Butter Substitute, E.g., Margarine, Etc. Patents (Class 426/603)
  • Patent number: 9743681
    Abstract: [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.
    Type: Grant
    Filed: May 8, 2012
    Date of Patent: August 29, 2017
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Atsushi Ohara, Tomomi Suganuma, Kiyomi Oonishi
  • Patent number: 9695384
    Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.
    Type: Grant
    Filed: February 27, 2008
    Date of Patent: July 4, 2017
    Assignee: Loders Croklaan B.V.
    Inventors: Erik Schweitzer, Sietze Bouwer, Krishnadath Bhaggan
  • Patent number: 9572358
    Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: February 21, 2017
    Assignee: Nestec S.A.
    Inventor: Andrew Steven Whitehouse
  • Patent number: 9491955
    Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: November 15, 2016
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Patent number: 9370196
    Abstract: 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.
    Type: Grant
    Filed: September 19, 2013
    Date of Patent: June 21, 2016
    Assignee: J-Oil Mills, Inc.
    Inventors: Tadayoshi Sadakane, Yusuke Hara, Hiroshi Ito, Hiroshi Muramatsu, Takashi Yamaguchi
  • Patent number: 9167828
    Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): (1) 20 to 92 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 60 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; (3) 8 to 80 mass % of a diunsaturated diacylglycerol (UU) in the diacylglycerols; and (4) 20 mass % or more of a total content of saturated fatty acids having 10, 12, and 14 carbon atoms in saturated fatty acids constituting the diacylglycerols.
    Type: Grant
    Filed: August 21, 2012
    Date of Patent: October 27, 2015
    Assignee: KAO CORPORATION
    Inventors: Rika Homma, Yoshihide Asabu
  • Patent number: 9167829
    Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3): (1) from 5 to 50 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 35 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and (3) 1.5 or less as a ratio (mass ratio) [(SS)/(UU)] of a content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to a content of a diunsaturated diacylglycerol (UU) in the diacylglycerols.
    Type: Grant
    Filed: August 21, 2012
    Date of Patent: October 27, 2015
    Assignee: KAO CORPORATION
    Inventors: Rika Homma, Yoshihide Asabu
  • Patent number: 9089158
    Abstract: An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.
    Type: Grant
    Filed: November 29, 2005
    Date of Patent: July 28, 2015
    Assignee: Q.P. Corporation
    Inventors: Hideaki Kobayashi, Ryo Sasahara, Shoichi Yoda, Mari Yamada
  • Patent number: 9011960
    Abstract: 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.
    Type: Grant
    Filed: November 28, 2011
    Date of Patent: April 21, 2015
    Assignee: Conopco, Inc.
    Inventors: Marta Bartoccini, Susanna Kimberley van der Hoorn, Eckhard Flöter
  • Patent number: 8993035
    Abstract: 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.
    Type: Grant
    Filed: November 24, 2011
    Date of Patent: March 31, 2015
    Assignee: Conopco, Inc.
    Inventor: Teunis de Man
  • Publication number: 20150017307
    Abstract: Disclosed are spreadable preparations, containing (a) about 72 to about 85% by weight of butter or a synthetic glyceride mixture having a similar fatty acid spectrum, (b) about 2 to about 5% by weight of a low-melting-point butter fraction, and (c) about 10 to about 26% by weight of a herb preparation, with the proviso that the amounts indicated add up to 100% by weight.
    Type: Application
    Filed: July 9, 2014
    Publication date: January 15, 2015
    Inventors: Marina Schomacker, Michael Hahn
  • Patent number: 8906959
    Abstract: 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.
    Type: Grant
    Filed: September 10, 2013
    Date of Patent: December 9, 2014
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20140272080
    Abstract: 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.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: Conopco, Inc., d/b/a Unilever
    Inventors: Douglas Ashley Balentine, Nicole Dawn Becker, Monika Maria Tobolewska
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20140234513
    Abstract: The present invention provides a composition comprising monoglycerides and diglycerides, wherein the monoglycerides and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycerides and diglycerides contain C22 fatty acids in an amount of at least 4.5 wt % based on the total amount of fatty acids of the monoglycerides and diglycerides.
    Type: Application
    Filed: October 3, 2012
    Publication date: August 21, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Allan Torben Bech, Mark Farmer, Brad Alexander Forrest, Paul Wassell, Niall W.G. Yong
  • Publication number: 20140189911
    Abstract: The present invention provides a transgenic corn event MON89034, and cells, seeds, and plants comprising DNA diagnostic for the corn event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said corn event in a sample, methods for detecting the presence of said corn event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said corn event in a sample, growing the seeds of such corn event into corn plants, and breeding to produce corn plants comprising DNA diagnostic for the corn event.
