Patents Assigned to AAK AB (publ)
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Patent number: 11957772Abstract: There is provided a petrolatum substitute. The petrolatum substitute preparation comprises 1-20 wt % of at least one oil thickening agent, 7-40 wt % of at least one structuring agent, 0.5-10 wt % of at least one phytosterol or ester thereof, and 30-92 wt % of at least one emollient, wherein the preparation has a melting point of 35° C. or more. The petrolatum substitute preparation can be used in essentially all applications where petrolatum is used today. The substitute can be made renewable and the use of over-exploited natural products is minimized. The preparation is less irritant and has excellent moisture barrier properties when applied to human skin. Further it is less energy consuming to manufacture.Type: GrantFiled: November 9, 2021Date of Patent: April 16, 2024Assignee: AAK AB (publ)Inventors: Jari Alander, Staffan Norberg, Mette Skovgaard, Martin Johansson
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Patent number: 11317639Abstract: The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.Type: GrantFiled: June 5, 2018Date of Patent: May 3, 2022Assignee: AAK AB (publ)Inventor: Bjarne Juul
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Patent number: 11306272Abstract: There are provided odorless shea based esters as an ingredient composition comprising: a) 81-97 wt % of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt % of triterpene esters where at least one is a cinnamic triterpene ester, and c) 1100 ppm or less of at least one short chain alcohol cinnamic ester. There is further provided a method of manufacturing the composition comprising a deodorization step. An advantage is that an odourless or an almost odourless composition can be provided.Type: GrantFiled: April 12, 2017Date of Patent: April 19, 2022Assignee: AAK AB (PUBL)Inventors: Jari Alander, Staffan Norberg
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Publication number: 20190127661Abstract: There are provided odorless shea based esters as an ingredient composition comprising: a) 81-97 wt % of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt % of triterpene esters where at least one is a cinnamic triterpene ester, and c) 1100 ppm or less of at least one short chain alcohol cinnamic ester. There is further provided a method of manufacturing the composition comprising a deodorization step. An advantage is that an odourless or an almost odourless composition can be provided.Type: ApplicationFiled: April 12, 2017Publication date: May 2, 2019Applicant: AAK AB (publ)Inventors: Jari ALANDER, Staffan NORBERG
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Publication number: 20180360066Abstract: A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: —providing an edible fat (EDF) being melted, —feeding said edible fat (EDF) through a processing zone (PZ), and —performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by —subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and —subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.Type: ApplicationFiled: December 12, 2016Publication date: December 20, 2018Applicant: AAK AB (publ)Inventor: Morten Daugaard ANDERSEN
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Patent number: 9949498Abstract: The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed from 20° C. to 50° C. at a rate of 3° C.Type: GrantFiled: December 10, 2014Date of Patent: April 24, 2018Assignee: AAK AB (PUBL)Inventor: Morten Daugaard Andersen
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Patent number: 9499768Abstract: The invention relates to a method for processing a vegetable fat composition (VFC), the method comprising the steps of: providing the vegetable fat composition (VFC); in a first neutralization step (FNS) separating free fatty acids from the vegetable fat composition (VFC) thereby obtaining a neutralized vegetable fat composition (NVF); in a separation step (FRA) separating the neutralized vegetable fat composition (NVF) into a first fraction (FF) rich in StOO and/or OOO and a second fraction (SF) rich in StOSt (where St=stearic acid and O=oleic acid); in a second neutralization step (SNS) adding to the first fraction (FF) a second base (SB) thereby obtaining a neutralized first fraction (NFF); feeding the neutralized first fraction (NFF) and a stearic acid source (SAS) into an enzymatic transesterification step (ETE) transesterifying the neutralized first fraction (NFF) by using enzymes with 1,3-specific transesterification activity thereby obtaining a transesterified first fraction (TFF).Type: GrantFiled: September 7, 2012Date of Patent: November 22, 2016Assignee: AAK AB (PUBL)Inventor: Rasmus Leth Miller
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Publication number: 20160309734Abstract: The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed from 20° C. to 50° C. at a rate of 3° C.Type: ApplicationFiled: December 10, 2014Publication date: October 27, 2016Applicant: AAK AB (publ)Inventor: Morten Daugaard ANDERSEN