How to Edible oils/fats with reduced calorie/fat content?

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Preparation and stabilization of food-grade marine oils,Dairy product and process,Oil/fat powder,Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof,Fat emulsion providing improved health and taste characteristics in food

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128results about "Edible oils/fats with reduced calorie/fat content" patented technology

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Preparation and stabilization of food-grade marine oils

InactiveUS20030161918A1Increases rancimat stabilityIncreased rancimat stabilityMilk preparationDough treatmentFood gradeSilicon dioxide

The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.

Owner:DSM NUTRITIONAL PROD

Dairy product and process

InactiveUS20100143567A1Lower pHLow viscosityMilk preparationEdible oils/fats ingredientsWhey proteinHeat treated

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w / w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

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Owner:FONTERRA COOP GRP LTD

Oil/fat powder

InactiveUS20050123667A1Good dispersibilityGood storage stabilitySugar food ingredientsDough treatmentMonoglycerideGlycerol

Provided is an oil / fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil / fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil / fat powder taste good and have good storage stability.

Owner:KAO CORP

Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof

InactiveUS20040047971A1Cosmetic preparationsHydroxy compound active ingredientsGlycerol ester of wood rosinSterol ester

The invention refers to a process for the preparation of a fat composition containing fatty acid sterol esters, free sterols and glycerides, which process can be characterized as a one pot direct interesterification of sterols with tri-glycerides. The invention also refers to the fat composition obtained by said process, and to the use thereof in a food, cosmetic or pharmaceutical product.

Owner:KARLSHAMNS AB KARLSHAMN

Fat emulsion providing improved health and taste characteristics in food

InactiveUS20120053251A1Low in fatHigh emulsionBiocideEdible oils/fats with reduced calorie/fat contentFiberAntioxidant

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

Owner:ANTIOXIDANT SUPERFOODS

Stabilisers useful in low fat spread production

ActiveUS20050170062A1Improve sensory propertiesReduce fatEdible oils/fats ingredientsMilk preparationEmulsionAdditive ingredient

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

Stabilisers useful in low fat spread production

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Owner:ARLA FOODS AMBA

Fat emulsions

InactiveUS6277430B1Edible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentAlcoholPhospholipid

Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long chain alcohol having >20 C-atoms in the alcohol chain, while the amount of (A)+(B)>=0.02% and incorporating this blend in a fat-continuous emulsion.

Owner:UNILEVER PATENT HLDG BV

Edible emulsion containing highly unsaturated fat

InactiveUS20040151823A1Edible oils/fats ingredientsSpread compositionsAlpha-TocopherolEdible oil

An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.

Owner:UNILEVER BESTFOODS NORTH AMERICA DISISION OF CONOPCO

Low carbohydrate fiber containing emulsion

ActiveUS20050089620A1Great tasteEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentEmulsionViscosity

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Owner:UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO

Process for the recovery of a phytolipid composition

InactiveUS20050051419A1Easy to prepareLow viscosityFatty oils/acids recovery from wasteEdible oils/fats ingredientsVegetable oilMedicine

Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

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Owner:EASTMAN CHEM CO

Reduced calorie fat compositions

InactiveUS7241468B2Reduced calorie fat compositionIncreased caloric reductionFatty acid esterificationEdible oils/fats with reduced calorie/fat contentPolyesterChocolate Flavor

Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural / taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking / salad oils.

Owner:THE PROCTER & GAMBLE COMPANY

Oil/fat powder

InactiveUS7141265B2Good dispersibilityImprove stabilitySugar food ingredientsDough treatmentOil and greaseMonoglyceride

Owner:KAO CORP

Method of manufacturing a butterlike composition

InactiveUS6132793AEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentEmulsionVegetable oil

A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.

Owner:OLIVIA GOURMET 1996

Low Energy Food Product

InactiveUS20080187645A1Improve textureIncrease energy contentEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentFatty acid compositionFatty acid ester

The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and / or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and / or stanol fatty acid ester comprises from 0 to 7% by weight saturated fatty acids, and optionally one or more emulsifiers, wherein the weight ratio of emulsifier(s) to the sum of plant sterol and / or stanol fatty acid ester and triglycerides, if present, is between 0-0.10:1. The invention also relates to a method for preparing such a food product.

