Fluid, Formulated Added Hard Stock Containing Type, E.g., Fluid Shortening, Etc. Patents (Class 426/606)
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Patent number: 5736174Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.Type: GrantFiled: February 9, 1996Date of Patent: April 7, 1998Assignees: Arco Chemical Technology, L.P., CPC International, Inc.Inventors: Charles F. Cooper, Stephen D. Harper
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Patent number: 5731027Abstract: Blends of sugar and a triglyceride component, wherein the triglyceride component comprises.gtoreq.40% SU.sub.2and 3-50% S.sub.2 U while its N.sub.20 >35 and its N.sub.30 <10(S=saturated fatty acid 18-24 C atoms, U=unsaturated fatty acid.gtoreq.18 C atoms)are suitable for the preparation of low-SAFA filling fat compositions or low-SAFA ice-cream coatings.Type: GrantFiled: May 21, 1996Date of Patent: March 24, 1998Assignee: Loders-Croklaan B.V.Inventors: Frederick William Cain, Paul Thomas Quinlan, Kevin Warren Smith, Nico Zwikstra
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Patent number: 5718938Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.1 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.Type: GrantFiled: September 1, 1995Date of Patent: February 17, 1998Assignee: Loders Croklaan B.V.Inventors: Frederick W. Cain, Maarten J. Klaassen, Bettina Schmidl, Kevin W. Smith
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Patent number: 5707145Abstract: Bulk chocolate is added into a mixing apparatus whereby a plurality of conching tools (10) is fixed together with several others, on a shaft (11). The shaft (11) is rotatably mounted in end walls (21) of a horizontal drum (12). The ends of the mixing tools (10) are located a short distance from the inside wall (18) of the drum, and the shaft (11) has a drive which turns the direction of rotation of the shaft (11), the clearance between the leading edge (19) of each tool (10) and the inside wall (18) of the drum is greater than the clearance between the trailing edge (20) of the tool and the inside wall (18) of the drum. The shaft (11) is rotated to press the bulk chocolate between a bottom wall of mixing tools (10) and the inside surface of the drum (12) whereby the bulk chocolate first enters the leading edge (19) to experience a pressing force as it travels across from the leading region to the trailing region of the mixing tool (10).Type: GrantFiled: June 20, 1996Date of Patent: January 13, 1998Assignee: Gebrueder Loedige Maschinenbau-Gesellschaft mbHInventors: Roland Lucke, Thomas Meyer, Bernhard Luke
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Patent number: 5686131Abstract: An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties:(a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%,(b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%,(c) iodine value: at least 35, and(d) melting point: 35.degree. C. or higher.Type: GrantFiled: May 18, 1995Date of Patent: November 11, 1997Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Norifumi Sato, Yuzi Murakami, Tadashi Idota, Hiroaki Konishi, Kiyoshi Tatsumi, Mototake Murakami
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Patent number: 5686490Abstract: A method for breeding an infant livestock is disclosed, which comprises orally administering a liquid feed composition comprising, as the main component, fats and oils having a fatty acid composition comprising 10% by weight or more of a saturated fatty acid having 6 to 12 carbon atoms to a newborn livestock within 24 hours from its birth. According to the present invention, the survival rate of an infant livestock, in particular, newborn pigs weighing less than 1 kg at birth can be improved and the growth efficiency of newborn pigs till weaning can be elevated.Type: GrantFiled: May 16, 1995Date of Patent: November 11, 1997Assignee: Kao CorporationInventors: Akio Okazaki, Ikuo Bethunou, Naoki Tsuchida, Masaharu Hayashi
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Patent number: 5681608Abstract: The invention concerns triglyceride compositions useful as nutrient fats having improved digestibility. The compositions comprise:1-95 wt. % of M.sub.2 L;5-65 wt. % of ML.sub.2,M=saturated fatty acid C.sub.2 -C.sub.14 ;L=unsaturated fatty acid C.sub.18 +,35-99.5% of the total L being bonded at the 2-position.Type: GrantFiled: October 12, 1995Date of Patent: October 28, 1997Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Paul Thomas Quinlan
