Technology development
In order to create new value in terms of Good Taste, health, and low burden, we conduct food science with a focus on oils and starch. We are also working on the development of new materials with a view to solving issues faced by customers and society.
Fundamental technology
Eliminate oiliness
If you feel the so-called "oilyness" that leaves an oily or oily smell in your mouth, Good Taste of food will be halved. By using our unique technology to suppress the production and action of components that cause oiliness and oily odor, we have achieved a "non-oily" texture and flavor, and we have also created products that are suitable for foods. We are working to eliminate oiliness through oil research and development.
Effect of frying oil on donut properties
We identified the important factors that contribute to the deliciousness and texture (oil stains) of donuts, and investigated the frying oil that is suitable for donuts. As a result of evaluating various frying oils, we found that the rising melting point of the frying oil is related to the amount of oil staining on the donuts, and the solid fat content at 30℃ is related to the oiliness and dry texture. It has been found that oils with a rising melting point of approximately 40°C or higher and a solid fat content of approximately 20% at 30°C are suitable for donuts in terms of physical properties and sensory properties.
Furthermore, as a result of evaluating the absorbability of oils with the above characteristics in humans, it became clear that this oil has lower absorbability into the body than Canola Oil (liquid oil).
(Journal of Japan Society of Food Science and Technology 61, 346-352, 2014)
Improving health value
Research results (e.g. research on vitamin K2 intake)
What is vitamin K2 (menaquinone-7)?
Vitamin K was originally discovered as a vitamin essential for maintaining blood clotting, but in recent years it has been discovered that it plays a variety of roles in the body. In particular, it is becoming increasingly important as an essential ingredient for maintaining bone health. The main types of vitamin K that can be obtained from food are vitamin K1, which is found in green vegetables, and vitamin K2 (menaquinone-7), which is found in large amounts in natto.
Calcium for bone health! I think there are many people who say this, but even if you try your best to take in only calcium, it will not reach your bones. This is because the ingested calcium must be transported to the bones and the bone-building protein (osteocalcin) must work effectively. Vitamin K is the only vitamin that can activate this bone-building protein.
Elucidation of the intake amount that produces the effect
Vitamin K2 has been known to activate osteocalcin and benefit bone health, but it was not well understood how much at minimum it should be consumed to be effective. Therefore, with the help of Japanese volunteers, we conducted a study to clarify this question. We found that taking 100 μg of vitamin K2 (menaquinone-7) daily in addition to a normal diet can maintain and improve bone health by preserving the function of bone-building proteins. (Journal of Nutritional Science and Vitaminology Vol. 61 (2015) No. 6 p. 471-480 J-OIL MILLS were the first to conduct a detailed study in the Japanese population).
In Japan, where the population is aging, fractures caused by osteoporosis are one of the major causes of bedriddenness. In order to maintain and improve bone health, I would like to educate people about the importance of actively taking vitamin K2 and contribute to maintaining health through diet.
Research and development related to safety and security (e.g. trans-fatty acids)
In recent years, with the increase in health consciousness and the accumulation of scientific knowledge, information on lipids has become an important indicator for customers when selecting food products. One of the hazards related to fat is trans-fatty acids, and in order to provide customers with even greater peace of mind and safety, we are continuously working to reduce trans-fatty acids, which is also the guideline of government and industry organizations.
Generally, margarines are said to be foods that contain a large amount of trans-fatty acids, but we are working to reduce trans-fatty acids by developing and combining oils and fats raw materials for margarines and utilizing our proprietary emulsification technology, while at the same time maintaining the functions of margarines (ease of application, Good taste). In addition to margarines, we are also working on reviewing raw materials, developing new ingredients, and optimizing production conditions for other products as well, and are striving to reduce trans-fatty acids so that we can contribute to further peace of mind for our customers.
Collaboration inside and outside the company
In order to create new value, in addition to our own research, we actively conduct joint research with other research institutions such as universities.
Starting April 2019, the Company is offering a joint research course on edible oils oxidation (J-OIL MILLS oils and fats Innovation Joint Research Chair) with Tohoku University Graduate School of Agricultural Science.
In this joint research course,
- To understand the components produced by various oxidation reactions of oils and fats and oils by establishing new analytical techniques for lipid peroxides produced by the oxidation of oils and fats and oils and the secondary oxidation products that result from them.
- To understand the key points of events that occur during oxidation, clarify the points that should be controlled, and explore new application possibilities for oils and fats.
We are working on this as our main objective.
As a result of their research to date, the joint team has developed multiple methods for detailed analysis of oxidized fats and oils, and has succeeded in understanding the complex reactions to a certain extent. In the future, we will further elucidate the oxidation mechanism and the properties of oxides, aiming to establish and strengthen oxidation control technology.
By deepening our joint research with Tohoku University, we will bring out the potential of edible oils and further contribute to "reducing environmental impact" and "maintaining food resources," which we consider to be important issues.
In addition to applying the technologies developed in this way to products in a timely manner, we output the results in the form of academic conference activities and papers, contributing to the advancement of technology in society as a whole.
Analysis of Oxides in oils and fats
oils and fats and oils contain various antioxidants, but it is difficult to understand their behavior. In this study, we succeeded in establishing a method for analyzing trace amounts of tocopherols hydroperoxide and tocopheryl quinone, which are produced by the oxidation of tocopherols (vitamin E), a typical antioxidant found in oils and fats and oils, using a tandem quadrupole mass spectrometer.
This research has enabled us to understand the behavior of antioxidants in oils and fats, which had not previously been understood in detail, and we believe that this will provide important insight into understanding and controlling lipid oxidation.
Title: Analysis of oxidation products of a-tocopherol in extra virgin olive oil using liquid chromatography-tandem mass spectrometry.
Author：Rena Tanno, Shunji Kato, Naoki Shimizu,Junya Ito, Shuntaro Sato, Yusuke Ogura, Masayoshi Sakaino,Takashi Sano, Takahiro Eitsuka, Shigefumi Kuwahara, Teruo Miyazawa, Kiyotaka Nakagawa Kuwahara, Teruo Miyazawa, Kiyotaka Nakagawa
Journal: Food Chemistry 306 (2020) 1 25582 DOI: https://doi.org /10.1016/j.foodchem.2019.125582