Having Ester Other Than Triglyceridic Carboxylic Patents (Class 426/611)
  • Patent number: 10398149
    Abstract: A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.
    Type: Grant
    Filed: September 10, 2013
    Date of Patent: September 3, 2019
    Assignee: WILMAR (SHANGHAI) BIOTECHNOLOGY RESEARCH & DEVELOPMENT CENTER CO., LTD
    Inventors: Yan Zheng, Ruihua Guo, Tiankui Yang, Xuebing Xu
  • Patent number: 10188133
    Abstract: The present invention relates to gel capsules comprising sterol and solubilizer for use as food supplement or as pharmaceutical.
    Type: Grant
    Filed: April 20, 2016
    Date of Patent: January 29, 2019
    Assignee: BASF SE
    Inventors: Juergen Gierke, Martin Weidner, Marianne Heer, Thorsten Schmeller, Thrandur Helgason, Heribert Bohn, Anja Weiland
  • Patent number: 9290620
    Abstract: The invention provides a method of efficiently producing branched, cyclic glycerol-based polyols with a co-product as anti-biodegrading agent from inexpensive readily available glycerol monomer. The method involves polymerizing glycerol or glycerol with at least another monomer to multiple other monomers in the presence of particular amount of a strong base as the catalyst under a particular distillation environment. The polyol produced by the inventive method is beneficial of reducing scales in Bayer liquid for aluminum production process and improving brightness of coated paper substrates without greening effect.
    Type: Grant
    Filed: October 21, 2009
    Date of Patent: March 22, 2016
    Assignee: NALCO COMPANY
    Inventors: Xiaojin Harry Li, Joanna L. Shih, Heinrich E. Bode, Jing Wang, Frederick J. Swiecinski
  • Patent number: 9216940
    Abstract: A method for preparing polyols from fatty acid substrates such as free fatty acids, alkyl esters of fatty acids, mono-glycerides, diglycerides, and triglycerides. The method comprises the steps of (a) epoxidizing an unsaturated fatty acid substrate and (b) hydroxylating the epoxidized fatty acid substrate with at least one diol to produce a polyol or a blend of polyols. The method may be varied to produce polyols with desired functionality, molecular weights, or viscosity.
    Type: Grant
    Filed: July 21, 2011
    Date of Patent: December 22, 2015
    Assignee: THE GOVERNORS OF THE UNIVERSITY OF ALBERTA
    Inventors: Jonathan Curtis, Guoguang Liu, Tolibjon Omonov, Ereddad Kharraz
  • Patent number: 9017753
    Abstract: Provided is an oil or fat composition rich in diacylglycerol, including a high content of oleic acid in a constituent fatty acid thereof and having a good appearance at normal temperature. Specifically, the oil or fat composition satisfies the following items (1) to (4): (1) the oil or fat composition includes diacylglycerol in an amount of 20 mass % or more; (2) constituent fatty acids of the diacylglycerol include oleic acid in an amount of 30 mass % or more; (3) the mass ratio of the content of (B) 1,3-dipalmitin diacylglycerol to the content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less; and (4) the mass ratio of the content of (D) 1,3-diacylglycerol to the content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: April 28, 2015
    Assignee: Kao Corporation
    Inventors: Katsuyoshi Saito, Masao Shimizu
  • Patent number: 9011961
    Abstract: 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: Grant
    Filed: October 28, 2013
    Date of Patent: April 21, 2015
    Assignees: Choco Finesse LLC, Kansas State University Institute for Commercialization
    Inventors: Leopold Strecker, David Rowe, James Louis Flowers, Dana Overman
  • 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: 8884043
    Abstract: Provided is an oil or fat composition, which has an MCPD-FS content (ppm) of 13 ppm or less, the content being measured by a Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18(09), has a diacylglycerol content of 15 mass % or more, and is subjected to deodorization treatment.
    Type: Grant
    Filed: December 14, 2010
    Date of Patent: November 11, 2014
    Assignee: Kao Corporation
    Inventors: Rika Homma, Masao Shimizu, Junya Moriwaki, Minoru Kase, Tetsuya Abe, Shinpei Fukuhara, Toshiteru Komatsu, Keiji Shibata
  • Patent number: 8877812
    Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.