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Patent number: 5641528Abstract: Blends of triglycerides A and B have excellent gloss and anti-clumping properties, when used as glazing agent for food products.A being a triglyceride with N.sub.20 <12 and a RTP.gtoreq.25 hrs.B being a triglyceride with N.sub.35 <40.Type: GrantFiled: August 31, 1995Date of Patent: June 24, 1997Assignee: Loders-Croklaan B.V.Inventors: Frederick William Cain, Adrian David Hughes, Jan Dirk Lakeman
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Patent number: 5554408Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.Type: GrantFiled: April 17, 1995Date of Patent: September 10, 1996Assignee: Loders Croklaan B.V.Inventors: Frederick W. Cain, Neil G. Hargreaves, Adrian D. Hughes
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Patent number: 5529803Abstract: A plastic fat which comprises not less than 50% by weight of LUS triglycerides, less than 10% by weight of triglycerides having the number of a total carbon atoms of constituent fatty acids (hereinafter abbreviated as TGC) of not more than 40 and less than 35% by weight of triglycerides having TGC of not less than 56 is disclosed. Chocolate comprising the above plastic fat as its fat ingredient is also disclosed.Type: GrantFiled: March 20, 1995Date of Patent: June 25, 1996Assignee: Fuji Oil Company, LimitedInventors: Kazuhisa Yamada, Tsugio Nishimoto
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Patent number: 5525368Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.Type: GrantFiled: June 6, 1994Date of Patent: June 11, 1996Assignee: Alko Group Ltd.Inventors: ChoKyun Rha, Timo Vaara, Maritta Timonen, Tarja Lahtinen, Marja Turunen, Martti Vaara, Lindsey Bagley, Sarah Bosdet, Michael Lindley
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Patent number: 5518753Abstract: An edible fatty acid triglyceride mixture contains from 50% to 70% by weight monounsaturated fatty acids, up to 10% by weight saturated fatty acids, and from 30% to 40% by weight polyunsaturated fatty acids. The polyunsaturated fatty acids include from 0.2% to 1% by weight C18:3,n-6, from 1.5% to 4% by weight C18:,n-3; from 0.1% to 0.5% by weight C18:4,n-3; from 0.2% to 1% by weight C20:5,n-3; and from 0.1% to 0.8% by weight C22:6,n-3. 25% to 35% by weight of the fatty acids of the triglycerides are n-6 fatty acids and the weight ratio of n-6 to n-3 fatty acids is from 4.5:1 to 8.5:1. The triglyceride mixture may be incorporated into a food composition as a fat substitute, e.g., in an amount of from 1% to 80% by weight.Type: GrantFiled: June 8, 1994Date of Patent: May 21, 1996Assignee: Nestec S.A.Inventors: Umberto Bracco, Eric Coiffier
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Patent number: 5514406Abstract: An oil and fat composition having decreased digestive and absorptive properties comprising an oil and fat composition containing 50% or more tristearin is disclosed. In addition, the oil and fat composition is preferably powdered to have a particle size of 100 .mu.m or less. When beverages and foods containing oil and fat are made, nutritive efficiency may be decreased by using the oil and fat composition of the present invention in place of normally ingested oils and fats. Therefore, the oil and fat composition of the present invention is useful as a material for designer's and pharmaceutical foods.Type: GrantFiled: December 20, 1994Date of Patent: May 7, 1996Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Seiichiro Aoe, Sachiko Yahagi, Masatoshi Yahiro, Toshimitsu Yoshioka, Hiroaki Konishi, Mototake Murakami, Masami Kawanari
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Patent number: 5492713Abstract: The present invention concerns nutriment preparations for humans and animals which are suited in particular for ureamic patients and for clinical nutrition and which contain as an energy substrate at least one glycerid hard to dissolve resp. insoluble in water with at least one branched-chain fatty acid derived from the residue of the general Formula II ##STR1## wherein R designates a methyl residue or an ethyl residue, m designates 0 or 1, preferably 1, and n designates 0 or an even number between 2 and 18, preferably 0 or an even number between 2 and 6 and in particular 0, 2 or 4. The preparations according to the invention are suited for the treatment of severe trauma and sepsis and, in particular, for the treatment of ureamic patients, e.g. during chronic kidney insufficiency, of urea synthesis disorders and for nutrition therapy of acute kidney failure. The preparations may be administered both enterally and parenterally, whereby the customary administration forms, e.g.Type: GrantFiled: August 5, 1994Date of Patent: February 20, 1996Inventor: Klaus Sommermeyer
