Mixed Formulated Triglycerides Per Se, E.g., Margarine Oil, Hard Butter, Etc. Patents (Class 426/607)
  • Patent number: 11535813
    Abstract: The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.
    Type: Grant
    Filed: April 16, 2019
    Date of Patent: December 27, 2022
    Assignee: Bunge Oils, Inc.
    Inventors: Shawn Pan, Marvin Goertz
  • Patent number: 11490638
    Abstract: A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.
    Type: Grant
    Filed: January 19, 2018
    Date of Patent: November 8, 2022
    Assignee: Conopco, Inc.
    Inventor: Lorena Di Troia
  • Patent number: 11457645
    Abstract: The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.
    Type: Grant
    Filed: October 2, 2012
    Date of Patent: October 4, 2022
    Assignee: Team Foods Colombia S.A.
    Inventors: Adriana Cruz Serna, Claudia Guzman Corona
  • Patent number: 11425917
    Abstract: The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.
    Type: Grant
    Filed: February 16, 2018
    Date of Patent: August 30, 2022
    Assignee: Bunge Loders Croklaan B.V.
    Inventors: Krishnadath Bhaggan, Jeanine Luvelle Werleman
  • Patent number: 11259543
    Abstract: A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.
    Type: Grant
    Filed: January 22, 2018
    Date of Patent: March 1, 2022
    Assignee: Kerry Luxembourg S.á.r.l.
    Inventors: Lena Johannsen, Ingeborg Neumaier-Ladd
  • Patent number: 11203763
    Abstract: A microbial oil is obtained from Labyrinthulomycetes in which a gene for fatty acid biosynthesis has been disrupted or an expression of the gene has been inhibited to highly accumulate the fatty acid. The microbial oil typically contains: (a) 1.5% or more of arachidonic acid (AA) based on a total amount of fatty acid; (b) 0.2% or more of dihomo-?-linolenic acid (DGLA) based on the total amount of fatty acid; (c) 0.04% or more of eicosatetraenoic acid (ETA) based on the total amount of fatty acid; (d) 3.8% or more of eicosapentaenoic acid (EPA) based on the total amount of fatty acid; (e) 13.7% or less of n-6 docosapentaenoic acid (n-6DPA) based on the total amount of fatty acid; and (f) 43.9% or less of docosahexaenoic acid (DHA) based on the total amount of fatty acid.
    Type: Grant
    Filed: December 3, 2018
    Date of Patent: December 21, 2021
    Assignee: KYUSHU UNIVERSITY, NATIONAL UNIVERSITY CORPORATION
    Inventors: Keishi Sakaguchi, Rie Hamaguchi, Takanori Matsuda, Makoto Ito, Naoki Nagano, Masahiro Hayashi, Yuji Okita, Shinichi Sugimoto, Daisuke Honda
  • Patent number: 11147288
    Abstract: The present disclosure concerns process for making chewable product using, as the main ingredient, a substantially dehydrated and/or a supplemented complex carbohydrate. The present disclosure provides the chewable products obtained as well as their use in confectionary or as delivery system for active ingredients.
    Type: Grant
    Filed: September 30, 2014
    Date of Patent: October 19, 2021
    Assignee: IAF SCIENCE HOLDINGS LTD.
    Inventor: John Lawrence Rowe
  • Patent number: 11077186
    Abstract: An improved method for preparing squalene from a squalene-containing composition, said method comprising the steps of (a) a purification distillation carried out at a temperature T1 (b) a denaturing distillation carried out at a temperature T2; wherein steps (a) and (b) may be performed in either order; T1 and T2 are sufficient to cause squalene to boil; T2>T1; and T2>200° C.
    Type: Grant
    Filed: November 4, 2019
    Date of Patent: August 3, 2021
    Assignee: NOVARTIS AG
    Inventor: Maninder Hora
  • Patent number: 10660844
    Abstract: A solid cosmetic composition includes a vegetable butter. The solid composition has dispersed therein gas bubbles, and the gas bubbles form at least 20% of the volume of the solid cosmetic composition.
