Mixed Formulated Triglycerides Per Se, E.g., Margarine Oil, Hard Butter, Etc. Patents (Class 426/607)
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Publication number: 20140220223Abstract: 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: ApplicationFiled: August 21, 2012Publication date: August 7, 2014Applicant: KAO CORPORATIONInventors: Rika Homma, Yoshihide Asabu
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Publication number: 20140220215Abstract: 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: ApplicationFiled: May 31, 2012Publication date: August 7, 2014Applicant: Cargill, IncorporatedInventors: Diliara Iassonova, Linsen Liu
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Publication number: 20140220224Abstract: 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: ApplicationFiled: August 21, 2012Publication date: August 7, 2014Applicant: KAO CORPORATIONInventors: Rika Homma, Yoshihide Asabu
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Patent number: 8790735Abstract: 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: GrantFiled: December 14, 2006Date of Patent: July 29, 2014Assignee: General Mills, Inc.Inventor: David W. Plank
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Publication number: 20140205736Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3): (1) from 5 to 50 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 35 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and (3) 1.5 or less as a ratio (mass ratio) [(SS)/(UU)] of a content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to a content of a diunsaturated diacylglycerol (UU) in the diacylglycerols.Type: ApplicationFiled: August 21, 2012Publication date: July 24, 2014Applicant: KAO CORPORATIONInventors: Rika Homma, Yoshihide Asabu
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Patent number: 8778440Abstract: 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: GrantFiled: March 14, 2013Date of Patent: July 15, 2014Assignee: J-Oil Mills, Inc.Inventors: Takehiko Sekiguchi, Tadayoshi Sadakane, Minako Hiraoka, Hiroshi Ito, Aki Teraminami
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Publication number: 20140193567Abstract: Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.Type: ApplicationFiled: August 21, 2012Publication date: July 10, 2014Applicant: KAO CORPORATIONInventors: Rika Homma, Yoshihide Asabu
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Publication number: 20140179781Abstract: Provided herein are compositions comprising eicosapentaenoic acid (EPA) and polar lipids (e.g., glycolipids and phospholipids), and which do not contain any docosahexaenoic acid (DHA) or esterified fatty acids.Type: ApplicationFiled: March 12, 2013Publication date: June 26, 2014Inventor: Qualitas Health, Ltd.
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Publication number: 20140178536Abstract: An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.Type: ApplicationFiled: December 24, 2012Publication date: June 26, 2014Applicant: LODERS CROKLAAN USA LLCInventors: Gerald Patrick McNeill, Anthony George Herzing, Donna Cindy Studenka
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Publication number: 20140170296Abstract: Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): (1) 20 to 92 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 60 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; (3) 8 to 80 mass % of a diunsaturated diacylglycerol (UU) in the diacylglycerols; and (4) 20 mass % or more of a total content of saturated fatty acids having 10, 12, and 14 carbon atoms in saturated fatty acids constituting the diacylglycerols.Type: ApplicationFiled: August 21, 2012Publication date: June 19, 2014Applicant: KAO CORPORATIONInventors: Rika Homma, Yoshihide Asabu
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Patent number: 8741372Abstract: 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: GrantFiled: July 15, 2008Date of Patent: June 3, 2014Assignee: Team Foods Colombia S.A.Inventors: Adriana Fernanda Cruz Serna, Efrain Daza González
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Publication number: 20140127387Abstract: The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil.Type: ApplicationFiled: June 8, 2012Publication date: May 8, 2014Inventors: Paul Wassell, Mark Farmer, Stuart Andrew Warner, Niall W.G. Young, Allan Torben Bech, Graham Bonwick, Christopher Smith, Brad Alexander Forrest
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VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL
Publication number: 20140127349Abstract: 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: ApplicationFiled: November 6, 2012Publication date: May 8, 2014Applicant: Brandeis UniversityInventors: Daniel Perlman, Kenneth C. Hayes -
VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL
Publication number: 20140127386Abstract: 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: ApplicationFiled: September 10, 2013Publication date: May 8, 2014Applicant: Brandeis UniversityInventors: Daniel Perlman, Kenneth C. Hayes -
Publication number: 20140065283Abstract: Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids.Type: ApplicationFiled: September 3, 2013Publication date: March 6, 2014Applicant: AarhusKarlshamn USA Inc.Inventors: Jeffrey B. Fine, Jessica A. Blackford, Sarah A. Teichert, Binu Z. Eapen
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Publication number: 20140065279Abstract: A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture.Type: ApplicationFiled: September 6, 2013Publication date: March 6, 2014Inventors: Michael Roizen, Jeffrey Roizen, Jennifer Roizen
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Publication number: 20140065284Abstract: An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh oil and fat so that a difference in anisidine value before and after the oxidation is 0.5 to 350, and an edible oil and fat. An added anisidine value of the oil and fat composition is 0.07 to 350 and is further calculated by the following formula: added anisidine value=(anisidine value after oxidation?anisidine value before oxidation)×[additive amount (wt. %)].Type: ApplicationFiled: November 5, 2013Publication date: March 6, 2014Applicant: J-OIL MILLS, INC.Inventors: Masahiro ARAI, Tsutomu HANAJIRI, Yuzo YAMADA, Hiroatsu HAGIRI
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Publication number: 20140057039Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: ApplicationFiled: September 12, 2013Publication date: February 27, 2014Applicant: Perlman Consulting, LLCInventor: Daniel Perlman
