A wax composition is disclosed, comprising at least 70% triacylglycerols, wherein the triacylglycerols comprise 0.5 to 50 wt. % of C22 fatty acid. A method of preparing a wax composition is disclosed. A candle comprising the wax composition and a method of preparing a candle are also disclosed.
Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a cocoa butter replacer and further to uses of the fat composition in different applications. The fat composition is preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.
The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without comprising the quality.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based of shea butter and shea butter
extracts for use as ingredients in the manufacture of
cosmetic preparations and personal care products; shea
butter derivates and shea butter esters for use as
ingredients in the manufacture of cosmetic preparations and
personal care products. Shea butter and shea butter-blends for cosmetic purposes;
cosmetic preparations, skin-care preparations, facial
creams, hand creams, body lotions, sun care preparations,
sun protection preparations, sun-tanning preparations,
after-sun preparations, hair-care preparations, all of the
aforesaid goods containing shea butter or shea butter-based
blends.
The present invention relates to meat analogue compositions comprising a fat composition, wherein the fat composition in solid form comprises a vegetable fat and insoluble non-animal fibers; and the use of said meat analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue compositions.
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.
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/56 - Liquid productsSolid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
(1) Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products.
(2) Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends.
10.
PROCESS, CREATED VEGETABLE OIL COMPOSITION, USE AND INFANT FORMULA
Disclosed is a process for increasing the amount of palmitic acid of a starting vegetable oil composition. The invention further relates to a created vegetable oil composition having from 20% to 60% by weight of palmitic acid in the triglycerides compared to the total weight of fatty acids in the triglycerides in the created vegetable oil composition, said created vegetable oil composition being not originated from palm oil, palm kernel oil and oils derived therefrom. The invention further relates to the use of said created vegetable oil composition and an infant formula comprising said created vegetable oil composition.
C11C 3/04 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils
C11C 3/06 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with glycerol
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
11.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE VITAMINS
The invention relates to the non-therapeutic use of one or more lipids to stimulate gut microbiota to produce certain vitamins. The invention also relates to nutraceutical products comprising one or more lipids for stimulating the gut microbiota to produce certain vitamins. Lipids of particular interest are lauric acid (C12:0), oleic acid (C18:1), linoleic acid (C18:2). Vitamins of particular interest are riboflavin and pyridoxamine.
Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.
A23G 1/50 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
13.
STIMULATION OF THE GUT MICROBIOTA TO PRODUCE AMINO ACIDS
The invention relates to the non-therapeutic use of one or more lipids to stimulate the gut microbiota to produce amino acids. The invention also relates to nutraceutical products comprising one or more lipids for stimulating the gut microbiota to produce amino acids. Lipids of particular interest are lauric acid (C12:0), capric acid (C10:0), oleic acid (C18:1) and linoleic acid (C18:2), and amino acids of particular interest are ᵞ-aminobutyric acid (GABA) and beta-alanine.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Chemicals for use as ingredients in the manufacture of
nutritional and dietary products, infant formula and infant
food; fatty acids; oils, fats and lipids as basis for
compound functional ingredients for use in the dietary and
nutritional supplements industry as well as in the infant
food and infant formula industries. Dietary and nutritional food and drink products, solutions
and substances for medical use; dietary and nutritional
supplements; nutritional lipids, fats, oils, oil powder and
their blends and compositions for use in dietary and
nutritional food and drink products, in dietary and
nutritional supplements and in nutritional solutions for
medical use; infant formula and infant food; nutritional
lipids, fats, oils, oil powder and their blends and
compositions for use in infant formula and infant food.
16.
MILK FAT REPLACER FOR CHOCOLATE OR CHOCOLATE-LIKE PRODUCTS
The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.
An emulsion composition comprising one or more oils and water; wherein the emulsion composition comprises from 0.1% to 7.5% of karitene by total weight of water and the one or more oils present in the emulsion composition; and wherein the emulsion composition comprises at least 1.0% of karitene by weight of the total amount of the one or more oils present in the emulsion composition.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Use of karitene as an emulsifier in a dairy or dairy analogue food product, wherein the food product comprises an emulsion comprising one or more oils and water; wherein the food product comprises karitene in an amount of from 0.01% to 10% by weight of the food product; and wherein the food product comprises at least 0.5% of karitene by weight of the total amount of the one or more oils present in the food product.
The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate typically dispersed throughout ground or minced meat-based food products. In one aspect, the present invention provides a process for preparing vegetable fat granulate, said process comprising the steps of: i) providing a solid vegetable fat, or composition thereof, for extrusion, ii) extruding the solid vegetable fat, or composition thereof, through a die and cutting so as to form vegetable fat granulate; wherein the process is adapted such that during extrusion and cutting in step ii) the solid vegetable fat, or composition thereof, exhibits a hardness such that the vegetable fat, or composition thereof, fractures under a force of no less than 1.5 kgf (14.71 N), as, for instance, determined by the bending test in the description.
A candle comprises a wax composition, wherein the wax composition comprises from 85% to 98% by weight of stearic acid (C18:0) and from 2% to 15% by weight of palmitic acid (C16:0); and wherein the wax composition comprises at least 75% by weight of free fatty acids; wherein said percentages of fatty acid residues refers to free fatty acids and fatty acids bound as acyl groups in esters in the wax composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups and present as free fatty acids present in the wax composition.
A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats and oils, more preferably, the dairy analogue composition is free of hydrogenated fats and oils.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A wax composition for forming candles, wherein the wax composition comprises one or more hydrogenated vegetable oils; and wherein the wax composition has an iodine value of from 15 to 40; a melting point of from 40°C to 65°C; and a solid fat content at 40°C of at least 55 %.
The invention relates to a candle wax composition, comprising one or more lauric fats and a plant-based oil and/or a plant-based wax. In addition, the present invention relates to a method of producing a candle wax composition, as well as the use of such candle wax compositions to reduce the formation of frosting and improve adhesion of the candle wax composition to glass.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
(1) Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries; none of the aforesaid goods contains an addition of zinc.
(2) Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food; none of the aforesaid goods contains an addition of zinc.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries. Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food.
26.
DAIRY AND DAIRY ANALOGUE FOOD PRODUCTS CONTAINING OLEOGELS
The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
The invention relates to oleogel compositions and dairy food products and dairy analogue food products comprising the oleogel compositions. In particular, the invention relates to the use of oleogel compositions to lower the saturated fat content of dairy and dairy analogue food products whilst also providing desirable organoleptic properties for the food products.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A coating wax composition for coating candles comprises from 5% to 30% by weight of palmitic acid (C16:0); from 20% to 80% by weight of stearic acid (C18:0); and from 10% to 65% by weight of oleic acid (C18:1); wherein the coating wax composition has a palmitic acid (C16:0) to stearic acid (C18:0) weight ratio (C16:0/C18:0) of from 0.10 to 0.50; and wherein the coating wax composition comprises at least 75% by weight of free fatty acids; wherein said percentages of fatty acid residues refers to free fatty acids and fatty acids bound as acyl groups in esters in the coating wax composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups and present as free fatty acids present in the coating wax composition.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products; shea butter derivates and shea butter esters for use as ingredients in the manufacture of cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..
30.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF AND WHEREIN THE VEGETABLE FAT PHASE ORIGINATES FROM AT LEAST TWO DIFFERENT VEGETABLE FAT SOURCES
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and wherein the vegetable fat phase originates from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionary or chocolate or chocolate-like product comprising the fat composition and a process for preparation of the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
31.
A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE ORIGINATING FROM AT LEAST TWO DIFFERENT VEGETABLE FAT SOURCES WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase originates from at least two different vegetable fat sources and is free from palm oil and/or fractions thereof. Disclosed is further the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.
A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Chemicals for use as ingredients in the manufacture of nutritional and dietary products, infant formula and infant food; fatty acids; oils, fats and lipids as basis for compound functional ingredients for use in the dietary and nutritional supplements industry as well as in the infant food and infant formula industries; none of the aforesaid goods contains an addition of zinc. Dietary and nutritional food and drink products, solutions and substances for medical use; dietary and nutritional supplements; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in dietary and nutritional food and drink products, in dietary and nutritional supplements and in nutritional solutions for medical use; infant formula and infant food; nutritional lipids, fats, oils, oil powder and their blends and compositions for use in infant formula and infant food; none of the aforesaid goods contains an addition of zinc.
34.
A vegetable fat composition for edible applications
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionary, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionary fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.
Disclosed herein is an ingredient composition in dry form encapsulated with a fat coating comprising from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl 5 groups in glycerides in the fat coating and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition; wherein the fat coating has a specific solid fat content (SFC); and wherein the weight ratio of the fat coating with respect to the ingredient composition is of from 5,0:1,0 to 15,0:1,0.
Disclosed herein is a meat analogue composition comprising from 2.0% to 40.0% by weight of a fat composition; from 5.0% to 35.0% by weight of a non-animal protein; from 20.0% to 75.0% by weight of water; and from 0.1% to 5% by weight of one or more acidic ingredients, wherein the acidic ingredients are encapsulated.
The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.
A fermented dairy analogue food product comprises from 1% to 20% by weight of non- animal protein; from 45% to 95% by weight of water; from 0.01% to 5% by weight of docosahexaenoic acid (DHA) oil; and from 0.5% to 20% by weight of a non-animal derived fat composition, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5, as measured on the unstabilised fat according to ISO 8292-1.
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
The invention relates to dairy analogue compositions comprising from 1% to 90% by weight of a fat composition; and up to 99% by weight of water; wherein the fat composition comprises a blend of (a) a lauric vegetable fat; and (b) an interesterified blend of a lauric fat and non-lauric vegetable fat. In particular, the invention relates to the use of certain fat compositions in dairy analogue compositions to improve various properties of the dairy analogue compositions.
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Disclosed herein is a meat analogue composition comprising a meat analogue composition comprising from 2% to 81% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 18% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 5% to 50% by weight of stearic acid residues (C18:0); from 2 to 35% by weight of linoleic acid residues (C18:2); and from 1 to 15% by weight of α-linolenic acid residues (C18:3); from greater than10 to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C6 to C24 fatty acid residues bound as acyl groups present in the fat composition.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
42.
MEAT-ANALOGUE COMPOSITION COMPRISING AN INTERESTERIFIED BLEND OF VEGETABLE OIL AND FULLY HYDROGENATED VEGETABLE OIL
A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterified blend of vegetable oil and fully hydrogenated vegetable oil.
A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterified blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.
The present invention relates to a UV filter composition, and a formulation comprising said UV filter composition. The invention also relates to the use of said UV filter composition in a formulation. In particular, the invention relates to the use of certain UV filter composition in a formulation to improve various properties such as the viscosity and flowability.
A61K 8/81 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions involving only carbon-to-carbon unsaturated bonds
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
An oil composition comprises from 1% to 20% by weight of caproic acid residues (C6:0); at least 55% by weight of C16 to C18 unsaturated fatty acid residues; and less than 40% by weight of C8 to C24 saturated fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the oil composition and being based on the total weight of saturated and unsaturated C4 to C24 fatty acid residues bound as acyl groups present in the oil composition; and wherein at least 50% of the caproic acid residues present in the oil composition are present in a triglyceride comprising at least one caproic acid residue and at least one fatty acid residue comprising from 16 to 18 carbon atoms.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based on shea butter and shea butter
extracts for use as ingredients in the manufacture of
cosmetic preparations and personal care products. Shea butter and shea butter-blends for cosmetic purposes;
cosmetic preparations, skin-care preparations, facial
creams, hand creams, body lotions, sun care preparations,
sun protection preparations, sun-tanning preparations,
after-sun preparations, hair-care preparations, all of the
aforesaid goods containing shea butter or shea butter-based
blends.
A meat analogue composition comprises from 2% to 23% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 10% to 40% by weight of palmitic acid (C16:0); from 1% to 15% by weight of stearic acid (C18:0); and from 35% to 70% by weight of oleic acid (C18:1); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition; and wherein the fat composition (i) has a saturated fatty acid content of from 25% to 50% by weight; (ii) comprises greater the 1.5% by weight of S3 triglycerides, wherein S refers to a saturated C14 to C20 fatty acid moiety present in the triglyceride molecule; and (iii) comprises less than 34% by weight of SUS triglycerides, wherein S refers to a saturated C14 to C20 fatty acid moiety and wherein U refers to a C14 to C20 unsaturated fatty acid moiety present in the triglyceride molecule; wherein said percentages of triglycerides refers to percentage by weight of glycerides present in the fat composition.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
A cheese analogue composition comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; wherein the combined weight percent of starch and non-animal protein in the composition does not exceed 45%; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions of shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, non-medicated skin-care preparations; facial creams, hand creams, body lotions, sun protection preparations, namely, cosmetic sunscreen preparations, suntanning preparations, non-medicated sun care preparations; hair-care preparations; all of the aforesaid goods containing shea butter or shea butter-based blends
51.
ENZYMATIC PROCESS FOR INCREASING THE SOS TRIGLYCERIDE CONTENT OF A VEGETABLE OIL
The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said process comprising: a) providing a reaction environment comprising: i) an sn-1,3-specific lipase immobilised on a support, ii) a vegetable oil, wherein the vegetable oil comprises at least 45% oleic acid fatty acid residues, based on total C6-C24 fatty acid residues, and wherein the vegetable oil has an oleic acid content in the sn-2 position of at least 75% by weight of the total sn-2 fatty acid residues of the vegetable oil, iii) an aliphatic alcohol ester of stearic acid, palmitic acid, or mixtures thereof, optionally mixed with stearic acid and/or palmitic acid, and iv) water; wherein the weight ratio of the aliphatic alcohol ester and optional stearic acid and/or palmitic acid (iii) to the vegetable oil (ii) is at least 4:1; and wherein the water activity of the reaction environment is in the range 0.1 to 0.6; b) heating the reaction environment to a temperature of 30-60°C to perform transesterification, thus obtaining a mixture comprising a triglyceride phase, fatty acid esters, and optionally free fatty acids; and c) separating the fatty acid esters and free fatty acids from the mixture obtained in step (b) to obtain a triglyceride composition. The triglyceride phase may be used as a cocoa butter equivalent of a component thereof in chocolate or chocolate-like products.
C12P 7/64 - FatsFatty oilsEster-type waxesHigher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl groupOxidised oils or fats
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
Disclosed herein is a seafood analogue composition comprising from 1% to 20% by weight of a fat composition; from 10% to 60% by weight of a stabilizer blend of one or more starches and one or more polysaccharides; less than 5% by weight of non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Disclosed herein is a meat analogue composition comprising from 2% to 81% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 18% to 70% by weight of water; wherein the fat composition comprises from 10% to 50% by weight of saturated fatty acid residues; from 5% to 50% by weight of stearic acid residues (C18:0); from 5 to 35% by weight of linoleic acid residues (C18:2); and from 1 to 15% by weight of α-linolenic acid residues (C18:3); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C6 to C24 fatty acid residues bound as acyl groups present in the fat composition.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Disclosed herein is a process for preparing a plant-based food dough using an extruder, said extruder comprising an extruder barrel and a cooling die, the process comprising the steps of : A). feeding the extruder barrel with less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough, C). feeding the extruder barrel with less than 45% by weight of a starch relative to the total weight of the plant-based food dough; D). feeding the extruder barrel with from 1 to 30wt% by weight of a melted fat composition relative to the total weight of the plant-based food dough so as to form a plant-based food mixture; E). extruding the plant-based food mixture through the cooling die.
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from cocoa-butter. The additive enhances the shelf- life of chocolate and chocolate-like products by delaying the onset of bloom.
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from vegetable fats such as cocoa butter equivalents. The additive enhances the shelf-life of chocolate and chocolate-like products by delaying the onset of bloom.
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Chemical and biological preparations and substances for use
as ingredients in the manufacture of cosmetic products and
personal care products; active chemical ingredients for use
in the manufacture of cosmetics; plant-derived emollients
for use in the manufacture of cosmetics and personal care
products; hydrated and distilled fatty acids, glycerol,
oleic acids; lipids, oils, fats and their blends for use as
ingredients in cosmetic products and preparations; oil-based
softeners for use in cosmetic and personal care products;
emulsifiers, emollients, surfactants, esters and bioactive
agents for use in the manufacture of cosmetic and personal
care products.
58.
A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS
Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A21D 13/24 - Partially or completely coated products coated after baking
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
59.
AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglcyeride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionary, and/or moulding applications, in fillings, such as bakery fillings and confectionary fillings and for chocolate or chocolate-like coating, an edible product comprising the interesterified triglyceride composition or the oil mixture, as well as a method of producing said interesterified triglyceride composition.
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or chocolate or chocolate-like product comprising the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.
The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.
A PROCESS FOR PRODUCTION OF A VEGETABLE OIL COMPOSITION HAVING AT LEAST 50% PALMITIC ACID PRESENT IN THE SN2-POSITION OUT OF TOTAL PALMITIC ACID IN THE TRIGLYCERIDES OF THE VEGETABLE OIL COMPOSITION
Disclosed is a process for production of a final vegetable oil composition having at least 50% palmitic acid present in the sn2-position out of total palmitic acid in the triglycerides of the final vegetable oil composition, wherein the process comprises a step of providing a starting vegetable oil composition comprising palmitic acid in the triglycerides, a step of performing an enzymatic transesterification process, and a step of using excess free fatty acids and/or non-glyceride esters thereof obtained during the process and recycling them back into the process; wherein at least 70% by weight out of the total amount of palmitic acid in the starting vegetable oil composition is present in the final vegetable oil composition. A vegetable oil composition obtained by the disclosed process, use of said vegetable oil composition in the manufacture of an infant formula, and an infant formula comprising the vegetable oil composition is further disclosed.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
C11C 1/04 - Preparation of fatty acids from fats, fatty oils, or waxesRefining the fatty acids from fats or fatty oils by hydrolysis
C11B 3/12 - Refining fats or fatty oils by distillation
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
The invention relates to the production of a triglyceride with Palmitic acid (P) in the middle position (XPX). A first transesterification process is used to produce a vegetable fat composition rich in palmitic acid and said intermediate composition is then further processed to produce triglycerides having a high proportion of its palmitic acid in the middle position.
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
Disclosed is an robust milk edible application composition that has a significantly better cocoa butter/cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat composition comprising a milk containing component for increasing the cocoa butter tolerance in an edible application composition.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Emollients, esters, lipids, hydrated and distilled fatty acids, glycerol, oleic acids and emulsifiers for use in the manufacture of cosmetic and personal care products
The present invention relates to meat analogue compositions comprising a fat composition, wherein the fat composition in solid form comprises a vegetable fat and insoluble non-animal fibers; and the use of said meat analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue compositions.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
67.
A NON-TRANS FAT COMPOSITION WITH IMPROVED BLOOM STABILITY, GLOSS, AND MELTDOWN
27 Abstract Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a CBR and further to uses of the fat composition in different applications. The fat composition are preferable of non-animal origin, for example of vegetable5 origin, chemically synthesized and/or synthesized by cultivation.
The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate typically dispersed throughout ground or minced meat-based food products. In one aspect, the present invention provides a process for preparing vegetable fat granulate, said process comprising the steps of: i) providing a solid vegetable fat, or composition thereof, for extrusion; ii) extruding the solid vegetable fat, or composition thereof, through a die and cutting so as to form vegetable fat granulate; wherein the process is adapted such that during extrusion and cutting in step ii) the solid vegetable fat, or composition thereof, exhibits a hardness such that the vegetable fat, or composition thereof, fractures under a force of no less than 1.5 kgf (14.71 N), as, for instance, determined by the bending test in the description. P72006WO
Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferable of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Blends and compositions based on shea butter and shea butter extracts for use as ingredients in the manufacture of cosmetic preparations and personal care products.. Shea butter and shea butter-blends for cosmetic purposes; cosmetic preparations, skin-care preparations, facial creams, hand creams, body lotions, sun care preparations, sun protection preparations, sun-tanning preparations, after-sun preparations, hair-care preparations, all of the aforesaid goods containing shea butter or shea butter-based blends..
A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats and oils, more preferably, the dairy analogue composition is free of hydrogenated fats and oils.
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.
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/50 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
75.
FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT
The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat compo-sition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the content of St2O is 40% by weight or less, and the total content of StOP+StPO+St2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buhler crystallization index (BCI) value of 2.5 or more. Uses of the fat composition are also disclosed.
The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.
The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the total content of StOP+StPO+St2O is 60% by weight or less, and the total amount of diglycerides (DAG) is 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
78.
PROCESS OF PRODUCTION OF A FAT COMPOSITION COMPRISING A STEP OF ESTERIFICATION
Disclosed is a process of production of a composition comprising triglycerides, wherein the process comprises a step of esterification and to a fat composition produced by the process. The invention further relates to a structuring fat comprising the fat composition obtained by the process disclosed herein.
A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
80.
Wax compositions for use in candles and methods of preparing wax compositions
A wax composition is disclosed, comprising at least 70% triacylglycerols, wherein the triacylglycerols comprise 0.5 to 50 wt. % of C22 fatty acid. A method of preparing a wax composition is disclosed. A candle comprising the wax composition and a method of preparing a candle are also disclosed.
The present invention relates to a vegetable fat composition for edible applications wherein in said vegetable fat composition the: sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionery and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.
The present invention provides a nutritional composition especially well suited as an infant nutritional composition especially well suited as an infant nutritional composition, but also as a nutritional support product for pregnant women and as senior nutritional supplement, where phosphatidylcholine and sphingomyelin, and thus choline, also are highly relevant. The present invention provides a nutritional composition which contains choline of high bio-availibility.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterif ied blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterif ied blend of vegetable oil and fully hydrogenated vegetable oil.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) thereby making handling and transport easier and improving the shelf-life of the product.
A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
87.
A vegetable fat composition for edible applications
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionery, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionery fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
A cheese analogue composition comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; wherein the combined weight percent of starch and non-animal protein in the composition does not exceed 45%; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.
The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (StOSt+StStO)/(POSt+PStO+StPO) is at least 0.95. The invention also relates to uses of the fat composition and to a coating compound, chocolate or chocolate-like product comprising the fat composition according to the present invention.
2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical di-saturated triglyceride and symmetrical di-saturated triglyceride of at least 0.7. Further disclosed is a compound comprising such a fat composition and the use of such a fat composition in manufacturing of compounds and chocolate-like products, especially for human consumption.
The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, said method comprising the steps of: —providing a triglyceride composition (TGC) comprising 40 to 95 wt % monounsaturated symmetrical triglycerides (TGs) selected from POP, StOSt, and POSt; —heat treating the TGC in a closed vessel for at least 1 hour and at a temperature of at least 220° C. to form a heat-treated triglyceride composition (HT TGC); and —deodorizing the HT TGC from the heating step to form a deodorized heat-treated triglyceride composition (DZ/HT TGC), wherein P is palmitic acid, St is stearic acid, and O is oleic acid. Further, the invention relates to products obtained by such a method, and their uses in chocolate products.
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprises C14-fatty acids. Additionally disclosed is a method of producing such a vegetable fat composition in addition to various uses of such a composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.
The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a meat-analogue composition. The structured emulsion, which may comprise a polyhydroxy compound, is characterised by an ordered lamellar gel network and is useful for retaining the moisture and fat content in the meat-analogue upon cooking, obviating use of saturated fatty acids and trans fatty acids.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Chemicals for use as ingredients in the manufacture of food
products and beverages, chocolate and confectionary,
nutritional and dietary products, infant formula and infant
food, foodstuff for animals, nutraceuticals, cosmetic
products, personal care products, pharmaceutical products
and candles; active chemical ingredients for use in the
manufacture of pharmaceuticals and cosmetics; plant-derived
emollients for use in cosmetics and personal care products;
hydrated and distilled fatty acids, glycerol, oleic acids;
lipids, fats, oils and waxes and their blends for use as
ingredients in cosmetic products and preparations; oils,
fats and lipids as raw material and/or as basis of compound
functional ingredients for use in the cosmetic industry,
perfumery industry, chemical industry, pharmaceutical
industry, dietary and nutritional supplement industry, food
and confectionary industries and the pet food industry;
oil-based softeners for use in cosmetics and personal care
products. Edible oils and fats; cocoa butter, coconut butter and
butter cream; cooking oil, frying oil, butter, butter blends
and margarines; vegetable spreads and spreads made from
vegetable oils; flavoured edible oils; dip sauces; vegetable
oils and fats (edible) for use in food and confectionary;
fatty substances for the manufacture of edible oils and
fats; blends and solutions based on edible vegetable oils
and fats for use as ingredients in plant based food
products; health promoting lipids and vegetable oils, their
blends and compositions for use in food, milk and milk-based
products.
96.
A PROCESS FOR MAKING A VEGETABLE FAT COMPOSITIONS WITH AN INCREASED AMOUNT OF SN2 POSITIONED PALMITIC ACID
The invention relates to the production of a triglyceride with Palmitic acid (P) in the middle position (XPX). A first transesterification process is used to produce a vegetable fat composition rich in palmitic acid and said intermediate composition is then further processed to produce triglycerides having a high proportion of its palmitic acid in the middle position.
C11B 1/00 - Production of fats or fatty oils from raw materials
C11B 3/02 - Refining fats or fatty oils by chemical reaction
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed have some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.
A PROCESS FOR PRODUCTION OF A VEGETABLE OIL COMPOSITION HAVING AT LEAST 50% PALMITIC ACID PRESENT IN THE SN2-POSITION OUT OF TOTAL PALMITIC ACID IN THE TRIGLYCERIDES OF THE VEGETABLE OIL COMPOSITION
Disclosed is a process for production of a final vegetable oil composition having at least 50% palmitic acid present in the sn2-position out of total palmitic acid in the triglycerides of the final vegetable oil composition, wherein the process comprises a step of providing a starting vegetable oil composition comprising palmitic acid in the triglycerides, a step of performing an enzymatic transesterification process, and a step of using excess free fatty acids and/or non-glyceride esters thereof obtained during the process and recycling them back into the process; wherein at least 70% by weight out of the total amount of palmitic acid in the starting vegetable oil composition is present in the final vegetable oil composition. A vegetable oil composition obtained by the disclosed process, use of said vegetable oil composition in the manufacture of an infant formula, and an infant formula comprising the vegetable oil composition is further disclosed.
C11C 3/02 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fatty acids with glycerol
There is provided a petrolatum substitute. The petrolatum substitute preparation comprises 1-20 wt % of at least one oil thickening agent, 7-40 wt % of at least one structuring agent, 0.5-10 wt % of at least one phytosterol or ester thereof, and 30-92 wt % of at least one emollient, wherein the preparation has a melting point of 35° C. or more. The petrolatum substitute preparation can be used in essentially all applications where petrolatum is used today. The substitute can be made renewable and the use of over-exploited natural products is minimized. The preparation is less irritant and has excellent moisture barrier properties when applied to human skin. Further it is less energy consuming to manufacture.
A61K 8/72 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
A61K 8/81 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions involving only carbon-to-carbon unsaturated bonds
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
C10M 111/00 - Lubricating compositions characterised by the base-material being a mixture of two or more compounds covered by more than one of the main groups , each of these compounds being essential
C10M 173/02 - Lubricating compositions containing more than 10% water not containing mineral or fatty oils
C10N 50/10 - Form in which the lubricant is applied to the material being lubricated semi-solidForm in which the lubricant is applied to the material being lubricated greasy
100.
AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglyceride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionery, and/or moulding applications, in fillings, such as bakery fillings and confectionery fillings and for chocolate or chocolate-like coating, an edible product comprising the interesterified triglyceride composition or the oil mixture, as well as a method of producing said interesterified triglyceride composition.
