32results about "Spread compositions" patented technology

The invention relates to an edible fat-containing product comprising an aqueous phase and 20 - 39 wt.% of a fat phase, wt.% calculated on the weight of the product. The fat phase comprises a liquid vegetable oil and 5 - 90 wt.% of a structuring fat, wt.% calculated on the fat phase, wherein the structuring fat is an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 95 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat. The fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, and the fats in the blend to be interesterified and the liquid vegetable oil do not contain hydrogenated oil or fat or fractions thereof. The fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.%.

The present invention relates to a filling composition comprising a blend of fat and a structuring agent. The invention also relates to a method for preparing the filling composition and to the use thereof in composite food products.

The present invention relates to a fat composition comprising at least 30 wt% of stearic acid (C18:0) and at least 45 wt% of saturated fatty acids (SAFA); and wherein the fat composition comprises 1.0 to 8.0 wt% of SSS triglycerides and at most 10.0 wt% of UUU triglycerides, and the weight ratio of S2U triglycerides to SSS triglycerides of the fat composition is 6.0 to 20.0 and the weight ratio of S2O triglycerides to S2L triglycerides is at most 30.0; wherein S is a saturated fatty acid, U is an unsaturated fatty acid, O is oleic acid and L is linoleic acid. The present invention further relates to a fat blend comprising the fat composition as hard stock, wherein the fat blend is further used in a water-in-oil emulsion product, such as a margarine or a spread.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

A non-hydrogenated fat composition comprising a liquid oil and a hardstock fat and the preparation process thereof. The liquid oil is present in an amount of 25 to 75 wt.%, 25 to 70 wt.%, or 35 to 45 wt.%, and the hardstock fat is present in an amount of 25 to 75 wt.%, 30 to 75 wt.%, or 55 to 65 wt.%, based upon total weight of the fat composition. Also disclosed is a food product comprising a food ingredient different from a fat, and a non-hydrogenated vegetable fat composition, and a use of a non-hydrogenated vegetable fat composition to reduce oil leakage from a food product.

The invention relates to a water-in-oil emulsion comprising: from 5% to 95% by weight of a fat composition and from 5% to 95% by weight of an aqueous phase; wherein the fat composition comprises: from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 5.0% to 25.0% by weight of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; from 10.0% to 45.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; and from 2.0% to 12.0% by weight of total CN50 triglycerides and CN52 triglycerides; based on total triglycerides present in the composition. The invention also relates to a process for making a water-in-oil emulsion, and the use of a water-in-oil emulsion in a confectionery product.

The present invention relates to a water-in-oil emulsion of the spreadable fat type, the fat content of which is between 30% and 70% (by weight relative to the total weight of the emulsion), not comprising any "exotic" concrete fat of vegetable origin, and the fat phase of which comprises butter or MGLA (CB), MGLA stearin (SB) having a dropping point between 37 and 45 °C, and a vegetable oil (VO); where the mixture (M) of (HV), (SB) and (CB) represents at least 90% by weight of the oil phase with: 1) The proportion (HV) ranging from 20 to 75% (by weight) of the mixture (M), 2) The proportion (SB) ranging from 5 to 65% (by weight) of the mixture (M), 3) The proportion (CB) ranging from 5 to 65% (by weight) of the mixture (M), and 4) The sum (SB) + (CB) ranging from 25 to 80% (by weight) of the mixture (M).

The present invention relates to a water-in-oil emulsion comprising no "exotic" concrete fats of vegetable origin and whose fat phase comprises butter or MGLA (CB), MGLA stearin (SB) having a dropping point between 37 and 45 °C, and a vegetable oil (HV); where the mixture (M) of (HV), (SB) and (CB) represents at least 90% by weight of the fat phase with: 1) The proportion (HV) ranging from 20 to 75% (by weight) of the mixture (M), 2) The proportion (SB) ranging from 5 to 65% (by weight) of the mixture (M), 3) The proportion (CB) ranging from 5 to 65% (by weight) of the mixture (M), and 4) The sum (SB) + (CB) ranging from 25 to 80% (by weight) of the mixture (M).

