| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426606000 | Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. | 18 |
| 20080199590 | LOW TRANS FATTY ACID SHORTENING COMPOSITIONS - Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt. % linolenic fatty acid moieties and from 0 to 2 wt. % trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt. % of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt. %. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing. | 08-21-2008 |
| 20080206435 | Edible Oil Composition Suitable For Frying Food - Edible oil composition comprising 33 wt. % or more shea olein and one or more oils chosen from the group of rapeseed oil, soybean oil, sunflower oil or any fraction of these oils or palm olein. | 08-28-2008 |
| 20090263559 | Non-Hydrogenated Hardstock Fat - Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; • and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids. | 10-22-2009 |
| 20100203219 | FRYING SHORTENING COMPOSITIONS HAVING IMPROVED FRYING PERFORMANCE - Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20 wt %, of a hard fat component comprising a hydrogenated vegetable oil, e.g., hydrogenated cottonseed oil. The fried foods are low in trans-fatty acids and saturated fatty acids and may be used to prepare fried food articles, e.g., doughnuts, having a high food-to-oil ratio. | 08-12-2010 |
| 20100291283 | PLASTIC FAT COMPOSITION - A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plastic fat composition containing: fat A that is a palm-based fat having an iodine value of no greater than 62; fat B that is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms based on the total fatty acids constituting the fat B; and fat C that is a vegetable oil other than the fat A, the fat C having a melting point of no higher than 25° C., wherein the fat A, the fat B and the fat C are in an oil phase, the ratio of the content of the fat A to the content of the fat B (fat A/fat B) ranges from 0.5 to 5.5, and the oil phase contains 4.5 to 10.5% by mass of a trisaturated triglyceride constituted only with a saturated fatty acid having 16 or more carbon atoms. | 11-18-2010 |
| 20110059221 | HARD FAT - Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0. | 03-10-2011 |
| 20110135805 | HIGH DIGLYCERIDE STRUCTURING COMPOSITION AND PRODUCTS AND METHODS USING THE SAME - Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item. | 06-09-2011 |
| 20110281014 | SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME - Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof. | 11-17-2011 |
| 20110281015 | SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME - Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof. | 11-17-2011 |
| 20120040077 | MODIFYING AGENT FOR PLASTIC FAT - Provided are a modifying agent for a plastic fat to be used in a plastic fat comprising palm oil, which inhibits changes in physical properties of the plastic fat such as hardness or crude crystal formation and gives an air-containing plastic fat; and a plastic fat using the same. A plastic fat is prepared by using, as modifying agent, an appropriate amount of a fat composition which comprised triglycerides comprising, as constituting fatty acids, a saturated fatty acid (A) having a melting point of 60° C. or higher and a saturated fatty acid (B) having a melting point of 40° C. or lower, wherein the fat composition contains 40-85 wt %, relative to the total fat composition, of ABB type triglycerides, and the weight ratio (ABB/AAB) of said ABB type triglycerides o AAB type triglycerides is 2-15. | 02-16-2012 |
| 20120263860 | Process for the Preparation of a Spreadable Dispersion - Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 10-18-2012 |
| 20120328763 | SHORTENING COMPOSITIONS - Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa. | 12-27-2012 |
| 20130045321 | LIQUID OIL AND FAT, AND PRODUCTION METHOD THEREFOR - The invention provides an inexpensive liquid oil having both particularly high liquid properties and oxidation stability and a solid fat containing a large amount of PPP at high yield, from inexpensive palm based oil and fat as a raw material. A palm based oil and fat containing saturated fatty acids in an amount of 70% wt or less based on the amount of constituent fatty acids are used as a main raw material, the palm based oil and fat are direct-transesterified until the oil and fat obtain an SSS/S2U ratio of 0.5 or more and an S2U content of 14% wt or less, while keeping the SSS content at 31% wt or less during the reaction, and then a liquid oil and a solid fat are separated. | 02-21-2013 |
| 20130045322 | EDIBLE OIL COMPOSITION - 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. | 02-21-2013 |
| 20130266717 | HEAT TOLERANT LIPID-BASED FILLING - Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F. | 10-10-2013 |
| 20130280408 | Structured Lipid Compositions - Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat. | 10-24-2013 |
| 20130337145 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 12-19-2013 |
| 20140272081 | Oils, Shortenings, and Compositions Thereof - Oils shortenings, and compositions thereof are provided, each of which contain less than 0.5 wt. % trans fatty acids. The shortening composition includes is non-hydrogenated, non-interesterified vegetable oil, a non-hydrogenated, non-interesterified palm stearin, and mixtures thereof. Alternatively, the shortening composition includes a non-hydrogenated, interesterified vegetable oil. A food product containing the shortening composition is also provided. | 09-18-2014 |
