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..
2.
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. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23D 9/00 - Autres huiles ou graisses comestibles, p.ex. huiles pour cuisson
3.
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 additifs; Leur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 29/20 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur 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.. 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.
6.
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. chocolat; Leurs 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 massepain; Procédés 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 fermentés; Fermentation 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'autre composé d'origine laitière comme source 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 dérivés; Graisses ou huiles
17.
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, glaces; Mélanges 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 cires; Leurs 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 dérivés; Graisses 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
24.
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
26.
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 - Graisses; Huiles; Cires de type ester; Acides gras supérieurs, c. à d. ayant une chaîne continue d'au moins sept atomes de carbone liée à un groupe carboxyle; Huiles 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
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.
A23L 33/115 - Acides gras ou leurs dérivés; Graisses 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
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.
A23L 33/115 - Acides gras ou leurs dérivés; Graisses 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
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.
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.
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs 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 - Préparation ou traitement des aliments ou produits alimentaires en général; Aliments ou produits alimentaires ainsi obtenus; Leurs matériaux 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
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.
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs 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 - Préparation ou traitement des aliments ou produits alimentaires en général; Aliments ou produits alimentaires ainsi obtenus; Leurs matériaux 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
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
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.
33.
A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS
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.
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. chocolat; Leurs 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
34.
AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
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.
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
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.
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
36.
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.
A PROCESS FOR PRODUCTION OF A VEGETABLE OIL COMPOSITION HAVING AT LEAST 50% PALMITIC ACID PRESENT IN THE SN2-POSITION OUT OF TOTAL PALMITIC ACID IN THE TRIGLYCERIDES OF THE VEGETABLE OIL COMPOSITION
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.
A23L 33/00 - Modification de la qualité nutritive des aliments; Produits diététiques; Leur préparation ou leur traitement
A23L 33/115 - Acides gras ou leurs dérivés; Graisses ou huiles
C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou cires; Raffinage 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
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
C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou cires; Raffinage des acides gras à partir de graisses ou huiles par hydrolyse
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.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
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
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
A23L 5/40 - Coloration ou décoloration des aliments
A23L 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 29/206 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des hydrolysats d'amidon, p.ex. de la dextrine
42.
A NON-TRANS FAT COMPOSITION WITH IMPROVED BLOOM STABILITY, GLOSS, AND MELTDOWN
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.
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
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.
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..
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..
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 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.
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.
A23D 9/00 - Autres huiles ou graisses comestibles, p.ex. huiles pour cuisson
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/50 - Produits à base de cacao, p.ex. chocolat; Leurs 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 massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
50.
FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT
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.
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.
A23G 1/00 - Cacao; Produits à base de cacao, p.ex. chocolat; Leurs 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
52.
FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT HAVING A LOW AMOUNT OF DIGLYCERIDES
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.
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
53.
PROCESS OF PRODUCTION OF A FAT COMPOSITION COMPRISING A STEP OF ESTERIFICATION
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.
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 cires; Raffinage 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
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 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 29/20 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des hydrolysats d'amidon, p.ex. de la dextrine
55.
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
56.
VEGETABLE FAT COMPOSITION FOR EDIBLE APPLICATIONS WITH IMPROVED TASTE AND MELTDOWN
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.
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
57.
NUTRITIONAL COMPOSITION COMPRISING MILK AND EGG PHOSPHOLIPIDS
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.
A23L 33/00 - Modification de la qualité nutritive des aliments; Produits diététiques; Leur 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
58.
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 interesterif ied 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 interesterif ied blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.
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'autre composé d'origine laitière comme source 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
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.
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
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.
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
A23L 33/115 - Acides gras ou leurs dérivés; Graisses ou huiles
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'autre composé d'origine laitière comme source 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
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.
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.
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 dérivés; Graisses ou huiles
64.
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.
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
A23L 33/115 - Acides gras ou leurs dérivés; Graisses ou huiles
66.
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, 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.
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
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
A23L 33/115 - Acides gras ou leurs dérivés; Graisses ou huiles
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.
A23G 1/30 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés
A23G 3/34 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés 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
Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat2O 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.
A23G 1/30 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés 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
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.
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.
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 is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprises C14-fatty acids. Additionally disclosed is a method of producing such a vegetable fat composition in addition to various uses of such a 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.
The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a meat-analogue composition. The structured emulsion, which may comprise a polyhydroxy compound, is characterised by an ordered lamellar gel network and is useful for retaining the moisture and fat content in the meat-analogue upon cooking, obviating use of saturated fatty acids and trans fatty acids.
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 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a meat-analogue composition. The structured emulsion, which may comprise a polyhydroxy compound, is characterised by an ordered lamellar gel network and is useful for retaining the moisture and fat content in the meat-analogue upon cooking, obviating use of saturated fatty acids and trans fatty acids.
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
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
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. 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; flavoured edible oils; dip sauces; vegetable
oils and fats (edible) for use in food and confectionary;
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.
76.
A PROCESS FOR MAKING A VEGETABLE FAT COMPOSITIONS 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.
C11B 1/00 - Production des graisses ou huiles à partir de matières premières
C11B 3/02 - Raffinage des graisses ou huiles par réaction chimique
A23D 9/02 - Autres huiles ou graisses comestibles, p.ex. huiles pour cuisson caractérisées par leur production ou leur traitement
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
77.
A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS
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 have 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.
A PROCESS FOR PRODUCTION OF A VEGETABLE OIL COMPOSITION HAVING AT LEAST 50% PALMITIC ACID PRESENT IN THE SN2-POSITION OUT OF TOTAL PALMITIC ACID IN THE TRIGLYCERIDES OF THE VEGETABLE OIL COMPOSITION
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.
