Class / Patent application number | Description | Number of patent applications / Date published |
426607000 | Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. | 46 |
20080260931 | INTERMOLECULAR COMPOUNDS OF FATTY ACID TRIGLYCERIDES - There are provided an intermolecular compound of (a) di-saturated medium chain fatty acids mono-saturated long chain fatty acid triglyceride and (b) 1,3-di-saturated long chain fatty acids 2-mono-unsaturated long chain fatty acid triglyceride, of which a long spacing value by X-ray diffraction is 65 Å or more, and foods containing the intermolecular compound. The intermolecular compound can be used as a part of fats and oils that constitute foods. Due to formation of the intermolecular compound, the fats and oils containing large amounts of symmetric triglycerides such as cocoa butter and those containing medium chain fatty acids do not form separate crystals and, therefore, can keep smooth texture and prevent blooming. | 10-23-2008 |
20090022875 | Fat-and-oil compositions for inhibiting the migration of water in food and foods made by using the same - The present invention aims at providing fat-and-oil compositions which can effectively inhibit the migration of water even when a low-water-content component is in contact with a high-water-content component and foods made by using the same. Namely, a fat-and-oil composition for inhibiting the migration of water in food wherein the fat-and-oil component contains a 1,2-saturated-3-unsaturated glyceride (SSU) in an amount of 15 wt % or above but preferably below 50 wt % and a 1,3-saturated-2-unsaturated glyceride (SUS) in an amount of less than 50 wt %; fat-and-oil compositions as described above which further contain at least one member selected from among mono-diglycerides, sorbitan tristearate, and acetylated sucrose fatty acid esters, or a solid matter other than fats and oils; and foods containing, between low-water-content regions and high-water-content regions, the fat-and-oil compositions for inhibiting the migration of water. | 01-22-2009 |
20090081352 | OIL/ FAT COMPOSITION - An oil/fat composition including an oil/fat which is in a fluid state at 30° C.; solid fat derived from palm oil and which has an iodine value of 0 to 21; and highly hydrogenated oil of high erucic rapeseed oil; wherein a solid fat content of the oil/fat, which is in a fluid state at 30° C., at 10° C. is 0 to 30% and also the solid fat content thereof at 25° C. is 0 to 15%. | 03-26-2009 |
20090123633 | Structuring Granular Composition - The present invention relates to an edible granular structuring composition suitable for the production of structured food products having a low content of saturated and trans fatty acids, the granular composition comprising 5-100 wt. % of a glyceride composition and 95-0 wt. % of at least one non-glyceride edible solid material, wt. % being expressed with respect to the total weight of the structuring composition, wherein the glyceride composition comprises a blend of 5 to 85 wt. % of a non-lauric, hard or semi hard fat, containing less than 5 wt. % of TFA with respect to the amount of hard or semi hard fat and 95 to 15 wt. % of a liquid part, the liquid part being selected from at least one liquid oil or at least one liquid diglyceride composition or a blend of two or more of those, where TFA means trans fatty acids; wherein the glyceride composition comprises an amount of fat crystallized in a stable crystalline form; wherein the glyceride composition contains at least 5 wt. % of symmetric SUS-triglycerides with respect to the total amount of glyceride composition wherein S is a saturated fatty acid having 16-18 carbon atoms and U is an unsaturated fatty acid having 18 carbon atoms or more and wherein the glyceride composition has an STFA content of less than 55 wt. wherein STFA is the sum of the saturated and trans fatty acids present in the glyceride composition. | 05-14-2009 |
20090123634 | Structured Lipid Compositions And Methods Of Formulation Thereof - Lipid compositions comprising specific mixtures of edible synthetic triglycerides are provided that are useful in formulating food products having highly desirable dietary benefits. The novel lipid compositions allow simultaneous access to highly desirable dietary benefits such as delivery of calorie reduction, weight management, health benefits, or any combination thereof, and they also may be formulated trans-fatty acid free. | 05-14-2009 |