    Type: Grant
    Filed: October 24, 2017
    Date of Patent: May 26, 2020
    Assignee: COSMETIC WARRIORS LIMITED
    Inventors: Helen Elizabeth Ambrosen, Margaret Joan Constantine, Mark Constantine
  • Patent number: 10645958
    Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.
    Type: Grant
    Filed: December 17, 2015
    Date of Patent: May 12, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christoph Reh, Stefan Palzer, Lennart Fries, Martin Leser, Gerhard Niederreiter, Cecile Gehin-Delval
  • Patent number: 10532076
    Abstract: The present technology relates to foodstuffs that contain a substantially anhydrous fatty food that is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein. Methods of making such substantially anhydrous fatty foods are also disclosed.
    Type: Grant
    Filed: March 30, 2018
    Date of Patent: January 14, 2020
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Patent number: 10517947
    Abstract: An improved method for preparing squalene from a squalene-containing composition, said method comprising the steps of (a) a purification distillation carried out at a temperature T1 (b) a denaturing distillation carried out at a temperature T2; wherein steps (a) and (b) may be performed in either order; T1 and T2 are sufficient to cause squalene to boil; T2>T1; and T2>200° C.
    Type: Grant
    Filed: December 14, 2017
    Date of Patent: December 31, 2019
    Assignee: NOVARTIS AG
    Inventor: Maninder Hora
  • Patent number: 10383838
    Abstract: The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.
    Type: Grant
    Filed: May 15, 2018
    Date of Patent: August 20, 2019
    Assignee: The Nisshin OilliO Group, Ltd.
    Inventors: Naohisa Nosaka, Katsuhiko Ooyama, Keiichi Kojima, Yoshie Suzuki
  • Patent number: 10359380
    Abstract: The invention relates to methods and systems for measuring the melting point of a material. The method and systems of the invention may reduce the time required to determine the melting point of one or more samples. Furthermore, the methods and systems of the invention result in an accurate and precise measurement of the melting temperature. Thus, the method and system of the invention are preferred over current methods for measuring the melting point.
    Type: Grant
    Filed: February 25, 2015
    Date of Patent: July 23, 2019
    Assignee: C.Y. O'CONNOR ERADE VILLAGE FOUNDATION INC.
    Inventors: Sally Stevens Lloyd, Roger Letts Dawkins
  • Patent number: 10285965
    Abstract: The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.
    Type: Grant
    Filed: February 9, 2018
    Date of Patent: May 14, 2019
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Naohisa Nosaka, Katsuhiko Ooyama, Keiichi Kojima, Yoshie Suzuki
  • Patent number: 9895310
    Abstract: The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.
    Type: Grant
    Filed: April 4, 2016
    Date of Patent: February 20, 2018
    Assignee: Ganeden Biotech, Inc.
    Inventor: Andrew R. Lefkowitz
  • Patent number: 9872830
    Abstract: The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.
    Type: Grant
    Filed: April 4, 2016
    Date of Patent: January 23, 2018
    Assignee: Ganeden Biotech, Inc.
    Inventor: Andrew R. Lefkowitz
  • Patent number: 9803159
    Abstract: A method of making an oil-and-fat capable of being used as a non-tempering hard butter of a non-lauric acid type, having a sharp melting property (meltability in the mouth), a good compatibility with a cacao butter and a low trans-fatty acid content, includes fractionating an oil-and-fat A comprising a first non-laurin-based oil-and-fat containing 50 to 100 mass % of SUS type triglyceride and a non-laurin-based transesterification oil containing 12 to 38 mass % of SSU type triglyceride or an oil-and-fat B obtained by partially hydrogenating the oil-and-fat A so as to obtain a soft portion.
    Type: Grant
    Filed: August 6, 2010
    Date of Patent: October 31, 2017
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventor: Atsushi Ohara
  • Patent number: 9687420
    Abstract: Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.
