, soybean salad oil to which the polyglycerol fatty acid ester of Comparative Examples 1 to 5 produced using behenic acid, stearic acid, and palmitic acid, which are saturated fatty acids having 16 to 22 carbon atoms, was solidified. The sample container immediately showed fluidity when it was laid down. Moreover, the polyglyceryl fatty acid ester (the oleic acid of oleic acid) of the comparative example 6 manufactured using behenic acid which is a saturated fatty acid having 16 to 22 carbon atoms and oleic acid which is an unsaturated fatty acid having 16 to 22 carbon atoms. Soy salad oil added with a molar ratio of 0.05) also did not solidify. On the other hand, the soybean salad oil to which the ester of the example which is the polyglycerin fatty acid ester of the present invention was solidified, did not exhibit fluidity even after 1 hour, and maintained a uniform solid state. That is, it can be confirmed that only the polyglycerin fatty acid ester of the present invention is excellent in fat and oil solidification effect.

  Moreover, the solidification test of the fats and oils according to the test example 1 was done by making content of the polyglyceryl fatty acid ester of Comparative Examples 1-6 into 3 weight% and 5 weight%. In addition, a test was conducted in which Comparative Examples 7 to 10 using commercially available esters were used as additives, and the amount of this additive contained in soybean salad oil was 1 wt%, 3 wt% and 5 wt%. The results are shown in Table 2.

  As shown in Table 2, solidification of soybean salad oil was observed only in Comparative Examples 8 and 9 having a content of 5% by weight.

  Next, the test based on the following Test Example 2 was performed on the change over time of the solidified state of soybean salad oil solidified with the polyglycerin fatty acid ester of the example. In this test, the additives of Comparative Example 8 and Comparative Example 9 in which solidification of soybean salad oil was observed among the Comparative Examples were also performed.

[Test Example 2]
As in Test Example 1, solidified soybean salad oil was prepared using the polyglycerol fatty acid ester or additive of Example or Comparative Example 8 or Comparative Example 9. A sample container containing the solidified soybean salad oil was laid in an incubator at 20 ° C., and the state of the oil and fat and the presence or absence of separation of the oil and fat were confirmed visually. The content in soybean salad oil was 1% by weight of the polyglycerin fatty acid ester of the example, and 5% by weight of the additives of Comparative Examples 8 and 9.

Evaluation of Test Example 2 was performed as follows based on the state of soybean salad oil.
A: The solidified state immediately after the preparation was maintained. O: The shape was retained, but a non-uniform state such as spots was observed on the appearance. Δ: Separation of liquid oil was observed. The results of Test Example 2 exhibiting fluidity are shown in Table 3.

  As shown in Table 3, the soybean salad oil solidified with the polyglycerin fatty acid esters of Examples 1 to 6 showed no change in the solidified state even after 3 months, and no separation of fats and oils was observed. That is, it can confirm that the polyglyceryl fatty acid ester of Examples 1-6 is excellent in the long-term stability of the solidification effect of fats and oils.

Next, based on the following test example 3, it confirmed about the thickening effect with respect to each fats and oils.
[Test Example 3]
In accordance with Test Example 1, a test for confirming the thickening effect of the esters of Examples and Comparative Examples on various fats and oils was conducted. The representative results of this test are shown in Table 4. In Table 4, “% by weight” represents the amount of each oil / fat containing the esters of Examples and Comparative Examples.

As shown in Table 4, the ester of Comparative Example 1 could not recognize the effect of solidifying each fat even when the content was 3% by weight. Further, the ester of Comparative Example 8 may not show a sufficient solidifying effect of fats and oils even when the content in each fat and oil is 3% by weight, and is particularly composed of highly refined salad oil and medium chain fatty acids. The solidification effect could not be recognized in MCT. On the other hand, it was confirmed that the polyglycerin fatty acid ester of Examples 1 and 5 can solidify each fat with a content of 1% by weight.

Claims (3)

A thickener for fats and oils comprising a polyglycerin fatty acid ester,
The fatty acid constituting the polyglycerin fatty acid ester has (A) one or more selected from saturated fatty acids having 16 to 22 carbon atoms, and (B) saturated fatty acids and carbon atoms having 8 to 14 carbon atoms. One or more selected from 16 to 22 unsaturated fatty acids,
In the total molar amount of the constituent fatty acids A and B, the molar ratio of the constituent fatty acid A is 0.3 to 0.9, and the molar ratio of the constituent fatty acid B is 0.1 to 0.7. Oil and fat thickener. The increase in fats and oils according to claim 1 , wherein an average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is 2 to 20, and an esterification rate of the polyglycerol fatty acid ester is 40% or more. Sticky. Oils and fats containing the oil and fat thickener according to claim 1 or 2 .