The 64th AnnualMeeting of the Japan Oil Chemists` Society
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Session Details

Oral Presentations2）Science on lipids, fats and oils, nutrition, health function and foods

Session2-1

Thu. Sep 3, 2026 9:00 AM - 12:00 PM JST
Thu. Sep 3, 2026 12:00 AM - 3:00 AM UTC
Room B(Building M, 3F)
Chair:Toshiharu Nagai, Shinji Yamashita, Hiroyuki Hashimoto
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[OP16]Direct observation of the effects of different seed crystals on the crystallization process of cocoa butter

*Rito Nakamura1, Haruhiko Koizumi1, Tomoya Yamazaki2, Yuki Kimura2, Satoru Ueno1 (1. Hiroshima Univ., 2. ILTS, Hokkaido Univ.)
9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[OP17]Differences in the Rate of Initial Polymorphic Transformation as a Function of Cooling Rate in Mixtures of Cocoa Butter Substitute (CBS)/Cocoa Butter (CB)

*Maho Sato1, Haruhiko Koizumi1, Soichi Michikawa2, Satoru Ueno1 (1. Hiroshima Univ., 2. Tokyo food Co,. Ltd)
9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[OP18]Effect of an External Electric Field on the Crystallization of CBS

*Mana Ishii1, Haruhiko Koizumi1, Soichi Michikawa2, Chisato Ito2, Satoru Ueno1 (1. Hiroshima Univ. Graduate School of Integrated Sciences for Life, 2. TOKYO FOOD CO.,LTD.)
9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[OP19]Effect of Emulsification Temperature on Crystal Growth Process and Texture of Ganache

*Utahiro Tanaka1, Mituki Tada1, Youhei Kawabata1 (1. Rakuno Gakuen Univ. College of Agriculture, Food and Environment Sciences)
10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[OP20]Elucidation of the Photooxidation Mechanism of Chocolate

*Ayana Kouzai1, Naoya Irisawa1, Arata Hashimoto2, Masamitsu Kuriyama2, Eiji Iwaoka2, Junya Ito1, Kiyotaka Nakagawa1 (1. Tohoku University, 2. FUJI OIL CO., LTD.)
10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[OP21]Relation between the Particle Size and the Degree of Unsaturation in the Oxidative Stability of Triacylglycerol Emulsions

*Yumi Sato1, Keita Someya1, Kiyotaka Nakagawa2, Tomoyuki Koyama3, Naohiro Goto3 (1. Yokohama Oils & Fats Industry Co., Lid Technical Development Functional Foods Division, 2. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology)
10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[OP22]Relation between the Particle Size and the Degree of Unsaturation in the Oxidative Stability of Triacylglycerol Emulsions

*Keita Someya1, Yumi Sato1, Kiyotaka Nakagawa2, Tomoyuki Koyama3, Naohiro Gotoh3 (1. Yokohama Oils & Fats Industry Co., Ltd., 2. Tohoku University, 3. Tokyo University of Marine Science and Technology)
10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[OP23]Effect of Sugar Esters on the Oxidative Stability of Bulk Perilla Oil

*Saki Kurihara1, Tomoyuki Yoshino2, Yukihiro Yamamoto2 (1. Prefectural University of Hiroshima Graduate School, 2. Prefectural University of Hiroshima)
11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[OP24]Separation of Positional isomers and Enantiomers of Triacylglycerols consisting of Dipalmitoylglycerol and Short- or Medium-chain Saturated Fatty acid by Chiral HPLC

*Momoka Okoshi1, Toshiharu Nagai1 (1. Tokyo university of technology graduate school)
11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[OP25]Impact of α/β structural isomerism of triacylglycerols on the regio- and stereoisomeric distribution of lipid hydroperoxides.

*Toma Miyake1, Ibuki Kusumoto1, Shunji Kato1, Shiori Tsukagoshi2, Miki Konno3, Leo Tanaka3, Kiyotaka Nakagawa1 (1. Tohoku Univ. Food Function Analysis, 2. MEGMILK SNOW BRAND・Product Development Department, 3. MEGMILK SNOW BRAND・Milk Science Research Institute)
11:30 AM - 11:45 AM JST(2:30 AM - 2:45 AM UTC)

[OP26]Development of a Simple Simultaneous Analytical Method for Characteristic Components of Crude Rice Bran Oil: Using Gel Permeation Chromatography

*Midori Matsuki1, Kazue Sawada1, Takuya Nakagami1, Junya Ito2, Kiyotaka Nakagawa2, Hiroyuki Hashimoto1 (1. Tsuno Food Industrial Co., Ltd., 2. Tohoku University)
11:45 AM - 12:00 PM JST(2:45 AM - 3:00 AM UTC)

[OP27]Characteristic γ-oryzanol molecular species in rice bran oil: Elucidation of their generation mechanism and concentrarion in various foods

*Kazue Sawada1, Takuya Nakagami1, Midori Matsuki1, Junya Ito2, Yusuke Ogura3, Hiroyuki Hashimoto1, Kiyotaka Nakagawa2 (1. Tsuno Food Industrial Co., Ltd., 2. Tohoku Univ., 3. The University of Tokyo)
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