Abstract

Blends comprising vegetable oil, an esterified alkoxylated glycerin composition solid at human body temperature and at least one alkylated starch thickener are disclosed. Disclosed blends may have similar taste, texture, and/or other properties of mayonnaise but with reduced or low-calories. Simultaneously such mayonnaise dressings may exhibit freeze-resistance and don't break down after repeated freezing and thawing.

IPC Classes  ?

• A23D 7/015 - Reducing calorie contentReducing fat content
• A23D 9/013 - Other fatty acid esters, e.g. phosphatides
• A23L 27/60 - Salad dressingsMayonnaiseKetchup

Abstract

Plant-based food products comprising enhanced binding agents, and reduced fat and calories.

IPC Classes  ?

• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23J 3/14 - Vegetable proteins

Abstract

Plant-based food products comprising enhanced binding agents, and reduced fat and calorics.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
• A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose

Abstract

Plant-based food products comprising enhanced binding agents, and reduced fat and calorics.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
• A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose

Goods & Services

Fat substitute for use as an ingredient in foods, namely, butter substitute, margarine substitute and edible oil substitute.

Goods & Services

Fat substitute for use as an ingredient in foods.

Goods & Services

(1) Fat substitute for use as an ingredient in foods, namely, butter substitute, margarine substitute and edible oil substitute.

Goods & Services

(1) Fat substitute for use as an ingredient in foods, namely, butter substitute and margarine substitute

Goods & Services

Fat substitute for use as an ingredient in foods *, namely, butter substitute, margarine substitute and edible oil substitute*

Abstract

An esterified propoxylated glycerin process is improved by the incorporation of a vacuum distillation step whereby unreacted fatty acids are removed in a form suitable for direct reuse in a further esterification. The esterified propoxylated glycerin produced is low in color and has a low content of free fatty acid, making it suitable for use as a reduced calorie fat substitute in various food products.

IPC Classes  ?

• C11B 3/00 - Refining fats or fatty oils
• C07C 67/54 - SeparationPurificationStabilisationUse of additives by change in the physical state, e.g. crystallisation by distillation
• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used

Goods & Services

Fat substitute for use as an ingredient in foods

Abstract

Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• C07H 11/00 - Compounds containing saccharide radicals esterified by inorganic acidsMetal salts thereof
• C07H 13/02 - Compounds containing saccharide radicals esterified by carbonic acid or derivatives thereof, or by organic acids, e.g. phosphonic acids by carboxylic acids
• A23D 9/013 - Other fatty acid esters, e.g. phosphatides
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23D 7/015 - Reducing calorie contentReducing fat content
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
• A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
• A21D 2/08 - Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
• A21D 2/16 - Fatty acid esters
• A21D 2/18 - Carbohydrates
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
• A23L 1/217 - Roasted or fried products, e.g. snacks or chips

Abstract

Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

IPC Classes  ?

• A23D 7/015 - Reducing calorie contentReducing fat content
• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
• A23L 33/115 - Fatty acids or derivatives thereofFats or oils
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 33/25 - Synthetic polymers, e.g. vinylic or acrylic polymers
• C07C 67/03 - Preparation of carboxylic acid esters by reacting an ester group with a hydroxy group

Abstract

Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

IPC Classes  ?

• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• C07H 11/00 - Compounds containing saccharide radicals esterified by inorganic acidsMetal salts thereof
• C07H 13/02 - Compounds containing saccharide radicals esterified by carbonic acid or derivatives thereof, or by organic acids, e.g. phosphonic acids by carboxylic acids

Abstract

Highly pure esterified propoxylated glycerin suitable for use as a fat substitute in various foodstuffs may be efficiently manufactured using a process involving direct esterification of propoxylated glycerin with excess fatty acid, bleaching, deacidification/deodorization, and treatment with activated carbon.

IPC Classes  ?

• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• C07C 67/08 - Preparation of carboxylic acid esters by reacting carboxylic acids or symmetrical anhydrides with the hydroxy or O-metal group of organic compounds
• C11B 3/00 - Refining fats or fatty oils
• C11B 3/04 - Refining fats or fatty oils by chemical reaction with acids
• C11C 1/08 - Refining