20090130289 | High Stearic High Oleic Soy Oil Blends - A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A food product employing the complete shortening composition is also described. Several non-limiting examples of the food product are a baked food, such as a short bread cookie, biscuit, pie crust, or puff pastry shell, or icing, such as cake icing or pastry icing. | 05-21-2009 |
20090162527 | Plastic Fat Composition - Provided is a plastic fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil, in which coarsening of the fat crystals during storage is suppressed, the fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil and blending a specific mono- and diglycerides of fatty acids, wherein the mono- and diglycerides of fatty acids:
| 06-25-2009 |
20090220669 | Low Trans Fat Oil Blend - A low trans fat oil blend is prepared with partially hydrogenated vegetable oil, palm kernel oil and palm oil. The oil blend comprises: at least about 50% partially hydrogenated vegetable oil having a trans fatty acid content from about 2% to about 8%, from about 20% to about 50% palm kernel oil, and from about 5% to about 20% palm oil. The low trans fat oil blend can be used to make a low trans fat margarine, or a spread. | 09-03-2009 |
20090285969 | Pasteurisation process for microbial cells and microbial oil - An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least −0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidised) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0. | 11-19-2009 |
20100062136 | FRENCH FRY PARFRY OIL FOR REDUCED FREEZER CLUMPING - An improved parfry oil blend and related production process for parfrying vegetable pieces particularly such as French fry potato strips followed by freezing for packaging, storage and/or shipment before finish preparation, wherein the parfry oil blend reduces post-parfry freeze clumping. The improved oil blend comprises a substantially fully hydrogenated hard stock component selected from the group consisting essentially of cottonseed and palm oils at a proportion of less than 11% and preferably about 8-10% by weight. This hard stock component is blended with a liquid stock component such as a zero grams trans fat (ZGTF) liquid oil such as soy, canola, safflower, and the like. When potato strips are parfried in this improved oil blend, and then frozen, freezer clumps are substantially eliminated. | 03-11-2010 |
20100092651 | METHOD FOR FRACTIONATING OAT, PRODUCTS THUS OBTAINED, AND USE THEREOF - The invention relates to a method of preparing functionally valuable products, such as β-glucan, protein, starch and lipid concentrates from oat. The invention also relates to products thus obtained and to the use thereof. The invention further relates to the use of non-heat-treated or slightly heat-treated oat fat-extracted with supercritical extraction for preparing said products by using dry milling, sieving and air classification. | 04-15-2010 |
20100104731 | OILY FOOD AND METHOD OF PRODUCING THE SAME - [Problems] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparted by a convenient method. [Means for Solving Problems] By controlling the composition rate of SOS to (SOO+SLS+SLO) to a specific level in the fat composition in preparing an oily food, worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, can be lessened. Moreover, an oily food having the above functions imparted thereto can be produced by a convenient method. | 04-29-2010 |
20100129518 | METHOD OF OIL PURIFICATION, AND USES THEREOF FOR FOOD AND FEED - The current invention describes a new process of purifying oils. In particular, the present invention relates to a method which combines treatment with ad- or absorbing agents (AAs) and a membrane-based process for separating the oil from the contaminated AAs. Further, the present invention relates to the use of active carbon and membrane filtration for purifying oil and the use of purified oil as food or feed ingredients. | 05-27-2010 |
20100196581 | FATTY PRODUCT WITH LOW QUANTITY OF SATURATED FAT AND BASICALLY COMPOSED OF STEARIC ACID - The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low percentage of palmitic acid. This fatty product is obtained from intersterification of: (1) 10 to 80% of a totally hydrogenated vegetable oil with (2) 20 to 90% of a liquid vegetable oil having a very low content in saturated fatty acids. The fatty product of the present invention can be used directly as an ingredient for preparing breadmaking products, such as tarts, biscuits and loaves among others, and indirectly for making margarines. | 08-05-2010 |