    Type: Application
    Filed: November 12, 2013
    Publication date: July 3, 2014
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventors: HEATHER M. ANDERSON, JENNIFER R. DOUGLAS, JEANNA R. GROAT, SCOTT C. JOHNSON, REBECCA A. KELLY, JOHN KORTE, JAMES F. RICE
  • Publication number: 20140154393
    Abstract: 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.
    Type: Application
    Filed: December 3, 2012
    Publication date: June 5, 2014
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: Andrew Proctor, Utkarsh Shah
  • Publication number: 20140127386
    Abstract: 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.
    Type: Application
    Filed: September 10, 2013
    Publication date: May 8, 2014
    Applicant: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20140127349
    Abstract: 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.
    Type: Application
    Filed: November 6, 2012
    Publication date: May 8, 2014
    Applicant: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20140120213
    Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.
    Type: Application
    Filed: January 25, 2013
    Publication date: May 1, 2014
    Inventor: Van MILLER
  • Patent number: 8658234
    Abstract: A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.
    Type: Grant
    Filed: June 4, 2012
    Date of Patent: February 25, 2014
    Assignee: Lion Rock Licensing Corp.
    Inventors: David Smith, David Riemersma, Mark Peters, Kevin Keough
  • Publication number: 20140023773
    Abstract: 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.
    Type: Application
    Filed: September 19, 2013
    Publication date: January 23, 2014
    Applicant: J-OIL MILLS, INC.
    Inventors: Tadayoshi SADAKANE, Yusuke HARA, Hiroshi ITO, Hiroshi MURAMATSU, Takashi YAMAGUCHI
  • Patent number: 8597708
    Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.
    Type: Grant
    Filed: October 3, 2007
    Date of Patent: December 3, 2013
    Assignee: Conopco, Inc.
    Inventors: Theodorus Berend Jan Blijdenstein, Jian Cao, Petrus Wilhelmus N de Groot, Weichang Liu, Simeon Dobrev Stoyanov, Weizheng Zhou
  • Publication number: 20130295268
    Abstract: Chemically modified lipids and methods for their preparation are provided.
    Type: Application
    Filed: May 7, 2013
    Publication date: November 7, 2013
    Applicant: Solazyme, Inc.
    Inventors: Anthony G. Day, Geoffrey Brooks, Scott Franklin
  • Publication number: 20130273231
    Abstract: 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.
    Type: Application
    Filed: November 28, 2011
    Publication date: October 17, 2013
    Inventors: Gijsbert Michiel Peter van Kempen, Cornelis Abraham Lagerwaard
  • Publication number: 20130273230
    Abstract: 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.
    Type: Application
    Filed: November 24, 2011
    Publication date: October 17, 2013
    Inventor: Teunis de Man
  • Publication number: 20130266715
    Abstract: 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.
    Type: Application
    Filed: November 24, 2011
    Publication date: October 10, 2013
    Inventors: René Joachim Buter, Albert Korres, Teunis de Man
  • Publication number: 20130266716
    Abstract: 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.
    Type: Application
    Filed: November 28, 2011
    Publication date: October 10, 2013
    Inventors: Marta Bartoccini, Susanna Kimberley van der Hoorn, Eckhard Flöter
  • Publication number: 20130260003
    Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 3, 2013
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20130251769
    Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.
    Type: Application
    Filed: July 17, 2012
    Publication date: September 26, 2013
    Applicant: MASSACHUSETTS INSTITUTE OF TECHNOLOGY
    Inventors: Jonathan David Smith, Rajeev Dhiman, Adam T. Paxson, Christopher J. Love, Brian R. Solomon, Kripa K. Varanasi
  • Publication number: 20130209655
    Abstract: 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.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
    Applicant: Bunge Oils, Inc.
    Inventors: Dilip K. NAKHASI, Danielle N. CORBIN, Leslie KLEINER, Vishal P. JAIN
  • Publication number: 20130202771
    Abstract: 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.
    Type: Application
    Filed: February 3, 2012
    Publication date: August 8, 2013
    Applicant: BUNGE OILS, INC.