    Type: Grant
    Filed: August 18, 2016
    Date of Patent: June 27, 2017
    Assignee: Alcresta Therapeutics, Inc.
    Inventors: Alexey L. Margolin, Robert Gallotto, Bhami Shenoy
  • Patent number: 9631201
    Abstract: The present disclosure relates to engineered zinc finger proteins that target genes in plants involved in fatty acid biosynthesis. Methods of using such zinc finger proteins in modulating gene expression, gene inactivation, and targeted gene modification are also provided.
    Type: Grant
    Filed: November 25, 2013
    Date of Patent: April 25, 2017
    Assignees: Sangamo BioSciences, Inc., Dow AgroSciences LLC
    Inventors: Russell DeKelver, Manju Gupta, Jeffrey C. Miller, Stephen Novak, Joseph F. Petolino
  • Patent number: 9597286
    Abstract: The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.
    Type: Grant
    Filed: April 4, 2016
    Date of Patent: March 21, 2017
    Assignee: Ganeden Biotech, Inc.
    Inventor: Andrew R. Lefkowitz
  • Patent number: 9351502
    Abstract: An oil or fat composition described herein has a hydrogenated aroma and flavor as a conventional oil or fat composition and a long lasting hydrogenated aroma, while having trans-fatty acid content reduced to the same extent as that in a general liquid salad oil, and the starting material thereof. The oxidized and partially hydrogenated oil or fat contains C18:2 trans-isomer from 10 to 60 wt. % on the total constituent fatty acid content basis and has peroxide value from 8 to 350 meq/kg. A ratio by weight of the C18:2 trans-isomer content to C18:1 trans-isomer content in all the constituent fatty acids can be 0.3 to 1.8.
    Type: Grant
    Filed: February 20, 2014
    Date of Patent: May 31, 2016
    Assignee: J-Oil Mills, Inc.
    Inventors: Tsutomu Hanajiri, Masahiro Arai, Akihiro Nakatani, Hiroatsu Hagiri
  • Patent number: 9259015
    Abstract: A fat blend comprises: (i) a first fat having a solid fat content at 25° C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20° C. of greater than 80% and a solid fat content at 35° C. of less than 5%. The fat blend is useful as a cocoa butter replacer.
    Type: Grant
    Filed: May 5, 2011
    Date of Patent: February 16, 2016
    Assignee: Loders Croklaan B.V.
    Inventors: Krishnadath Bhaggan, Jeanine Werleman, Thomas Louis François Favre
  • Patent number: 9107431
    Abstract: Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention comprises an oil and fat, wherein the oil and fat comprises 50 to 85% by weight of triglyceride having an oleic acid at position 2 and saturated fatty acids having 16 or more carbon atoms at positions 1 and 3 (XOX type triglyceride); and 5 to 18% by weight of triglyceride in which two oleic acids are bound and one saturated fatty acid having 16 or more carbon atoms is bound (XO2 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: August 18, 2015
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Akira Akahane, Maiko Ishizuka, Takashi Wada, Satoshi Negishi
  • Patent number: 9095156
    Abstract: Provided is an oil or fat composition, which has an MCPD-FS content X (ppm) and a hydroxyl value Y (mg-KOH/g) satisfying a relationship of the following expression (1), the content X being measured by a Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18(09), and has a content (%) of trans isomers of linoleic acids in constituent fatty acids of an oil or fat, of 2 or more. Y?1.25X+4 where Y?88??(1).
    Type: Grant
    Filed: February 25, 2011
    Date of Patent: August 4, 2015
    Assignee: KAO CORPORATION
    Inventors: Junya Moriwaki, Masao Shimizu, Rika Homma
  • 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
  • Publication number: 20150093492
    Abstract: [Object] To provide an oil and fat composition suitable for non-tempering type hard butter that is a low trans fatty acid and non-lauric type and an oil-based food product comprising such an oil and fat composition, the productivity of which is good. [Means for solving problem] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (d): (a) an X3 content is 1 to 20% by weight; (b) an X2O content is 50 to 90% by weight; (c) a weight ratio of XOX/X2O is 0.20 to 0.80; and (d) a diglyceride content is not more than 3.5% by weight. X represents saturated fatty acid having 14 carbon atoms or more and O represents oleic acid.
