A deep fat fryer trap receivable in the fryer well has imperforate trap portions extending along opposite margins of the bottom wall and an oil straining portion along a narrow medial portion of the bottom wall. The side walls have upper marginal edges closely fitting the well walls. Oil straining portions are also disposed in the side walls spaced upwardly from the bottom.

An aqueous mixture of fat, carbohydrate and amino acids is emulsified with the aid of long-chain fatty acid or its basic amino acid salt and egg-yolk phospholipids. Egg-yolk phospholipids is employed in an amount of 0.05 to 0.3 g per g of fat. Moreover, long-chain fatty acid or its basic amino acid salt is employed in an amount of 0.02 to 3.0 g per g of phospholipids. The emulsification is carried out under a pressure of more than 300 kg/cm.sup.2. A stable nutrient fat emulsion in which fat part...

An electronic timing system for timing a frying cycle of a fat frying apparatus includes means for adjusting the timing cycle for variations in the temperature of the fat or oil used in the fryer. The temperature adjusting portion of the system includes a thermistor mounted in a probe immersed in the fat or oil. The thermistor is one leg of a resistance bridge. The bridge is coupled across a comparator which senses the output voltage therefrom and generates an output signal which varies with tem...

Cheese is prepared by forming an emulsion mixture by mixing (a) a milk fraction containing casein and having a low fat content and (b) an emulsified fat having been subjected to a treatment to divide it into finely dispersed particles, particularly globules, the size distribution of which approximately corresponds to that of fresh cow's milk, said treatment comprising the steps of mixing the fat prior to emulsifying at a temperature up to 50.degree.C, with whey originating from the making of che...

Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride...

Disclosed is a visceral fat estimation apparatus, comprising: an input device: an estimation device; a target calorie intake determination device; a calorie consumption determination device; an allowable calorie intake update device; and a calorie consumption device. According to the present invention the input device enters at least height, body weight and body fat rate of a person to be measured, and the estimation device estimates a visceral fat area based in the input value entered by the in...

The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass. The oil or fat composition is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.

The oil or fat composition of the invention contains a monoacylglycerol and/or a diacylglycerol in a total amount of 5-100 wt. % and which exhibits an index of stability against oxidation (induction time as measured through a Rancimat test conducted at 100.degree. C.) of 7 or higher, wherein the monoacylglycerol and/or the diacylglycerol contain, as fatty acid constituents, .omega.3 unsaturated fatty acids in amounts of 15-90 wt. %. Through ingestion thereof in a small amount without drastically...

The invention provides methods and compositions for reducing the percentage of body fat in a mammal and/or the level of leptin in the bloodstream of the mammal. Such methods involve administering to the mammal a diet containing viscous polysaccharides.