    Type: Grant
    Filed: December 21, 2011
    Date of Patent: November 4, 2014
    Assignee: Abbott Laboratories
    Inventors: Chron-Si Lai, Keith A. Garleb, John B. Lasekan, Steven R. Davis
  • 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
  • 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
  • Publication number: 20140205737
    Abstract: 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: Application
    Filed: October 28, 2013
    Publication date: July 24, 2014
    Inventors: Leopold STRECKER, David ROWE, James Louis FLOWERS, Dana OVERMAN
  • Publication number: 20140178556
    Abstract: An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.
    Type: Application
    Filed: July 27, 2011
    Publication date: June 26, 2014
    Applicant: Dow Global Technologies LLC
    Inventors: Doug Yun, Zheng Y. Yan, Ming H. Li, Britta Huebner-Keese, Eric Shi, Susan Shi
  • Patent number: 8754126
    Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.
    Type: Grant
    Filed: December 21, 2011
    Date of Patent: June 17, 2014
    Assignee: Abbott Laboratories
    Inventors: Chron-Si Lai, Keith A. Garleb, John B. Lasekan, Steven R. Davis, Christopher T. Cordle, Russell J. Merritt
  • Patent number: 8715764
    Abstract: 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: Grant
    Filed: June 21, 2012
    Date of Patent: May 6, 2014
    Assignees: Choco Finesse LLC, Kansas State University Institute for Commercialization
    Inventors: Leopold Strecker, David Stewart Rowe, James Louis Flowers, Dana Overman
  • Patent number: 8709276
    Abstract: A refrigeration composition containing at least one ester formed by esterification of a hydroxycarboxylic acid component and an alcohol component, the hydroxycarboxylic acid component chosen from hydroxycarboxylic acids comprising more than one carboxylic acid group, hydroxystearic acid, hydroxylauric acid, hydroxydecanoic acid, hydroxyarachidic acid, hydroxypalmitic acid, hydroxylinoleic acid, hydroxyerucic acid, hydroxyarachidonic acid, ricinoleic acid, and combinations thereof, and the alcohol component containing at least one alcohol; and a base oil lubricant chosen from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.
    Type: Grant
    Filed: February 27, 2012
    Date of Patent: April 29, 2014
    Assignee: Shrieve Chemical Products, Inc.
    Inventors: Liwen Wei, Phil Beckler
  • Patent number: 8679569
    Abstract: Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid ester moieties of the sucrose polyesters in the blend have a carbon chain that has trans content.
    Type: Grant
    Filed: December 1, 2010
    Date of Patent: March 25, 2014
    Assignee: The Procter & Gamble Company
    Inventors: Donald Benjamin Appleby, Deborah Jean Back
  • Publication number: 20130344193
    Abstract: 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: Application
    Filed: June 21, 2012
    Publication date: December 26, 2013
    Inventors: Leopold Strecker, David Stewart Rowe, James Louis Flowers, Dana Overman
  • Patent number: 8524309
    Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.
    Type: Grant
    Filed: December 21, 2012
    Date of Patent: September 3, 2013
    Assignee: Kao Corporation
    Inventors: Jun Kohori, Masao Shimizu, Shin Koike, Keiji Shibata, Hiroaki Yamaguchi, Minoru Kase, Yoshitaka Senda, Manabu Sato, Eizo Maruyama, Hidenari Imai, Tsutomu Nishide, Nobuteru Ishizuka
  • Patent number: 8512794
    Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: August 20, 2013
    Assignee: Perlman Consulting, LLC
    Inventor: Daniel Perlman
  • Patent number: 8460738
    Abstract: 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: Grant
    Filed: May 4, 2012
    Date of Patent: June 11, 2013
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Patent number: 8440250
    Abstract: 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: Grant
    Filed: January 26, 2009
    Date of Patent: May 14, 2013
    Assignee: Fuji Oil Company, Limited
    Inventors: Mikio Nakano, Shigemi Uesugi, Shinya Yamane
  • Patent number: 8399041
    Abstract: Provided is a plastic fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil, in which coarsening of the fat crystals during storage is suppressed. The fat composition is prepared by blending the fats and/or oils that are essentially free from trans acid residues as a raw material fat and/or oil with a specific mono- and diglycerides of fatty acids. The mono- and diglycerides of fatty acids have a palmitic acid content of 10% or more, and a palmitic acid and stearic acid content of 90% or more, based on 100% of the fatty acid constituting the mono- and diglycerides of fatty acids and are essentially free from trans acids; and have a diester content of 50% by mass or more and monoester content of 5% by mass or less, based on 100% by mass of the mono- and diglycerides of fatty acids.
