Food formulations derived from emulsions of vegetable oils and milk in varying proportions.

Description

1 / 12 Food formulations derived from emulsions of vegetable oils and milk in varying proportions.

[001] The present invention belongs to the field of the food industry, more specifically to the production of food formulations composed of mixtures of by-products derived from vegetable oils and milk, processed in different proportions and physical states, resulting in products with varied sensory, aromatic and organoleptic characteristics.

[002] Food products composed of vegetable fat and dairy emulsions are widely known, such as margarine, cream cheese, compound butter, among others. However, these formulations are generally fixed in terms of the proportion of ingredients, commercial presentation, and restricted in terms of final physical states (creamy, solid, pasty, etc.), limiting their application in industrial and artisanal variations.

[003] Existing formulations lack the flexibility to incorporate variations and / or non-exhaustive (infinitesimal) representative examples in the proportions of the components, as well as multiple states of presentation, such as chilled emulsions, sweet taste profile, salty taste profile, creamy or melted. This restricts the adaptability of the mixtures for different culinary, sensory and functional applications.

[004] The main objective of the present invention is to propose a new range of food formulations based on mixtures of components A, B, and C — derived from vegetable fat, milk butter, and curd mass emulsion — which are processed in different states (e.g., with the addition of salt, sugar, refrigerated, melted - melted meaning fusion, "heat-processed," or "heat-melted cream") and in representative, non-exhaustive (infinitesimal) and variable proportions and / or examples, as shown in Tables 2, 3, 4, and 5. The aim is to achieve products with greater application flexibility and new sensory properties. Thus, it is possible to achieve: Formulation flexibility; Variation in textures and flavors; Applications in sweet products (sweet taste profile), savory products (savory taste profile), Petition 870250091824, dated 08 / 10 / 2025, page 5 / 18 2 / 12 refrigerated or melted; Production on an artisanal or industrial scale. This versatility expands the commercial and functional possibilities of the resulting food products.

[005] Although the proposed formulation may present numerous variations in proportions, physical states and combinations as described in the following sections ([012 onwards]) between components A, B and C, the preferred embodiment consists of a stable emulsion containing 35% component A, 45% component B and 20% component C, processed and homogenized to ensure a creamy, unctuous and firm texture, positioning itself sensorially between margarine, butter and cream cheese. This configuration presents the best balance between flavor, aroma, texture and shelf life, being suitable for direct application in human consumption or as a base for other food products, and can be offered and marketed in refrigerated form. Constructive variations include altering the proportions, partial substitution of components with functional equivalents and adjustments in processing parameters to meet different sensory profiles and nutritional needs.

[006] Component A - Vegetable fat-based emulsion: Product obtained from the refining and hydrogenation or interesterification of vegetable oils (soybean, corn, palm, sunflower, etc.), with the addition of water, lecithin, salt, colorants, acidulants, antioxidants, milk powder, vitamins and emulsifiers. It has characteristics similar to margarine and can be modified with sugar or salt, heated (melted) or refrigerated.

[007] Component A is a salty food base obtained from plant products such as grains, seeds, roots, or modified starches, and may also include vegetable oils, isolated proteins, and dietary fiber. Its formulation aims to create a firm or pasty texture matrix, suitable for use in savory (salty taste profile) and processed preparations. The composition of Component A may include common salt or substitutes such as KCl and CaCl2, as well as spices, aromatic herbs, natural colorants, and preservatives. The addition of emulsifiers, stabilizers, and Petition 870250091824, dated 08 / 10 / 2025, page 6 / 18 3 / 12 flavorings may also be used to adapt the taste, appearance, and stability of the product according to the desired application.

[008] The manufacturing process involves mixing the dry and liquid ingredients, followed by heating or pressing, depending on the desired consistency. The resulting mass can be molded, cooled, or stored at a controlled temperature, maintaining sensory and structural properties suitable for direct consumption or culinary transformation.

