44results 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 disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt. % and a content of SUS in a range of 20 to 50 wt. %, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt. %. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

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

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.

An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and an aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition is provided, wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature. The structured fats and fat-like compositions of the present invention provide foodstuffs, in particular animal meat analogue products with improved properties, such as health benefits and / or improved thermal and / or textural properties and / or an improved oral sensory experience.

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.

An object is to provide a vegetable oil and / or fat which can be used as a substitute for an emulsifier that is usable in water-in-oil emulsions with a simple method without requiring unique facilities for producing water-in-oil emulsions. As a specific solution, a shea butter fraction obtained by fractionating shea butter under specific conditions is blended into any oil and / or fat, thereby enabling to provide a substitute for the function of emulsifiers in water-in-oil emulsions. In addition, the water-in-oil emulsion obtained by the present method is such that changes in physical properties over time as well as immediately after preparation of the emulsion can be suppressed.

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 present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt.% and a content of SUS in a range of 20 to 50 wt.%, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt.%. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

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 present invention relates to a filling composition comprising a blend of fats and a structuring agent. The present invention also relates to a process for the preparation of the filling composition and its use in composite food products. The present invention relates to a filling composition comprising at least one structuring agent and a fat blend, wherein the fat blend comprises at least one solid fat and at least one liquid fat, the filling comprises the fat blend in an amount of 15-50% by weight of the filling, the solid fat is present in an amount of 10.0-40.0% by weight of the filling, the liquid fat is present in an amount of 0.5-30.0% by weight of the filling, the structuring agent is present in an amount of 0.25-25.0% by weight of the filling, and the structuring agent is flour or paste or a combination 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.

The invention relates to a process and a system for producing a textured edible protein product derived from insect larvae or worms. The process comprises a) reducing the insect larvae or worms in size to obtain a pulp, b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry, and c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product. In step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations.

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).