Fluid, Formulated Added Hard Stock Containing Type, E.g., Fluid Shortening, Etc. Patents (Class 426/606)
  • Patent number: 10143207
    Abstract: A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: December 4, 2018
    Assignee: General Mills, Inc.
    Inventors: Akshay Arora, Jill Conley, Danielle Waite, Jeffrey F. Enz
  • Patent number: 9040110
    Abstract: 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: Grant
    Filed: August 1, 2013
    Date of Patent: May 26, 2015
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Patent number: 8920865
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: April 30, 2013
    Date of Patent: December 30, 2014
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Patent number: 8911813
    Abstract: Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat.
    Type: Grant
    Filed: June 10, 2013
    Date of Patent: December 16, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Lawrence Paul Klemann, Robert C. Dinwoodie
  • Publication number: 20140272081
    Abstract: Oils shortenings, and compositions thereof are provided, each of which contain less than 0.5 wt. % trans fatty acids. The shortening composition includes is non-hydrogenated, non-interesterified vegetable oil, a non-hydrogenated, non-interesterified palm stearin, and mixtures thereof. Alternatively, the shortening composition includes a non-hydrogenated, interesterified vegetable oil. A food product containing the shortening composition is also provided.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: The J.M. Smucker Company
    Inventors: David Alan Volker, Joann Maxwell
  • Patent number: 8790735
    Abstract: Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.
    Type: Grant
    Filed: December 14, 2006
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventor: David W. Plank
  • Patent number: 8778440
    Abstract: A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided.
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: July 15, 2014
    Assignee: J-Oil Mills, Inc.
    Inventors: Takehiko Sekiguchi, Tadayoshi Sadakane, Minako Hiraoka, Hiroshi Ito, Aki Teraminami
  • Patent number: 8741372
    Abstract: A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially from 4.5 to 7.5%, and from 20 to 40% C18:1 oleic acid, preferentially from 25 to 35%, the balance being a mixture of other C4:0 to C22:0 fatty acids, having application, for example, as filling for wafer biscuits.
    Type: Grant
    Filed: July 15, 2008
    Date of Patent: June 3, 2014
    Assignee: Team Foods Colombia S.A.
    Inventors: Adriana Fernanda Cruz Serna, Efrain Daza González
  • Patent number: 8685484
    Abstract: 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. Also provided are methods for making the compositions. 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: Grant
    Filed: January 10, 2013
    Date of Patent: April 1, 2014
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Danielle N. Corbin, Roger L. Daniels
  • Publication number: 20140037793
    Abstract: 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: Application
    Filed: August 1, 2013
    Publication date: February 6, 2014
    Applicant: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Publication number: 20140030411
    Abstract: The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 30, 2014
    Applicant: Dow AgroSciences LLC
    Inventors: Frank T. Orthoefer, John D. Keller, JR., Jo-Anne Frank
  • 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
  • Publication number: 20130337145
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: April 30, 2013
    Publication date: December 19, 2013
    Applicant: General Mills, Inc.
    Inventor: General Mills, Inc.
  • Patent number: 8603565
    Abstract: Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also, disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The oil-and-fat composition comprises the oil-and-fats (A) and (B) shown below and meets the requirements (a) and (b) shown below. Oil-and-fat (A): an oil-and-fat containing a saturated fatty acid having 12 to 14 carbon atoms in an amount of 20 to 70 mass % relative to the total amount of all of the constituting fatty acids. Oil-and-fat (B): an oil-and-fat containing palmitic acid in an amount of 20 to 69.5 mass %, stearic acid in an amount of 0.5 to 6 mass % and oleic acid in an amount of 30 to 60 mass % all relative to the total amount of all of the constituting fatty acids. Requirement (a): The content of P2O in the oil-and-fat composition is 12 to 45 mass %.
    Type: Grant
    Filed: August 28, 2009
    Date of Patent: December 10, 2013
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Hide Iwamoto, Kiyomi Oonishi, Masataka Andou
  • Publication number: 20130295225
    Abstract: Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0; providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed.
    Type: Application
    Filed: May 7, 2012
    Publication date: November 7, 2013
    Applicant: International Foodstuffs Company LLC
    Inventors: Jose Anibal Trujillo-Quijano, Merry Kurian
  • Publication number: 20130280408
    Abstract: Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat.