[009] Component A is versatile and can be used as a base for pastes, pâtés, savory fillings, smoked products, or even in solid form. It offers great flexibility in terms of ingredient proportions and can be produced artisanally or on an industrial scale.

[010] Component B - Butter or similar milk-derived product: Obtained by churning cream (fermented or not), followed by washing, salting (optional), pasteurization, maturation, and kneading. It has characteristics similar to conventional butter and may also be supplemented with salt or sugar, refrigerated or heated, according to variations of the invention. Its composition is approximately: Fat (%): > 83.0 and > 80.0; Acidity (cm3) / liter: < 3.0 and < 10.0; Salt (%): < 2.0 and < 6.0; and, Vegetable coloring: Absent, optional, or mandatory.

[011] Component B is a semi-liquid or creamy food base, sweetened and with variable aromatic and sensory properties. It may consist of whole milk, sugar (or sweeteners such as fructose, stevia, erythritol or xylitol), cream, modified starch, flavorings and preservatives, and is used as a base for desserts, beverages, fillings or toppings. The texture and flavor of Component B may vary depending on the added ingredients, such as essences (vanilla, coconut, fruits, among others), thickeners and emulsifiers. It can take liquid, creamy, gelled or melted forms, and can be refrigerated or used at room temperature, according to the desired application. The preparation process consists of mixing and controlled cooking of the ingredients, with moderate heating for complete dissolution of the Petition 870250091824, dated 08 / 10 / 2025, page 7 / 18 4 / 12 solids and homogenization of the mixture. Heating also aids in the activation of starches and the incorporation of sugars and flavorings, resulting in a stable product with a smooth texture and adjustable flavor. It is a versatile component, used in both artisanal culinary recipes and industrial formulations, and allows for broad sensory modulation depending on the type and quantity of ingredients selected.

[012] Component C - Curd mass emulsion: Component C is a milk byproduct with a pasty consistency, similar to creamy ricotta cheese, obtained from heated and processed curd with cream, sodium citrate, salt and / or sugar. Its production involves the fermentation and heating of milk to obtain curd, followed by washing, whey drainage and successive heating to remove acidity and form a mass. This mass is then melted with additional ingredients until a homogeneous cream is formed, and may be enriched with additives such as emulsifiers, preservatives and flavorings. There are two main versions: one based on cream and the other based on starch cream.The final product may have a salty taste profile (characterized by the presence of salt and similar ingredients), a sweet taste profile (characterized by the presence of sugar and similar ingredients), or a neutral taste profile. It can be used refrigerated or melted, with varied culinary and industrial applications, offering sensory, aromatic, and organoleptic versatility.

[013] Component Variations (A1-A4, B1-B4, C1-C4): From the constituent items (A, B and C), the following variations are available for each component, to be processed industrially or artisanally (Table 1): 1. Additional addition of salt to characterize a salty taste profile (salty flavor); 2. Addition of sugars to characterize a sweet taste profile (sweet flavor); 3. Refrigerated state for cold / frozen consumption, such as ice cream, creams, and popsicles; 4. Heat processing refers to the melting of the component; 5. Furthermore, in the composition, one or more components may have flavor. Petition 870250091824, dated 08 / 10 / 2025, page 8 / 18 5 / 12 neutral. Each component can exist in four states: 1. With added salt (e.g., A1, B1, C1) 2. With added sugar (e.g., A2, B2, C2) 3. Refrigerated (e.g.: A3, B3, C3) 4. Melted by heat (e.g., A4, B4, C4) Table 1 - Composition / partial state of components A, B and C. Resulting in what were termed by-products A1, A2, A3, A4, B1, B2, B3, B4, C1, C2, C3 and C4. Component States Type A 1. Supplementary addition of salt to characterize a salty taste profile; A1 2. Addition of sugars to characterize a sweet taste profile; A2 3. Refrigerated state for cold / frozen consumption, such as ice cream, creams, and popsicles; A3 4. Heat processed, meaning the component is melted. A4 B 1. Supplementary addition of salt to characterize a salty taste profile; B1 2. Addition of sugars to characterize a sweet taste profile; B2 3. Refrigerated state for cold / frozen consumption, such as ice cream, creams, and popsicles; B3 4. Heat processed, meaning the component is melted. B4 C 1. Supplementary addition of salt to characterize a salty taste profile; C1 2. Addition of sugars to characterize a sweet taste profile; C2 3. Refrigerated state for cold / frozen consumption, such as ice cream, creams, and popsicles; C3 Petition 870250091824, dated 08 / 10 / 2025, page 9 / 18 6 / 12 4. Heat processing refers to the melting of the component. C4