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Publication number: 20140037813Abstract: Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty acids. The creamer compositions described herein are useful as a fat source for various nutritional compositions, such as infant formulas, children's nutritional products and adult nutritional compositions. Also provided herein are nutritional compositions comprises the aforementioned creamer compositions.Type: ApplicationFiled: August 2, 2012Publication date: February 6, 2014Applicant: MEAD JOHNSON NUTRITION COMPANYInventors: Zafir Gaygadzhiev, Linda O'Risky
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Patent number: 8623444Abstract: An oil-and-fat composition, meets the following five requirements (a) to (e): (a) a X2O content is 50 to 80% by mass; (b) a XOX content is not more than 50% by mass; (c) a mass ratio XOX/X2O is 0.3 to 0.8; (d) a mass ratio PStO/X2O is 0.2 to 0.6; and (e) a mass ratio St/P is 0.4 to 1.5. In the five conditions (a) to (e), X, O, P, St, X2O, XOX and PStO respectively represent the following. X: saturated fatty acid having carbon atom of not less than 16; O: oleic acid; P: palmitic acid; St: stearic acid; X2O: triglyceride in which two molecules of X and one molecule of O are bonded; XOX: triglyceride in which X is bonded to 1,3-position and O is bonded to 2-position; and PStO: triglyceride in which P, St and O are bonded.Type: GrantFiled: April 27, 2011Date of Patent: January 7, 2014Assignee: The Nisshin Oillio Group, Ltd.Inventor: Atsushi Ohara
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Publication number: 20130344193Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.Type: ApplicationFiled: June 21, 2012Publication date: December 26, 2013Inventors: Leopold Strecker, David Stewart Rowe, James Louis Flowers, Dana Overman
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Patent number: 8603565Abstract: 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: GrantFiled: August 28, 2009Date of Patent: December 10, 2013Assignee: The Nisshin Oillio Group, Ltd.Inventors: Hide Iwamoto, Kiyomi Oonishi, Masataka Andou
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Publication number: 20130323397Abstract: 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 (X02 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.Type: ApplicationFiled: February 10, 2012Publication date: December 5, 2013Applicant: THE NISSHIN OILLIO GROUP, LTD.Inventors: Akira Akahane, Maiko Ishizuka, Takashi Wada, Satoshi Negishi
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Publication number: 20130323396Abstract: The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent for selectively extracting free fatty acids from the vegetable oil.Type: ApplicationFiled: September 13, 2011Publication date: December 5, 2013Applicant: PALSGAARD A/SInventors: Viggo Creemers Norn, Lars Preuss Nielsen
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Patent number: 8586122Abstract: A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.Type: GrantFiled: July 26, 2007Date of Patent: November 19, 2013Assignee: Loders Croklaan USA LLCInventors: Gerald Patrick McNeill, Anthony George Herzing, Harold Kazier
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Publication number: 20130295225Abstract: 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: ApplicationFiled: May 7, 2012Publication date: November 7, 2013Applicant: International Foodstuffs Company LLCInventors: Jose Anibal Trujillo-Quijano, Merry Kurian
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Publication number: 20130273231Abstract: The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt % saturated fatty acids (SAFA); to an edible fat continuous wrapper margarine comprising 5 to 60 wt % of a dispersed aqueous phase and 40 to 95 wt % of a fat phase, wherein the fat phase is a fat blend according to the invention; and to a process for the preparation of such a wrapper margarine.Type: ApplicationFiled: November 28, 2011Publication date: October 17, 2013Inventors: Gijsbert Michiel Peter van Kempen, Cornelis Abraham Lagerwaard
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Publication number: 20130266687Abstract: The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having an age-specific fat composition. The set of the invention is specifically aimed at providing long-term benefits to infants and young children by meeting the nutritional needs of the infants and young children at each specific age.Type: ApplicationFiled: October 25, 2011Publication date: October 10, 2013Applicant: MESTEC S.A.Inventors: Petra Klassen, Corinne Magliola
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Publication number: 20130267597Abstract: The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.Type: ApplicationFiled: February 22, 2013Publication date: October 10, 2013Inventors: S.P. Janaka Namal Senanayake, Naseer Ahmed, Jaouad Fichtali
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Publication number: 20130260003Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.Type: ApplicationFiled: March 15, 2013Publication date: October 3, 2013Inventors: Daniel Perlman, Kenneth C. Hayes
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Publication number: 20130260009Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.Type: ApplicationFiled: March 29, 2012Publication date: October 3, 2013Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
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Patent number: 8535749Abstract: Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.Type: GrantFiled: December 12, 2008Date of Patent: September 17, 2013Assignee: The Nisshin Oillio Group, Ltd.Inventors: Akira Akahane, Yoshiyuki Hatano, Hirofumi Haruna, Hidetaka Uehara, Satoshi Negishi, Yuka Kikuchi
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Publication number: 20130230634Abstract: The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride, 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride, 8 to 50% by weight of X3 type triglyceride, said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total.Type: ApplicationFiled: September 27, 2011Publication date: September 5, 2013Inventors: Chie Arai, Yuto Nakazawa, Yoichiro Ijima, Hidetaka Uehara, Satoshi Negishi
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Patent number: 8518470Abstract: 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: GrantFiled: January 31, 2011Date of Patent: August 27, 2013Assignee: General Mills, Inc.Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
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Publication number: 20130196046Abstract: 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: ApplicationFiled: March 14, 2013Publication date: August 1, 2013Applicant: J-OIL MILLS, INC.Inventor: J-OIL MILLS, INC.