    Inventors: Danielle N. Corbin, Dilip K. Nakhasi
  • Publication number: 20130129801
    Abstract: A method for preparing a dispersion of polar lipids in an ethanol-water mixture, the polar lipids including galactolipids. Anoil containing polar lipids including galactolipids is diluted using a first ethanol-water mixture having an ethanol concentration close to the critical polarity, wherein upon dilution the polar lipids form a lamellar liquid-crystalline phase, without first forming a hexagonal HII-phase. The invention also refers to an oil obtained by evaporating ethanol and water from the dispersion. The invention further refers to aqueous colloidal dispersions of polar lipids including galactolipids, to an oil containing polar lipids including galactolipids and to pharmaceutical, cosmetic and food compositions including such dispersions and/or oil.
    Type: Application
    Filed: May 24, 2011
    Publication date: May 23, 2013
    Applicant: SWEDISH OAT FIBER AB
    Inventors: Kare Larsson, Magnus Harrod
  • Publication number: 20130115361
    Abstract: 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.
    Type: Application
    Filed: May 31, 2011
    Publication date: May 9, 2013
    Inventors: Eckhard Flöter, Teunis de Man, Cornelis Sjouke Stellema
  • Patent number: 8435591
    Abstract: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other products.
    Type: Grant
    Filed: September 13, 2007
    Date of Patent: May 7, 2013
    Assignee: Team Foods Colombia S.A.
    Inventors: José María Huertas Amaya, Adriana Fernanda Cruz Serna, Luidy Alfonso Rodríguez Posada
  • Publication number: 20130108769
    Abstract: The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.
    Type: Application
    Filed: April 8, 2011
    Publication date: May 2, 2013
    Applicant: ARLA FOODS AMBA
    Inventors: John Charles Madsen, Anette Tybirk, Jan-Aake Larsson, Henrik Kjeldtoft Frederiksen
  • Publication number: 20130095221
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: April 18, 2013
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20130052300
    Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.
    Type: Application
    Filed: May 4, 2011
    Publication date: February 28, 2013
    Inventors: Els Ginette Alexander Dendooven, Van Sau Nguyen, Lutgart Van-Nieuwenhuyze, Ronny Leontina Marcel Vercauteren
  • Publication number: 20130052323
    Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.
    Type: Application
    Filed: October 25, 2012
    Publication date: February 28, 2013
    Applicant: The University of Birmingham
    Inventor: The University of Birmingham
  • Patent number: 8377495
    Abstract: An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.
    Type: Grant
    Filed: July 21, 2011
    Date of Patent: February 19, 2013
    Assignee: J-Oil Mills, Inc.
    Inventors: Minako Hiraoka, Kazuhisa Mochizuki, Takashi Yamaguchi, Aki Teraminami, Hiroshi Ito
  • Patent number: 8329245
    Abstract: 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: Grant
    Filed: July 31, 2009
    Date of Patent: December 11, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8293310
    Abstract: 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: Grant
    Filed: August 21, 2007
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20120263853
    Abstract: Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of ?? 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.
    Type: Application
    Filed: June 29, 2012
    Publication date: October 18, 2012
    Applicant: Caravan Ingredients Inc.
    Inventors: Jim R. Doucet, Jim M. Robertson
  • Publication number: 20120237663
    Abstract: 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.
    Type: Application
    Filed: March 16, 2011
    Publication date: September 20, 2012
    Applicant: Land O'Lakes, Inc.
    Inventors: Ravin Gnanasambandam, Arti Bedi
  • Publication number: 20120177798
    Abstract: 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: Application
    Filed: September 30, 2010
    Publication date: July 12, 2012
    Applicant: Solae, LLC
    Inventors: Jane Whittinghill, David Welsby, Beata E. Lambach, Candice Lucak
  • Publication number: 20120156288
    Abstract: A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating osteoporosis is also disclosed.
    Type: Application
    Filed: September 1, 2010
    Publication date: June 21, 2012
    Applicant: LIPOFOODS, S.L.
    Inventors: Jamileh M. Lakkis, Jose Maria Garcia Anton
  • Publication number: 20120100276
    Abstract: A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.
    Type: Application
    Filed: July 5, 2010
    Publication date: April 26, 2012
    Inventors: Emilien Louis Joseph Esteve, Clive Richard Thomas Norton
  • Patent number: 8163315
    Abstract: 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: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20110311707
    Abstract: 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.
    Type: Application
    Filed: December 1, 2009
    Publication date: December 22, 2011
    Inventors: Albert Jan Bezemer, Hindrik Huizinga, Kees Frederik Van Malssen
  • Publication number: 20110287156
    Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.
    Type: Application
    Filed: May 13, 2011
    Publication date: November 24, 2011
    Inventor: Daniel Perlman