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Savoury food composition comprising low-trans triglyceride fat composition

A technology of triglycerides and fatty acid triglycerides, which is applied in the field of delicious food compositions and can solve the problems of non-presentation and the like

Inactive Publication Date: 2007-02-14
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these fats often do not exhibit acceptable properties in the final product, such as mouthfeel, melt in mouth (they can be waxy), etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0037] Fat blends 1-3 were obtained by blending different fats and special fats as described in the upper part of Table 1. POs is a dry fractionated palm stearin with a melting point of approximately 53°C, PO is a non-hardened palm oil and PO 58 is a palm oil hardened to a melting point of 58°C. The fat mix "Mix A" was prepared by transesterification of 60% palm oil (PO), 40% rapeseed oil 68 mixture (RP68). In the second part of Table 1, fatty acid compositions are given as defined herein. As comparative examples (A) and (B), the same data are given for other fats.

[0038] A

[0039] Note: The sum of all fats given with 3-letter codes does not add up to 100% due to the presence of small amounts of other fats.

[0040] Fats 1, 2 and 3 can be made into free-flowing powders by conventional spray cooling.

[0041] The crystallization rate and N-values ​​of the fats and fat mixtures of Table 1 were analyzed. N-value measurement is a standard in the fat industry. ...

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PUM

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Abstract

Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55 % wt based on the total amount of triglycerides, and wherein the ratio palmitic acid / stearic acid in the fatty acid triglycerides is less than 4.

Description

field of invention [0001] The present invention relates to an uncompressed free-flowing powdered savory food composition comprising fat powder and salt. More specifically, the fat is (a mixture of) triglycerides of fatty acids, wherein the composition is low in triglycerides of trans-unsaturated fatty acids. Background of the invention [0002] There are a number of food compositions (eg savory food compositions) which are uncompressed free-flowing powders which are packaged eg in portioning sachets. These compositions are often dry and can be made into edible products by mixing with water, optionally with heating. In this context dry is understood as comprising less than 15% by weight, preferably less than 10% by weight of water. Examples of such products are, for example, powdered soup and sauce mixes (or components thereof, such as binders), but also dessert mixes, which may be (part of) a convenience product (for example with a powdered sauce Composition instant pasta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/40A23D9/00C11C3/02C11C3/10A23D9/05A23L1/30A23L23/00A23L23/10
CPCC11C3/10A23L1/3008A23D9/00A23D9/05A23L33/12
Inventor G·J·T·兰斯伯根
Owner UNILEVER NV
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