The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.
A process for the preparation of fatty acid products for use in animal feed comprises the steps of: i) providing a palm fatty acid distillate; ii) fractionating the palm fatty acid distillate to form a first fraction and a second fraction; and iii) separating the first fraction from the second fraction; wherein the first fraction comprises palmitic acid (C16:0) in an amount greater than about 60 wt.% and wherein the second fraction comprises palmitic acid (C16:0) in an amount from about 20 wt.% to about 55 wt.%, the percentages being based on the total weight of C12 to C24 fatty acids present in the respective fractions.
A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.
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 3/06 - 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
4.
TEMPERATURE TOLERANT CHOCOLATE SPREAD OR FILLING AND METHOD OF PREPARATION
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40 % by weight of a fat composition; 30% to 50% by weight of sugar; wherein the fat composition comprises at least 40 % by weight of interesterified rhea olefin and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olefin has an oleic acid content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified Shea olefin, and wherein the interesterified shea olefin has a solid fat content of at least 10 % at 10°C, at least 6 % at 20°C, and at least 3 % at 30°C.
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
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
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
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
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
5.
LOW SAFA FAT COMPOSITION, AERATED EMULSION AND METHOD
The invention relates to a low SAFA fat composition for use in an aerated emulsion, such as a filling cream, wherein the composition comprises less than 35% by weight of SAFA based on the total weight of fatty acid residues; wherein the composition comprises from 2-8 % by weight C12:0 and from 12-15% by weight C16:0; and wherein the composition is whippable to a stable cream with water without the addition of stabilizers. Whippable implies that the composition can be whipped to an aerated composition within a few minutes at room temperature or at lower temperatures such as 15 °C and remains sufficiently stable.
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
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
6.
PALM OIL PRODUCT FOR USE AS A CANDLE WAX AND PROCESS
This invention relates to a palm oil product for use as candle wax, and a process for manufacturing such a palm oil product. The palm oil product essentially consists of partially hydrogenated palm olein comprising 15 to 25 wt. %. mono unsaturated fatty acids (MUFA). The palm oil product is suitable for use as candle wax without further blending, displays no sweating at elevated temperatures, and has a smooth surface and a matte finish without the need for post-processing.
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 provides a composition comprising a glyceride composition comprising at least about 15 % by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30 % by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride, wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1 % by weight, and wherein the composition does not comprise added lecithin.
A process is disclosed for immobilizing a lipase on a support containing a functional amino group, which comprises contacting the lipase with said support in the presence of a surface-active material.
C12N 11/02 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
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
A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from greater than 12 % up to 25 % by weight P2O triglycerides, wherein P is palmitic acid and O is oleic acid; wherein the fat composition has a weight ratio of SSO:SOS triglycerides of greater than 0.3 and wherein S is stearic or palmitic acid and O is oleic acid.
A fatty acid composition comprises: greater than 60% by weight stearic acid; from 3 to 30 % by weight oleic acid; and less than 10% by weight palmitic acid. The composition may be used in the preparation of a triglyceride.
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
A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.
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
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, from 15 % to 45 % by weight SUS triglycerides based on total triglycerides present in the fat blend, where S represents saturated C8 to C24 fatty acid and U represents unsaturated C8 to C24 fatty acid, and less than 25 % by weight St00 triglycerides based on total triglycerides present in the fat blend, wherein St represents stearic acid and 0 represents oleic acid. The fat blend may be used in a margarine or spread, or as a shortening.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
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
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blend, and comprising from 15 % to 50 % by weight SOS triglycerides based on total triglycerides present in the fat blend, where S represents saturated C8 to C24 fatty acid and O represents oleic 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 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
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from 2 to 12 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the fat composition has a weight ratio of SSO:SOS triglycerides of greater than 0.3, and wherein S is stearic or palmitic acid and 0 is oleic acid.
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
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
C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées
A composition for use in developing and/or improving brain function comprises a glyceride having a palmitoyl group at the 2- position wherein at least 40% by weight of the palmitic acid content of the composition is present as palmitoyl groups bonded at the 2- position of a glyceride.
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A23L 1/29 - Modification de la qualité nutritive des aliments; Produits diététiques ( A23L 1/09 a priorité;substituts diététiques du sel A23L 1/22)
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
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
An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Brookfield Texture Analyser CT3 1000 at 20 °C using a 4.5 mm probe, 5 mm depth at a speed of 0.5 mm/s, and the fat has a solid fat content at 20 °C of from 5 to 22 %.
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
A method of removing glycidyl esters from a vegetable oil comprises contacting the oil with at least 0.5% by weight of the oil of an acid-activated bleaching earth and deodorizing the oil at a temperature of less than 200° C. for a time of at least 30 minutes.
A fat composition having the following fatty acid content: - from 2 to 5% C8:0 - from 1 to 5% C10:0 - from 2 to 10% C12:0 - from 1 to 5% C14:0 - from 15 to 30% C16:0 - from 1 to 7% C 18:0 - from 25 to 45% C18:1 - from 15 to 30% C18:2, and - from 0.5 to 5% C 18: 3, said percentages being by weight based on total C8 to C24 fatty acids present in the fat composition, wherein at least 33% of total C16:0 is bound to the sn-2 position in a glyceride. The fat composition may be used in an infant formula.
