Mixed Formulated Triglycerides Per Se, E.g., Margarine Oil, Hard Butter, Etc. Patents (Class 426/607)
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Publication number: 20130078354Abstract: Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.Type: ApplicationFiled: February 23, 2011Publication date: March 28, 2013Inventors: Masataka Andou, Yoriko Endo, Kiyomi Oonishi, Hirofumi Haruna
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Publication number: 20130078359Abstract: 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.Type: ApplicationFiled: September 14, 2012Publication date: March 28, 2013Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Anila Lily Ann Rajesh, Earl Carroll Eichelberger, Timothy Edgar Meier, Domingo Maurice Bugg, JR., Ella Larson Kinzie
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Patent number: 8399041Abstract: 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 is prepared by blending the fats and/or oils that are essentially free from trans acid residues as a raw material fat and/or oil with a specific mono- and diglycerides of fatty acids. The mono- and diglycerides of fatty acids have a palmitic acid content of 10% or more, and a palmitic acid and stearic acid content of 90% or more, based on 100% of the fatty acid constituting the mono- and diglycerides of fatty acids and are essentially free from trans acids; and have a diester content of 50% by mass or more and monoester content of 5% by mass or less, based on 100% by mass of the mono- and diglycerides of fatty acids.Type: GrantFiled: September 29, 2006Date of Patent: March 19, 2013Assignee: Riken Vitamin Co., Ltd.Inventors: Kenichi Harada, Masao Iizuka
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Patent number: 8394445Abstract: 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.Type: GrantFiled: May 14, 2010Date of Patent: March 12, 2013Assignee: Bunge Oils, Inc.Inventor: Neil Wallace Higgins
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Publication number: 20130052326Abstract: 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.Type: ApplicationFiled: May 5, 2011Publication date: February 28, 2013Inventors: Krishnadath Bhaggan, Jeanine Werleman, Thomas Louis François Favre
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Publication number: 20130045321Abstract: 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.Type: ApplicationFiled: April 21, 2011Publication date: February 21, 2013Applicant: KANEKA CORPORATIONInventor: Akio Sakaki
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Publication number: 20130045322Abstract: 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.Type: ApplicationFiled: April 21, 2011Publication date: February 21, 2013Inventors: Frank Emile Wubbolts, Lucia Izquierdo, Erik Johan Anton Schweitzer, Hangkam Man, Cynthia Akkermans
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Patent number: 8377445Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.Type: GrantFiled: December 10, 2007Date of Patent: February 19, 2013Assignee: Prolacta Bioscience, Inc.Inventors: Elena M. Medo, Scott Eaker
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Patent number: 8372465Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.Type: GrantFiled: February 17, 2010Date of Patent: February 12, 2013Assignee: Bunge Oils, Inc.Inventors: Dilip K. Nakhasi, Danielle N. Corbin, Roger L. Daniels
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Patent number: 8361531Abstract: 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.Type: GrantFiled: July 9, 2008Date of Patent: January 29, 2013Assignee: Loders Croklaan B.V.Inventors: Imro 't Zand, Hendrikus Slager
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Patent number: 8357421Abstract: 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.Type: GrantFiled: July 9, 2008Date of Patent: January 22, 2013Assignee: Loders Croklaan B.V.Inventors: Imro 't Zand, Hendrikus Slager
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Patent number: 8354133Abstract: 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.Type: GrantFiled: April 2, 2010Date of Patent: January 15, 2013Assignee: Kaneka CorporationInventors: Midori Sakai, Masayuki Murayama
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Publication number: 20130004646Abstract: 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.Type: ApplicationFiled: June 19, 2012Publication date: January 3, 2013Applicant: Solazyme, Inc.Inventors: Scott Franklin, Aravind Somanchi, Janice Wee, George Rudenko, Jeffrey L. Moseley, Walt Rakitsky