    Type: Application
    Filed: June 10, 2013
    Publication date: October 24, 2013
    Inventors: Lawrence Paul Klemann, Robert C. Dinwoodie
  • Publication number: 20130266717
    Abstract: Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F.
    Type: Application
    Filed: December 12, 2011
    Publication date: October 10, 2013
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Richard Couttenye, James Schulok
  • Patent number: 8486478
    Abstract: Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat.
    Type: Grant
    Filed: November 8, 2007
    Date of Patent: July 16, 2013
    Assignee: International Great Brands LLC
    Inventors: Lawrence Paul Klemann, Robert C. Dinwoodie
  • Patent number: 8486479
    Abstract: 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: Grant
    Filed: March 25, 2011
    Date of Patent: July 16, 2013
    Assignee: Bunge Oils, Inc.
    Inventors: Neil Wallace Higgins, Roger L. Daniels
  • 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
  • Patent number: 8431177
    Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.
    Type: Grant
    Filed: August 4, 2008
    Date of Patent: April 30, 2013
    Assignees: Bunge Oils, Inc., The Governors of the University of Alberta c/o Tec Edmonton
    Inventors: Suresh S. Narine, Kerry Lyn Humphrey, Frank R. Kincs
  • Patent number: 8399041
    Abstract: 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: Grant
    Filed: September 29, 2006
    Date of Patent: March 19, 2013
    Assignee: Riken Vitamin Co., Ltd.
    Inventors: Kenichi Harada, Masao Iizuka
  • Patent number: 8394445
    Abstract: 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: Grant
    Filed: May 14, 2010
    Date of Patent: March 12, 2013
    Assignee: Bunge Oils, Inc.
    Inventor: Neil Wallace Higgins
  • Publication number: 20130045322
    Abstract: 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: Application
    Filed: April 21, 2011
    Publication date: February 21, 2013
    Inventors: Frank Emile Wubbolts, Lucia Izquierdo, Erik Johan Anton Schweitzer, Hangkam Man, Cynthia Akkermans
  • Publication number: 20130045321
    Abstract: 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: Application
    Filed: April 21, 2011
    Publication date: February 21, 2013
    Applicant: KANEKA CORPORATION
    Inventor: Akio Sakaki
  • Patent number: 8372465
    Abstract: 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: Grant
    Filed: February 17, 2010
    Date of Patent: February 12, 2013
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Danielle N. Corbin, Roger L. Daniels
  • Patent number: 8357421
    Abstract: 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: Grant
    Filed: July 9, 2008
    Date of Patent: January 22, 2013
    Assignee: Loders Croklaan B.V.
    Inventors: Imro 't Zand, Hendrikus Slager
  • Patent number: 8354133
    Abstract: 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: Grant
    Filed: April 2, 2010
    Date of Patent: January 15, 2013
    Assignee: Kaneka Corporation
    Inventors: Midori Sakai, Masayuki Murayama
  • Publication number: 20120328763
    Abstract: Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.
    Type: Application
    Filed: May 24, 2012
    Publication date: December 27, 2012
    Inventors: Peter Yau-Tak Lin, Deborah Jean Back, Donald Benjamin Appleby, James M. Robertson, Steven Robert Baker
  • Publication number: 20120263860
    Abstract: 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: Application
    Filed: March 30, 2012
    Publication date: October 18, 2012
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard FLÖTER, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Patent number: 8241694
    Abstract: The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.
    Type: Grant
    Filed: February 6, 2008
    Date of Patent: August 14, 2012
    Assignee: The Nisshin OilliO Group, Ltd.
    Inventors: Takeshi Kamegai, Junichi Ikuina
  • Patent number: 8221818
    Abstract: 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: Grant
    Filed: March 2, 2005
    Date of Patent: July 17, 2012
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Roger L. Daniels
  • 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
  • Patent number: 8206772
    Abstract: 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: Grant
    Filed: November 8, 2007
    Date of Patent: June 26, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lawrence Paul Klemann, John Westcott Finley
  • Patent number: 8192781
    Abstract: The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
    Type: Grant
    Filed: June 10, 2004
    Date of Patent: June 5, 2012
    Assignee: Kao Corporation
    Inventors: Yoji Kameo, Yoshihide Asabu, Tatsuya Tokunaga, Shinichi Ogiwara
  • Patent number: 8192783
    Abstract: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.
