| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426603000 | Butter substitute, e.g., margarine, etc. | 30 |
| 20090246348 | Non-hydrogenated hardstock fat - Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat. | 10-01-2009 |
| 20090311410 | Stabilizers Useful in Low Fat Spread Production - The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient. | 12-17-2009 |
| 20100143567 | DAIRY PRODUCT AND PROCESS - A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel. | 06-10-2010 |
| 20100266746 | SPREAD FORMULATIONS INCLUDING STEARIDONIC ACID - The present disclosure provides for improved spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a spread formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a margarine spread formulation including a SDA-enriched soybean oil is disclosed. | 10-21-2010 |
| 20110195173 | REFRIGERATION-TEMPERATURE SPREADABLE BUTTER-BASED PRODUCT - A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquefied stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F. | 08-11-2011 |
| 20110311707 | PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT - The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius. | 12-22-2011 |
| 20130108769 | BUTTER-DERIVED SPREAD AND A METHOD OF PRODUCING IT | 05-02-2013 |
| 20130115361 | EDIBLE FAT POWDERS - The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats. | 05-09-2013 |
| 20130202771 | REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS - Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof. | 08-08-2013 |
| 20130266715 | PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED - The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ | 10-10-2013 |
| 20130266716 | LOW-FAT WATER-IN-OIL EMULSION CONTAINING SUBSTANTIAL AMOUNTS OF HOH TRIGLYCERIDES - The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides. | 10-10-2013 |
| 20130273230 | EDIBLE WATER IN OIL EMULSION - The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention. | 10-17-2013 |
| 20130273231 | WRAPPER MARGARINE - The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt % saturated fatty acids (SAFA); to an edible fat continuous wrapper margarine comprising 5 to 60 wt % of a dispersed aqueous phase and 40 to 95 wt % of a fat phase, wherein the fat phase is a fat blend according to the invention; and to a process for the preparation of such a wrapper margarine. | 10-17-2013 |
| 20130295268 | Modified Lipids Produced from Oil-Bearing Microbial Biomass and Oils - Chemically modified lipids and methods for their preparation are provided. | 11-07-2013 |
| 20140023773 | PALM-BASED FRACTIONATED OIL AND FAT, OIL AND FAT COMPOSITION AND FOOD PRODUCT CONTAINING THE SAME - An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and hardness of shortening, and solidifying time of coating chocolate, by the superior crystallization-promoting effect. A palm-based fractionated oil and fat has 70-90% by weight of the tripalmitin content to triglyceride and 1-8% by weight of the unsaturated fatty acid content to total fatty acid. The oil and fat comprises a hard part obtained by, for example, performing a crystallization operation of palm super stearin with iodine value 10-17 so that the slurry SFC is 20% or less, and fractionating the slurry so that the hard part yield is 26% by weight or less. The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less. | 01-23-2014 |
| 20140127386 | VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL - A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. | 05-08-2014 |
| 20140154393 | CONJUGATED LINOLEIC ACID RICH VEGETABLE OIL PRODUCTION FROM LINOLEIC RICH OILS BY HETEROGENEOUS CATALYSIS - The invention is generally directed to conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. A heterogeneous catalytic vacuum distillation process is used under high temperature conditions to isomerize linoleic acid in triacylglyceride vegetable oils to CLA to produce CLA-rich oils. After processing, the catalyst may be removed by filtration or centrifugation to obtain high quality, CLA-rich oils. The CLA-rich oils may then serve as a potent and bioactive nutraceutical and can be incorporated into various food products, such as a CLA-rich dressing, margarine or chips. | 06-05-2014 |
| 20140272080 | Spread - A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer. The spread combines high levels both of monounsaturated fatty acids, which are thought to be a beneficial component of the Mediterranean diet, and linoleic acid, a known LDL-cholesterol lowering moiety. The spread includes low levels of saturated fatty acids and trans fat acids. | 09-18-2014 |
| 20150291911 | Triacylglycerol Based Composition - A candle includes candle wax and a wick disposed in the wax. The candle wax comprises a triacylglycerol component produced by partial hydrogenation of a triacylglycerol feedstock. The triacylglycerol feedstock has a monounsaturated fatty acid content of at least 22% and a polyunsaturated fatty acid content of not greater than 63%. The partially hydrogenated triacylglycerol component has a polyunsaturated fatty acid content of not greater than 3%. | 10-15-2015 |
| 20160015050 | VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL - A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. | 01-21-2016 |
| 20160128347 | PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED - The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. | 05-12-2016 |
| 20190142025 | PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED POWDER SO OBTAINED | 05-16-2019 |
| 426604000 | Having emulsifier or antispattering, antiweeping or antileaking agent | 8 |
| 20080268130 | Edible fat continuous spreads - The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture. | 10-30-2008 |
| 20110287160 | PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD - The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase as provided under b) comprises at least part of the fat soluble emulsifier. | 11-24-2011 |
| 20120237663 | Composition and Methods for Soft Butter - The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry. | 09-20-2012 |
| 20130122179 | EDIBLE FAT CONTINUOUS SPREADS - The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion. | 05-16-2013 |
| 20130196045 | EMULSIFIED SPREAD BASED ON OLIVE OIL AND/OR OTHER VEGETABLE OILS AND METHOD FOR PREPARING IT - The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage. | 08-01-2013 |
| 20130209655 | REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS - Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof. | 08-15-2013 |
| 20130323395 | EDIBLE FAT CONTINUOUS EMULSION COMPRISING PLANT STEROL ESTERS - The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals. The invention further relates to an edible fat continuous emulsion spread obtainable by said method and the use of pre-crystallized structuring fat to lower the temperature at which a fat continuous emulsion spread comprising plant sterol esters breaks up in the mouth when consumed. | 12-05-2013 |
| 20140113056 | SPREAD - The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing
| 04-24-2014 |