    Type: Application
    Filed: April 23, 2013
    Publication date: April 2, 2015
    Inventors: Hidetaka Uehara, Kiyomi Oonishi, Tomomi Suganuma, Muneo Tsukiyama, Atsushi Ohara
  • Publication number: 20150086701
    Abstract: The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during shallow frying of food products. Aerated oil compositions are prepared which are stable during storage and remain homogeneous with respect to the hydrophobin.
    Type: Application
    Filed: April 19, 2013
    Publication date: March 26, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Arjen Bot, Jinfeng Peng, Qingguo Xu, Shiping Zhu
  • Patent number: 8986772
    Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of dig
    Type: Grant
    Filed: July 18, 2008
    Date of Patent: March 24, 2015
    Assignee: Loders Croklaan B.V.
    Inventors: Thomas Louis Francois Favre, Hendrikus Slager, Imro 'T Zand, Frederick William Cain, Yvonne Hildering
  • Patent number: 8968815
    Abstract: The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low.
    Type: Grant
    Filed: March 8, 2010
    Date of Patent: March 3, 2015
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Tomomi Suganuma, Masato Takaba
  • Publication number: 20150056357
    Abstract: A fat composition comprises: greater than 70% by weight palmitic acid present in glycerides; and from 2 to 25% by weight P2O triglycerides, wherein P is palmitic acid and O is oleic acid; wherein the fat composition has a weight ratio of SSO:SOS triglycerides of greater than 0.3, and wherein S is stearic or palmitic acid and O is oleic acid.
    Type: Application
    Filed: August 7, 2014
    Publication date: February 26, 2015
    Applicants: IOI LIPID ENZYMTEC SDN BHD, LODERS CROKLAAN B.V.
    Inventors: Krishnadath Bhaggan, Henry Kos, Jeanine Luvelle Werleman, Helga Gerda Adriana Van Der Struik, Imro 'T Zand
  • Publication number: 20150056361
    Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.
    Type: Application
    Filed: March 27, 2013
    Publication date: February 26, 2015
    Applicant: Fuji Oil Company Limited
    Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
  • Patent number: 8927045
    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: March 30, 2012
    Date of Patent: January 6, 2015
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Publication number: 20140377445
    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: Application
    Filed: May 8, 2012
    Publication date: December 25, 2014
    Inventors: Atsushi Ohara, Tomomi Suganuma, Kiyomi Oonishi
  • 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
  • Patent number: 8906441
    Abstract: Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, equivalents, replacers and substitutes are not hydrogenated.
    Type: Grant
    Filed: September 14, 2012
    Date of Patent: December 9, 2014
    Assignee: Hormel Foods Corporation
    Inventors: Anila Lily Ann Rajesh, Earl Carroll Eichelberger, Timothy Edgar Meier, Domingo Maurice Bugg, Jr., Ella Larson Kinzie
  • Patent number: 8865246
    Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
    Type: Grant
    Filed: October 31, 2012
    Date of Patent: October 21, 2014
    Assignee: Fuji Oil Company Limited
    Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
  • Patent number: 8865245
    Abstract: The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A*free flowing density)+B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.
    Type: Grant
    Filed: December 1, 2009
    Date of Patent: October 21, 2014
    Assignee: Conopco, Inc.
    Inventors: Rudi Den Adel, Berend Jan Arends, Johannes Jozef M Janssen, Teunis de Man
  • Patent number: 8853192
    Abstract: A fat or oil composition containing the following ingredients (A) and (B): (A) 100 parts by weight of a fat or oil containing 15 wt. % or more of diacylglycerols having, in the constituent fatty acids thereof, an unsaturated fatty acid content of 80 wt. % or more, a conjugated linoleic acid content of from 2 to 92 wt. %, and an ?3 unsaturated fatty acid content of less than 15 wt. %; having a monoacylglycerol content of 5 wt. % or less and a free fatty acid content of 5 wt. % or less; and containing 1,3-diacylglycerol/1,2-diacylglycerol at a weight ratio of from 1 to 5; and (B) from 0.001 to 2 parts by weight of a tocopherol.
