Spreadable fat-containing food products, such as confectionery spreads, with improved structural stability and good organoleptic properties, and methods of their production are disclosed. The products include glyceride compositions which are characterized by having a healthy fatty acid profile, such as a reduced level of saturated fatty acids (SAFA).
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 7/05 - Traitement caractérisé par une étape essentielle de refroidissement
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least one filler material, and at most 20 wt % of water, wherein the glyceride composition comprises, with respect to the total weight of the glyceride composition, from 5 to 20 wt % of saturated fatty acid residues (SAFA), at most 3 wt % of trans unsaturated fatty acid residues (TFA), at most 8 wt % of C12:0 fatty acid residues, C14:0, C16:0 and C18:0 fatty acid residues wherein the weight ratio of (C14:0 + C16:0) / C18:0 is at most 1.0, SUS- triglycerides and SSU-triglycerides wherein the weight ratio of SUS/SSU is more than 1.0, wherein S represents a saturated fatty acid residue having from 16 to 18 carbon atoms and U represents an unsaturated fatty acid residue having 18 or more carbon atoms, and wherein the composition (GF) has a solid fat content (SFC) at 20°C of less than 5 wt % and a SFC at 35°C of less than 1 wt % wherein the SFC is measured according to International Union of Pure and Applied Chemistry (IUPAC) method 2.150 a, and wherein the edible product has a hardness (T) of maximum 1000 g and a ratio ( R ) between the hardness (T) and the SFC at 20°C, R = T/SFC20 of at least 125.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A fat composition comprising a triglyceride composition, wherein said triglyceride composition comprises with respect to the total weight of the triglyceride composition: a) less than 50 percent by weight [wt %, herein after] of UUU- triglycerides [U3, herein after], b) SU2-triglycerides [SU2, herein after] and S2U-triglycerides [S2U, herein after] wherein the sum of the amounts of SU2 and S2U is at least 50 wt %, c) SSU-triglycerides [SSU, herein after] and SUS-triglycerides [SUS, herein after] wherein the weight ratio of SSU/SUS is more than 1.0, d) and wherein the weight ratio of SU2/U3 is from 0.6 to 1.3, e) less than 8 wt % of SSS-triglycerides [S3, herein after], f) and wherein the weight ratio of S3/ S2U is less than 0.20, and wherein the fat composition comprises with respect to the total weight of the fat composition: g) less than 47 wt % of saturated fatty acid residues having from 6 to 24 carbon atoms (SAFA), h) less than 10 wt % of C12:0 fatty acid residues, wherein U represents an unsaturated fatty acid residue having from 16 to 24 carbon atoms and S represents a saturated fatty acid residue having from 6 to 24 carbon atoms.
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A deep fried food product (DFP) comprising, based on the total weight of the deep fried food product, from 2 to 45 percent by weight (wt %) of a frying oil or fat wherein the glyceride composition [composition (GF), herein after] of said frying oil or fat comprises with respect to the total weight of the composition (GF): a) from 10 to 40 wt % of saturated fatty acid residues having from 4 to 24 carbon atoms (SAFA), b) less than 10 wt % of trans unsaturated fatty acid residues (TFA), c) C16:0 and C18:0 fatty acid residues in a weight ratio of C18:0/C16:0 of at least 0.7, d) from 35 to 75 wt % of UUU-triglycerides [U3, herein after], e) S2U-triglycerides [S2U, herein after] and SSS-triglycerides [S3, herein after] wherein the sum of the amounts of S2U and S3 is from 6 to 50 wt %, and wherein the weight ratio of S2U/S3 is greater than, and f) from 8 to 28 wt % of SU2-triglycerides [SU2, herein after], wherein U represents an unsaturated fatty acid residue having from 16 to 20 carbon atoms and S represents a saturated fatty acid residue having from 16 to 20 carbon atoms.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dried and cooked fruits; edible oils and fats, all of the aforementioned goods only as semi-finished products for manufacturers of foodstuffs. Cocoa; pastry and confectionery, all of the aforementioned goods only as semi-finished products for manufacturers of foodstuffs.
Disclosed is an edible product containing 15-80 wt% of triglycerides, 20-85 wt% of filler, and at most 15 wt% water, wherein the triglycerides contain as acid residues 20-70 wt% of total SAFA, at most 5 wt% of TFA, thereby C8, C10 and C12 in a weight ratio of (C8+C10+C12)/total SAFA of at least 10% and a weight ratio of (C8+C10)/C12 of at least 5%, whereby the weight ratio D/B is at least 1.5 and the weight ratio of B/total SAFA is at most 0.5, in which D represents the sum of the amounts of all MUFA and PUFA, and B represents the sum of the amounts of C14 and C16, and which triglyceride composition has an SFC at 20°C of at least 5 wt%. Further disclosed are a process for the production of the edible product, and triglyceride compositions which are suitable intermediates for certain of the process variants.
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition k) less than 57 wt. % of saturated fatty acids, l) less than 10 wt. % of trans unsaturated fatty acids m) at least 15 wt. % of SUS triglycerides, wherein S is a C16-24 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, which SUS-triglycerides are characterised by a content of C-20 arachidic acid containing SUS-triglycerides of at least 3 wt. % expressed on the total SUS-triglyceride weight and the AOSt/AOA triglyceride ratio is at least 1.5, preferably at least 3, n) at least 8 wt. % of U3 triglycerides.
The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing - between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product.
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt% of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyeride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20°C of between 5 and 50%. The present invention also relates to the use of this structured product in the preparation of fat continuous as well as non-fat continuous products.
A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
11.
EDIBLE PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80 wt. % of a filler material and less than 15 wt. % of water. The triglyceride composition contains less than 50 wt. % of saturated fatty acids, less than 10 wt. % of trans unsaturated fatty acids, at least 10 wt. % of POP triglycerides, wherein P is a palmitic fatty acid, O is oleic acid, a ratio SUS/SUU of at least 1.3, a ratio SUS/S3 of at least 15, at least 90 wt. % of C8-18 fatty acids, a ratio C16/C18 saturated fatty acids of at least 1. The triglyceride composition has an SFC at 20°C of between 3 and 55%. The present invention also relates to a process for producing such a product and to triglyceride compositions suitable for use in such a product.
A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least one filler material, and at most 20 wt % of water, wherein the glyceride composition comprises, with respect to the total weight of the glyceride composition, from 5 to 20 wt % of saturated fatty acid residues (SAFA), at most 3 wt % of trans unsaturated fatty acid residues (TFA), at most 8 wt % of C12:0 fatty acid residues, C14:0, C16:0 and C18:0 fatty acid residues wherein the weight ratio of (C14:0 + C16:0) / C18:0 is at most 1.0, SUS- triglycerides and SSU-triglycerides wherein the weight ratio of SUS/SSU is more than 1.0, wherein S represents a saturated fatty acid residue having from 16 to 18 carbon atoms and U represents an unsaturated fatty acid residue having 18 or more carbon atoms, and wherein the composition (GF) has a solid fat content (SFC) at 20°C of less than 5 wt % and a SFC at 35°C of less than 1 wt % wherein the SFC is measured according to International Union of Pure and Applied Chemistry (IUPAC) method 2.150 a, and wherein the edible product has a hardness (T) of maximum 1000 g and a ratio ( R ) between the hardness (T) and the SFC at 20°C, R = T/SFC20 of at least 125.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
