公开(公告)号：EP4410107A1

公开(公告)日：2024-08-07

申请号：EP22876158.1

申请日：2022-09-27

申请人： Fuji Oil Holdings Inc.

发明人： FUKAMI, Yojiro ,  IWAOKA, Eiji

IPC分类号： A23D9/00 ,  A23G1/38

CPC分类号： A23G1/38 ,  A23D9/00

摘要： The present invention addresses the problem of overcoming the weakness of fats and oils for non-trans and non-tempered chocolates, namely, insufficient bloom resistance and less compatibility with cocoa butter under cycling conditions in the medium to high temperature range. This problem of insufficient bloom resistance and less compatibility with cocoa butter under cycling conditions in the medium to high temperature range can be solved by using a fat or oil for chocolates wherein the composition of fatty acids such as lauric acid is adjusted to a specific range and the composition of CN38 to CN46 triglycerides is adjusted to a specific range.

公开(公告)号：EP2508079A4

公开(公告)日：2014-10-22

申请号：EP10834706

申请日：2010-05-27

申请人： CJ CHEILJEDANG CORP

发明人： KIM MI JUNG ,  LEE SANG BUM ,  LEE YUN JEONG ,  PARK SEUNG WON ,  LEE KANG PYO ,  LEE MIN HYUN ,  KIM TAE JONG ,  KIM WON CHUL ,  LIM CHUN SON

IPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B7/00 ,  C11C3/10

CPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B7/0075 ,  C11C3/10

公开(公告)号：EP2583561A2

公开(公告)日：2013-04-24

申请号：EP11795890.0

申请日：2011-05-12

申请人： CJ Cheiljedang Corp.

发明人： KIM, Mi Jung ,  LEE, Sang Bum ,  KIM, Yun Sik ,  KANG, Ji Hyun ,  LEE, Yun Jeong ,  PARK, Seung Won ,  KIM, Tai Joon

IPC分类号： A23G1/36 ,  A23G1/38 ,  A23G1/30

CPC分类号： A23G1/36 ,  A23D9/04 ,  A23G1/38 ,  A23G3/40 ,  C11C3/10

摘要： Disclosed herein is a fat composition for chocolate and confectionery having a POS/SOS content ratio in triglyceride of 2 to 12 and a POS content of 30 to 55 wt%, which is prepared by mixing vegetable fat with a fatty acid or fatty acid derivative to prepare a raw material fat and enzymatically transesterifying the raw material fat. The fat composition has a solid fat content (SFC) curve with a steep slope specific to cocoa butter due to a high POS content similar to the triglyceride composition of natural cocoa butter. Thus, the fat composition may be used as a cocoa butter equivalent that smoothly melts in the mouth and has soft texture. Also, the fat composition of the present invention advantageously exhibits superior blooming resistance, as compared with cocoa butter replacements.

公开(公告)号：EP2567622A1

公开(公告)日：2013-03-13

申请号：EP11180877.0

申请日：2011-09-12

申请人： Kraft Foods R & D, Inc.

发明人： Paggios, Konstantinos ,  Thiele, Martin ,  Balzer, Hartmut Heinrich Dr. ,  Pearson, Stephen Malcolm

IPC分类号： A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G1/32 ,  A23G1/40

CPC分类号： A23G1/32 ,  A23G1/0033 ,  A23G1/0036 ,  A23G1/0046 ,  A23G1/36 ,  A23G1/38 ,  A23G1/40

摘要： The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

摘要翻译： 本发明涉及一种巧克力制品的制造方法，该巧克力制品涉及在下面的巧克力块中使用水合盐，水合糖或水合糖醇，并且包括精炼，精炼和任选地回火巧克力块的步骤。 本发明还涉及一种巧克力产品，其包含巧克力块，其包含某些重量比例的可水合盐，可水合糖或可水合的糖醇，可通过本发明的方法获得。

公开(公告)号：EP2508079A1

公开(公告)日：2012-10-10

申请号：EP10834706.3

申请日：2010-05-27

申请人： CJ CheilJedang Corporation

发明人： KIM, Mi Jung ,  LEE, Sang Bum ,  LEE, Yun Jeong ,  PARK, Seung Won ,  LEE, Kang Pyo ,  LEE, Min Hyun ,  KIM, Tae Jong ,  KIM, Won Chul ,  LIM, Chun Son

IPC分类号： A23D9/02 ,  A23G1/38

CPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B7/0075 ,  C11C3/10

摘要： The present invention relates to a replacement fat for cocoa butter for chocolate and confectionery, which is prepared by a method including: fractionating a vegetable fat; preparing a raw material fat by mixing the fractionated vegetable fat with a fatty acid derivative; and enzymatically transesterifying the raw material fat. The replacement fat for cocoa butter includes POS and SOS at a weight ratio of 1:1 to 2:1. The replacement fat for cocoa butter has an SFC curve with a steep slope specific to cocoa butter due to a high POS content similar to the triglyceride composition of natural cocoa butter. Thus, the replacement fat smoothly melts in the mouth and may be used as a cocoa butter equivalent having soft texture. Thus, the replacement fat for cocoa butter replaces natural cocoa butter for chocolate or confectionery coating, thereby providing chocolate having the same quality as chocolate using cocoa butter.