[014] The combinations and proportions between components A, B, and C can occur in binary or ternary form, in any order (such as A + B + C, B + C, or A + C), which contributes to the generation of a wide variety of products. The proportions between the components are representative, non-exhaustive (infinitesimal) and variable examples, allowing formulations such as 90% A with 10% B, 33.33% A, B, and C, or any other intermediate combinations. This flexibility in the proportions and order of the components results in products with different textures, flavors, and application possibilities, adapting to diverse contexts and purposes. Table 2 - EXEMPLARY (non-exhaustive) table of combinations between components A, B, C. Components (parts) Result / formulation The order in which the components are inserted generates varied products. ABC AxBxC or BxCxA or CxBxA or CxA x B or A x C x B or B x A x C A x B or B x A A x C or C x A - B B x C or C x B

[015] Starting from the formulation of components A, BC and the four states of formation (Table 1), homogenization, mixing, union and / or emulsification is carried out by mixing the 3 parts in a general way, as shown in Table 2. However, these combinations have subcombinations or byproducts between salty taste profile (salty), sweet taste profile (sweet), refrigerated, and cream processed at room temperature transforming into an emulsion (room temperature), as shown in Tables 3 and 4. And they also vary according to proportion, the infinitesimal percentage of each constituent, as shown in Tables 5 and 6. Petition 870250091824, dated 08 / 10 / 2025, page 10 / 18 7 / 12 Table 3 - Arrangement of elements A, B, C into byproducts or types (756 combinations), according to combinations Ax Bx Cx. A1 B1 01 A2 B1 01 A3 B1 01 A4 B1 01 B1 A1 01 B2 A1 01 B3 A1 01 B4 A1 01 01 B1 A1 02 B1 A1 03 B1 A1 04 B1 A1 A1 B1 02 A2 B1 02 A3 B1 02 A4 B1 02 B1 A1 02 B2 A1 02 B3 A1 02 B4 A1 02 01 B1 A2 02 B1 A2 03 B1 A2 04 B1 A2 A1 B1 03 A2 B1 03 A3 B1 03 A4 B1 03 B1 A1 03 B2 A1 03 B3 A1 03 B4 A1 03 01 B1 A3 02 B1 A3 03 B1 A3 04 