20100203220 | VISCOUS FAT COMPOSITIONS HAVING LOW AMOUNTS OF TRANS-FAT, METHODS AND PRODUCTS - Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like fat composition that does not contain cyclodextrin that is bound to the fat. Food products and methods of use of food products are described. | 08-12-2010 |
20100247735 | EDIBLE FAT AND OIL COMPOSITIONS - The present invention discloses an edible fat and oil composition which makes possible to prepare cooked foods having good taste and smell. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more and corn oil. | 09-30-2010 |
20100272879 | FAT COMPOSITION FOR USE IN FOOD - Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol. | 10-28-2010 |
20100291284 | SOLID FATTY PRODUCT WHICH HAS A LOW SATURATED FAT CONTENT AND IS FREE OF TRANS FATTY ACIDS - The invention relates to the production of a fatty product which has a low saturated fatty acid content and is free of trans-isomers, formulated from a fatty base containing mainly tripalmitin and/or fully hydrogenated palm oil. The fatty product of the invention fulfils nutritional and health requirements, has physical properties enabling the suitable use of same and meets organoleptic requirements of consumers. The fatty product can be used directly as an ingredient for the production of baked products, such as, cakes, biscuits and bread among others, and for the industrial and institutional deep frying of snacks, doughnuts, potatoes and other tubers and meats among other foods. | 11-18-2010 |
20100323084 | FAT AND OIL COMPOSITIONS FOR IMPROVING TEXTURE - The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, | 12-23-2010 |
20100323085 | FATTY ACID COMPOSITIONS HAVING NOVEL FATTY ACID RATE - The object of the present invention is to provide a fatty acid composition whose fatty acid rate differs from that previously reported. | 12-23-2010 |
20110039010 | Plant Seed Oil - The invention relates to a plant seed oil, comprising arachidonic acid comprising approximately 7 to approximately 26 percent by weight of the total fatty acid content, the ratio of the percentages by weight of arachidonic acid to gamma-linolenic acid being approximately 1:1 to approximately 5:1 and the ratio of the percentages by weight of arachidonic acid to dihomo-gamma-linolenic acid being approximately 1:1 to approximately 5:1. The invention additionally relates to processes for the production of this plant seed oil and formulations and uses of the plant seed oil. In particular, the invention also makes available foodstuffs and baby food that contain the plant seed oil mentioned. | 02-17-2011 |
20110111113 | Low And No Trans Fat Confections - A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided. | 05-12-2011 |
20110250342 | PUFA Polyketide Synthase Systems and Uses Thereof - Disclosed are the complete polyunsaturated fatty acid (PUFA) polyketide synthase (PKS) systems from | 10-13-2011 |
20120009321 | METHOD FOR PRODUCING FATS AND OILS - The present invention discloses a method for producing fats and oils rich in a X2U triglyceride, which comprises the step of fractionating fats and oils which comprise 20 to 60 mass % of a di-saturated mono-unsaturated triglyceride (X2U triglyceride) consisting of two saturated fatty acid residues and one unsaturated fatty acid residue in total triglycerides in the presence of 1 to 50 mass % of a fatty acid lower alkyl ester comprising 10 to 100 mass % of an unsaturated fatty acid lower alkyl ester. This method is a more efficient and industrially suitable fractionation and production method of fats and oils rich in a di-saturated mono-unsaturated triglyceride X2U triglyceride). | 01-12-2012 |
20120027912 | METHOD FOR PRODUCING HARD BUTTER COMPOSITION - Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can be more conveniently or more efficiently carried out. In producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, a low-melting point fraction of allanblackia fat is used as the main starting material, saturated fatty acids are selectively introduced into the 1- and 3-positions of the fat, and then fractionation is optionally conducted to thereby give an SUS-rich fraction. | 02-02-2012 |