The invention relates to an edible plant-based paste comprising soybean having good sensory properties. In particular, the edible plant-based paste comprises at least 15wt% of soybean, a weight ratio of vegetable oil to hard fat of 4:1 to 14:1 and at least one food grade polyglycerol ester. The invention also relates to process for producing such an edible plant-based paste

The present invention addresses the problem of providing a vegetable-based oil and fat that does not necessitate unique equipment for producing an oil-in-water emulsion and can be used as a substitute for an emulsifier usable in oil-in-water emulsions using a simple method. As a specific solution, blending a shea butter fraction obtained by fractionating shea butter under specific conditions into a discretionary oil and fat makes it possible to provide a substitute for the function of an emulsifier in an oil-in-water emulsion. Additionally, in an oil-in-water emulsion obtained using this method, it is possible to minimize changes in physical properties not only immediately after creation of the emulsion but also over time.

The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt% of lauric acid and 7-19 wt% of palmitic acid, the weight ratio of stearic acid / lauric acid being 0.1-1.6, and has a hardness of 500-1500 gf at -18°C. The water-in-oil emulsified composition according to the present invention, when delivered or stored in a frozen state, can be directly and easily cut into pieces in any shape without requiring an operation such as thawing or temperature adjustment.

The present invention relates to a process for preparing a fermented plant-based product comprising diacetyl, the products obtained by the process and the use thereof. In particular the invention relates to a process for preparing a fermented plant-based product using a plant base, at least one lactic acid bacterium and a substrate for obtaining increased diacetyl production.

The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat component and a second vegetable fat component, the first vegetable fat component is selected from a liquid vegetable oil and the second vegetable fat component is shea olein.

A food product is described that is based on olive oil, preferably extra virgin olive oil, and butter of animal origin, preferably cow's milk butter, free of additional emulsifiers, thickeners, and / or stabilizers, and a process for its preparation by simultaneous sonication and mixing, followed by homogenization.

The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt % of lauric acid and 7-19 wt % of palmitic acid, the weight ratio of stearic acid / lauric acid being 0.1-1.6, and has a hardness of 500-1500 gf at −18° C. The water-in-oil emulsified composition according to the present invention, when delivered or stored in a frozen state, can be directly and easily cut into pieces in any shape without requiring an operation such as thawing or temperature adjustment.

The invention relates to an edible fat composition comprising an interesterified blend of fats wherein the fats in the blend to be interesterified do not contain palm oil or palm oil- derived fractions, and / or do not contain hydrogenated oil or fat or fractions thereof. The composition is in the form of a fat powder, which preferably is a porous micronized fat powder and more preferably is a micronized fat powder obtainable by supercritical melt micronization.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS triglycerides; and at most 10.0% by weight of UUU triglycerides and has a weight ratio of S2U triglycerides to SSS triglycerides from 6.0 to 20.0 and a weight ratio of S2O triglycerides to S2L triglycerides at most 30.0; wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid. The invention also relates to a fat blend including the fat composition as hardstock where the fat blend is further used in a water-in-oil emulsion product, such as margarine or spread.

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

The present invention, in some embodiments, provides a cookie biscuit spread compositions comprising 30 - 45 % (w / w) sugar, 25 - 35 % (w / w) cookie biscuit, and 15 - 35 % (w / w) vegetable fat, wherein the spread is characterized by a viscosity in the range of: 5,000 - 15,000 Cp at 40 °C. Further provided are methods for preparing the biscuit spread compositions disclosed herein, comprising the steps of: (a) providing the cookie biscuit spread ingredients disclosed herein at room temperature; and (b) gradually adding the sugar and the cookie biscuit to the vegetable fat in a mill and grinding the cookie spread ingredients until a desired texture is achieved, wherein the desired texture is charachterized by a Dv90 particle size of less than or equal to about 30 μm.

The present invention relates to a structuring fat containing exclusively vegetable oils in its composition, free of palm oil and derivatives thereof, low saturated fat content, anti-obesogenic characteristics and satiety effect. The present invention also relates to a food product with a spreadable and / or soft texture comprising said structuring fat, as well as to the process for manufacturing the referred food product with spreadable and / or soft texture. Furthermore, the present invention relates to the uses of the structuring fat for the preparation of products (mainly spreads, cookie fillings, chocolate fillings, bakery fillings and cocoa- containing products).