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Publication number: 20120315362Abstract: A method for the production of a bio-degradable, weather resistant container for solidified livestock feed supplement blocks is disclosed. The method includes forming a wax container around the supplement block with liquid wax that has a high melting point. A biodegradable, edible, weather resistant container for a solidified feed supplement block is also disclosed. The container comprises a wax container formed around the supplement block. The wax container may be a solidified liquid wax having a high melting point. A feed supplement for an animal is also disclosed which comprises a solidified feed supplement block packaged within a biodegradable, edible, weather resistant container.Type: ApplicationFiled: November 10, 2011Publication date: December 13, 2012Applicant: Golden Nutrition, LLC.Inventors: Ross Dean Dale, Paul Gene Summer, Dwayne Lyndon Jantz
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Patent number: 8329245Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: GrantFiled: July 31, 2009Date of Patent: December 11, 2012Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20120295010Abstract: An oil-and-fat composition, meets the following five requirements (a) to (e): (a) a X2O content is 50 to 80% by mass; (b) a XOX content is not more than 50% by mass; (c) a mass ratio XOX/X2O is 0.3 to 0.8; (d) a mass ratio PStO/X2O is 0.2 to 0.6; and (e) a mass ratio St/P is 0.4 to 1.5. In the five conditions (a) to (e), X, O, P, St, X2O, XOX and PStO respectively represent the following. X: saturated fatty acid having carbon atom of not less than 16; O: oleic acid; P: palmitic acid; St: stearic acid; X2O: triglyceride in which two molecules of X and one molecule of O are bonded; XOX: triglyceride in which X is bonded to 1,3-position and O is bonded to 2-position; and PStO: triglyceride in which P, St and O are bonded.Type: ApplicationFiled: April 27, 2011Publication date: November 22, 2012Inventor: Atsushi Ohara
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Publication number: 20120295009Abstract: Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration of saturated fatty acids that is no more than 80% by weight of the total oil blend and a concentration of trans fatty acids that is no more than 1% by weight of the total oil blend. The oil blend may include, for example, coconut oil, palm oil, palm oil fractions and high oleic sunflower oil, alone or in combinations thereof. The oil blends may be used in liquid creamers and result in oxidative and emulsion stability for the required shelf life of the liquid creamers.Type: ApplicationFiled: November 22, 2010Publication date: November 22, 2012Applicant: NESTEC S.A.Inventors: Guillermo Napolitano, Linda J. Erickson, Antonio J. Gutierrez, Alexander A. Sher, Jean-Baptiste Bezelgues
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Publication number: 20120282368Abstract: The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.Type: ApplicationFiled: May 3, 2011Publication date: November 8, 2012Applicant: Brandeis UniversityInventors: Daniel Perlman, Kenneth C. Hayes, Andrzej Pronczuk, Fadi Chaabo
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Patent number: 8304010Abstract: The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product.Type: GrantFiled: May 15, 2008Date of Patent: November 6, 2012Assignee: Fuji Oil Company, LimitedInventor: Bernard Cleenewerck
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Patent number: 8293310Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.Type: GrantFiled: August 21, 2007Date of Patent: October 23, 2012Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Publication number: 20120264832Abstract: A low inflammatory oil composition and method for supplementing feed, nutrition and diet systems with omega-3 to omega-6 balanced oils comprised of a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition further provides an effective increase in reducing inflammation for therapeutic, and pharmacological treatment in addition to general nutrition and diet systems.Type: ApplicationFiled: March 23, 2012Publication date: October 18, 2012Inventor: Michael H. Gurin
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Publication number: 20120202778Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.Type: ApplicationFiled: July 15, 2010Publication date: August 9, 2012Inventors: Michel De Lorgeril, Patricia Salen
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Publication number: 20120189755Abstract: 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.Type: ApplicationFiled: April 22, 2010Publication date: July 26, 2012Inventors: Adriana Fernanda Cruz Serna, Juan Camilo Ospina Echeverri
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Publication number: 20120184483Abstract: The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed development of the enteric nervous system. Neuronal cells in the gut can be protected. Disorders linked to a delayed development of the enteric nervous system and/or to an impaired enteric nervous system can be treated or prevented by the administration of lactoferhn containing compositions.Type: ApplicationFiled: May 7, 2010Publication date: July 19, 2012Applicant: NESTEC S.A.Inventors: Magali Faure, Bing Wang, Jeroen Schmitt