    Type: Grant
    Filed: August 11, 2006
    Date of Patent: October 7, 2014
    Assignee: Kao Corporation
    Inventors: Naoki Hosoya, Shin Koike, Takatoshi Murase
  • Publication number: 20140272082
    Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
    Type: Application
    Filed: October 31, 2012
    Publication date: September 18, 2014
    Applicant: Fuji Oil Company Limited
    Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
  • Publication number: 20140255551
    Abstract: The invention provides 1,3-DAGs with melting point ranges of from about 32° C. to about 37° C. for use in a variety of hard fat applications and in particular for the preparation of a cocoa butter substitute for confectionery use. The invention contemplates novel 1,3-DAGs, cocoa butter substitute incorporating such 1,3-DAG compounds, confectionery products and shortenings containing both and methods of making such.
    Type: Application
    Filed: August 2, 2012
    Publication date: September 11, 2014
    Applicant: UNIVERSITY OF GUELPH
    Inventors: Richard John Craven, Robert Lencki
  • Patent number: 8821878
    Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.
    Type: Grant
    Filed: January 14, 2013
    Date of Patent: September 2, 2014
    Assignee: Prolacta Bioscience, Inc.
    Inventors: Elena M. Medo, Scott Eaker
  • Publication number: 20140234483
    Abstract: Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.
    Type: Application
    Filed: April 23, 2014
    Publication date: August 21, 2014
    Applicant: International Foodstuffs Company LLC
    Inventors: Jose Anibal Trujillo-Quijano, Merry Kurian
  • 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
  • Patent number: 8808784
    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: Grant
    Filed: May 24, 2012
    Date of Patent: August 19, 2014
    Assignee: The Procter & Gamble Company
    Inventors: Peter Yau-Tak Lin, Deborah Jean Back, Donald Benjamin Appleby, James M. Robertson, Steven Robert Baker
  • Patent number: 8809388
    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: November 6, 2012
    Date of Patent: August 19, 2014
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20140220215
    Abstract: The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA from a fish oil, and algal oil, or a vegetable oil.
    Type: Application
    Filed: May 31, 2012
    Publication date: August 7, 2014
    Applicant: Cargill, Incorporated
    Inventors: Diliara Iassonova, Linsen Liu
  • Publication number: 20140220223
    Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols whose constituent fatty acids comprise 12 mass % or more of fatty acids having 20 or more carbon atoms and 5 mass % or less of a total content of eicosapentaenoic acid and docosahexaenoic acid, and having an iodine value of a fat or oil of 120 or less.
    Type: Application
    Filed: August 21, 2012
    Publication date: August 7, 2014
    Applicant: KAO CORPORATION
    Inventors: Rika Homma, Yoshihide Asabu
  • Publication number: 20140220224
    Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): (1) 3 to 40 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 21 to 48 mass % of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; (3) 0.5 to 3.8 as a ratio (mass ratio) [(SU)/(SS)] of a content of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols relative to a content of the disaturated diacylglycerol (SS) in the diacylglycerols; and (4) 9.7 or less as amass ratio [(P)/(S)] of a content of a saturated fatty acid having 16 carbon atoms (P) relative to a content of a saturated fatty acid having 18 carbon atoms (S), in constituent fatty acids of the diacylglycerols.
    Type: Application
    Filed: August 21, 2012
    Publication date: August 7, 2014
    Applicant: KAO CORPORATION
    Inventors: Rika Homma, Yoshihide Asabu
  • Patent number: RE48240
    Abstract: The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.
    Type: Grant
    Filed: September 10, 2018
    Date of Patent: October 6, 2020
    Assignee: Prolacta Bioscience, Inc.
    Inventors: Elena M. Medo, Martin L. Lee, David J. Rechtman