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.
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 9/00 - Flans ou entremetsSuccédanés de crèmeLeur préparation ou leur traitement
The present invention relates to a meat analogue composition comprising from 1 to 80% by weight of a fat composition; from 1 to 30% by weight of a non-animal protein; and from 19 to 70% by weight of water; wherein the fat composition comprises (a) shea stearin and a (b) vegetable liquid oil; and wherein the fat composition comprises less than 80% by weight of saturated fatty acid residues; from 5 to 50% by weight of stearic acid residues (C18:0); less than 15% by weight of linoleic acid residues (C18:2); and less than 1.0% 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 C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
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 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A dairy analogue composition comprising from 1 to 90% by weight of a fat composition; from 0 to 45% by weight of a starch; from 0 to 30% by weight of non-animal protein; and from 10 to 90% by weight of water; wherein the fat composition comprises interesterified shea olein.
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
A23D 7/015 - Réduction de la teneur en caloriesRéduction de la teneur en graisses
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
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). injecting into the extruder barrel: • less than 56% by weight of non-animal protein relative to the total weight of the plant-based food dough; • less than 46% by weight of a starch relative to the total weight of the plant-based food dough; • from 13 to 40% by weight of a fat composition comprising a liquid oil, a melted fat, or a combination thereof; • at least 0.5% by weight of emulsifier relative to the total weight of the fat composition; and • from 35 to 8t% by weight of water relative to the total weight of the plant-based food dough so as to form a plant-based food mixture; and B). extruding the plant-based food mixture obtained in step A) through the cooling die so as to form a plant-based food dough.
A soft cheese analogue composition comprising from 5 to 40% by weight of a fat composition; from 1 to 45% by weight of starch; from 0 to 15% by weight of non-animal protein; and from 30 to 85% by weight of water; wherein the fat composition comprises from (a) 2 to 45% by weight of shea stearin and (b) from 60 to 98% by weight of a vegetable liquid oil.
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
A hard cheese analogue composition comprising from 5 to 40% by weight of a fat composition; from 1 to 45% by weight of starch; from 0% to 15% by weight of non-animal protein; and from 30 to 85% by weight of water; wherein the fat composition comprises (a) shea stearin and (b) a vegetable liquid oil
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 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
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
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 feeder with less than 56% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the feeder with less than 46% by weight of a starch relative to the total weight of the plant-based food dough; C). injecting the extruder barrel with from 1 to 30wt% by weight of a fat composition comprising: - a liquid oil, a melted fat, or a combination thereof; and - at least 0.1% by weight of karitene relative to the total weight of the fat composition; and wherein the karitene is from 0.01 to 10% by weight relative to the total weight of the plant-based food dough; D). injecting the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough so as to form a plant-based food mixture; and E). extruding the plant-based food mixture obtained in step D) through the cooling die so as to form a plant-based food dough.
A cheese analogue composition comprising from 5 to 40% 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 30 to 85% by weight of water; wherein the fat composition comprises (a) shea butter and (b) a vegetable liquid oil.
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
The present invention relates to a meat analogue composition comprising from 2 to 80% by weight of a fat composition; from 1 to 30% by weight of a non-animal protein; and from 19% to 70% by weight of water; wherein the fat composition comprises interesterified shea olein.
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
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
A23L 33/105 - Extraits de plantes, leurs doublons artificiels 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
The invention relates to oil compositions with reduced phytosterol content wherein (i) soybean oil and (ii) sunflower oil have been treated separately prior to blending or together in a blend to reduce phytosterol content; where the oil composition further comprises one or more lauric oils, and sn2-palmitate oil (OPO); wherein the total phytosterol content of the oil composition is 500 ppm by weight or less. The invention further relates to an infant formula comprising said oil compositions, as well as a process for manufacturing of the oil composition.
A23L 33/11 - Stérols de plantes ou leurs dérivés, p. ex. phytostérols
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
The invention relates to oil composition comprising a blend of (i) soybean oil and (ii) sunflower oil, wherein the (i) soybean oil and (ii) sunflower oil have been treated to reduce phytosterol content; and comprising milk fat; wherein the total phytosterol content of the oil composition is 500 ppm by weight or less. The invention further relates to an infant formula comprising said oil compositions, as well as a process for manufacturing of the oil composition.