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Patent number: 8221818Abstract: Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing health and nutrition characteristics. The compositions have a structured lipid content of at least about 80 weight percent and a phytosterol ester content of up to about 20 weight percent, based on the total weight of the health and nutrition promoting composition. The composition significantly reduces total cholesterol and LDL cholesterol without significantly reducing HDL cholesterol, while also reducing adipose tissue of an individual to whom the composition is administered.Type: GrantFiled: March 2, 2005Date of Patent: July 17, 2012Assignee: Bunge Oils, Inc.Inventors: Dilip K. Nakhasi, Roger L. Daniels
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Publication number: 20120177798Abstract: The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters.Type: ApplicationFiled: September 30, 2010Publication date: July 12, 2012Applicant: Solae, LLCInventors: Jane Whittinghill, David Welsby, Beata E. Lambach, Candice Lucak
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Patent number: 8206772Abstract: 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.Type: GrantFiled: November 8, 2007Date of Patent: June 26, 2012Assignee: Kraft Foods Global Brands LLCInventors: Lawrence Paul Klemann, John Westcott Finley
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Patent number: 8187657Abstract: A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof.Type: GrantFiled: April 30, 2010Date of Patent: May 29, 2012Assignee: Brandeis UniversityInventors: Daniel Perlman, Kenneth Hayes, Andrzej Pronczuk
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Publication number: 20120128859Abstract: 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.Type: ApplicationFiled: August 6, 2010Publication date: May 24, 2012Inventor: Atsushi Ohara
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Patent number: 8182857Abstract: The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80 wt. % of a filler material and less than 15 wt. % of water. The triglyceride composition contains less than 50 wt. % of saturated fatty acids, less than 10 wt. % of trans unsaturated fatty acids, at least 10 wt. % of POP triglycerides, wherein P is a palmitic fatty acid, O is oleic acid, a ratio SUS/SUU of at least 1.3, a ratio SUS/S3 of at least 15, at least 90 wt. % of C8-18 fatty acids, a ratio C16/C18 saturated fatty acids of at least 1. The triglyceride composition has an SFC at 20° C. of between 3 and 55%. The present invention also relates to a process for producing such a product and to triglyceride compositions suitable for use in such a product.Type: GrantFiled: February 8, 2007Date of Patent: May 22, 2012Assignee: Fuji Oil Company, LimitedInventors: Bernard Cleenewerck, Toshio Ushioda, Sabrina Verbeeck
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Patent number: 8163315Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: April 13, 2011Date of Patent: April 24, 2012Assignee: Danisco A/SInventor: Jørn Borch Søe
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Patent number: 8153407Abstract: 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.Type: GrantFiled: September 8, 2006Date of Patent: April 10, 2012Assignee: Loders Croklaan B.V.Inventors: Erik Johannes Anton Schweitzer, Frederick William Cain, Ulrike Schmid
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Patent number: 8147895Abstract: 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.Type: GrantFiled: January 25, 2006Date of Patent: April 3, 2012Assignee: Conopco, Inc.Inventors: Sandra Petronella Barendse, Eckhard Flöter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Patent number: 8143310Abstract: A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent, specifically TRIS YL™, clay or a mixture thereof, heating the mixture to 100° C. to 210° C., preferably 150° C. to 170° C., preferably for a time period of greater than one minute and optionally at a pressure less than 133 Pa, preferably less than 1.33 Pa.Type: GrantFiled: June 27, 2011Date of Patent: March 27, 2012Assignee: Ocean Nutrition Canada LimitedInventor: Weijie Wang
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Publication number: 20120070558Abstract: The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.Type: ApplicationFiled: May 26, 2010Publication date: March 22, 2012Applicant: Cargill IncorporatedInventors: Frank Hollander, Marcus Bernardus Kruidenberg
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Patent number: 8137729Abstract: A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.Type: GrantFiled: December 14, 2006Date of Patent: March 20, 2012Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, David W. Plank
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Publication number: 20120064193Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. 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.Type: ApplicationFiled: January 31, 2011Publication date: March 15, 2012Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