Owner:RAISIO NUTRITION LTD

Pectin process and composition

InactiveUS6207194B1Improve the lubrication effectCosmetic preparationsToilet preparationsLiquid mediumMicrometer

A composition comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers. Food, cosmetic, superabsorbent and skin adhesive compositions containing the dry cationic pectin salt. A process for making the dry cationic pectin salt having the steps: a) converting a pectin starting material into a pectinate in a liquid medium, b) drying the pectinate, and c) selecting conditions in steps (a) and / or (b) that allow for the production of pectinate which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers.

Owner:CP KELCO

Fractionated polydisperse compositions

InactiveUS6303778B1Good effectReduce polydispersityCosmetic preparationsEdible oils/fats with reduced calorie/fat contentOrganic acidSolubility

The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention.

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Owner:TIENSE SUIKERRAFINADERIJ

Ubiquinol-enriched fat-containing foods

ActiveUS7897169B2Improve efficiencyDelay in supplyEdible oils/fats ingredientsOrganic active ingredientsBiological bodyBiotechnology

To provide a food which suitably supply ubiquinol, a substance indispensable to the living body but is liable to be decreased and fall short of the requirements, through ingestion in the same ways as the ordinary foods in daily living. A ubiquinol-enriched oil / fat-containing food.

Owner:KANEKA CORP

Low carbohydrate fiber containing emulsion

InactiveUS20070172572A1Great tasteEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentInsoluble fiberEmulsion

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Owner:CONOPCO INC D B A UNILEVER

Complex coacervate encapsulate comprising lipophilic core

InactiveUS20060134282A1Firm packagingImprove bioavailabilityEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentIsoelectric pointPolymer chemistry

The invention relates to a complex coacervate encapsulate comprising a lipophilic core and a hydrophilic wall, wherein the wall substantially covers the core, wherein the wall substantially consists of beta-lactoglobulin and one or more polymers having an isoelectric point below that of beta-lactoglobulin.

Complex coacervate encapsulate comprising lipophilic core

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Owner:CONOPCO INC D B A UNILEVER

Fat or oil composition

ActiveUS20050013848A1Good effectPrevent obesityBiocideFatty acid esterificationAntioxidantGlycerol

Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid ester, and from 35 to 98.9 wt. % of a monoglycerol difatty acid ester having an unsaturated fatty acid content, in fatty acid components, of from 80 to 100 wt. %; (B) from 0.1 to 3.0 parts by weight of a diglycerol fatty acid ester containing from 40 to 100% of a difatty acid ester having an unsaturated fatty acid content, in the fatty acid components, of from 70 to 100 wt. %; and (C) from 0.01 to 2 parts by weight of an antioxidant.

Owner:KAO CORP

Fat compositions for use in food

InactiveUS20040219277A1Lower Level RequirementsImprove fatty acid compositionSpread compositionsEdible oils/fats with reduced calorie/fat contentSterolUnsaturated fatty acid ester

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.

Owner:RAISIO BENECOL

Linseed oil stabilization emulsion and preparation method thereof

InactiveCN104322712AEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentEmulsionAntioxidant

The invention relates to a linseed oil stabilization emulsion and a preparation method thereof. The linseed oil stabilization emulsion comprises the raw materials: refined linseed oil, protein, sterile pure water, stabilizer, antioxidant, pH regulator, and seasonings. The linseed oil is rich in essential fatty acids alpha linolenic acid, which has not been widely developed and applied currently. The special technology process is adopted to develop a new product form of the linseed oil stabilization emulsion, and furthermore a reliable effective method and path can be provided for popularization and application of highly processed products of linseed oil.

