82results about "Fatty-oils/fats/waxes solidification" patented technology

The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts 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. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

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.

This invention relates to a novel synergistic reversible solid/semi-solid organic composition, said composition comprising (a) at least one saturated long chain fatty acid and/or its glycerol esters and (b) one or more liquid neutral organic compounds, said ingredients (a) and (b) being present in a ratio between 0.1 to 40% by weight, and a process for producing said synergistic reversible solid/semi-solid organic composition by mixing the ingredients (a) and (b) defined above in a ratio between 0.1 to 40% by weight, at a temperature between 2 to 50° C. and at a pressure in the range of 200 torr to 2500 torr.

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

The present invention provides a method for producing a powder containing an oil-soluble substance, fromn which substantially no oil-soluble substances are eluted upon application of pressure, heat, or water. The present invention relates to a method for producing a powder containing an oil-soluble substance, which comprises, dispersing an oil-soluble substance and a calcium component in an aqueous solution in the presence of a surfactant, and then drying the thus obtained liquid mixture.

Provided is a powdered fat and/or oil composition for chocolate, containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.

Provided is means of powderizing a liquid component, wherein

• • the powderizing agent contains an oil and/or fat composition,
  • the oil and/or fat composition contains an oil and/or fat component which contains one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin,
  • x, the number of carbon atoms, is an integer selected from 10 to 22, and
  • the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or
  • the powderizing agent, wherein
  • the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm³,
  • the oil and/or fat component contains a β-type oil and/or fat, and
  • a particle of the powder oil and/or fat composition has a plate shape.

An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

An object of the present invention is to provide a powdered fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these. Specifically, provided are a fat and/or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and/or oil composition obtained from the fat and/or oil composition, a food containing the powdered fat and/or oil composition, and methods for producing these.

Provided is means of thickening a liquid component, wherein

• • the thickener contains an oil and/or fat composition, and
  • when a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains
    • 65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and
    • 35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride,
  • x, the number of carbon atoms, is an integer selected from 8 to 20, and
    • y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.

A method of solidifying liquid oils is disclosed. The method is effected by (a) mixing at least one liquid oil and at least one solid fat, thereby forming a mixture of the at least one liquid oil and the at least one solid fat; and (b) transforming the mixture into a homogeneous consistency. Further disclosed are compositions of matter having a semi-solid texture including at least one liquid oil and at least one solid fat and uses thereof in therapy and cosmetic applications.

New composition comprises an oil phase thickened with a low-melting semi-crystalline polymer (I) that is solid at room temperature, has a melting point below 50 deg C, has a number-average molecular weight above 2000 and comprises one or more crystallizable side chains and/or crystallizable backbone sequences. An Independent claim is also included for the cosmetic use of a high-melting semi-crystalline polymer (II) in a composition comprising a continuous oil phase as an agent for thickening the oil phase in the absence of waxes and/or fillers to form a solid with a hardness of 100-350 gf, where (II) is solid at room temperature, has a melting point of at least 50 deg C, has a number-average molecular weight above 2000 and comprises one or more crystallizable side chains and/or crystallizable backbone sequences.

The invention discloses natural high-emulsibility grease body powder and a preparation method thereof. A preparation method of a grease body comprises the following steps: (1) crushing a raw material, namely maize germs; (2) mixing the crushed maize germs with water, and carrying out first time of extraction under an alkaline condition; (3) grinding an extracted mixed material into thick liquid; (4) carrying out second time of extraction on the ground mixed material; (5) filtering a mixed material subjected to the second time of extraction, and collecting filtrate; (6) centrifuging the filtrate, and collecting an upper-layer material to obtain the grease body. According to the method provided by the invention, the yield of the grease body is improved; the method has the advantages of no toxin, simpleness and convenience, relatively low cost and suitability for industrialization; grease body emulsion has good emulsifying stability and anti-oxidization property through adding additional proteins and homogenizing; the powder has good storage performance at room temperature, and can be used as a more healthy substitute of non-dairy cream.

The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.