20120128859 | METHOD OF MAKING OIL-AND-FAT - A method of making an oil-and-fat capable of being used as a non-tempering hard butter of a non-lauric acid type, having a sharp melting property (meltability in the mouth), good compatibility with a cacao butter and a low trans-fatty acid content, includes fractionating an oil-and-fat A comprising a first non-laurin-based oil-and-fat containing 50 to 100 mass % of SUS type triglyceride and a non-laurin-based transesterification oil containing 12 to 38 mass % of SSU type triglyceride or an oil-and-fat B obtained by partially hydrogenating the oil-and-fat A so as to obtain a soft portion. | 05-24-2012 |
20120189755 | PIG-FAT SUBSTITUTE BASED ON VEGETABLE FAT AND METHOD FOR OBTAINING SAME - The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or monounsaturated oils, namely sunflower and/or safflower oil, canola, soya, olive and high oleic sunflower and/or high oleic safflower oil. This substitute can be used in meat and bakery products. | 07-26-2012 |
20120295010 | FAT COMPOSITION AND METHOD FOR PRODUCING SAME - An oil-and-fat composition, meets the following five requirements (a) to (e):
| 11-22-2012 |
20130004646 | Compositions Comprising Tailored Oils - Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants. | 01-03-2013 |
20130078359 | Peanut Spread - Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, -equivalents, replacers and substitutes are not hydrogenated. | 03-28-2013 |
20130196046 | Plastic Oil and Fat Composition, and Production Method and Usage Thereof - A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided. | 08-01-2013 |
20130230634 | OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF - The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. | 09-05-2013 |
20130260009 | NO BAKE GRANOLA PRODUCT AND METHODS OF PREPARATION - The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. | 10-03-2013 |
20130323396 | REFINED VEGETABLE OIL AND A METHOD OF PRODUCING IT - The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent for selectively extracting free fatty acids from the vegetable oil. | 12-05-2013 |
20130323397 | CHOCOLATE OR CHOCOLATE-LIKE FOOD AND METHOD OF PRODUCING THE SAME - Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. | 12-05-2013 |
20140065283 | Confectionery Coating Fat with Low Saturated Fat - Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids. Fat blends including the confectionery coating fat compositions can include melt-enhancing or heat stability enhancing fats in amounts necessary to achieve the effect of the added fats. | 03-06-2014 |
20140065284 | OIL AND FAT COMPOSITION - An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation−anisidine value before oxidation)×[additive amount (wt. %)]. | 03-06-2014 |
20140127387 | DISPERSION OF TRIGLYCERIDES - The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil. | 05-08-2014 |
20140193567 | HARD BUTTER - Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2):
| 07-10-2014 |
20140272082 | OIL OR FAT COMPOSITION, CHOCOLATE AND COMBINED CONFECTIONERY - Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate. | 09-18-2014 |
20140377445 | OIL AND FAT COMPOSITION THAT CAN BE USED AS NON-TEMPERING TYPE HARD BUTTER - [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. | 12-25-2014 |
20150056361 | OIL OR FAT COMPOSITION AND CHOCOLATE - A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased. | 02-26-2015 |
20150086701 | AERATED OIL CONTAINING SUCROSE FATTY ACID ESTER AND HYDROPHOBIN - The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during shallow frying of food products. Aerated oil compositions are prepared which are stable during storage and remain homogeneous with respect to the hydrophobin. | 03-26-2015 |
20150093492 | OIL AND FAT COMPOSITION SUITABLE FOR NON-TEMPERING HARD BUTTER - [Object] To provide an oil and fat composition suitable for non-tempering type hard butter that is a low trans fatty acid and non-lauric type and an oil-based food product comprising such an oil and fat composition, the productivity of which is good. | 04-02-2015 |
20160183552 | CHOCOLATE AND HARD BUTTER - Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 60-86 mass %. (2) The POP content is 20-40 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-30 mass %. (5) The liquid oil and fat content is 14-30 mass %. | 06-30-2016 |
20180020706 | OIL/FAT COMPOSITION FOR SOLID ROUX | 01-25-2018 |