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Patent number: 5436021Abstract: Fat products provided in liquid pumpable form such as shortening, margarine and other bread spreads, while still maintaining relatively high solid fat content (N20=12-22). The products are made by cooling the fat composition to the alpha crystallization temperature and seeding it with matured crystals of the same fat composition. Subsequently, the product is matured, by stirring for a period of time which may be 20 hours or so. The product of the invention can stay pumpable without further stirring for extended periods of time, such as five weeks, or more.Type: GrantFiled: January 21, 1993Date of Patent: July 25, 1995Assignee: Van den Bergh Co., Division of Conopco, Inc.Inventors: Janos Bodor, Girish N. Desai, Thomas Wajda
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Patent number: 5431948Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.Type: GrantFiled: May 21, 1993Date of Patent: July 11, 1995Assignee: Loders Croklaan B.V.Inventors: Frederick W. Cain, Neil G. Hargreaves, Adrian D. Hughes
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Patent number: 5431947Abstract: The invention concerns blends of fats A, B and C in the ranges:5-30% of fat A;>60% of fat B;5-20% of fat C,whereinfat A=fat having a C.sub.SAFA : C.sub.UNSAT ratio=0.5-1.3;fat B=fat having >65 wt. % of SUS;fat C=butterfat or a fraction therof.Type: GrantFiled: March 29, 1993Date of Patent: July 11, 1995Assignee: Unilever Patent Holdings B.V.Inventors: Jane C. Bennett, Frederick W. Cain, Geoffrey Talbot
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Patent number: 5409728Abstract: The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower. The method for producing the confectionary fat composition according to the present invention comprises melt-mixing from 20 to 80% by weight of deodorized cocoa butter with from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower and then rapidly cooling and kneading the obtained mixture.Type: GrantFiled: February 11, 1993Date of Patent: April 25, 1995Assignee: Asahi Denka Kogyo Kabushiki KaishaInventors: Kazuo Itagaki, Toshiyuki Hirokawa
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Patent number: 5395638Abstract: Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.Type: GrantFiled: July 9, 1993Date of Patent: March 7, 1995Assignee: Bunge Foods CorporationInventors: Frank R. Kincs, Melvin P. Minor
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Patent number: 5385744Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.Type: GrantFiled: July 1, 1992Date of Patent: January 31, 1995Assignee: Van Den Bergh Foods Co., Division of Conopco Inc.Inventors: Frederick W. Cain, Adrian D. Hughes, Geoffrey Talbot
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Patent number: 5378490Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: June 28, 1993Date of Patent: January 3, 1995Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveille, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
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Patent number: 5362512Abstract: Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.Type: GrantFiled: April 14, 1993Date of Patent: November 8, 1994Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Jorge A. Cabrera, Caesar W. Heeren
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Patent number: 5360627Abstract: An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.Type: GrantFiled: November 30, 1992Date of Patent: November 1, 1994Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Girish N. Desai, Janos Bodor
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Patent number: 5308640Abstract: Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or other food, reduced calorie fat compositions having particular fluid viscosity characteristics that correlate to reduced greasiness impressions. These reduced calorie fat compositions comprise a nondigestible fat, and optionally, a triglyceride fat or oil. The nondigestible fat in general comprises a liquid nondigestible oil and a sufficient amount of a nondigestible solid polyol polyester to control passive oil loss typically associated with the ingestion of liquid nondigestible oils.Type: GrantFiled: August 28, 1992Date of Patent: May 3, 1994Assignee: The Procter & Gamble CompanyInventors: John H. Baer, Stephen P. Zimmerman, Robert A. Farrell
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Patent number: 5292723Abstract: Novel liquid nutritional compositions comprising a lipid fraction, a protein fraction and a specific combination of glucides useful as dietetics and therapeutics.Type: GrantFiled: March 5, 1992Date of Patent: March 8, 1994Assignee: Clintec Nutrition CompanyInventors: Francis Audry, Daniel Evard, Etienne Grasset, Veronique Jaussan
