The invention relates to an edible fat composition comprising an interesterified blend of fats wherein the fats in the blend to be interesterified do not contain palm oil or palm oil- derived fractions, and/or do not contain hydrogenated oil or fat or fractions thereof. The composition is in the form of a fat powder, which preferably is a porous micronized fat powder and more preferably is a micronized fat powder obtainable by supercritical melt micronization.
The invention relates to an edible fat-containing product comprising an aqueous phase and 15 – 48 wt.% of a fat phase, wherein the fat phase comprises a liquid vegetable oil and - 90 wt.% of a structuring fat. The structuring fat comprises an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 50 wt.% C18:0. The structuring fat and the fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, an do not contain hydrogenated oil or fat or fractions thereof. The liquid vegetable oil does not contain hydrogenated oil or fat or fractions thereof, and the fat phase comprises an amount of stearic acid from 5 to 25 wt.%. The structuring fat is comprised in an edible fat composition which is in the form of a fat powder, preferably a porous micronized fat powder, more preferably a micronized fat powder obtainable by supercritical melt micronization.
Edible, pourable, fat-containing product, preferably in the form of a water-in-oil emulsion or a full fat product, comprising 40 to 99.9 wt.% liquid vegetable oil; 0.1 to 10 wt.% of hard stock fat; water up to 100 wt.%, wt.% calculated on the total weight of the product, wherein the hard stock fat is free from palm or palm-derived fats or fat fractions; free from hydrogenated fats or fat fractions and has a C22:0 (behenic acid) content of at least 10 wt.%, wt.% calculated on the amount of fatty acids in the hard stock.
The invention relates to a plant-based cheese substitute comprising 18 - 35 wt.% of a fat composition; 0 - 50 wt.% starches, which are optionally modified; 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition. The cheese substitute comprises from 0.5 - 10 wt.%, preferably from 0.5 - 8 wt.%, more preferably from 1 - 5 wt.% of plant sterol esters, based on the weight of the cheese substitute.
The invention relates to a plant-based cheese substitute comprising: 18 - 35 wt.% of a fat phase; 0 - 50 wt.% starches, which are optionally modified; 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition. The fat phase comprises an amount of C18:0 at the 2-position of the glycerol backbone (2-C18:0) of at least 5 wt.%, calculated on the total amount of fatty acids at the 2- position of the glycerol backbone in the fat phase. The fat phase does not contain more than 5 wt.% of tropical oil or tropical oil-derived fractions, and not more than 5 wt.% of hydrogenated oil or fat or fractions thereof, each based on the weight of the fat composition. The invention further relates to a method of preparing the plant-based cheese substitute.
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23L 33/11 - Plant sterols or derivatives thereof, e.g. phytosterols
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
6.
EDIBLE FAT-CONTAINING PRODUCTS AND METHODS FOR THEIR PREPARATION
The invention relates to an edible fat-containing product comprising an aqueous phase and 20 - 39 wt.% of a fat phase, wt.% calculated on the weight of the product. The fat phase comprises a liquid vegetable oil and 5 - 90 wt.% of a structuring fat, wt.% calculated on the fat phase, wherein the structuring fat is an interesterified blend of fats wherein one of the fats in the blend to be interesterified has > 95 wt.% C18:0 calculated on the amount of fatty acids of the triglycerides of the fat. The fats in the blend to be interesterified do not contain palm oil or palm oil-derived fractions, and the fats in the blend to be interesterified and the liquid vegetable oil do not contain hydrogenated oil or fat or fractions thereof. The fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.%.
C11B 3/04 - Refining fats or fatty oils by chemical reaction with acids
C11B 3/14 - Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
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 provides a plant-based cheese of the half-hard type comprising from 5 to 35 wt.% of a vegetable fat, from 20 to 40 wt.% (modified) starches; from 1 to 7 wt.% (phospholipid) w/o emulsifier, the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition, and a method for its preparation.
29 - Meat, dairy products, prepared or preserved foods
35 - Advertising and business services
Goods & Services
Non-dairy cheese, cream cheese and plant-based spreads being butter or margarine substitutes for spreading, cooking or baking; dairy substitutes; butter substitutes; cocoa butter for food; margarine; margarine substitutes; cream; sour cream; cream powder; artificial cream being dairy product substitutes; cream substitutes; non-dairy milk and cream; edible oils and fats; dips; non-dairy cheese spreads; non-dairy cheese-based snack foods; non-dairy creamer; oat milk; milk substitutes; hemp milk used as a milk substitute; almond milk; coconut milk; vegan cheese; vegan cream; vegan cream cheese; cheese substitutes made of vegetable oils; non-lactose cheese made of vegetable oil; yoghurt made with fats of plant origin; vegetable spread, butter substitute spreads made with fats of plant origin; milk substitutes made with fats of plant origin; butter and margarine substitutes made with fats of plant origin; cream substitutes made with fats of plant origin; none of which are a nut butter or peanut butter product Advertising services; Business management; Business administration; providing office functions; Organisation of exhibitions and trade fairs for business and promotional purposes; Organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; Administration of sales and promotional incentive schemes; Organization, operation and supervision of sales and promotional incentive schemes; wholesale and retail store services featuring butter substitutes, cocoa butter, margarine, margarine substitutes, edible fat-based spreads for bread, cream powder, artificial cream being dairy product substitutes, none of which are a nut butter or peanut butter product; wholesale and retail store services featuring cream alternatives and substitutes, non-dairy milk and cream, edible oils and fats, none of which are a nut butter or peanut butter product; wholesale and retail store services featuring dips, vegetable spreads, vegetable-based spreads, vegetable-based snack foods; wholesale and retail store services featuring cheese spreads, cheese-based snack foods, non- dairy creamer, none of which are a nut butter or peanut butter product; wholesale and retail store services featuring yoghurt, yoghurts, drinking yoghurt, yoghurt dessert, soya yoghurt, flavoured yoghurt, custard-style yoghurts, low fat yoghurt, preparations for making yoghurt, none of which are a nut butter or peanut butter product; wholesale and retail store services featuring soya milk, none of which are a nut butter or peanut butter product
Edible fat-containing product comprising an aqueous phase and 30-99 wt.% of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt.% and its application as a spread or a wrapper.
The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt.% of an aqueous phase and 20-65 wt.% of a fat phase, wherein the fat phase comprises 8-15 wt.% of the total composition comprises plant sterol esters and wherein the product is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier. The invention further relates to the spread that is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier.
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 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.
The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt.% fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.
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
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein the weight percentages are based on the total weight of the product, a method for its preparation and the use of sugar in an edible fat-containing product as a browning agent.
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
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature, one being oil liquid at room temperature, one being solid at room temperature, but being melted for the mixing process.
The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01 – 10 wt.% of a plant-based- protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
The present invention relates to an edible, water-continuous composition comprising 15-80 wt. % water, by weight of the composition, 5-50 wt. % comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
The present invention relates to an edible, water-continuous composition comprising 15-80 wt.% water, by weight of the composition, 5-50 wt.% comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt.% of the comminuted sunflower seeds is roasted sunflower seeds.
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.
The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110% of the HHH-triglycerides of said first hardstock, wherein said second hardstock comprises less than 22% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140% of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.
A23D 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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
20.
Mixing apparatus and method of preparing edible dispersions
Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/05 - Working-up characterised by essential cooling
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
21.
Process for the preparation of edible fat-continuous spreads
Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing a mixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step ‘b’ to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps ‘a’, ‘b’, or ‘c’ or when added in parts in any combination at steps ‘a’, ‘b’ and ‘c’.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.
20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ω-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ω3-fatty acids is minimized due to the presence of sterol esters.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides.
The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containing dispersions.
The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
A23D 7/05 - Working-up characterised by essential cooling
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
Theobromine for use in the treatment of increasing HDL-cholesterol and/or increasing the ratio HDL-cholesterol:LDL-cholesterol in humans and the use of theobromine for increasing HDL-cholesterol in humans, and/or for increasing the ratio HDL-C/LDL-C, and compositions comprising theobromine.
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A*free flowing density)+B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.
A23D 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, ⋅ wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; ⋅ and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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
Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.
Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.
The present invention relates to an edible, water-continuous composition comprising 15-80 wt.% water, by weight of the composition, 5-50 wt.% comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt.% of the comminuted sunflower seeds is roasted sunflower seeds.
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.