A23L 33/11 - Stérols de plantes ou leurs dérivés, p. ex. phytostérols
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 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
Disclosed is a process for preparing a final fat composition and its use in e.g. enrobing applications. The process involves the use of a first and a second vegetable fat composition with high contents of specific triglycerides, such as StOSt and POP, and the careful reduction of undesirable triglycerides like tri-palmitic and tri-stearic. The resulting fat composition is particularly suitable for use as a cocoa butter equivalent in chocolate and confectionery products, especially for enrobing applications. The process involves either blending these two fat compositions in specific weight ratios and then reducing the content of tri-palmitic and tri-stearic triglycerides to achieve a final fat composition with a certain percentage of POP+StOSt triglycerides, or individually reducing the tri-stearic triglyceride content in the first vegetable fat composition and the tri-palmitic triglyceride content in the second, followed by blending to obtain the final composition. The resulting fat composition is particularly suitable for various applications such as confectionery enrobing and coating, and as a cocoa butter equivalent.
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 resides; 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.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
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 feeder with less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the feeder with less than 45% by weight of a starch relative to the total weight of the plant-based food dough; C). feeding the feeder with from 1 to 30wt% by weight of a solid fat composition having a solid fat content (SFC) N20 of from 40 to 75, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the plant-based food dough; D). injecting the extruder barrel with from 35 to 80wt% by weight of water 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 obtained in step D) through the cooling die so as to form a plant-based food dough.
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
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
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 feeder with less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the feeder with less than 45% by weight of a starch relative to the total weight of the plant-based food dough; C). feeding the feeder with from 1 to 30wt% by weight of a solid fat composition having a solid fat content (SFC) N20 above 75, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the plant- based food dough; D). injecting the extruder barrel with from 35 to 80wt% by weight of water 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 obtained in step D) through the cooling die so as to form a plant-based food dough.
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
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
The invention relates to the non-therapeutical use of phosphatidylcholine and/or lyso- phosphatidylcholine for increasing the nutrient retention of at least one Long-Chain Fatty Acid (LCFA) in an animal or a human, or to a use of phosphatidylcholine and/or lyso- phosphatidylcholine for increasing the thermal stability of at least one Long-Chain 5 Unsaturated Fatty Acid (LC-UFA). The invention further relates to an ingestible composition, and a method of preparation of such a composition.
A61K 31/685 - Diesters d'acide du phosphore avec deux composés hydroxyle, p. ex. phosphatidylinositols un des composés hydroxylés ayant des atomes d'azote, p. ex. phosphatidylsérine, lécithine
A61K 31/683 - Diesters d'acide du phosphore avec deux composés hydroxyle, p. ex. phosphatidylinositols
A61P 3/02 - Nutriments, p. ex. vitamines, minéraux
Disclosed is the use of a vegetable fat composition for a cocoa butter equivalent and/or confectionary fat, wherein the vegetable fat composition originates from a single fat source. Disclosed is further the use of this vegetable fat composition as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate-like product. Also disclosed is a confectionary or chocolate or chocolate-like product having a fat content from 20% to 60% by weight, wherein the fat content comprises from 5 to 50% by weight of a vegetable fat composition, and a cocoa butter equivalent or a confectionary fat composition being substantially made up of the vegetable fat composition.
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 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
The present invention relates to a meat analogue composition comprising from 2% to 80% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 20% to 70% by weight of water; wherein the fat composition comprises: - a solid fat composition having a solid fat content (SFC) N20 above 45, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition; and - a melted fat composition having a solid fat content (SFC) N20 of from 20 to 44, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition.
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 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
20.
PROCESS FOR MAKING A VEGETABLE FAT COMPOSITION WITH AN INCREASED AMOUNT OF SN2 POSITIONED PALMITIC ACID
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.
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
21.
PROCESS FOR PRODUCING A TRIGLYCERIDE-PHOSPHOLIPID COMPOSITION
A process for producing a triglyceride-phospholipid concentrate is provided, the process comprising: providing an egg yolk lecithin solution from the extraction of an egg yolk material with a liquid extractant, mixing the egg yolk lecithin solution with an OPO triglyceride carrier comprising 1,3-dioleoyl-2-palmitoylglycerol and having a ratio of palmitic acid in the 2-position of the triglycerides relative to the total palmitic acid in the triglycerides (SN2-C16:0) of at least 50%, and a C52 triglyceride content of at least 42 wt.%, and separating the liquid extractant from the mixture to produce a triglyceride- phospholipid concentrate comprising the OPO triglyceride carrier and egg lecithin.
The invention relates to a process for preparing a triglyceride composition comprising SOS triglycerides, wherein S represents stearic acid residues and O represents oleic acid residues. The process involves the steps of mixing a first triglyceride feed composition with a high oleic acid content with a fatty acid or fatty acid aliphatic alcohol ester composition and reacting the obtained mixture in the presence of an sn-1,3-specific lipase. The obtained first product composition is distilled to remove the fatty acids and/or fatty acid aliphatic alcohol esters. The process is repeated a second time by reacting the distilled first product composition with a second fatty acid or fatty acid aliphatic alcohol ester composition in the presence of an sn-1,3-specific lipase. Finally, the obtained second product composition is then distilled to remove fatty acids and/or fatty acid aliphatic alcohol esters. The resulting triglyceride composition can be used as a cocoa butter equivalent in the manufacture of a chocolate or chocolate-like product.
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 7/6458 - Glycérides par transestérification, p. ex. interestérification, échange d’ester, alcoolyse ou acidolyse
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Chemicals for use as ingredients in the manufacture of food
products and beverages, chocolate and confectionary,
nutritional and dietary products, infant formula and infant
food, foodstuff for animals, nutraceuticals, cosmetic
products, personal care products, pharmaceutical products
and candles; active chemical ingredients for use in the
manufacture of pharmaceuticals and cosmetics; plant-derived
emollients for use in cosmetics and personal care products;
hydrated and distilled fatty acids, glycerol, oleic acids;
lipids, fats, oils and waxes and their blends for use as
ingredients in cosmetic products and preparations; oils,
fats and lipids as raw material and/or as basis of compound
functional ingredients for use in the cosmetic industry,
perfumery industry, chemical industry, pharmaceutical
industry, dietary and nutritional supplement industry, food
and confectionary industries and the pet food industry;
oil-based softeners for use in cosmetics and personal care
products. Essential oils and fats for use in cosmetic and skin care
products; vegetable oils and fats for use in perfumes; oils,
fats, waxes and lipids and their blends for cosmetic
products, skin care products, cleansing products and hair
care products; oils, fats and lipids for cosmetic and skin
care purposes. Dietary and nutritional food and drink products, solutions
and substances for medical use; dietary and nutritional
supplements; infant formula and infant food; nutritional
lipids, fats, oils, oil powder and their blends and
compositions for use in infant formula, infant food;
nutritional lipids, fats, oils, oil powder and their blends
and compositions for use in dietary and nutritional food and
drink products, dietary and nutritional supplements and in
nutritional solutions for medical use; vegetable oils, fats,
lipids and their blends and compositions for use in
pharmaceutical preparations, natural remedies and in
nutraceuticals for medical use; medicated food additives;
nutritional blends of oils and fats for use in medicated
animal foodstuff; oils and fats for medical and veterinary
purposes; dietary and nutritional supplements for animals;
non-medicated dietetic food products and preparations,
namely specially composed food products for nutritional
purposes intended for persons with special needs. Edible oils and fats; cocoa butter, coconut butter and
butter cream; cooking oil, frying oil, butter, butter blends
and margarines; vegetable spreads and spreads made from
vegetable oils; flavored edible oils; cheese dips; vegetable
oils and fats (edible) for the foodstuff industry and the
confectionary industry; fatty substances for the manufacture
of edible oils and fats; blends and solutions based on
edible vegetable oils and fats for use as ingredients in
plant based food products; health promoting lipids and
vegetable oils, their blends and compositions for use in
food, milk and milk-based products. Sauces and condiments; salad dressings, mayonnaise, vinegar;
seasonings and flavorings; mayonnaise-based spreads. Foodstuff for animals; blends and solutions based on oils
and fats for use as ingredients in foodstuff for animals.
A spreadable cheese analogue composition comprising from 15% to 40% 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 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil; and wherein the fat composition comprises from 40% to 85% by weight of coconut oil and from 15% to 60% by weight of a vegetable liquid oil, preferably from 60% to 85% by weight of coconut oil and from 15% to 40% by weight of a vegetable liquid oil, and more preferably from 60% to 80% by weight of coconut oil and from 20% to 40% by weight of a vegetable liquid oil.
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
A cheese analogue composition comprising from 15% to 40% 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 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil.
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
26.
NUTRITIONAL COMPOSITION COMPRISING MILK AND EGG PHOSPHOLIPIDS
The present invention provides a 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-availability.
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
27.
ENZYMATIC PROCESS FOR INCREASING THE SOS TRIGLYCERIDE CONTENT OF A VEGETABLE OIL
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.
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 a-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.
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
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 35% 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 80% 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 30% 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.
The invention relates to an edible partially interesterified fat composition originating from a fraction of a shea butter, a sal butter or an illipe butter comprising: - an oleic acid content of at least 50% and a stearic acid content of at least 25%, by weight of the total weight of the fat composition, - a solid fat content of less than 10 at 10 °C and less than 7 at 20 °C, and - a StStSt triglyceride content of 1.9% by weight or less compared to the total weight of triglycerides in the fat composition, wherein St is stearic acid. The invention also relates to an edible spread or filling composition comprising the fat composition and to the use of the edible fat composition in a bakery, confectionary, chocolate, or chocolate-like spread or filling composition..
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
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
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
Disclosed herein is a process for reducing formation of free fatty acids (FFA) in stored shea kernels. The obtained stored shea kernels have a reduced free fatty acid content in the shea oil, when said shea oil is extracted from the obtained stored shea kernels. Further disclosed is crude shea oil obtained by the process as disclosed herein, and various uses of such a crude shea oil.
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 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
C11B 1/04 - Traitement préliminaire des matières premières végétales
C11B 1/06 - Production des graisses ou huiles à partir de matières premières par pressage
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.
The invention relates to a fat composition comprising a vegetable fat phase, the vegetable fat phase originating from at least two different vegetable fat sources, the use of such fat composition, and a confectionary-, bakery-, chocolate-, or chocolate-like product comprising such fat composition.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
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.
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
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.
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
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.
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
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.
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 20/02 - 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
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.
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 20/02 - 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
39.
A PROCESS FOR MANUFACTURING A NATURAL OIL-BASED CANDLE WAX COMPOSITION
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.
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
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
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.
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
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
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.
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.
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
43.
Wax compositions for use in candles and methods of preparing wax compositions
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.
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
44.
A NON-TRANS FAT COMPOSITION WITH IMPROVED BLOOM STABILITY, GLOSS, AND MELTDOWN
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.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
45.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF
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.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
46.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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.
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.
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
A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
49.
A VEGETABLE FAT COMPOSITION FOR A CONFECTIONARY SPREAD
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.
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
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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.
52.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE VITAMINS
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.
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
54.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE VITAMINS
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.
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
56.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE AMINO ACIDS
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.
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
58.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE AMINO ACIDS
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
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.
61.
MILK FAT REPLACER FOR CHOCOLATE OR CHOCOLATE-LIKE PRODUCTS
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.
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
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.
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
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
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
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.
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
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.
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
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.
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.
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
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 %.
C11C 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par hydrogénation
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids for industrial purposes; oils, fats and lipids as basis for compound functional ingredients for use in the manufacture of dietary and nutritional supplements and of infant food and infant formula; none of the aforesaid goods contains an addition of zinc Dietary and nutritional food and drink products, solutions and substances, namely, supplements, 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.
74.
DAIRY AND DAIRY ANALOGUE FOOD PRODUCTS CONTAINING OLEOGELS
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.
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
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.
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
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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..
78.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF AND WHEREIN THE VEGETABLE FAT PHASE ORIGINATES FROM AT LEAST TWO DIFFERENT VEGETABLE FAT SOURCES
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.
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
79.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE ORIGINATING FROM AT LEAST TWO DIFFERENT VEGETABLE FAT SOURCES WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF
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.
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.
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
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
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.
82.
A vegetable fat composition for edible applications
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.
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
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.
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
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.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
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.
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
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.
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
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.
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
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.
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
90.
MEAT-ANALOGUE COMPOSITION COMPRISING AN INTERESTERIFIED BLEND OF VEGETABLE OIL AND FULLY HYDROGENATED VEGETABLE OIL
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.
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.
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
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.
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
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.
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
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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.
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.
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
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.
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
98.
MEAT-ANALOGUE COMPOSITION COMPRISING SATURATED FATTY ACIDS OF STEARIC AND LAURIC ACID RESIDUES
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
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
100.
ENZYMATIC PROCESS FOR INCREASING THE SOS TRIGLYCERIDE CONTENT OF A VEGETABLE OIL
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.
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
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