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Patent number: 5268191Abstract: Shortening compositions containing a lauric fat component such as coconut oil are provided in a form in which they are pourable and which have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base liquid edible oil component, the lauric fat component and, when desired, a flake component.Type: GrantFiled: October 7, 1991Date of Patent: December 7, 1993Assignee: Bunge Foods CorporationInventor: Thomas G. Crosby
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Patent number: 5254356Abstract: A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.Type: GrantFiled: April 15, 1991Date of Patent: October 19, 1993Assignee: Bunge Foods CorporationInventor: David Busken
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Patent number: 5248509Abstract: The present invention pertains to an edible fat-containing product comprising two distinct fat phases (A) and (B); fat phase (A) comprising indigestible polyol fatty acid polyesters and fat phase (B) essentially consisting of digestible fat, wherein fat phase (B) contains an oil-soluble vitamin at a concentration level that is at least twice as high as the concentration level of said vitamin in fat phase (A) and in which fat phase (A) and fat phase (B) are separated from each other by a third phase which is essentially impervious to the oil-soluble vitamin.Type: GrantFiled: December 29, 1989Date of Patent: September 28, 1993Assignee: Van den Bergh Foods Co.,Inventor: Solke Bruin
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Patent number: 5246727Abstract: A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a pastry dough, a solid edible carrier component, and from 0.2% to 10% by weight of a viscosity-stabilizer polyol component. The shortening composition is particularly suitable for use in preparing pastry dough products.Type: GrantFiled: December 20, 1990Date of Patent: September 21, 1993Assignee: Food-Tek, Inc.Inventor: Gilbert Finkel
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Patent number: 5236733Abstract: Reduced calorie, low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display are disclosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and certain solid polyol fatty acid polyesters having ester groups consisting essentially of long chain (C.sub.14 or higher) saturated fatty acid radicals that bind such liquid oils and thus control or prevent passive oil loss.Type: GrantFiled: January 21, 1993Date of Patent: August 17, 1993Assignee: The Procter & Gamble CompanyInventors: Stephen P. Zimmerman, Jerry D. Young
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Patent number: 5221668Abstract: A liquid nutritional product for trauma and surgery patients has a caloric density of about 1.2 to 1.5 Kcal/mL and a calorie to nitrogen ratio of about 112:1 to 145:1. A portion of the protein system comprises partially digested protein, and supplemental L-arginine provides about 1-3% of the total calories in the product. The lipid system has a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1.Type: GrantFiled: February 26, 1992Date of Patent: June 22, 1993Assignee: Abbott LaboratoriesInventors: Mary F. Henningfield, John W. McEwen, Robert H. Miller
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Patent number: 5215780Abstract: A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting temperatures and other compatible ingredients.Type: GrantFiled: July 10, 1990Date of Patent: June 1, 1993Assignee: Eskimo Pie CorporationInventor: Arlen R. Meidenbauer
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Patent number: 5211981Abstract: A process for making a uniform liquid, pourable shortening involves preparing a melted base oil containing partially hydrogenated oil and optionally highly hydrogenated oil, then blending a melted emulsifier containing at least 30% monoglyceride with the base oil so that the monoglyceride content of the total blend is 10% to 16%. The amounts of emulsifier and highly hydrogenated oil are chosen so that they fall within the cross-hatched area EFGD in FIG. 1. The melted blend is rapidly cooled and partially crystallized in a first zone, and then worked by agitation in a second zone. The product shortening has the following solid fat index: 3-12 at 50.degree. F., 0-7 at 70.degree. F., 0-4 at 80.degree. F., 0-3 at 92.degree. F., and not more than 3 at 104.degree. F.Type: GrantFiled: October 2, 1992Date of Patent: May 18, 1993Assignee: The Procter & Gamble CompanyInventors: Edward R. Purves, Larry D. Halstead, Keith D. Adams
