Abrégé

A dairy-analogue fat composition comprising a blend of an interesterif ied vegetable oil blend and an animal fat; wherein the dairy-analogue fat composition comprises from 2% to 6% by weight of a total amount of C36 containing triglycerides; from 2% to 8% by weight of a total amount of C38 containing triglycerides; from 20% to 40% by weight of a total amount of C52 containing triglycerides; and from 12% to 20% by weight of a total amount of C54 containing triglycerides; wherein said percentages of C-containing triglycerides refers to total carbons present in the triglycerides in the fat composition and being based on the total weight of C12 to C66 triglycerides present in the fat composition.

Classes IPC  ?

• A23C 15/12 - Préparations à base de beurre
• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23C 20/00 - Succédanés du fromage

Abrégé

A non-animal derived fat composition comprises a non-interesterified blend of (a) an interesterified oil composition of one or more oils; and (b) a further composition comprising one or more oils; wherein the non-animal derived fat composition comprises from 2% to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; from 0.5% to 10% by weight of a total amount of caprylic acid (C8:0) and decanoic acid (C10:0) residues; from 25% to 50% by weight of palmitic acid (C16:0) residues; from 5% to 20% by weight of stearic acid residues (C18:0); and from 18% to 40% by weight of oleic acid residues (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation

Abrégé

A non-animal derived fat composition comprises an interesterified oil blend of three or more plant derived oils; wherein the non-animal derived fat composition comprises from 1% to 10% by weight of a total amount of butyric acid (C4:0) and caproic acid (C6:0) residues; from 25% to 50% by weight of palmitic acid (C16:0) residues; from 2.5% to 15% by weight of stearic acid residues (C18:0); and from 20% to 45% by weight of oleic acid residues (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 20/00 - Succédanés du fromage
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A matured cheese analogue composition comprises water, starch, sugar, gum, culture and a fat composition; wherein the fat composition comprises from 1.0% to 20% by weight of butyric acid residues (C4:0) and caproic acid residues (C6:0); from 40 to 95% by weight of C14 to C18 fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 20/00 - Succédanés du fromage
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

A cheese analogue composition comprising water, starch, sugar, gum, and a fat composition; wherein the fat composition comprises from 1.0% to 20% by weight of butyric acid residues (C4:0) and caproic acid residues (C6:0); from 40 to 95% by weight of C14 to C18 fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 20/00 - Succédanés du fromage
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

Disclosed herein is a process for removing nickel from a nickel-catalysed hydrogenated oil, the process comprising the steps of: providing a nickel-catalysed hydrogenated oil; and filtering the nickel-catalysed hydrogenated oil to remove nickel thus providing a hydrogenated oil having reduced nickel content, wherein the filtering step comprises the use of at least one filter aid and the use of at least one adsorbent comprising at least one silica hydrogel.

Classes IPC  ?

• B01J 20/10 - Compositions absorbantes ou adsorbantes solides ou compositions facilitant la filtrationAbsorbants ou adsorbants pour la chromatographieProcédés pour leur préparation, régénération ou réactivation contenant une substance inorganique contenant de la silice ou un silicate
• C08L 91/06 - Cires
• C11B 3/10 - Raffinage des graisses ou huiles par adsorption
• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
• C11C 5/00 - Bougies

Abrégé

Disclosed herein is a process for removing nickel from a nickel-catalysed hydrogenated oil, the process comprising the steps of: providing a nickel-catalysed hydrogenated oil; and filtering the nickel-catalysed hydrogenated oil to remove nickel thus providing a hydrogenated oil having reduced nickel content, wherein the filtering step comprises the use of at least one bleaching clay and the use of at least one adsorbent comprising at least one silica hydrogel.

Classes IPC  ?

• B01J 20/10 - Compositions absorbantes ou adsorbantes solides ou compositions facilitant la filtrationAbsorbants ou adsorbants pour la chromatographieProcédés pour leur préparation, régénération ou réactivation contenant une substance inorganique contenant de la silice ou un silicate
• C08L 91/06 - Cires
• C11B 3/10 - Raffinage des graisses ou huiles par adsorption
• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
• C11C 5/00 - Bougies

Abrégé

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from vegetable fats such as cocoa butter equivalents. The additive enhances the shelf-life of chocolate and chocolate-like products by delaying the onset of bloom.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/04 - Traitement

Abrégé

The invention concerns a vegetable fat composition. The vegetable fat composition is suitable for use in the manufacture of a filling or a chocolate or chocolate-like product. The invention also concerns a filling comprising a vegetable fat composition according to the present disclosure and a chocolate or chocolate-like product comprising a vegetable fat composition according to the present disclosure.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

A wax composition is disclosed, comprising at least 70% triacylglycerols, wherein the triacylglycerols comprise 0.5 to 50 wt. % of C22 fatty acid. A method of preparing a wax composition is disclosed. A candle comprising the wax composition and a method of preparing a candle are also disclosed.