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Patent number: 8496986Abstract: Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can be more conveniently or more efficiently carried out. In producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, a low-melting point fraction of allanblackia fat is used as the main starting material, saturated fatty acids are selectively introduced into the 1- and 3-positions of the fat, and then fractionation is optionally conducted to thereby give an SUS-rich fraction.Type: GrantFiled: March 23, 2010Date of Patent: July 30, 2013Assignee: Fuji Oil Company LimitedInventors: Nobuo Sagi, Kazuhisa Yamada, Haruyasu Kida
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Patent number: 8486479Abstract: 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: GrantFiled: March 25, 2011Date of Patent: July 16, 2013Assignee: Bunge Oils, Inc.Inventors: Neil Wallace Higgins, Roger L. Daniels
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Patent number: 8486478Abstract: 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: GrantFiled: November 8, 2007Date of Patent: July 16, 2013Assignee: International Great Brands LLCInventors: Lawrence Paul Klemann, Robert C. Dinwoodie
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Publication number: 20130177689Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: ApplicationFiled: January 6, 2012Publication date: July 11, 2013Inventor: Daniel Perlman
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Patent number: 8460737Abstract: The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%.Type: GrantFiled: November 21, 2006Date of Patent: June 11, 2013Assignee: Fuji Oil Company, LimitedInventors: Bernard Cleenewerck, Toshio Ushioda
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Patent number: 8460738Abstract: Edible phytosterol-containing compositions include molecular complexes of non-esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a modified lecithin, and optionally an ionic surfactant, to the complex facilitates its dispersal in an aqueous medium. A composition containing either the binary PG or ternary PGM molecular complexes can be formulated as a beverage, food product, or nutritional supplement. When administered to a human subject, the complexes sequester cholesterol in the gastrointestinal tract and reduce LDL cholesterol and total plasma cholesterol levels.Type: GrantFiled: May 4, 2012Date of Patent: June 11, 2013Assignee: Brandeis UniversityInventor: Daniel Perlman
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Publication number: 20130136841Abstract: The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications.Type: ApplicationFiled: June 23, 2011Publication date: May 30, 2013Inventors: Morten Daugaard Andersen, Bjarne Juul
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Publication number: 20130129904Abstract: 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: ApplicationFiled: January 10, 2013Publication date: May 23, 2013Applicant: Bunge Oils, Inc.Inventors: Dilip K. Nakhasi, Danielle N. Corbin, Roger L. Daniels
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Patent number: 8440250Abstract: Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.Type: GrantFiled: January 26, 2009Date of Patent: May 14, 2013Assignee: Fuji Oil Company, LimitedInventors: Mikio Nakano, Shigemi Uesugi, Shinya Yamane
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Publication number: 20130115361Abstract: The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.Type: ApplicationFiled: May 31, 2011Publication date: May 9, 2013Inventors: Eckhard Flöter, Teunis de Man, Cornelis Sjouke Stellema
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Patent number: 8435591Abstract: 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: GrantFiled: September 13, 2007Date of Patent: May 7, 2013Assignee: Team Foods Colombia S.A.Inventors: José María Huertas Amaya, Adriana Fernanda Cruz Serna, Luidy Alfonso Rodríguez Posada
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Patent number: 8435592Abstract: 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: GrantFiled: September 13, 2010Date of Patent: May 7, 2013Assignee: General Mills, Inc.Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
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Patent number: 8431177Abstract: 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: GrantFiled: August 4, 2008Date of Patent: April 30, 2013Assignees: Bunge Oils, Inc., The Governors of the University of Alberta c/o Tec EdmontonInventors: Suresh S. Narine, Kerry Lyn Humphrey, Frank R. Kincs
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Patent number: 8414955Abstract: The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products.Type: GrantFiled: June 1, 2007Date of Patent: April 9, 2013Assignee: Puratos Naamloze VennootschapInventors: Pierre Descamps, Yves Kegelaers
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Patent number: RE44719Abstract: 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: GrantFiled: July 16, 2012Date of Patent: January 21, 2014Assignee: Loders Croklaan B.V.Inventors: Erik Johan Anton Schweitzer, Frederick William Cain, Ulrike Schmid