B1 A3 A1 B1 04 A2 B1 04 A3 B1 04 A4 B1 04 B1 A1 04 B2 A1 04 B3 A1 04 B4 A1 04 01 B1 A4 02 B1 A4 03 B1 A4 04 B1 A4 A1 B2 01 A2 B2 01 A3 B2 01 A4 B2 01 B1 A2 01 B2 A2 01 B3 A2 01 B4 A2 01 01 B2 A1 02 B2 A1 03 B2 A1 04 B2 A1 A1 B2 02 A2 B2 02 A3 B2 02 A4 B2 02 B1 A2 02 B2 A2 02 B3 A2 02 B4 A2 02 01 B2 A2 02 B2 A2 03 B2 A2 04 B2 A2 A1 B2 03 A2 B2 03 A3 B2 03 A4 B2 03 B1 A2 03 B2 A2 03 B3 A2 03 B4 A2 03 01 B2 A3 02 B2 A3 03 B2 A3 04 B2 A3 A1 B2 04 A2 B2 04 A3 B2 04 A4 B2 04 B1 A2 04 B2 A2 04 B3 A2 04 B4 A2 04 01 B2 A4 02 B2 A4 03 B2 A4 04 B2 A4 A1 B3 01 A2 B3 01 A3 B3 01 A4 B3 01 B1 A3 01 B2 A3 01 B3 A3 01 B4 A3 01 01 B3 A1 02 B3 A1 03 B3 A1 04 B3 A1 A1 B3 02 A2 B3 02 A3 B3 02A4 B3 02 B1 A3 02 B2 A3 02 B3 A3 02 B4 A3 02 01 B3 A2 02 B3 A2 03 B3 A2 04 B3 A2 A1 B3 03 A2 B3 03 A3 B3 03 A4 B3 03 B1 A3 03 B2 A3 03 B3 A3 03 B4 A3 03 01 B3 A3 02 B3 A3 03 B3 A3 04 B3 A3 A1 B3 04 A2 B3 04 A3 B3 04 A4 B3 04 B1 A3 04 B2 A3 04 B3 A3 04 B4 A3 04 01 B3 A4 02 B3 A4 03 B3 A4 04 B3 A4 A1 B4 01 A2 B4 01 A3 B4 01 A4 B4 01 B1 A4 01 B2 A4 01 B3 A4 01 B4 A4 01 01 B4 A1 02 B4 A1 03 B4 A1 04 B4 A1 A1 B4 02 A2 B4 02 A3 B4 02 A4 B4 02 B1 A4 02 B2 A4 02 B3 A4 02 B4 A4 02 01 B4 A2 02 B4 A2 03 B4 A2 04 B4 A2 A1 B4 03 A2 B4 03 A3 B4 03 A4 B4 03 B1 A4 03 B2 A4 03 B3 A4 03 B4 A4 03 01 B4 A3 02 B4 A3 03 B4 A3 04 B4 A3 A1 B4 C4 A2 B4 C4 A3 B4 C4 A4 B4 C4 B1 A4 C4 B2 A4 C4 B3 A4 C4 B4 A4 C4 C1 B4 A4 C2 B4 A4 C3 B4 A4 C4 B4 A4 Petition 870250091824, de 08 / 10 / 2025, pág. 11 / 18 8 / 12 Tabela 4 - Arrangement of elements A x B or B x A; A x C or C x A; B x C or C x B em subprodutos ou tipos (192 combinations). A1 C1 A2 C1 A3 C1 A4 C1 A1 C2 A2 C2 A3 C2 A4 C2 A1 C3 A2 C3 A3 C3 A4 C3 A1 C4 A2 C4 A3 C4 A4 C4 A1 B1 A2 B1 A3 B1 A4 B1 A1 B2 A2 B2 A3 B2 A4 B2 A1 B3 A2 B3 A3 B3 A4 B3 A1 B4 A2 B4 A3 B4 A4 B4 B1 C1 B2 C1 B3 C1 B4 C1 B1 C2 B2 C2 B3 C2 B4 C2 B1 C3 B2 C3 B3 C3 B4 C3 B1 C4 B2 C4 B3 C4 B4 C4 B1 A1 B2 A1 B3 A1 B4 A1 B1 A2 B2 A2 B3 A2 B4 A2 B1 A3 B2 A3 B3 A3 B4 A3 B1 A4 B2 A4 B3 A4 B4 A4 C1 A1 C2 A1 C3 A1 C4 A1 C1 A2 C2 A2 C3 A2 C4 A2 C1 A3 C2 A3 C3 A3 C4 A3 C1 A4 C2 A4 C3 A4 C4 