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23L 1/29 - Modification de la qualité nutritive des aliments; Produits diététiques ( A23L 1/09 a priorité;substituts diététiques du sel A23L 1/22)
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
An icing or coating composition for edible products comprises at least 30 % by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.
A confectionery composition comprises defatted cocoa powder and fat, wherein the fat consists essentially of a palm oil fraction comprising at least 50% by weight of palmitic acid and at least 25% by weight of oleic acid, based on total C6 to C24 carboxylic acids present, and the palm oil fraction has an SOS content of at least 70% by weight based on total weight of triglycerides present, wherein S is saturated C6 to C24 fatty acid and O is oleic acid.
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
A process for the production of a composition comprising 1,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to enzymic transesterification, with oleic acid or a non-glyceride ester thereof.
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
A glyceride composition comprises at least 75% by weight triglycerides and from 5 to 25% by weight diglycerides based on the total weight of the composition, wherein the glyceride composition comprises at least 65% by weight of oleic acid and from 10 to 20% by weight of palmitic acid based on the total C12 to C20 fatty acids present in the glycerides, said oleic acid and palmitic acid being present as acyl groups in mono-, di- and/or tri- glycerides.
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
Glyceride composition obtainable from shea oil comprising at least 75 % by weight triglycerides and from 5 to 25 % by weight diglycerides based on the total weight of the composition, and having an oleic acid content of at least 65 % by weight and a combined stearic acid plus palmitic acid content of from 10 to 20 % by weight based on the total C12 to C20 fatty acids present in the glycerides, said oleic acid, stearic acid and palmitic acid being present as acyl groups in mono-, di- or tri- glycerides.
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
A method of removing glycidyl esters from a vegetable oil comprises contacting the oil with at least 0.5 % by weight of the oil of an acid-activated bleaching earth and deodorising the oil at a temperature of less than 200°C for a time of at least 30 minutes.
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
C11B 3/10 - Raffinage des graisses ou huiles par adsorption
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 fat blend comprises: (i) a first fat having a solid fat content at 25° C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20° C. of greater than 80% and a solid fat content at 35° C. of less than 5%. The fat blend is useful as a cocoa butter replacer.
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23L 1/05 - contenant des agents gélifiants ou épaississants (A23L 1/06 a priorité);;
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A continuous process for fractionating a vegetable oil comprises stripping the vegetable oil in a vessel to form a top fraction and a bottom fraction, condensing a part of the top fraction in a scrubber at a first temperature and condensing the other part of the top fraction that is not condensed by the scrubber in a condenser at a second temperature lower than the first temperature to form a condensate, dividing the condensate from the condenser into at least two portions, collecting a first portion of the condensate as a first product and returning a second portion of the condensate to the scrubber at a temperature of from 100 °C to 160 °C to act as a liquid phase in the scrubber.
A method of producing a refined, bleached and deodorised vegetable oil comprises degumming a vegetable oil, bleaching the degummed oil and deodorising the bleached oil, wherein the degumming, bleaching and deodorising conditions are selected to reduce the content of 3-chloropropane-1,2-diol and esters thereof in the deodorised oil to less than 8 ppm.
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
C12Q 1/61 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir des triglycérides
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
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
A61K 38/00 - Préparations médicinales contenant des peptides
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
C11B 3/10 - Raffinage des graisses ou huiles par adsorption
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 fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75 % by weight and a StOSt content of greater than 70 % by weight. The fat blend has a solid fat content at 20°C of greater than 80 % and a solid fat content at 35°C of less than 5 %. The fat blend is useful as a cocoa butter replacer.
FEYECON DEVELOPMENT & IMPLEMENTATION B.V. (Pays‑Bas)
Inventeur(s)
Wubbolts, Frank, Emile
Izquierdo, Lucia
Schweitzer, Erik, Johan, Anton
Man, Hangkam
Akkermans, Cynthia
Abrégé
A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1 % to 15 % by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 weeks, wherein the mixing and storing conditions provide the composition in a form after storage that is pourable.
A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).
A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.
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
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
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 composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 0.5:1 to 3.0:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 3% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend. The composition is particularly useful as a confectionery or bakery filling.
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
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
A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.
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
A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A process for preparing a phospholipase D of vegetable or nut origin comprises: (i) providing a liquid extract of vegetable or nut origin; (ii) combining the liquid extract with a precipitating agent comprising at least one surfactant optionally in admixture with phospholipids, mono-, di- or triglycerides or a mixture thereof, to produce a suspension comprising a supernatant and a precipitate; and (iii) separating and collecting the precipitate from the suspension produced in (ii).
A process for preparing phosphatidylserine comprises reacting a phospholipid with serine in the presence of water, a phospholipase D from carrot and at least one surfactant. A process for preparing phosphatide acid comprises hydrolysing a phospholipid in the presence of water and a phospholipase D from carrot.
A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).
