The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt. % fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.

The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt. % fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.

An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

The present invention relates to a composition of branched fatty acids or esters thereof, the process for preparing such a composition and its use in various industrial fields, such as in lubricant, in cosmetics and in home care. More particularly, the present invention relates to a composition comprising at least 30% by weight of polybranched C.sub.10-C.sub.24 fatty acids or esters thereof, and a cyclic compound content ranging from 1% to 8% by weight, the weight percentage being given on the total weight of the composition.

The present invention relates to a composition of branched fatty acids or esters thereof, the process for preparing such a composition and its use in various industrial fields, such as in lubricant, in cosmetics and in home care. More particularly, the present invention relates to a composition comprising at least 30% by weight of polybranched C.sub.10-C.sub.24 fatty acids or esters thereof, and a cyclic compound content ranging from 1% to 8% by weight, the weight percentage being given on the total weight of the composition.

A vitamin E production method and a vitamin E production device which can highly purify vitamin E in a vitamin E concentrated fraction are provided. A raw oil supply section supplies a raw oil to a series column in which two or more columns including a strongly basic anion exchanger are coupled in series to adsorb vitamin E included in the raw oil on the strongly basic anion exchanger of at least one column from among the series column. A desorption solution supply section supplies a desorption solution to a column on which vitamin E has been adsorbed to desorb vitamin E from the strongly basic anion exchanger of the column.

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.