    Type: Grant
    Filed: September 29, 2006
    Date of Patent: March 19, 2013
    Assignee: Riken Vitamin Co., Ltd.
    Inventors: Kenichi Harada, Masao Iizuka
  • Patent number: 8399042
    Abstract: The invention relates to aqueous dispersions containing (a) 5 to 50% by weight of sterols and/or stanols; and (b) 0.5 to 20% by weight of citric acid esters of mono- and/or diglycerides, based on the total weight of the dispersion, wherein the citric acid esters of mono- and/or diglycerides are partially neutralised; and to a process for the production of an aqueous sterol/stanol-containing dispersion, which process comprises (a) dissolving citric acid esters of mono- and/or diglycerides that are partly neutralised, in water; (b) dispersing sterols and/or stanols in the emulsifier solution to form a pre-dispersion; and (c) grinding the pre-dispersion in a ball-mill until the dispersion has a particle mass diameter, d90, of less than 5 ?m. Optionally, this dispersion is spray-dried.
    Type: Grant
    Filed: November 28, 2008
    Date of Patent: March 19, 2013
    Assignee: Cognis IP Management GmbH
    Inventors: Rainer Eskuchen, Jörg Schwarzer, Peter Horlacher, Jürgen Gierke, Robert Salacz
  • Publication number: 20120328763
    Abstract: Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.
    Type: Application
    Filed: May 24, 2012
    Publication date: December 27, 2012
    Inventors: Peter Yau-Tak Lin, Deborah Jean Back, Donald Benjamin Appleby, James M. Robertson, Steven Robert Baker
  • Patent number: 8323721
    Abstract: An ingredient suitable for use in the manufacture of specialty margarines and bakery shortenings with nutritional and functional benefits is the reaction product of a phytosterol material esterified with a saturated fatty acid material. The reaction product is substantially solid at ambient temperature, and thus is suitable for use as an ingredient in solid shortening products, yet without the adverse health effects believed to be associated with saturated fatty acids. In the method of making the product, the esterification reaction is carried out at elevated temperatures, under vacuum, and for a relatively longer duration than prior art procedures. The esterification reaction may be carried out in the presence of a catalyst and optionally, high oleic canola oil. The reaction product is neutralized, then filtered at least once and preferably twice to remove any residual catalyst.
    Type: Grant
    Filed: April 22, 2009
    Date of Patent: December 4, 2012
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Roger L. Daniels, Joshua Eartly
  • Patent number: 8309156
    Abstract: A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.
    Type: Grant
    Filed: December 20, 2006
    Date of Patent: November 13, 2012
    Assignee: Pharmachem Laboratories, Inc.
    Inventor: Jerzy Zawistowski
  • Patent number: 8268188
    Abstract: A refrigeration composition containing at least one ester formed by esterification of a hydroxycarboxylic acid component and an alcohol component, the hydroxycarboxylic acid component chosen from hydroxycarboxylic acids comprising more than one carboxylic acid group, hydroxystearic acid, hydroxylauric acid, hydroxydecanoic acid, hydroxyarachidic acid, hydroxypalmitic acid, hydroxylinoleic acid, hydroxyerucic acid, hydroxyarachidonic acid, ricinoleic acid, and combinations thereof, and the alcohol component containing at least one alcohol; and a base oil lubricant chosen from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.
    Type: Grant
    Filed: October 6, 2011
    Date of Patent: September 18, 2012
    Assignee: Shrieve Chemical Products, Inc.