Classes IPC  ?

• C11C 5/00 - Bougies
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a cocoa butter replacer and further to uses of the fat composition in different applications. The fat composition is preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/04 - Traitement
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without comprising the quality.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées

Produits et services

Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.

Abrégé

The present invention relates to meat analogue compositions comprising a fat composition, wherein the fat composition in solid form comprises a vegetable fat and insoluble non-animal fibers; and the use of said meat analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue compositions.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/05 - Obtention de produits à écoulement libre
• A23J 3/14 - Protéines végétales
• A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale

Abrégé

The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat component and a second vegetable fat component, the first vegetable fat component is selected from a liquid vegetable oil and the second vegetable fat component is shea olein.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
• A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat

Produits et services

(1) Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. (2) Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.

Produits et services

Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.

Abrégé

Disclosed is a process for increasing the amount of palmitic acid of a starting vegetable oil composition. The invention further relates to a created vegetable oil composition having from 20% to 60% by weight of palmitic acid in the triglycerides compared to the total weight of fatty acids in the triglycerides in the created vegetable oil composition, said created vegetable oil composition being not originated from palm oil, palm kernel oil and oils derived therefrom. The invention further relates to the use of said created vegetable oil composition and an infant formula comprising said created vegetable oil composition.

Classes IPC  ?

• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• C11B 3/12 - Raffinage des graisses ou huiles par distillation
• C11C 1/02 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles
• C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles par hydrolyse
• C11C 1/10 - Raffinage par distillation
• C11C 3/04 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles
• C11C 3/06 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec la glycérine
• C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras

Abrégé

The invention relates to the non-therapeutic use of one or more lipids to stimulate gut microbiota to produce certain vitamins. The invention also relates to nutraceutical products comprising one or more lipids for stimulating the gut microbiota to produce certain vitamins. Lipids of particular interest are lauric acid (C12:0), oleic acid (C18:1), linoleic acid (C18:2). Vitamins of particular interest are riboflavin and pyridoxamine.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23L 33/12 - Acides gras ou leurs dérivés

Abrégé

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/04 - Traitement
• A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible

Abrégé

The invention relates to the non-therapeutic use of one or more lipids to stimulate the gut microbiota to produce amino acids. The invention also relates to nutraceutical products comprising one or more lipids for stimulating the gut microbiota to produce amino acids. Lipids of particular interest are lauric acid (C12:0), capric acid (C10:0), oleic acid (C18:1) and linoleic acid (C18:2), and amino acids of particular interest are ᵞ-aminobutyric acid (GABA) and beta-alanine.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23L 33/12 - Acides gras ou leurs dérivés

Produits et services

Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries. Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food.

Abrégé

The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.

Classes IPC  ?

• A23D 9/04 - Traitement
• A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
• A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

An emulsion composition comprising one or more oils and water; wherein the emulsion composition comprises from 0.1% to 7.5% of karitene by total weight of water and the one or more oils present in the emulsion composition; and wherein the emulsion composition comprises at least 1.0% of karitene by weight of the total amount of the one or more oils present in the emulsion composition.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A61K 8/06 - Émulsions
• A61K 9/107 - Émulsions

Abrégé

Use of karitene as an emulsifier in a dairy or dairy analogue food product, wherein the food product comprises an emulsion comprising one or more oils and water; wherein the food product comprises karitene in an amount of from 0.01% to 10% by weight of the food product; and wherein the food product comprises at least 0.5% of karitene by weight of the total amount of the one or more oils present in the food product.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23C 11/00 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait
• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 23/00 - Autres produits laitiers
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate typically dispersed throughout ground or minced meat-based food products. In one aspect, the present invention provides a process for preparing vegetable fat granulate, said process comprising the steps of: i) providing a solid vegetable fat, or composition thereof, for extrusion, ii) extruding the solid vegetable fat, or composition thereof, through a die and cutting so as to form vegetable fat granulate; wherein the process is adapted such that during extrusion and cutting in step ii) the solid vegetable fat, or composition thereof, exhibits a hardness such that the vegetable fat, or composition thereof, fractures under a force of no less than 1.5 kgf (14.71 N), as, for instance, determined by the bending test in the description.