    Type: Grant
    Filed: January 12, 2011
    Date of Patent: June 5, 2012
    Assignee: Archer Daniels Midland Co.
    Inventor: Leanne de Muijnck
  • Patent number: 8182857
    Abstract: 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: Grant
    Filed: February 8, 2007
    Date of Patent: May 22, 2012
    Assignee: Fuji Oil Company, Limited
    Inventors: Bernard Cleenewerck, Toshio Ushioda, Sabrina Verbeeck
  • Publication number: 20120121786
    Abstract: 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: Application
    Filed: November 11, 2011
    Publication date: May 17, 2012
    Inventors: Neil W. Higgins, Roger L. Daniels
  • Publication number: 20120100251
    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: January 5, 2012
    Publication date: April 26, 2012
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen Baseeth, Bruce Sebree
  • 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
  • Patent number: 8158184
    Abstract: 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 preferably have a structured lipid content of between about 92 and about 96 weight percent and a phytosterol ester content of between about 4 and about 8 weight percent, based on the total weight of the health and nutrition promoting composition.
    Type: Grant
    Filed: March 8, 2004
    Date of Patent: April 17, 2012
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Roger L. Daniels
  • Patent number: 8153407
    Abstract: 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: Grant
    Filed: September 8, 2006
    Date of Patent: April 10, 2012
    Assignee: Loders Croklaan B.V.
    Inventors: Erik Johannes Anton Schweitzer, Frederick William Cain, Ulrike Schmid
  • Patent number: 8147895
    Abstract: 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: Grant
    Filed: January 25, 2006
    Date of Patent: April 3, 2012
    Assignee: Conopco, Inc.
    Inventors: Sandra Petronella Barendse, Eckhard Flöter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Patent number: 8124158
    Abstract: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition.
    Type: Grant
    Filed: January 29, 2009
    Date of Patent: February 28, 2012
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Kiyomi Oonishi, Yoshiyuki Hatano, Hirofumi Haruna, Yuka Kikuchi, Akira Sato, Hiroki Kannari, Masayuki Sato
  • Publication number: 20120040077
    Abstract: 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: Application
    Filed: April 2, 2010
    Publication date: February 16, 2012
    Applicant: Kaneka Corporation
    Inventors: Midori Sakai, Masayuki Murayama
  • Patent number: 8088430
    Abstract: An improved method for preparing a shortening composition comprising the steps of blending a non-hydrogenated vegetable oil with an emulsifier to form a liquid mixture, the emulsifier comprising monoglycerides and diglycerides; utilizing a pre-determined minimum cooling rate, a nucleation temperature and a nucleation time for the mixture; blending an inert gas into the liquid mixture until the mixture comprises at least 5% by volume inert gas; pumping the mixture through a scraped surface heat exchanger to rapidly cool the mixture, wherein the temperature of the mixture changes at a rate of at least the minimum cooling rate; controlling the cooling rate of the mixture within the scraped surface heat exchanger such that the mixture is cooled to the nucleation temperature before the mixture exits the scraped surface heat exchanger; pumping the cooled mixture from the scraped surface heat exchanger to a working unit before the nucleation time has elapsed, wherein the nucleation time is measured from the moment a
    Type: Grant
    Filed: March 20, 2008
    Date of Patent: January 3, 2012
    Assignee: Ventura Foods, LLC
    Inventors: Christopher Schlegel, Ray Bidwell, Joseph N. Higgs
  • 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
  • Publication number: 20110281014
    Abstract: 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: Application
    Filed: May 14, 2010
    Publication date: November 17, 2011
    Inventor: Neil Wallace Higgins
  • Publication number: 20110281015
    Abstract: 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: Application
    Filed: March 25, 2011
    Publication date: November 17, 2011
    Inventors: Neil Wallace Higgins, Roger L. Daniels
  • Patent number: RE44719
    Abstract: 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: Grant
    Filed: July 16, 2012
    Date of Patent: January 21, 2014
    Assignee: Loders Croklaan B.V.
    Inventors: Erik Johan Anton Schweitzer, Frederick William Cain, Ulrike Schmid