Patents Assigned to Bunge Loders Croklaan B.V.
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Patent number: 11937615Abstract: A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.Type: GrantFiled: July 25, 2018Date of Patent: March 26, 2024Assignee: BUNGE LODERS CROKLAAN B.V.Inventors: Jun Ma, Vincent Hubertus Cornelis De Vrind, Josien Mathilde Elisabeth Noppers, Raul-Flaviu Petrut, Johan Franx, Hans Ekkes
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Publication number: 20230345963Abstract: A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20° C. for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.Type: ApplicationFiled: April 28, 2021Publication date: November 2, 2023Applicant: Bunge Loders Croklaan B.V.Inventors: Imro 'T ZAND, Martin AALBERTS, Jeanine Luvelle WERLEMAN, Erik Paul Alosin BERENSCHOT, Lisa SMITH
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Publication number: 20230145158Abstract: An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.Type: ApplicationFiled: January 21, 2021Publication date: May 11, 2023Applicant: Bunge Loders Croklaan B.V.Inventors: Bastiaan Jeroen Victor Verkuijl, Hang Kam Man
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Publication number: 20230023437Abstract: A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.Type: ApplicationFiled: January 6, 2021Publication date: January 26, 2023Applicant: Bunge Loders Croklaan B.V.Inventor: Jun Ma
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Publication number: 20230000108Abstract: The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.Type: ApplicationFiled: November 19, 2020Publication date: January 5, 2023Applicant: Bunge Loders Croklaan B.V.Inventors: Bastiaan Jeroen Victor VERKUIJL, Paul Jan Philip HUPPERTZ
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Publication number: 20220295812Abstract: A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.Type: ApplicationFiled: August 18, 2020Publication date: September 22, 2022Applicant: Bunge Loders Croklaan B.V.Inventors: Renee Boerefijn, Martin Aalberts, Erik Paul Alosin Berenschot, Jeanine Luvelle Werleman
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Patent number: 11425917Abstract: The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.Type: GrantFiled: February 16, 2018Date of Patent: August 30, 2022Assignee: Bunge Loders Croklaan B.V.Inventors: Krishnadath Bhaggan, Jeanine Luvelle Werleman
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Patent number: 11421183Abstract: Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C.Type: GrantFiled: August 22, 2018Date of Patent: August 23, 2022Assignee: Bunge Loders Croklaan B.V.Inventors: Krishnadath Bhaggan, Erik Johan Anton Schweitzer, Jeanine Luvelle Werleman
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Publication number: 20220256883Abstract: An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.Type: ApplicationFiled: June 8, 2020Publication date: August 18, 2022Applicant: Bunge Loders Croklaan B.V.Inventors: Hendrikus Mulder, Helen Cornelia Smit, Jun Ma
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Publication number: 20220248705Abstract: An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.Type: ApplicationFiled: June 8, 2020Publication date: August 11, 2022Applicant: Bunge Loders Croklaan B.V.Inventors: Hendrikus Mulder, Helen Cornelia Smit, Jun Ma
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Publication number: 20210363459Abstract: Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises the steps of: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C.Type: ApplicationFiled: August 22, 2018Publication date: November 25, 2021Applicant: Bunge Loders Croklaan B.V.Inventors: Krishnadath Bhaggan, Erik Johan Anton Schweitzer, Jeanine Luvelle Werleman
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Publication number: 20210289807Abstract: A fat composition comprises: from 48% to 58° /o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.Type: ApplicationFiled: July 29, 2019Publication date: September 23, 2021Applicant: Bunge Loders Croklaan B.V.Inventors: Krishnadath Bhaggan, Jeanine Werleman, Willem Dekker, Antina Frederine Frericks
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Publication number: 20210145017Abstract: A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.Type: ApplicationFiled: July 25, 2018Publication date: May 20, 2021Applicant: Bunge Loders Croklaan B.V.Inventors: Jun Ma, Vincent Hubertus Cornelis De Vrind, Josien Mathilde Elisabeth Noppers, Raul-Flaviu Petrut, Johan Franx, Hans Ekkes
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Publication number: 20210127702Abstract: A fat composition comprises: from 55 to 75% StOSt; from 10 to 25% POSt; and less than 10% POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than 45; and N10 of greater than 80.Type: ApplicationFiled: January 29, 2018Publication date: May 6, 2021Applicant: Bunge Loders Croklaan B.V.Inventors: Imro 'T Zand, Raja Norosmawati, Chin Woon Ho, Vivian Tham
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Publication number: 20210106961Abstract: A non-hydrogenated, non-palm emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 20% to 75% by weight stearic acid (C18:0); from 15% to 60% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.Type: ApplicationFiled: May 4, 2018Publication date: April 15, 2021Applicant: Bunge Loders Croklaan B.V.Inventor: Jun Ma
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Publication number: 20210102226Abstract: A method for preparing a non-hydrogenated, non-palm emulsifier composition, comprises the steps of:—providing a fatty acid composition comprising at least 80% by weight free fatty acids, and—reacting the fatty acid composition with glycerol, wherein the emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 5% to 80% by weight stearic acid (C18:0); from 10% to 80% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.Type: ApplicationFiled: May 4, 2018Publication date: April 8, 2021Applicant: Bunge Loders Croklaan B.V.Inventor: Jun Ma
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Publication number: 20210022362Abstract: A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.Type: ApplicationFiled: March 21, 2019Publication date: January 28, 2021Applicant: Bunge Loders Croklaan B.V.Inventors: Jun Ma, Raul-Flaviu Petrut
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Publication number: 20200060304Abstract: The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.Type: ApplicationFiled: February 16, 2018Publication date: February 27, 2020Applicant: Bunge Loders Croklaan B.V.Inventors: Krishnadath Bhaggan, Jeanine Luvelle Werleman
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Publication number: 20200037629Abstract: A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.Type: ApplicationFiled: February 14, 2018Publication date: February 6, 2020Applicant: Bunge Loders Croklaan B.V.Inventors: Christopher Mark De Lima, Jun Ma, Karin Alicia Theron
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Publication number: 20200008440Abstract: A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSt2 triglycerides based on total triglycerides present in the composition, and a weight ratio of PSt2:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.Type: ApplicationFiled: February 14, 2018Publication date: January 9, 2020Applicant: Bunge Loders Croklaan B.V.Inventors: Christopher Mark De Lima, Jun Ma, Karin Alicia Theron