A4 C1 B1 C2 B1 C3 B1 C4 B1 C1 B2 C2 B2 C3 B2 C4 B2 C1 B3 C2 B3 C3 B3 C4 B3 C1 B4 C2 B4 C3 B4 C4 B4 Petition 870250091824, de 08 / 10 / 2025, pág. 12 / 18 9 / 12 Tabela 5 - Tabela 5. Tabela EXEMPLIFICATIVA (não exaustiva) das proporções percentuais usadas nas diferentes formulações entre AXB ou B x A; AXC or C x A; BXC or C x B. The values ​​adopted and stipulated are representative proportions and / or examples that are not exhaustive (infinitesimal). For example, it could be 84.5% component A with 15.5% component B. A (%) B (%) C (%) Resultant 90 10 0 80 20 0 70 30 0 60 40 0 ​​50 50 0 A χ B or B x A 40 60 0 30 70 0 20 80 0 10 90 0 A (%) B (%) C (%) Resultant 90 0 10 80 0 20 70 0 30 60 0 40 50 0 50 A x C or C x A 40 0 ​​60 30 0 70 20 0 80 10 0 90 A (%) B (%) C (%) Resultant 0 90 10 0 80 20 B x C or C χ B 0 70 30 0 60 40 Petition 870250091824, dated 08 / 10 / 2025, p. 13 / 18 10 / 12 0 50 50 0 40 60 0 30 70 0 20 80 0 10 90 Table 6 - EXEMPLARY (non-exhaustive) table of the percentage proportions used in the different formulations between A, B, and C. The values ​​adopted and stipulated are representative proportions and / or examples that are not exhaustive (infinitesimals). For example, it could be 33.3% component A with 33.33% component B and 33.33% component C, or 84.5% component A with 12.5% ​​component B and 3% component C. Resulting A (%) B (%) C(%) B (%) C(%) A (%) C(%) B (%) A (%) 90 5 5 90 5 5 90 5 5 A x B x C or 80 10 10 80 10 10 80 10 10 70 15 15 70 15 15 70 15 15 60 20 20 60 20 20 60 20 20 50 25 25 50 25 25 50 25 25 B x C x H or 40 30 30 40 30 30 40 30 30 30 35 35 30 35 35 30 35 35 20 40 20 40 40 20 40 40 C x B x A or 10 45 45 10 45 45 10 45 45 C(%) A (%) B (%) A (%) C(%) B (%) B(%) A(%) C (%) 90 5 5 90 5 5 90 5 5 C x A x B or 80 10 10 80 10 10 80 10 10 70 15 15 70 15 15 70 15 15 60 20 20 60 20 20 60 20 20 A x C x B or 50 25 25 50 25 25 50 25 25 40 30 30 40 30 30 40 30 30 30 35 35 30 35 35 30 35 35 B x H x C 20 40 40 20 40 40 20 40 40 10 45 45 10 45 45 10 45 45 Petition 870250091824, dated 08 / 10 / 2025, page 14 / 18 11 / 12