The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS triglycerides; and at most 10.0% by weight of UUU triglycerides and has a weight ratio of S2U triglycerides to SSS triglycerides from 6.0 to 20.0 and a weight ratio of S2O triglycerides to S2L triglycerides at most 30.0; wherein S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid. The invention also relates to a fat blend including the fat composition as hardstock where the fat blend is further used in a water-in-oil emulsion product, such as margarine or spread.

A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with recirculation means.

To provide a fats and oils composition for confectionery that exhibits excellent resistance to bloom during long-term storage, even when the CB content is increased to a level where the cocoa flavor is pleasantly noticeable.SOLUTION: In a first embodiment, a fats and oils composition for confectionery contains the following fats and oils (A) and satisfies the following conditions (1) and (2). Fats and oils (A): A random ester exchange fat or oil comprising fat or oil (A-1) having a lauric acid (La) content of 35 to 60 mass% in its constituent fatty acids, and fat or oil (A-2) having a palmitic acid (P) content of 35 mass% or more in its constituent fatty acids. (1) The content of fat or oil (A) in the oil phase is 80 mass% or more. (2) The content of lauric acid in the constituent fatty acids is 20 mass% or more. In a second embodiment, a fats and oils composition for confectionery satisfies the following conditions (1) to (3). (1) The content of SSS triglycerides in the constituent triglycerides is 40 mass% or more. (2) The content of SaSbSc triglycerides in SSS triglycerides is 5 mass% or more. (3) The ratio SFC-25 / SFC-35, defined as the ratio of the solid fat content at 25°C SFC-25(%) to the solid fat content at 35°C SFC-35(%), is 4.3 to 7.5. Where S indicates a saturated fatty acid, Sa indicates lauric acid (La) or myristic acid (M), Sb and Sc indicate saturated fatty acids having 16 or more carbon atoms, and the total number of carbon atoms in Sa, Sb and Sc is 46.SELECTED DRAWING: None

A fat composition, comprising relative to the total weight of all fatty acid residues a) from 2.5 to 15.0 wt. % of saturated C14 fatty acid residues (C14:0), b) from 7.0 to 20.0 wt. % of saturated C16 fatty acid residues (C16:0), c) more than 38.0% and less than 65.0 wt. % of saturated fatty acid residues (SAFA), d) less than 3.0 wt. % of trans fatty acid residues (TFA), e) a total ERA + DHA content of 8.0 wt.% to 45.0 wt.%, f) a content of omega-3 fatty acid residues (n-3) and a content of omega-6 fatty acid residues (n-6), where the ratio (n-3) / (n-6) is at least 2.0, and where the fat composition, relative to the total weight of the fat composition, comprises g) triglycerides with a total chain length, expressed in carbon number, of 56 carbon atoms (C56) and more than 56 carbon atoms, where the sum of these triglycerides is less than 30.0 wt. % and has h) a solid fat content (SFC) at 40 °C (SFC40) of less than 4.0 wt. %, and where the fat composition is free or essentially free of palm oil and palm kernel oil (fractions).

The present invention relates to a method for producing microbial lipids, optionally producing microbial lipids and protein biomass and / or aromatic compounds.The present invention further relates to uses of microbial lipids.The present invention also relates to a composition comprising at least five enzymes.

A fat spread product including: at least 5% by weight of water; and from 10% to 95% by weight of a fat composition, wherein the fat composition included: from 10% to 100% by weight of an intraesterified fat or an interesterified fat blend, including HSHO sunflower oil or a fraction derived from HSHO sunflower oil; at most 85% by weight of at least one liquid oil or liquid oil mixture; and at most 5% by weight of at least one fat soluble additive.

A non-hydrogenated fat composition comprising liquid oil and hard pulp fat and a method of making the same. The liquid oil is present in an amount of 25% to 75% by weight, 25% to 70% by weight, or 35% to 45% by weight, based on the total weight of the fat composition, and the hard pulp fat is present in an amount of 25% to 75% by weight, 30% to 75% by weight, or 55% to 65% by weight. Also disclosed is a food product comprising a food ingredient different from fat and a non-hydrogenated vegetable fat composition, as well as the use of a non-hydrogenated vegetable fat composition for reducing leakage of oil from a food product.