Linseed oil stabilization emulsion and preparation method thereof

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Owner:HANGZHOU CANONG BIOTECH CO LTD +1

Edible spread based on olive oil as the major fat component

InactiveUS6159524ASpread compositionsEdible oils/fats with reduced calorie/fat contentAdditive ingredientOleic Acid Triglyceride

The present invention concerns the technical field of edible spreads. Consumers have exhibited a preference for fats which are relatively low in saturates, low in trans fatty acids, low in sixteen-carbon fatty acids and contain some polyunsaturated fats. In a known product the fat phase comprises around 80 wt % of the product and consists of a blend of around 40 wt % olive oil and 60 wt % partially hardened olive oil. The invention provides an edible spread comprising from 80-5 wt % fat and 95-20 wt % of an aqueous phase dispersed in the fat, CHARACTERIZED IN THAT; a) the oleic acid content of the fat phase is 45-80 wt % on fat phase, b) the saturated fatty acid content of the fat phase is 5-20 wt % on fat phase, c) the trans fatty acid content of the fat phase is 0-10 wt % on fat phase, and, d) the 18-carbon fatty acid content of the fat phase is 70-100 wt % on fat phase.

Owner:UNILEVER PATENT HLDG BV

Oil/fat composition

InactiveUS7008661B2Improve thermal stabilityOrganic active ingredientsDough treatmentOil and greaseMonoglyceride

Provided is an oil / fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less than 20 carbon atoms. The oil / fat composition of the present invention has excellent heat stability, has body-fat-accumulation resisting action, visceral-fat-accumulation resisting action, blood-sugar-level lowering action, insulin resistance improving action and leptin lowering action and is useful for, as well as pharmaceuticals, preventive or remedial food for diabetes or obesity, and feed.

Owner:KAO CORP

Reduced Oil Emulsion with Viscosity-Building Emulsifier

InactiveUS20080032029A1Edible oils/fats with reduced calorie/fat contentEdible oils/fats with fatty acid estersOil emulsionViscosity

An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier as part of a diary base is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities and texture as well as sensorial properties consistent with full fat food products.

Owner:AQUINO LEONARDO JOSE S +3

Water continuous acidified food product

InactiveUS20050069619A1Edible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentBiopolymerOil phase

Acidified oil in water based food product which is a phase separated system comprising a biopolymer phase and a protein phase, wherein the volume fraction of the dispersed oil phase divided by the volume fraction of the protein phase is at least 0.25, preferably from 0.4 to 0.8, more preferred from 0.4 to 0.6.

Owner:UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO

Fat emulsion providing taste masking for active health and wellness ingredients

InactiveUS20140080906A1Improve liquidityHealthier unsaturated fatsOrganic active ingredientsBiocideFiberAntioxidant

Owner:ANTIOXIDANT SUPERFOODS

Oil/fat composition

InactiveUS7090886B2Excellent visceral-fat burning propertyDough treatmentFatty acid esterificationAutoxidationFat burning

Abstract Provided is an oil / fat composition comprising 60 to 100 wt. % of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt. % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms and a cis ω 3-unsaturated fatty acid / (cis ω 6-unsaturated fatty acid+saturated fatty acid+trans unsaturated fatty acid) at a weight ratio of 1 to 6. The composition is excellent in visceral fat burning property, body fat burning property and stability against autoxidation.

Owner:KAO CORP +1

Pectin process and composition

InactiveUS6143346AImprove the lubrication effectEasy to fallCosmetic preparationsEdible oils/fats with reduced calorie/fat contentCitrus PectinCalcium EDTA

A process is provided for treating a solution, gel, or suspension of pectin starting material having a degree of esterification greater than about 60% with a cation-containing preparation to obtain at least a first fraction having a higher degree of calcium sensitivity and a second fraction having a lower degree of calcium sensitivity than said pectin starting material. The resultant composition has a degree of esterification greater than about 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. Compositions using citrus pectin have a degree of esterification less than about 80% and a ratio on non-calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. These compositions are used, for example, in admixture with foodstuffs, in personal hygienic devices, and in cosmetics.

Owner:CP KELCO

Water in oil emulsion comprising sterolesters

InactiveUS20060029622A1Edible oils/fats ingredientsOrganic active ingredientsWater in oil emulsionOrganic chemistry

The invention relates to water in oil emulsions comprising a sterol fatty acid ester to which folic acid has been added to counter act the effect of the sterol fatty acid ester on the droplet size of the dispersed aqueous phase.

Owner:UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO

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