    Inventors: Liwen Wei, Phil Beckler
  • Publication number: 20120231093
    Abstract: The present invention relates to a method for preparing nanoscale or amorphous particles using solid fat as a solvent. According to the present invention, nanoscale or amorphous particles of active ingredients are prepared by using fat as a solvent, wherein the fat is in solid phase at room temperature. The nanoscale or amorphous particles of active ingredients can be advantageously used in medicine, cosmetics, functional foods or the like.
    Type: Application
    Filed: May 24, 2012
    Publication date: September 13, 2012
    Inventor: Kab-Sig KIM
  • Patent number: 8241694
    Abstract: The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.
    Type: Grant
    Filed: February 6, 2008
    Date of Patent: August 14, 2012
    Assignee: The Nisshin OilliO Group, Ltd.
    Inventors: Takeshi Kamegai, Junichi Ikuina
  • Patent number: 8227011
    Abstract: Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described.
    Type: Grant
    Filed: January 2, 2007
    Date of Patent: July 24, 2012
    Assignee: Cargill, Incorporated
    Inventors: Willie H-T Loh, Linsen Liu, Daniel S. Lampert
  • Publication number: 20120171350
    Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.
    Type: Application
    Filed: December 21, 2011
    Publication date: July 5, 2012
    Applicant: ABBOTT LABORATORIES
    Inventors: Chron-Si Lai, John B. Lasekan, Christopher T. Cordle
  • Publication number: 20120156358
    Abstract: Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.
    Type: Application
    Filed: February 27, 2012
    Publication date: June 21, 2012
    Applicant: RAISIO BENECOL LTD.
    Inventor: Ingmar WESTER
  • Patent number: 8187657
    Abstract: A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof.
    Type: Grant
    Filed: April 30, 2010
    Date of Patent: May 29, 2012
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth Hayes, Andrzej Pronczuk
  • Patent number: 8168248
    Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.
    Type: Grant
    Filed: April 28, 2010
    Date of Patent: May 1, 2012
    Assignee: General Mills, Inc.
    Inventors: David W. Plank, Daniel J. Lewandowski, Barrie R. Froseth, Jonathan W. Devries
  • Patent number: 8163315
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 8123974
    Abstract: Novel refrigeration compositions are disclosed herein. In an embodiment, a refrigeration composition comprises a mixture of an ester of a hydroxycarboxylic acid. The hydroxycarboxylic acid has a chain length ranging from 8 to 22 carbon atoms. The composition also comprises a carrier fluid or base oil, selected from the group consisting of an alkylbenzene, an alkylated naphthenic, a polyalkylene glycol, a polyvinylether, a polyalphaolefin, mineral oil, a polyol ester, and combinations thereof, providing improved fluidity and heat transfer, and enhanced oil return.
    Type: Grant
    Filed: September 13, 2007
    Date of Patent: February 28, 2012
    Assignee: Shrieve Chemical Products, Inc.
    Inventors: Liwen Wei, Phil Beckler
  • Patent number: 8101201
    Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.
    Type: Grant
    Filed: August 23, 2004
    Date of Patent: January 24, 2012
    Assignee: ArtJen Complexus, Inc.
    Inventors: Joseph D Artisa, Catherine Jen
  • Publication number: 20110287156
    Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.
    Type: Application
    Filed: May 13, 2011
    Publication date: November 24, 2011
    Inventor: Daniel Perlman
  • Publication number: 20110262616
    Abstract: There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight.
    Type: Application
    Filed: December 25, 2009
    Publication date: October 27, 2011
    Applicant: J-OIL MILLS INC.
    Inventors: Shoji Matsumoto, Takatoshi Yamashita, Hiroshi Shiramasa
  • Patent number: 8043524
    Abstract: Novel refrigeration compositions comprising at least one ester of a hydroxycarboxylic acid which can have a chain length in the range of from 8 to 22 carbon atoms. The composition can contain a carrier fluid or base oil selected from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof, providing improved fluidity and heat transfer, and enhanced oil return. A method of making a refrigeration composition by preparing at least one ester by esterifying a first component comprising at least one hydroxycarboxylic acid with a second component comprising at least one alcohol and combining the at least one ester with a base oil selected from the group consisting of alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.