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Patent number: 5158796Abstract: The present invention is a composition of matter comprising: (a) an edible, non-absorbable, non-digestible low calorie fat material having non-Newtonian pseudoplastic properties at body temperature; and (b) an edible, absorbable, digestible food material which acts as a solvent for the fat material. The rheological properties of the fat material are defined in terms of thixotropy, yield point, thixotropic area, and liquid/solid stability. The composition is useful as a fat substitute in low calorie food products. The composition provides a non-waxy taste in the mouth, and a laxative side effect is avoided.Type: GrantFiled: July 3, 1991Date of Patent: October 27, 1992Assignee: The Procter & Gamble CompanyInventors: Christian A. Bernhardt, Harry M. Taylor
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Patent number: 5151291Abstract: Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or edible oil.Type: GrantFiled: January 16, 1990Date of Patent: September 29, 1992Assignees: Nisshin Flour Milling Co., Ltd., Tsukishima Foods Co., Ltd.Inventors: Shigeru Tokairin, Tetsuo Nishimaki
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Patent number: 5104680Abstract: Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 .mu.m, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, after which a phase inversion is effected and the water in hard fat emulsion is obtained.Type: GrantFiled: May 10, 1990Date of Patent: April 14, 1992Assignee: Van den Bergh Foods Co., division of Conopco, Inc.Inventors: Frederick B. Padley, Geoffrey Talbot
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Patent number: 5104567Abstract: An environmentally acceptable cleaning liquid for use in the graphic industry consisting of 90-99% of a vegetable oil, in particular soy oil, and 1-10% of a surfactant emulsifier. The liquid is suitable for removing ink from printing machines where it is capable of replacing the traditional cleaning liquids based on petroleum spirit and aromatic solvents. As the liquid does not contain any health hazardous components it is completely safe to work with, and due to its bio-decomposable character it is disposable without problems. Because of its excellent penetration properties the liquid is also suitable for cleaning off machine parts which otherwise are difficult to clean, e.g. rubber sheets.Type: GrantFiled: March 27, 1990Date of Patent: April 14, 1992Assignee: A/S Alaska GruppenInventor: Henrik St hr
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Patent number: 5102683Abstract: Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.Type: GrantFiled: September 28, 1990Date of Patent: April 7, 1992Assignee: The Procter & Gamble CompanyInventors: James A. Letton, Joseph McGrady, David J. Weisgerber
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Patent number: 5085884Abstract: Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.Type: GrantFiled: April 26, 1990Date of Patent: February 4, 1992Assignee: The Procter & Gamble CompanyInventors: Jerry D. Young, Jeffrey J. Kester, Thomas J. Wehmeier, Mary M. Fox, James C. Letton
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Patent number: 5064670Abstract: A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40% to about 80% intermediate-melting fat, and about 20% to about 60% unhydrogenated or partially-hydrogenated base oil. If desired, said frying fat may also contain less than about 7% fully- or substantially-hydrogenated hardstock having an iodine value of about 20 or less. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 40% trans-isomers of unsaturated fatty acids (by percentage of total fat); at least about 46% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); and has an iodine value of about 55 to about 75. Said base oil comprises no more than about 11% C.sub.12 -C.sub.18 saturated fatty acids and has an iodine value of about 75 or more.Type: GrantFiled: April 6, 1990Date of Patent: November 12, 1991Assignee: The Procter & Gamble CompanyInventors: James B. Hirshorn, Timothy W. Dake, Edward R. Purves, Paul Seiden
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Patent number: 4996074Abstract: A stable beta-prime tailored triglyceride hardstock is disclosed which exhibits superior beta-prime stability and yields improved texture, stability, oil retention, and/or flavor display when incorporated into various food products.The beta-prime stable hardstock of the present invention comprises: (a) from about 45% to about 98% of 2-Stearoyldipalmitin (PSP) triglycerides: (b) from about 2% to about 55%, of 1-Palmitolydistearin (PSS) triglycerides; (c) less than about 7% of tripalmitin (PPP) triglycerides; (d) less than about 7% of tristearin (SSS) triglycerides; (e) less than about 3% of diglycerides; (f) less than about 10% of total PPP plus SSS triglycerides; and (g) less than about 10% of the fatty acids of the total triglycerides and diglycerides being unsaturated.Type: GrantFiled: November 14, 1988Date of Patent: February 26, 1991Assignee: The Procter & Gamble CompanyInventors: Paul Seiden, Robert L. White
