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Composition

A composition, food technology, applied in the field of food or feed

Inactive Publication Date: 2014-06-04
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, even when suitable sources of fatty acids are identified, if mono- and diglycerides are made directly from these sources, the "fatty acid profile" of the feedstock may not be suitable to provide final glycerides with the desired properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0275] The blend components are given in Table 14. The recipes used to prepare the peanut butter are given in Tables 15 and 16. the

[0276] Sample 2.1 Sample 2.2 Sample 2.3 Sample 2.2 batch 2758 / 020 2578 / 021 2671 / 122 2758 / 023 E-No. E120419-1 E12419-2 E12419-3 E120419-4 Calculated IV 100 60 40 30 IV 100,7 56,7 41,7 32,5 C12 0,0 0,0 0,1 <0,1

C14 0,1 0,1 0,1 0,1 C16 7 4,0 4,1 3,8 C16:1 0,1 0,1 0,2 0,1 C17 0,1 0,1 0,1 0,1 C18 3,8 3,2 8,0 7,2 C18:1 trans <0,1

0,2 34,6 26,6 C18:1 cis 22,6 63,6 13,5 10,6 C18:2 trans 1,1 0,2 3,1 2,2 C18:2cis 59,4 8,6 0,4 0,5 C20 0,4 1,1 2,0 2,6 C20:1 0,2 0,2 0,8 0,6 C20U 0,3 0,1 <0,1

<0,1

C21 0,0 0,1 0,1 0,1 C22 4,7 17,8 32,1 44,4 C22:1 0,0 0,0 0,3 0,2 C24 0,2 0,5 0,6 0,8 GL 0,14 0,12 0,18 0,17 DIGL 0,22 0,22 0,24 0,25 FFA 0,4 ...

Embodiment 31

[0299] Materials and methods

[0300] For the sake of brevity, the methods used are in tandem with those described herein for the visual evaluation of droplet size distribution, texture analysis and coverage smear test.

[0301] The formulations used are as follows in Table 18, showing the different dosages (0.15 and 0.6%) for each blend.

[0302] The procedure in each case is:

[0303] water box:

[0304] 1. Heat water to 80°C

[0305] 2. Combine the dry ingredients

[0306] 3. Slowly add the dry ingredients to the water while stirring vigorously. Stir for 4 minutes

[0307] 4. Cool the aqueous phase to 50°C

[0308] 5. Weigh again and add water equal to the evaporation

[0309] 6. Adjust pH with citric acid or NaOH

[0310] 7. Add seasoning before running Perfector.

[0311] Fat phase:

[0312] 1. Weigh out emulsifier, beta-carotene (2% solution) and oil / fat into the same container

[0313] 2. Heat to 80°C

[0314] 3. Stir the fat phase until well mixed

[031...

Embodiment 32

[0339] The formulations used for the samples are given in Table 21. The procedure used for their preparation is as in Example 3.1. the

[0340] ingredient name 1 3 5 7 water (tap water) 57300 57300 57300 57300 salt (sodium chloride) 1000 1000 1000 1000 GRINDSTED® LFS 560 Stabilizer System 1500 1500 1500 1500 skimmed milk powder 0100 0100 0100 0100 Potassium sorbate 0100 0100 0100 0100 total water phase 60000 60000 60000 60000 pH 5,5 5,5 5,5 5,5 PK4 - INES 25000 25000 25000 25000 COLZAO 75000 75000 75000 75000 total fat blend 100000 100000 100000 100000 Lot No. 2758 / 021 0500 Lot No. 2758 / 023 0500 Lot No. 2671 / 122 0500 Lot No. 2758 / 020 0500 2% β-carotene solution 0020 0020 0020 0020 Total other fat components 0520 0520 0520 0520 total fat phase 40000 40000 40000 40000 Recipe Total (calcu...

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PUM

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Abstract

The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides contain C22 fatty acids in an amount of at least 4.5wt% based on the total amount of fatty acids of the monoglycendes and diglycerides.

Description

field of invention [0001] The present invention relates to compositions. In particular, the present invention relates to compositions comprising monoglycerides and diglycerides. Still further, the present invention relates to food or feed comprising said composition. Background of the invention [0002] Mono- and diglycerides of fatty acids, ie mono- or di-esters of fatty acids and glycerol, are commonly used materials in the industry. In particular, these materials are often used in the food and feed industry for a variety of purposes. Specifically, these materials can be used as emulsifiers to assist in the preparation of emulsions or as crystal formation modifiers that contact fats to improve their crystallization properties. [0003] As known to those skilled in the art, an emulsion is a colloid consisting of a stable mixture of two immiscible phases, usually a liquid phase, in which small droplets of one phase are dispersed uniformly throughout the other phase. Typ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23L29/10
CPCA23D7/013A23D7/00A23K1/184A23D7/011A23G9/00A23K1/188A23K1/1826A23D7/01A23K1/164A23G1/36A23G1/00A23G9/327A23L1/035A23K1/1813A23G3/40A23K20/158A23K50/10A23K50/75A23K50/30A23K50/80
Inventor A.T.贝赫M.法默B.A.福雷斯特P.瓦塞尔N.W.G.扬
Owner DUPONT NUTRITION BIOSCIENCES APS