    Type: Grant
    Filed: November 29, 2010
    Date of Patent: October 25, 2011
    Assignee: Shrieve Chemical Products, Inc.
    Inventors: Phil Beckler, Liwen Wei
  • Publication number: 20110250343
    Abstract: 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: Application
    Filed: January 26, 2009
    Publication date: October 13, 2011
    Inventors: Mikio Nakano, Shigemi Uesugi, Shinya Yamane
  • Publication number: 20110223312
    Abstract: A method of supplementing a beverage or other edible aqueous medium with phytosterols, and the resulting phytosterol-supplemented edible media and other edible products, are described. The method includes admixing a dry powder of non-esterified phytosterol microparticles with triglyceride-based edible oil to produce a slurry of powder in oil. The slurry is optionally homogenized to disaggregate caked or otherwise aggregated phytosterol microparticles, allowing an increased proportion of the microparticles to be uniformly coated with the oil. The slurry is admixed and homogenized in the liquid aqueous phase of an edible aqueous medium with at least one exogenous emulsifier, surfactant or other agent that can stabilize the dispersion of oil-encapsulated phytosterol microparticles. The beverage or other edible aqueous medium may be pasteurized.
    Type: Application
    Filed: November 30, 2009
    Publication date: September 15, 2011
    Inventor: Daniel Perlman
  • Publication number: 20110200735
    Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.
    Type: Application
    Filed: February 17, 2010
    Publication date: August 18, 2011
    Inventors: Dilip K. Nakhasi, Danielle N. Corbin, Roger L. Daniels
  • Patent number: 7972638
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: October 14, 2008
    Date of Patent: July 5, 2011
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20110151102
    Abstract: To obtain a fat or oil composition which can make a delicious deep-fried food, which is coated with batter having a good dispersibility, and has improved flavor and texture, provided is a fat or oil composition containing 20 wt % or more of diacylglycerol and sucrose fatty acid esters, in which the content of monoester of the sucrose fatty acid esters is 30 wt % or more.
    Type: Application
    Filed: September 11, 2009
    Publication date: June 23, 2011
    Applicant: KAO CORPORATION
    Inventors: Atsunobu Fujii, Izumi Katsuta, Masao Shimizu
  • Publication number: 20100323086
    Abstract: The invention relates to a novel canola line designated as SCV218328. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV218328 as well as to methods for producing a canola plant produced by crossing canola line SCV218328 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV218328, to methods for producing other canola lines or plant parts derived from canola line SCV218328 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV218328 with another canola line.
    Type: Application
    Filed: June 17, 2009
    Publication date: December 23, 2010
    Inventor: Zenon Lisieczko
  • Publication number: 20100323079
    Abstract: An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object.
    Type: Application
    Filed: December 22, 2008
    Publication date: December 23, 2010
    Inventors: Masaharu Kato, Hiroko Uga, Koichi Kuramori, Hideki Motoike
  • Patent number: 7838060
    Abstract: The invention provides a fat and oil composition which contains diacylglycerol at a high concentration recognized to have an action of suppressing the accumulation of body fat, has a low content of trans-unsaturated fatty acid having a risk of exerting an adverse influence on diseases in circulatory organs, and is used in bakery products. The invention relates to a fat and oil composition containing 60 to 80 wt % diacylglycerol in fats and oils, wherein 90 wt % or more of fatty acids constituting the diacylglycerol are unsaturated fatty acids, and, in triacylglycerol as the balance, tri-saturated triacylglycerol whose every constituent fatty acid is a saturated fatty acid accounts for 45 to 75 wt % and tri-unsaturated triacylglycerol whose every constituent fatty acid is an unsaturated fatty acid accounts for 10 to 50 wt %, and the content of trans-unsaturated fatty acids in total fatty acids constituting the fats and oils is 5 wt % or less.
    Type: Grant
    Filed: April 27, 2005
    Date of Patent: November 23, 2010
    Assignee: Kao Corporation
    Inventors: Kenji Masui, Hidekazu Takahashi
  • Patent number: 7781001
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 8, 2003
    Date of Patent: August 24, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe