Dairy-based fat composition

AU2025239533A1Pending Publication Date: 2026-09-10CORMAN SA
View PDF 0 Cites 0 Cited by

Patent Information

Application Number
AU2025239533
Authority / Receiving Office
AU · AU
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-03-22
Filing Date
2025-03-21
Publication Date
2026-09-10

AI Technical Summary

Technical Problem

Existing methods for producing dairy fats fail to provide compositions that are free from synthetic additives, hydrogenated, and suitable for both food and non-food applications, while maintaining desirable organoleptic and functional properties.

Method used

An enzymatic process is used to hydrolyze anhydrous milk fat, followed by fractional crystallization and molecular distillation to produce a dairy fat composition rich in mono and diglycerides, with controlled free fatty acid content, without the use of glycerol, chemical solvents, or catalysts, resulting in improved interfacial tension and texturizing properties.

Benefits of technology

The composition achieves reduced interfacial tension, improved texture, and enhanced organoleptic properties in food applications, while being suitable for cosmetic and pharmaceutical uses, without altering the final product's technical or organoleptic qualities.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure 00000040_0000
    Figure 00000040_0000
  • Figure 00000041_0000
    Figure 00000041_0000
  • Figure 00000041_0001
    Figure 00000041_0001
Patent Text Reader

Abstract

The invention is in the field of agri-foods and relates to a new composition of a dairy-based fat, said composition having new and advantageous properties. The invention also relates to a method for obtaining the composition according to the invention, and to the uses thereof in the agri-food, cosmetic and pharmaceutical industries.
Need to check novelty before this filing date? Find Prior Art