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
There is provided a petrolatum substitute. The petrolatum substitute preparation comprises 1-20 wt % of at least one oil thickening agent, 7-40 wt % of at least one structuring agent, 0.5-10 wt % of at least one phytosterol or ester thereof, and 30-92 wt % of at least one emollient, wherein the preparation has a melting point of 35° C. or more. The petrolatum substitute preparation can be used in essentially all applications where petrolatum is used today. The substitute can be made renewable and the use of over-exploited natural products is minimized. The preparation is less irritant and has excellent moisture barrier properties when applied to human skin. Further it is less energy consuming to manufacture.
A61K 8/72 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des composés organiques macromoléculaires
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 cires; Leurs dérivés, p.ex. produits d'hydrogénation
A61Q 19/00 - Préparations pour les soins de la peau
C10M 111/00 - Compositions lubrifiantes caractérisées en ce que le matériau de base est un mélange d'au moins deux composés couverts par plus d'un des groupes principaux , chacun de ces composés étant un composé essentiel
C10M 173/02 - Compositions lubrifiantes contenant plus de 10% d'eau ne contenant pas d'huiles minérales ou grasses
C10N 50/10 - Forme sous laquelle est appliqué le lubrifiant au matériau à lubrifier huileuse
80.
AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
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 triglyceride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionery, and/or moulding applications, in fillings, such as bakery fillings and confectionery 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.
The present invention relates to the field of animal feed compositions, a fat composition suitable for use as an oil binding ingredient in an animal feed composition and the use thereof.
A23K 20/158 - Acides gras; Graisses; Produits contenant des huiles ou des graisses
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p.ex. pour les poissons, les crustacés ou les mollusques
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine fongique, p.ex. de champignons
83.
OIL BINDING INGREDIENT FOR AN ANIMAL FEED COMPOSITION
The present invention relates to the field of animal feed compositions, a fat composition suitable for use as an oil binding ingredient in an animal feed composition and the use thereof.
A23K 20/158 - Acides gras; Graisses; Produits contenant des huiles ou des graisses
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p.ex. pour les poissons, les crustacés ou les mollusques
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine fongique, p.ex. de champignons
84.
FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT HAVING A LOW AMOUNT OF DIGLYCERIDES
222O 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.
222O 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 Bühler crystallization index (BCI) value of 2.5 or more. Uses of the fat composition is also disclosed.
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof; wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product is also disclosed.
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
87.
FOOD PRODUCT COMPRISING A POLYMORPHIC VEGETABLE FAT COMPOSITION WITH A LOW CONTENT OF MONO-UNSATURATED ASYMMETRIC AND TRI-SATURATED TRIGLYCERIDES
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof; wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product is also disclosed.
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
88.
FOOD PRODUCT COMPRISING A VEGETABLE FAT COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product are also disclosed.
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
89.
FOOD PRODUCT COMPRISING A VEGETABLE FAT COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product are also disclosed.
A23G 1/36 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
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.
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.
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
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
C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou cires; Raffinage des acides gras à partir de graisses ou huiles par hydrolyse
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 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p.ex. ozonolyse par hydrogénation
C11C 3/14 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p.ex. ozonolyse par isomérisation
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
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. 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; flavoured edible oils; dip sauces; 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.
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 3/12 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p.ex. ozonolyse par hydrogénation
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
96.
Process for dry fractionation to obtain a final hard palm oil mid fraction
A process for dry fractionation of a soft palm oil mid fraction (SPMF) into a final hard palm oil mid fraction (fHPMF-A) is disclosed. The process comprises: providing the solf palm oil mid fraction (SPMF), using the soft palm oil mid fraction (SPMF) as an input (IN1) to a first dry fractionation (FDF) to obtain an intermediate olein fraction (SPMF-O) and an intermediate stearin fraction (SPMF-S), using the intermediate olein fraction (SPMF-O) as an input (IN2) to an ultrasound assisted second dry fractionation (SDF) to obtain the final hard palm oil mid fraction (fHPMF-A) and a palm oil olein fraction (POO), wherein the ultrasound assisted second dry fractionation (SPF) comprises subjecting at least a part of the input (IN2) to ultrasonic treatment (US2). Also disclosed is a final hard palm oil mid fraction (fHPMF-A), a second hard palm oil mid fraction (sHPMF-B), a hard palm oil mid fraction mixture, and uses of these.
A non-hydrogenated fat composition comprises a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues. Also provided are a process for producing the composition, a dough comprising the non-hydrogenated fat composition and various food products comprising the non-hydrogenated fat composition.
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
A23G 1/00 - Cacao; Produits à base de cacao, p.ex. chocolat; Leurs succédanés
A non-hydrogenated fat composition comprises a non-hydrogenated fat composition comprising at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues; the non-hydrogenated fat composition being obtainable by subjecting a precursor composition to an interesterification process to produce an interesterified composition and optionally blending the interesterified composition with a further triglyceride composition; wherein the precursor composition comprises: a triglyceride comprising at least 10% stearic acid (C18:0) fatty acid residues; and a non-hydrogenated milk fat; and further wherein the weight ratio of the triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat is in the range 40:60 to 95:5. Also provided are a process for producing the composition, a dough comprising the non-hydrogenated fat composition and various food products comprising the non-hydrogenated fat composition.
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
A23G 1/00 - Cacao; Produits à base de cacao, p.ex. chocolat; Leurs succédanés
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.
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.