Classes IPC  ?

• A23D 9/05 - Obtention de produits à écoulement libre
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/04 - Traitement
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23P 30/20 - Extrusion

Abrégé

A candle comprises a wax composition, wherein the wax composition comprises from 85% to 98% by weight of stearic acid (C18:0) and from 2% to 15% by weight of palmitic acid (C16:0); and wherein the wax composition comprises at least 75% by weight of free fatty acids; wherein said percentages of fatty acid residues refers to free fatty acids and fatty acids bound as acyl groups in esters in the wax composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups and present as free fatty acids present in the wax composition.

Classes IPC  ?

• C11C 5/00 - Bougies
• C10L 5/44 - Combustibles solides à base essentielle de matières d'origine non minérale de matières végétales

Abrégé

A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats and oils, more preferably, the dairy analogue composition is free of hydrogenated fats and oils.

Classes IPC  ?

• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A wax composition for forming candles, wherein the wax composition comprises one or more hydrogenated vegetable oils; and wherein the wax composition has an iodine value of from 15 to 40; a melting point of from 40°C to 65°C; and a solid fat content at 40°C of at least 55 %.

Classes IPC  ?

• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
• C11C 5/00 - Bougies

Abrégé

The invention relates to a candle wax composition, comprising one or more lauric fats and a plant-based oil and/or a plant-based wax. In addition, the present invention relates to a method of producing a candle wax composition, as well as the use of such candle wax compositions to reduce the formation of frosting and improve adhesion of the candle wax composition to glass.

Classes IPC  ?

• C11C 5/00 - Bougies

Produits et services

(1) Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries; none of the aforesaid goods contains an addition of zinc. (2) Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food; none of the aforesaid goods contains an addition of zinc.

Produits et services

Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries. Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food.

Abrégé

The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.

Classes IPC  ?

• A23C 11/04 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des matières grasses d'origine non laitière mais pas de protéines d'origine non laitière
• A23C 19/055 - Addition de matières grasses ou de protéines d'origine non laitière
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/04 - Traitement
• A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition

Abrégé

The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.

Classes IPC  ?

• A23C 11/04 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des matières grasses d'origine non laitière mais pas de protéines d'origine non laitière
• A23C 19/055 - Addition de matières grasses ou de protéines d'origine non laitière
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• A23D 9/04 - Traitement
• A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition

Abrégé

A coating wax composition for coating candles comprises from 5% to 30% by weight of palmitic acid (C16:0); from 20% to 80% by weight of stearic acid (C18:0); and from 10% to 65% by weight of oleic acid (C18:1); wherein the coating wax composition has a palmitic acid (C16:0) to stearic acid (C18:0) weight ratio (C16:0/C18:0) of from 0.10 to 0.50; and wherein the coating wax composition comprises at least 75% by weight of free fatty acids; wherein said percentages of fatty acid residues refers to free fatty acids and fatty acids bound as acyl groups in esters in the coating wax composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups and present as free fatty acids present in the coating wax composition.

Classes IPC  ?

• C11C 5/00 - Bougies
• C10L 5/44 - Combustibles solides à base essentielle de matières d'origine non minérale de matières végétales

Produits et services

Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..

Abrégé

Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and wherein the vegetable fat phase originates from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionary or chocolate or chocolate-like product comprising the fat composition and a process for preparation of the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase originates from at least two different vegetable fat sources and is free from palm oil and/or fractions thereof. Disclosed is further the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/14 - Protéines végétales
• A23L 5/40 - Coloration ou décoloration des aliments
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine

Produits et services

Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries; none of the aforesaid goods contains an addition of zinc. Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food; none of the aforesaid goods contains an addition of zinc.

Abrégé

Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionary, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionary fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

Disclosed herein is an ingredient composition in dry form encapsulated with a fat coating comprising from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl 5 groups in glycerides in the fat coating and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition; wherein the fat coating has a specific solid fat content (SFC); and wherein the weight ratio of the fat coating with respect to the ingredient composition is of from 5,0:1,0 to 15,0:1,0.

Classes IPC  ?

• A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23P 10/35 - Mise en capsules de particules, p. ex. additifs alimentaires avec des huiles, des lipides, des monoglycérides ou des diglycérides

Abrégé

Disclosed herein is a meat analogue composition comprising from 2.0% to 40.0% by weight of a fat composition; from 5.0% to 35.0% by weight of a non-animal protein; from 20.0% to 75.0% by weight of water; and from 0.1% to 5% by weight of one or more acidic ingredients, wherein the acidic ingredients are encapsulated.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23L 33/185 - Protéines d’origine végétale

Abrégé

The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A21D 2/16 - Esters d'acides gras
• A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
• A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés

Abrégé

A fermented dairy analogue food product comprises from 1% to 20% by weight of non- animal protein; from 45% to 95% by weight of water; from 0.01% to 5% by weight of docosahexaenoic acid (DHA) oil; and from 0.5% to 20% by weight of a non-animal derived fat composition, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5, as measured on the unstabilised fat according to ISO 8292-1.

Classes IPC  ?

• A23L 33/12 - Acides gras ou leurs dérivés
• A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
• A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
• A23L 11/65 - Boissons à base de soja

Abrégé

The invention relates to dairy analogue compositions comprising from 1% to 90% by weight of a fat composition; and up to 99% by weight of water; wherein the fat composition comprises a blend of (a) a lauric vegetable fat; and (b) an interesterified blend of a lauric fat and non-lauric vegetable fat. In particular, the invention relates to the use of certain fat compositions in dairy analogue compositions to improve various properties of the dairy analogue compositions.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
• A23C 23/00 - Autres produits laitiers
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Produits et services

Edible oils, edible fats; fatty substances for manufacture of edible fats; shea butter blends for use in food, confectionery and chocolate.

Abrégé

Disclosed herein is a meat analogue composition comprising a meat analogue composition comprising from 2% to 81% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 18% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 5% to 50% by weight of stearic acid residues (C18:0); from 2 to 35% by weight of linoleic acid residues (C18:2); and from 1 to 15% by weight of α-linolenic acid residues (C18:3); from greater than10 to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C6 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterified blend of vegetable oil and fully hydrogenated vegetable oil.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/14 - Protéines végétales

Abrégé

A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterified blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
• A23L 9/20 - Succédanés de crème

Abrégé

The present invention relates to a UV filter composition, and a formulation comprising said UV filter composition. The invention also relates to the use of said UV filter composition in a formulation. In particular, the invention relates to the use of certain UV filter composition in a formulation to improve various properties such as the viscosity and flowability.

Classes IPC  ?

• A61Q 17/04 - Préparations topiques pour faire écran au soleil ou aux radiationsPréparations topiques pour bronzer
• A61K 8/06 - Émulsions
• A61K 8/27 - ZincSes composés
• A61K 8/29 - TitaneSes composés
• A61K 8/34 - Alcools
• A61K 8/37 - Esters d'acides carboxyliques
• A61K 8/81 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques macromoléculaires obtenus par des réactions faisant intervenir uniquement des liaisons insaturées carbone-carbone
• A61K 8/92 - Huiles, graisses ou ciresLeurs dérivés, p. ex. produits d'hydrogénation

Abrégé

An oil composition comprises from 1% to 20% by weight of caproic acid residues (C6:0); at least 55% by weight of C16 to C18 unsaturated fatty acid residues; and less than 40% by weight of C8 to C24 saturated fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the oil composition; and wherein at least 50% of the caproic acid residues present in the oil composition are present in a triglyceride comprising at least one caproic acid residue and at least one fatty acid residue comprising from 16 to 18 carbon atoms.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23L 33/12 - Acides gras ou leurs dérivés
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Produits et services

Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.