[016] The food formulations derived from the emulsions described in the present invention have a wide range of applications, and can be used in the production of refrigerated products, such as ice cream, creams and pavés; sweet products (sweet taste profile) or savory products (savory taste profile), with variations obtained through the addition of different additives and flavorings; and also melted products, such as culinary creams, sauces, jams and emulsified bars, providing versatility and adaptability to the most diverse food purposes, both in the artisanal and industrial context.

[017] The present invention also contemplates the use of additives and substitutions that provide greater flexibility to the formulations. Salt, for example, can be replaced or supplemented by other compounds such as potassium chloride (KCl), calcium chloride (CaCl2), monosodium glutamate (MSG), among others. Similarly, sugar can be replaced by natural or artificial sweeteners, such as fructose, stevia, erythritol, xylitol, among others. In addition, it is possible to add flavorings, colorings, preservatives and emulsifiers, according to the desired formulation, allowing the development of products with different sensory, functional and commercial characteristics. Among others, for texture and flavor formation, to stabilize and balance the mixture, powdered cream or thickeners such as xanthan gum are also included.

[018] By way of example, the invention may result in different formulations depending on the proportions and states of the components used. One example would be a product composed of 80% of component A in its salted form (A1), 10% of component B in its sweetened form (B2), and 10% of component C in its refrigerated state (C3). Another possible formulation comprises 60% of melted component C (C4), 20% of sweetened component A (A2), and 20% of salted component B (B1). It is also possible to develop a product using 100% of sweetened component C (C2), employing it as a base for a creamy dessert. These examples illustrate only some of the numerous possible combinations within the scope of this invention. Petition 870250091824, dated 08 / 10 / 2025, page 15 / 18 12 / 12

[019] The present invention offers several advantages. Among them, the flexibility of composition stands out, allowing the combination of components A, B, and C in any proportions, including non-exhaustive (infinitesimal) representative proportions and / or examples. Furthermore, the invention offers versatility in the physical and sensory states of the final products, such as pasty, solid, or emulsified textures, sweet or savory flavors, and refrigerated or melted versions. This diversity allows for wide applications in both culinary contexts and industrial processes. Finally, the invention allows for production both artisanally and on an industrial scale, providing accessibility and adaptability to its manufacture. OTHER CONSIDERATIONS:

[020] Because it deals with possible concentrations and stipulates non-exhaustive (infinitesimal) representative proportion values ​​and / or examples, it would be impossible to determine how many combinations with different concentrations would be possible. Thus, Table 6 is only illustrative and not exhaustive, and an infinite number of percentage concentrations of each component A, B, C and their variations in A1, A2, A3, A4, B1, B2, B3, B4, C1, C2, C3 and C4 can be assumed.

[021] It is emphasized that the order in which components A, B, and C are added alters the final characteristics of the resulting products. Thus, this patent concerns the variation in the order in which the byproducts are added, as per Table 2, their proportions as per Tables 5 and 6, and according to the additives for salty, sweet taste profile, refrigerated, and heat-processed cream at room temperature transforming into an emulsion (room temperature) (Table 1). Petition 870250091824, dated 08 / 10 / 2025, p. 16 / 18

Claims

1 / 2 CLAIMS 1. A food formulation derived from emulsions of vegetable oils and milk in varying proportions, characterized by being composed of at least two of the following components: (a) a component A, of vegetable origin; (b) a component B, of vegetable and / or dairy origin; and (c) a component C, derived from milk; these components being in any proportions, physical and / or biochemical characteristics and binary or ternary combinations among themselves, as mentioned in the “Descriptive Report” between tables 1 and 6.

2. A food formulation according to claim 1, characterized by having components A, B, and C combined in varying proportions, including varying proportions by mass, such that each component can vary between 0% and 100% of the total composition.

3. Food formulation according to any of the preceding claims, characterized by being in different physical states selected from creamy, liquid, solid, gelatinous, melted or emulsified.

4. Food formulation according to any of the preceding claims, characterized by allowing the addition of food additives selected from among salty, salt substitutes (KCl, CaCl2, MSG); sweet from among sugar substitutes (fructose, stevia, xylitol, erythritol), flavorings, colorings, preservatives and emulsifiers.

5. Food formulation according to any of the preceding claims, characterized by being intended for use in sweet or savory products, refrigerated or melted, including ice cream, creams, pavés, sauces, jams, bars and pastes.

6. Food formulation according to any of the preceding claims, characterized by being obtained through artisanal or industrial processes involving mixing, emulsification, heating and / or cooling of the components. Petition 870250091824, dated 08 / 10 / 2025, page 3 / 18 2 / 2 7. Food formulation according to any of the preceding claims, characterized by having adaptable organoleptic, sensory, biochemical and nutritional properties according to the proportion of components and additives used. Petition 870250091824, dated 08 / 10 / 2025, page 4 / 18