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Patent number: 4980191Abstract: Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not have a laxative effect. This substitute is an esterified form of polymerized C.sub.18 unsaturated fatty acids that has the property of being at least partly hydrolyzed by the processes of intestinal digestion into simple alcohols and polybasic acids. These polybasic acids are of sufficient molecular weight that they are substantially not absorbed by the intestine, and are thus non-caloric. Since only the alcohol portion contributes calories, the ester as a whole has reduced caloric availability as compared to triglyceride oils. Additionally, the edible oil substitute of this invention has the property of being altered in physical form by said intestinal digestion from an oil of low viscosity into either an oil of high vicosity.Type: GrantFiled: November 30, 1989Date of Patent: December 25, 1990Assignee: The Dow Chemical CompanyInventor: Stephen B. Christensen
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Patent number: 4961951Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.Type: GrantFiled: March 8, 1989Date of Patent: October 9, 1990Assignee: Bunge Foods CorporationInventor: Thomas G. Crosby
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Patent number: 4960606Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.Type: GrantFiled: July 7, 1988Date of Patent: October 2, 1990Assignee: Bunge Foods CorporationInventor: Thomas G. Crosby
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Patent number: 4948618Abstract: A process for tempering edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material of fats and oils with or without other ingredients and subjecting the resulting product to pressuring treatment.Type: GrantFiled: September 6, 1989Date of Patent: August 14, 1990Assignee: Kanegafuchi Chemical Industry Co., Ltd.Inventors: Norio Hirokawa, Satoshi Imai, Hisashi Morikawa
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Patent number: 4942054Abstract: Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester having at least 4 fatty acid ester groups, wherein each fatty acid has from 4 to 24 carbon atoms, and wherein the alkyl glycoside moiety comprises a saccharide portion and an alkyl portion, the alkyl portion having from 1 to 24 carbon atoms.Type: GrantFiled: May 3, 1989Date of Patent: July 17, 1990Assignee: Curtice-Burns, Inc.Inventors: Daryl B. Winter, Richard S. Meyer, Jeffrey M. Root, Michael L. Campbell
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Patent number: 4940601Abstract: The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.Type: GrantFiled: July 11, 1989Date of Patent: July 10, 1990Assignee: The Procter & Gamble CompanyInventors: Peter D. Orphanos, Christian A. Bernhardt, Bryan L. Madison, Paul Seiden, Albert M. Ehrman, John R. Baginski, Timothy B. Guffey
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Patent number: 4919964Abstract: The invention relates to a highly aerated fatty composition and food products made therefrom that are smooth and creamy, storage stable, and resistant to slump and collapse. The fatty composition comprises at least about 5% by weight fat substitute selected from sugar fatty acid esters and sugar alcohol fatty acid esters, where the sugars and sugar alcohols contain from 4 to 8 hydroxyl groups, and where each fatty acid group has from about 2 to about 24 carbon atoms. The fatty composition is aerated to contain from 5% to 75% by volume edible gas dispersed uniformly in the composition.Type: GrantFiled: December 22, 1988Date of Patent: April 24, 1990Assignee: The Procter & Gamble CompanyInventors: Keith D. Adams, Dana P. Gruenbacher, Kathleen H. Noble
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Patent number: 4902527Abstract: Lauric fats particularly palm kernel oil are selectively hydrogenated to provide at least 25% of the residual unsaturation as trans acid, providing closely similar fats to expensive coconut oil products. The fat may be blended with others, particularly other lauric fats.Type: GrantFiled: May 10, 1988Date of Patent: February 20, 1990Assignee: Lever Brothers CompanyInventors: Hendrik Galenkamp, Geert Torenbeek
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Patent number: 4894246Abstract: A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.Type: GrantFiled: August 7, 1987Date of Patent: January 16, 1990Assignee: Nabisco Brands, Inc.Inventors: Clemence K. Dartey, John W. Finley, Robert R. Thulin