Abrégé

A meat analogue composition comprises from 2% to 23% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 10% to 40% by weight of palmitic acid (C16:0); from 1% to 15% by weight of stearic acid (C18:0); and from 35% to 70% by weight of oleic acid (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition; and wherein the fat composition (i) has a saturated fatty acid content of from 25% to 50% by weight; (ii) comprises greater the 1.5% by weight of S3 triglycerides, wherein S refers to a saturated C14 to C20 fatty acid moiety present in the triglyceride molecule; and (iii) comprises less than 34% by weight of SUS triglycerides, wherein S refers to a saturated C14 to C20 fatty acid moiety and wherein U refers to a C14 to C20 unsaturated fatty acid moiety present in the triglyceride molecule; wherein said percentages of triglycerides refers to percentage by weight of glycerides present in the fat composition.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23L 33/22 - Parties fibreuses broyées de plantes, p. ex. bagasse ou pulpe

Abrégé

A cheese analogue composition comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; wherein the combined weight percent of starch and non-animal protein in the composition does not exceed 45%; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/14 - Protéines végétales
• A23L 33/12 - Acides gras ou leurs dérivés

Produits et services

Blends and compositions of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, non-medicated skin-care preparations; facial creams, hand creams, body lotions, sun protection preparations, namely, cosmetic sunscreen preparations, suntanning preparations, non-medicated sun care preparations; hair-care preparations; all of the aforesaid goods containing shea butter or shea butter-based blends

Abrégé

The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said process comprising: a) providing a reaction environment comprising: i) an sn-1,3-specific lipase immobilised on a support, ii) a vegetable oil, wherein the vegetable oil comprises at least 45% oleic acid fatty acid residues, based on total C6-C24 fatty acid residues, and wherein the vegetable oil has an oleic acid content in the sn-2 position of at least 75% by weight of the total sn-2 fatty acid residues of the vegetable oil, iii) an aliphatic alcohol ester of stearic acid, palmitic acid, or mixtures thereof, optionally mixed with stearic acid and/or palmitic acid, and iv) water; wherein the weight ratio of the aliphatic alcohol ester and optional stearic acid and/or palmitic acid (iii) to the vegetable oil (ii) is at least 4:1; and wherein the water activity of the reaction environment is in the range 0.1 to 0.6; b) heating the reaction environment to a temperature of 30-60°C to perform transesterification, thus obtaining a mixture comprising a triglyceride phase, fatty acid esters, and optionally free fatty acids; and c) separating the fatty acid esters and free fatty acids from the mixture obtained in step (b) to obtain a triglyceride composition. The triglyceride phase may be used as a cocoa butter equivalent of a component thereof in chocolate or chocolate-like products.

Classes IPC  ?

• C12P 7/64 - GraissesHuilesCires de type esterAcides gras supérieurs, c.-à-d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyleHuiles ou graisses oxydées
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/38 - Succédanés du beurre de cacao
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• C12P 7/6454 - Glycérides par estérification

Abrégé

Disclosed herein is a seafood analogue composition comprising from 1% to 20% by weight of a fat composition; from 10% to 60% by weight of a stabilizer blend of one or more starches and one or more polysaccharides; less than 5% by weight of non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation

Abrégé

Disclosed herein is a meat analogue composition comprising from 2% to 81% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 18% to 70% by weight of water; wherein the fat composition comprises from 10% to 50% by weight of saturated fatty acid residues; from 5% to 50% by weight of stearic acid residues (C18:0); from 5 to 35% by weight of linoleic acid residues (C18:2); and from 1 to 15% by weight of α-linolenic acid residues (C18:3); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C6 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation

Abrégé

Disclosed herein is a process for preparing a plant-based food dough using an extruder, said extruder comprising an extruder barrel and a cooling die, the process comprising the steps of : A). feeding the extruder barrel with less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough, C). feeding the extruder barrel with less than 45% by weight of a starch relative to the total weight of the plant-based food dough; D). feeding the extruder barrel with from 1 to 30wt% by weight of a melted fat composition relative to the total weight of the plant-based food dough so as to form a plant-based food mixture; E). extruding the plant-based food mixture through the cooling die.

Classes IPC  ?

• A23P 30/20 - Extrusion
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23J 3/14 - Protéines végétales
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from cocoa-butter. The additive enhances the shelf- life of chocolate and chocolate-like products by delaying the onset of bloom.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
• C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras

Abrégé

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from vegetable fats such as cocoa butter equivalents. The additive enhances the shelf-life of chocolate and chocolate-like products by delaying the onset of bloom.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
• C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras

Produits et services

Chemical and biological preparations and substances for use as ingredients in the manufacture of cosmetic products and personal care products; active chemical ingredients for use in the manufacture of cosmetics; plant-derived emollients for use in the manufacture of cosmetics and personal care products; hydrated and distilled fatty acids, glycerol, oleic acids; lipids, oils, fats and their blends for use as ingredients in cosmetic products and preparations; oil-based softeners for use in cosmetic and personal care products; emulsifiers, emollients, surfactants, esters and bioactive agents for use in the manufacture of cosmetic and personal care products.