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Patent number: 8133526Abstract: Low-lauric, low-trans fat compositions useful for food and other applications.Type: GrantFiled: October 7, 2005Date of Patent: March 13, 2012Assignee: Aarhuskarlshamn DenmarkInventors: Mogens Bach, Bjarne Juul
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Patent number: 8124152Abstract: Granule comprising lipid powder particles having a microporous structure.Type: GrantFiled: January 25, 2006Date of Patent: February 28, 2012Assignee: Conopco Inc.Inventors: Johannes Jozef M Janssen, Wim Theodorus Hogervorst, Ronald Peter Potman, Jan Hendrik T Verbeek
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Publication number: 20120040077Abstract: 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.Type: ApplicationFiled: April 2, 2010Publication date: February 16, 2012Applicant: Kaneka CorporationInventors: Midori Sakai, Masayuki Murayama
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Publication number: 20120027912Abstract: 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.Type: ApplicationFiled: March 23, 2010Publication date: February 2, 2012Inventors: Nobuo Sagi, Kazuhisa Yamada, Haruyasu Kida
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Publication number: 20120009321Abstract: 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).Type: ApplicationFiled: March 8, 2010Publication date: January 12, 2012Applicant: The Nisshin OilliO Group, Ltd.Inventors: Tomomi Suganuma, Masato Takaba
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Publication number: 20110318453Abstract: The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low.Type: ApplicationFiled: March 8, 2010Publication date: December 29, 2011Applicant: The Nisshin OilliO Group, Ltd.Inventors: Tomomi Suganuma, Masato Takaba
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Patent number: 8080275Abstract: A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of using this composition in a food product, is also described.Type: GrantFiled: September 25, 2006Date of Patent: December 20, 2011Assignee: Vision Processing Technologies, Inc.Inventors: Todd Allen Ringhouse, Ann Elizabeth Sinclair
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Patent number: 8057837Abstract: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.Type: GrantFiled: October 7, 2005Date of Patent: November 15, 2011Assignee: General Mills, Inc.Inventors: David W. Plank, Jessica Raby Luger, Kory M. Kolvig
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Patent number: 8053015Abstract: 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.Type: GrantFiled: April 17, 2009Date of Patent: November 8, 2011Assignee: The Nisshin OilliO Group, Ltd.Inventors: Masataka Andou, Yoshiyuki Hatano, Hirofumi Haruna
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Publication number: 20110262599Abstract: A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a S2U:SU2 ratio of >2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.Type: ApplicationFiled: November 19, 2009Publication date: October 27, 2011Inventors: Kevin Michael Dilley, Mary Elizabeth McDougall, Kevin Warren Smith, Jeffrey Underdown
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Patent number: 8043649Abstract: [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass.Type: GrantFiled: August 24, 2007Date of Patent: October 25, 2011Assignee: The Nisshin OilliO Group, Ltd.Inventors: Akira Akahane, Yoshiyuki Hatano
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Publication number: 20110257268Abstract: A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent, specifically TRIS YL™, clay or a mixture thereof, heating the mixture to 100° C. to 210° C., preferably 150° C. to 170° C., preferably for a time period of greater than one minute and optionally at a pressure less than 133 Pa, preferably less than 1.33 Pa.Type: ApplicationFiled: June 27, 2011Publication date: October 20, 2011Applicant: OCEAN NUTRITION CANADA LIMITEDInventor: Weijie Wang
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Publication number: 20110250342Abstract: Disclosed are the complete polyunsaturated fatty acid (PUFA) polyketide synthase (PKS) systems from Schizochytrium, and biologically active fragments and homologues thereof. More particularly, this invention relates to nucleic acids encoding such PUFA PKS systems, to proteins and domains thereof that comprise such PUFA PKS systems, to genetically modified organisms (plants and microorganisms) comprising such PUFA PKS systems, and to methods of making and using the PUFA PKS systems disclosed herein. This invention also relates to genetically modified plants and microorganisms and methods to efficiently produce lipids enriched in various polyunsaturated fatty acids (PUFAs) as well as other bioactive molecules by manipulation of a PUFA polyketide synthase (PKS) system.Type: ApplicationFiled: January 18, 2011Publication date: October 13, 2011Applicant: Martek Biosciences CorporationInventors: James G. Metz, James H. Flatt, Jerry M. Kuner, William R. Barclay