油脂安定度の英語

流通又は保存中の温度変化に対して安定性な水中油型乳化油脂組成物の提供。例文帳に追加

To obtain an oil-in-water type emulsion oil and fat composition having stability against change in temperature during distribution or preservation. - 特許庁

本発明の目的は上記の課題を解決させるため、酸化安定性を高め、魚油など１０重量％以上の高度不飽和脂肪酸を含有する油脂の戻り臭を長期にわたり抑制でき、油脂の風味を損なうことなく酸化安定化することである。例文帳に追加

To provide a method which enhances oxidation stability, can inhibit over a long period of time the returning smell of oils/fats containing 10 wt% or more of higher unsaturated fatty acids, such as fish oil, and stabilizes against oxidation without damaging the flavor of the oils/fats. - 特許庁

油脂を乳由来リン脂質と乳タンパク質で乳化して得た冷蔵下での乳化安定性と常温域での温度変化に対して乳化安定性を有する合成クリームを提供すること。例文帳に追加

To provide synthetic cream obtained by emulsifying oil and fat with milk-derived phospholipid and milk protein, and having emulsifying stability under refrigeration and emulsifying stability to temperature variation in an ordinary temperature range. - 特許庁

食用油脂に、その主成分であるトリアシルグリセロールの融点近傍の温度で高圧を加えて、前記トリアシルグリセロールの結晶構造を不安定型から安定型へ転移させた。例文帳に追加

The crystal structure of a triacyl glycerol constituting the main component of the oil and fat is converted from an unstable type into a stable type by applying a high pressure to the edible oil and fat at a temperature near the melting point of the triacyl glycerol. - 特許庁

製造する際に、特殊な温度管理をしなくても安定結晶を含有し、しかも可塑性範囲が広く、経日的にも硬さが変化せず安定な油脂組成物を提供する。例文帳に追加

To provide a fat and oil composition which is stable without changing hardness even if days pass, contains stable crystal without specific control of temperature in manufacturing and in which plastic range is wide. - 特許庁

充分な水素添加が行なわれており、しかも温度を制御しながら水素添加反応を行なって硬化させた油脂を採用したことにより、酸化に対する安定性および風味が良好な状態になり、しかもトランス異性体の含有量の少ないフライ用油脂となる。例文帳に追加

The oil-and-fat for fry becomes superior in stability against oxidation and flavor, and has a low transisomer content by adopting oil and fat sufficiently hydrogenated and hardened by performing hydrogenation reaction while controlling temperature. - 特許庁

パーム油を高度に含有する油中水型乳化油脂組成物において、油脂のエステル交換や添加物を加えず、また、大がかりな設備投資を必要とせずに品質的な物性の安定性を長期間にわたり向上させる方法を提供する。例文帳に追加

To provide a method for improving for a long period the stability of qualitative physical properties of a water-in-oil emulsified oil and fat composition highly containing palm oil without transestrification of oil and fat, adding additive or the need of large-scaled plant and equipment investment. - 特許庁

磁場発生コイルを製造ライン中の配管周りに連続的に延長させた磁場装置を使用し、油脂結晶が析出し始める温度で特定のパルス磁場処理を短時間行うことにより油脂の結晶化を効率的に促進または安定化させることができる。例文帳に追加

This method for producing the oil and fat food comprises using a magnetic field apparatus in which magnetic field generating coils are continuously extended around pipes in a production line and performing specific pulse magnetic field processing for a short time at a temperature at which oil and fat crystallization starts to deposit so as to efficiently promote or stabilize the crystallization of oil and fat. - 特許庁