A process for the production of a composition comprising 1,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to enzymic transesterification, with oleic acid or a non-glyceride ester thereof.
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
A process for producing triglycerides which comprises: (a) subjecting a first triglyceride comprising at least 40% by moles of oleic acid residues, based on total acyl groups in the triglyceride, to an alcoholysis reaction with an alcohol having from 1 to 6 carbon atoms to obtain a composition comprising 2-oleoyl monoglyceride and at least one acyl ester of said alcohol; (b) reacting the 2-oleoyl monoglyceride with an acylating agent comprising at least one C12 to C24 saturated fatty acid, at least one ester of said fatty acid or a mixture thereof, to obtain a 1,3-saturated fatty acid acyl 2-oleoyl glyceride; and (c) separating at least a part of the at least one acyl ester after or during step (a) or step (b); (d) reacting the acyl ester with a second glyceride to form 1,3-dioleoyl 2-palmitoyl glyceride.
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
C11C 1/00 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras
A process for producing triglycerides comprises: (a) subjecting a first triglyceride comprising at least 40% by moles of oleic acid residues, based on total acyl groups in the triglyceride, to a reaction with stearic acid, at least one ester of stearic acid or a mixture thereof, to obtain a composition comprising 1,3-distearoyl 2-oleoyl glyceride and trioleoyl glyceride; (b) treating the composition to form a first fraction having an increased amount by weight of oleoyl groups compared to said composition and a second fraction having an increased amount by weight of stearoyl groups compared to said composition; (c) hydrolysing the first fraction to form oleic acid; and (d) reacting said oleic acid or an ester thereof with a triglyceride comprising at least 50% by moles of palmitic acid residues, based on total acyl groups, to form a composition comprising 1,3-dioleoyl 2-palmitoyl glyceride.
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
C11C 1/00 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras
Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M + M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 3% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend. The composition is particularly useful as a confectionery or bakery filling.
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
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
A composition comprising: (A) from about 20 % to about 80 % by weight of an interesterified palm oil olein; (B) from about 5 % to about 25 % by weight of a liquid oil; (C) from about 15 to about 75 % by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.
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
A process for producing randomised palm oil stearin with a reduced level of dialkylketones (DAKs), which comprises the step of chemical interesterification of palm oil stearin in the presence of an interesterification catalyst, wherein the duration of reaction and/or the reaction temperature and/or the amount of catalyst are selected so as to reduce the level of DAKs.
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
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
C12N 9/20 - Scission des triglycérides, p. ex. au moyen de lipase
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.
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
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 0.5: 1 to 3.0:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.
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
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
52.
PROCESS FOR PRODUCING COMPOSITIONS COMPRISING TOCOHEROLS AND TOCOTRIENOLS
A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises: providing a product obtained from palm oil comprising tocopherols and tocotrienols, together with free fatty acids and monoglycerides and diglycerides of fatty acids; hydrolysing at least part of the monoglycerides and diglycerides with a lipase to form the corresponding free fatty acids; removing at least part of the free fatty acids after hydrolysis; and recovering a composition comprising a higher level of tocopherols and tocotrienols than are present in the product obtained from palm oil.
C12P 17/06 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'oxygène comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons, p. ex. fluorescéine
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3- positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.
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
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms) / (saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3 % by weight of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45 % by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.
A process for producing triglycerides comprises: (a) subjecting a first triglyceride comprising at least 40 % by moles of oleic acid residues, based on total acyl groups in the triglyceride, to a reaction with stearic acid, at least one ester of stearic acid or a mixture thereof, to obtain a composition comprising 1,3-distearoyl 2-oleoyl glyceride and trioleoyl glyceride; (b) treating the composition to form a first fraction having an increased amount by weight of oleoyl groups compared to said composition and a second fraction having an increased amount by weight of stearoyl groups compared to said composition; (c) hydrolysing the first fraction to form oleic acid; and (d) reacting said oleic acid or an ester thereof with a triglyceride comprising at least 50 % by moles of palmitic acid residues, based on total acyl groups, to form a composition comprising 1,3-dioleoyl 2-palrnitoyl glyceride.
C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A process for the production of a composition comprising l,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to enzymic transesterification, with oleic acid or a non-glyceride ester thereof.
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
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
A process for producing triglycerides which comprises: (a) subjecting a first triglyceride comprising at least 40 % by moles of oleic acid residues, based on total acyl groups in the triglyceride, to an alcoholysis reaction with an alcohol having from 1 to 6 carbon atoms to obtain a composition comprising 2- oleoyl monoglyceride and at least one acyl ester of said alcohol; (b) reacting the 2-oleoyl monoglyceride with an acylating agent comprising at least one C12 to C24 saturated fatty acid, at least one ester of said fatty acid or a mixture thereof, to obtain a 1,3- saturated fatty acid acyl 2-oleoyl glyceride; and (c) separating at least a part of the at least one acyl ester after or during step (a) or step (b); (d) reacting the acyl ester with a second glyceride to form 1,3- dioleoyl 2-palmitoyl glyceride.
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
C11C 3/08 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles avec des acides gras
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
brevets