Abrégé

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

Classes IPC  ?

• A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
• A23G 1/38 - Succédanés du beurre de cacao
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
• C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine

Abrégé

The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglcyeride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionary, and/or moulding applications, in fillings, such as bakery fillings and confectionary fillings and for chocolate or chocolate-like coating, an edible product comprising the interesterified triglyceride composition or the oil mixture, as well as a method of producing said interesterified triglyceride composition.

Classes IPC  ?

• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
• C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• A23D 9/04 - Traitement
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
• A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage

Abrégé

Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao

Abrégé

Disclosed is a process for production of a final vegetable oil composition having at least 50% palmitic acid present in the sn2-position out of total palmitic acid in the triglycerides of the final vegetable oil composition, wherein the process comprises a step of providing a starting vegetable oil composition comprising palmitic acid in the triglycerides, a step of performing an enzymatic transesterification process, and a step of using excess free fatty acids and/or non-glyceride esters thereof obtained during the process and recycling them back into the process; wherein at least 70% by weight out of the total amount of palmitic acid in the starting vegetable oil composition is present in the final vegetable oil composition. A vegetable oil composition obtained by the disclosed process, use of said vegetable oil composition in the manufacture of an infant formula, and an infant formula comprising the vegetable oil composition is further disclosed.

Classes IPC  ?

• C11B 3/00 - Raffinage des graisses ou huiles
• A23D 9/04 - Traitement
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles par hydrolyse
• C11B 3/12 - Raffinage des graisses ou huiles par distillation
• C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
• C11C 1/10 - Raffinage par distillation

Abrégé

The invention relates to the production of a triglyceride with Palmitic acid (P) in the middle position (XPX). A first transesterification process is used to produce a vegetable fat composition rich in palmitic acid and said intermediate composition is then further processed to produce triglycerides having a high proportion of its palmitic acid in the middle position.

Classes IPC  ?

• C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
• C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles par hydrolyse
• C11C 1/10 - Raffinage par distillation
• A23D 9/04 - Traitement
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23L 33/12 - Acides gras ou leurs dérivés

Abrégé

Disclosed is an robust milk edible application composition that has a significantly better cocoa butter/cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat composition comprising a milk containing component for increasing the cocoa butter tolerance in an edible application composition.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers

Produits et services

Emollients, esters, lipids, hydrated and distilled fatty acids, glycerol, oleic acids and emulsifiers for use in the manufacture of cosmetic and personal care products

Abrégé

The present invention relates to meat analogue compositions comprising a fat composition, wherein the fat composition in solid form comprises a vegetable fat and insoluble non-animal fibers; and the use of said meat analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue compositions.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 5/40 - Coloration ou décoloration des aliments
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine

Abrégé

27 Abstract Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a CBR and further to uses of the fat composition in different applications. The fat composition are preferable of non-animal origin, for example of vegetable5 origin, chemically synthesized and/or synthesized by cultivation.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao

Abrégé

The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate typically dispersed throughout ground or minced meat-based food products. In one aspect, the present invention provides a process for preparing vegetable fat granulate, said process comprising the steps of: i) providing a solid vegetable fat, or composition thereof, for extrusion; ii) extruding the solid vegetable fat, or composition thereof, through a die and cutting so as to form vegetable fat granulate; wherein the process is adapted such that during extrusion and cutting in step ii) the solid vegetable fat, or composition thereof, exhibits a hardness such that the vegetable fat, or composition thereof, fractures under a force of no less than 1.5 kgf (14.71 N), as, for instance, determined by the bending test in the description. P72006WO

Classes IPC  ?

• A23D 9/04 - Traitement
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
• A23P 30/20 - Extrusion

Abrégé

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferable of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao

Produits et services

Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..

Produits et services

Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..

Produits et services

Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..

Abrégé

A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats and oils, more preferably, the dairy analogue composition is free of hydrogenated fats and oils.

Classes IPC  ?

• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23C 11/00 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait

Abrégé

The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat component and a second vegetable fat component, the first vegetable fat component is selected from a liquid vegetable oil and the second vegetable fat component is shea olein.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat compo-sition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the content of St2O is 40% by weight or less, and the total content of StOP+StPO+St2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buhler crystallization index (BCI) value of 2.5 or more. Uses of the fat composition are also disclosed.

Classes IPC  ?

• A23D 9/04 - Traitement
• A23G 1/38 - Succédanés du beurre de cacao

Abrégé

The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.

Classes IPC  ?

• A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the total content of StOP+StPO+St2O is 60% by weight or less, and the total amount of diglycerides (DAG) is 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement

Abrégé

Disclosed is a process of production of a composition comprising triglycerides, wherein the process comprises a step of esterification and to a fat composition produced by the process. The invention further relates to a structuring fat comprising the fat composition obtained by the process disclosed herein.

Classes IPC  ?

• C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
• C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles par hydrolyse
• A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement

Abrégé

A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.

Classes IPC  ?

• A23L 5/40 - Coloration ou décoloration des aliments
• A23J 3/14 - Protéines végétales
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
• A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine

Abrégé

A wax composition is disclosed, comprising at least 70% triacylglycerols, wherein the triacylglycerols comprise 0.5 to 50 wt. % of C22 fatty acid. A method of preparing a wax composition is disclosed. A candle comprising the wax composition and a method of preparing a candle are also disclosed.

Classes IPC  ?

• C11C 5/00 - Bougies
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

The present invention relates to a vegetable fat composition for edible applications wherein in said vegetable fat composition the: sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionery and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

Classes IPC  ?

• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/38 - Succédanés du beurre de cacao
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

The present invention provides a nutritional composition especially well suited as an infant nutritional composition especially well suited as an infant nutritional composition, but also as a nutritional support product for pregnant women and as senior nutritional supplement, where phosphatidylcholine and sphingomyelin, and thus choline, also are highly relevant. The present invention provides a nutritional composition which contains choline of high bio-availibility.

Classes IPC  ?

• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
• A23L 33/19 - Protéines du lait
• A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
• A23L 33/16 - Sels inorganiques, minéraux ou oligo-éléments
• A23L 2/39 - Compositions sèches
• A23L 2/66 - Protéines
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
• A23P 10/40 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide
• A23P 10/47 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide utilisant des additifs, p. ex. des émulsifiants, des agents mouillants ou des agents liant la poussière

Abrégé

A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterif ied blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

Classes IPC  ?

• A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
• A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23C 23/00 - Autres produits laitiers
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterif ied blend of vegetable oil and fully hydrogenated vegetable oil.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23J 3/14 - Protéines végétales
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) thereby making handling and transport easier and improving the shelf-life of the product.

Classes IPC  ?

• A23D 9/06 - Conservation des produits finis
• A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides

Abrégé

A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionery, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionery fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/38 - Succédanés du beurre de cacao
• C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
• C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification

Abrégé

A cheese analogue composition comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; wherein the combined weight percent of starch and non-animal protein in the composition does not exceed 45%; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles

Abrégé

The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (StOSt+StStO)/(POSt+PStO+StPO) is at least 0.95. The invention also relates to uses of the fat composition and to a coating compound, chocolate or chocolate-like product comprising the fat composition according to the present invention.

Classes IPC  ?

• A23G 1/38 - Succédanés du beurre de cacao
• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson

Abrégé

2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical di-saturated triglyceride and symmetrical di-saturated triglyceride of at least 0.7. Further disclosed is a compound comprising such a fat composition and the use of such a fat composition in manufacturing of compounds and chocolate-like products, especially for human consumption.

Classes IPC  ?

• A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
• A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées

Abrégé

The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, said method comprising the steps of: —providing a triglyceride composition (TGC) comprising 40 to 95 wt % monounsaturated symmetrical triglycerides (TGs) selected from POP, StOSt, and POSt; —heat treating the TGC in a closed vessel for at least 1 hour and at a temperature of at least 220° C. to form a heat-treated triglyceride composition (HT TGC); and —deodorizing the HT TGC from the heating step to form a deodorized heat-treated triglyceride composition (DZ/HT TGC), wherein P is palmitic acid, St is stearic acid, and O is oleic acid. Further, the invention relates to products obtained by such a method, and their uses in chocolate products.

Classes IPC  ?

• A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
• A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement