A method for producing a fatty acid can include: receiving a hydrocarbon sample derived from methane or other suitable carbon feedstock, oxidizing the hydrocarbon sample to form oxygenated hydrocarbons, optionally separating different oxygenated species from the oxygenated hydrocarbons, optionally fractioning the oxygenated hydrocarbons, and optionally esterifying the oxygenated hydrocarbons such as to form triglycerides.
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
C07C 1/04 - Preparation of hydrocarbons from one or more compounds, none of them being a hydrocarbon from oxides of carbon from carbon monoxide with hydrogen
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
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 method for producing a fatty acid can include: receiving a hydrocarbon sample derived from at least one of carbon dioxide, methane, coal, biomass, or other suitable carbon feedstock, oxidizing the hydrocarbon sample to form oxygenated hydrocarbons, optionally separating different oxygenated species from the oxygenated hydrocarbons, optionally fractioning the oxygenated hydrocarbons, and optionally esterifying the oxygenated hydrocarbons such as to form triglycerides.
C07C 1/04 - Preparation of hydrocarbons from one or more compounds, none of them being a hydrocarbon from oxides of carbon from carbon monoxide with hydrogen
C07C 51/16 - Preparation of carboxylic acids or their salts, halides, or anhydrides by oxidation
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
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
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 fat formulation can include a first set of glycerides that can include glycerides with fatty acids selected from a first distribution of linear saturated fatty acids and a second set of glycerides with fatty acids selected from a second distribution of linear saturated fatty acids, where the first and second distribution of linear saturated fatty acids are each subsets from a shared initial distribution of fatty acids.
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
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
8.
FAT COMPOSITION AND RELATIONSHIP WITH FREE FATTY ACID DISTRIBUTION
A fat formulation can include a first set of glycerides that can include glycerides with fatty acids selected from a first distribution of linear saturated fatty acids and a second set of glycerides with fatty acids selected from a second distribution of linear saturated fatty acids, where the first and second distribution of linear saturated fatty acids are each subsets from a shared initial distribution of fatty acids.
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
C11B 7/00 - Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
29 - Meat, dairy products, prepared or preserved foods
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
edible fats and oils Fats and oils for industrial and technical purposes; natural compounds, namely, fats and oils, used in the manufacture of cosmetics, beauty products, beverages, food products and food supplements Body and beauty care cosmetics; Beauty care cosmetics; Personal care products, namely, skin and nail care preparations in the nature of non-medicated skin care creams; personal care products, namely, aromatherapy sprays comprised of essential oils; personal care products, namely, hand wash in the nature of non-medicated hand soap; personal care products, namely, body and face cream
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Fats and oils for industrial and technical purposes; natural compounds, namely, fats and oils, used in the manufacture of cosmetics, beauty products, beverages, food products and food supplements Body and beauty care cosmetics; Beauty care cosmetics; Personal care products, namely, skin and nail care preparations in the nature of non-medicated skin care creams; personal care products, namely, aromatherapy sprays comprised of essential oils; personal care products, namely, hand wash in the nature of non-medicated hand soap; personal care products, namely, body and face cream edible fats and oils
A fat formulation can include triglycerides that include saturated fatty acids with carbon chain lengths between 4 and 24 carbon atoms long, wherein the fat formulation is a liquid or semi-solid at a temperature between 18-25° C. A fat formulation can additionally or alternatively include triglycerides comprising glycerol esterified with: odd carbon chain length, linear saturated fatty acids; even carbon chain length, linear saturated fatty acids; and unsaturated fatty acids. A method can include: optionally, receiving an unsaturated fatty acid; oxidizing hydrocarbons or oxygenates to form saturated fatty acids; selecting a distribution of saturated fatty acids from the formed saturated fatty acids; and esterifying glycerol with the unsaturated fatty acid and the distribution of saturated fatty acids to form a fat composition.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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 fat formulation can include triglycerides that include saturated fatty acids with carbon chain lengths between 4 and 24 carbon atoms long, wherein the fat formulation is a liquid or semi-solid at a temperature between 18-25ºC. A fat formulation can additionally or alternatively include triglycerides comprising glycerol esterified with: odd carbon chain length, linear saturated fatty acids; even carbon chain length, linear saturated fatty acids; and unsaturated fatty acids. A method can include: optionally, receiving an unsaturated fatty acid; oxidizing hydrocarbons or oxygenates to form saturated fatty acids; selecting a distribution of saturated fatty acids from the formed saturated fatty acids; and esterifying glycerol with the unsaturated fatty acid and the distribution of saturated fatty acids to form a fat composition.
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
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.
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
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
C11C 3/12 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by hydrogenation
A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.
C07C 67/03 - Preparation of carboxylic acid esters by reacting an ester group with a hydroxy group
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
C07C 51/42 - SeparationPurificationStabilisationUse of additives
C07C 51/16 - Preparation of carboxylic acids or their salts, halides, or anhydrides by oxidation
A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0° C. and 40° C. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.
A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0ºC and 40ºC. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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
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
An animal fat functional analogue (e.g., mimic) can include a gapped formulation of interesterified triglycerides that include saturated fatty acids. The animal fat functional analogue can have thermal properties (e.g., melting point, solid fat content, specific heat, etc.), rheological properties (e.g., viscosity), organoleptic properties (e.g., texture, mouthfeel, etc.), and/or other properties that imitate the properties of animal fat produced agriculturally.
A fat composition can include a majority of triglycerides consisting of glycerol esterified with saturated fatty acids. The fat composition may be a gapped formulation. The saturated fatty acids may be linear. The saturated fatty acids can include even-chain length only fatty acids, odd-chain length only fatty acids, or mixtures of even-chain length fatty acids and odd-chain length fatty acids.
An animal fat functional analogue (e.g., mimic) can include a gapped formulation of interesterified triglycerides that include saturated fatty acids. The animal fat functional analogue can have thermal properties (e.g., melting point, solid fat content, specific heat, etc.), rheological properties (e.g., viscosity), organoleptic properties (e.g., texture, mouthfeel, etc.), and/or other properties that imitate the properties of animal fat produced agriculturally.
A61K 47/44 - Oils, fats or waxes according to two or more groups of Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
A23D 9/02 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
A fat composition can include a majority of triglycerides consisting of glycerol esterified with saturated fatty acids. The fat composition may be a gapped formulation. The saturated fatty acids may be linear. The saturated fatty acids can include even-chain length only fatty acids, odd-chain length only fatty acids, or mixtures of even-chain length fatty acids and odd-chain length fatty acids.
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
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