摘要翻译： 本发明涉及一种替代脂肪的可可脂的巧克力，糖果，其全部通过包括的方法制备：分馏植物油; 通过混合分馏植物脂肪与脂肪酸衍生物制备原料的脂肪; 和酶法酯交换原料油脂。 替代脂肪的可可脂的包括以1:1的重量比POS和SOS：1至2：1。 替代脂肪的可可脂的具有到SFC与陡坡特定可可脂曲线由于类似于天然可可脂的甘油三酸酯组合物具有高含量的POS。 因此，替换脂肪顺利熔化在口腔和可以用作可可脂等效物具有柔软的质地。 因此，替代脂肪的可可脂的取代了的巧克力或糖果涂层天然可可脂，从而提供具有相同质量的使用可可脂的巧克力的巧克力。

公开(公告)号：EP2508078A1

公开(公告)日：2012-10-10

申请号：EP09851892.1

申请日：2009-12-17

申请人： CJ CheilJedang Corporation

发明人： LEE, Yun-Jeong ,  LEE, Sang-Bum ,  KIM, Yun-Sik ,  KIM, Mi-Jung ,  PARK, Seung-Won ,  LEE, Kang-Pyo

IPC分类号： A23D9/02

CPC分类号： A23D9/02 ,  A23G1/36 ,  A23G1/38 ,  C11C1/10 ,  C11C3/04

摘要： The present invention relates to a method of preparing fat having a high POS content which includes preparing a raw material fat by mixing a vegetable fat with fatty acid or a fatty acid derivative; enzymatically transesterifying the raw material fat; removing the fatty acid or the fatty acid derivative from the enzymatically transesterified raw material fat; and performing dry fractionation or solvent fractionation on the fat from which the fatty acid or fatty acid derivative has been removed to eliminate crystallized fractions. The fat according to the present invention not only provides effects of enhancing physical properties and blooming resistance of chocolate but improves commercial value due to an increased POS content as compared with conventional replacement fats for cocoa butter. Further, the fat may raise the value of natural cocoa butter regarded as low-grade and provide effects of developing a fat composition which can be used as filling cream having soft texture and is nutritionally excellent.

摘要翻译： 本发明涉及一种制备具有高含量的POS其包括通过混合植物脂肪与脂肪酸或脂肪酸衍生物制备原料脂肪的脂肪的方法; 酶促酯交换的原料的脂肪; 除去脂肪酸或从酶促酯交换的原料脂肪的脂肪酸衍生物; 并从其中脂肪酸或脂肪酸衍生物已被去除以消除结晶级分的脂肪进行干式分馏或溶剂分馏。 脂肪gemäß到本发明不仅提供了增强的物理性质和开花的巧克力性的效果，但由于提高了与常规的替代脂肪为可可脂相比于增加的POS内容的商业价值。 此外，脂肪可以提高视为低档天然可可脂的值，并提供显影哪个可被用作填充具有软的质地和营养是优良的奶油脂肪组合物的影响。

公开(公告)号：EP2490550A1

公开(公告)日：2012-08-29

申请号：EP10773028.5

申请日：2010-10-21

申请人： Consejo Superior De Investigaciones Científicas (CSIC)

发明人： SALAS LINAN, Joaquín Jesús ,  MARTINEZ FORCE, Enrique ,  BOOTELLO GARCÍA, Miguel Angel ,  VENEGAS CALERÓN, Mónica ,  GARCÉS, Rafael

IPC分类号： A23G1/36 ,  A23G1/38 ,  C11B7/00

CPC分类号： A23G1/36 ,  A23D9/00 ,  A23D9/04 ,  A23G1/38 ,  C11B7/00 ,  C11B7/0008 ,  C11B7/0075

摘要： The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30°C, even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylgiycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylgiycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.

公开(公告)号：EP2206438B1

公开(公告)日：2012-02-08

申请号：EP09177845.6

申请日：2009-12-03

申请人： Unilever PLC, A Company Registered in England and Wales under Company no. 41424 ,  Unilever N.V.

发明人： Berry, Mark John ,  Hoddle, Andrew ,  Mitchell, Ellen Siobhan ,  Pleasants, Michael William

IPC分类号： A23G9/00 ,  A23G9/32 ,  A23L2/38 ,  A23L2/52

CPC分类号： A23G9/48 ,  A23F3/163 ,  A23F5/243 ,  A23G1/32 ,  A23G1/34 ,  A23G1/38 ,  A23G9/32 ,  A23G9/36 ,  A23G9/42 ,  A23G9/44 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/322 ,  A23V2250/2108 ,  A23V2250/21

公开(公告)号：EP2042607A4

公开(公告)日：2012-01-18

申请号：EP07790983

申请日：2007-07-19

申请人： NISSHIN OILLIO GROUP LTD

发明人： UEHARA HIDETAKA ,  ARIMOTO SHIN ,  SUGANUMA TOMOMI ,  NEGISHI SATOSHI ,  SUZUKI JUNKO ,  YAMAUCHI YOSHIE ,  TAKAHASHI ISAMU ,  MANABE TAMAMI

IPC分类号： C12P7/64 ,  A23D7/00 ,  A23G1/00 ,  A23G1/30

CPC分类号： C11C3/10 ,  A23G1/36 ,  A23G1/38 ,  C12P7/6472

摘要： There is provided a process for preparing a fat and oil having a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS)/1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fatty acid triglyceride (SSU) mass ratio of 9/1 or more, which comprises conducting transesterification of a fat and oil containing SUS of 50% by mass or more and SSU with an action of a 1,3-selective lipase selected from the group consisting of lipases derived from Thermomyces sp., Rhizopus oryzae and Rhizopus delemar . This process is an industrially suitable process for preparing a hard butter which has excellent properties as a cacao butter equivalent (CBE) or cacao butter improver (CBI).

公开(公告)号：EP2251428A1

公开(公告)日：2010-11-17

申请号：EP09251287.0

申请日：2009-05-11

申请人： LODERS CROKLAAN B.V.

发明人： Favre, Thomas Louis François ,  Kos, Henry ,  Bhaggan, Krishnadath ,  Fages, Sylvain Jacques

IPC分类号： C12P7/64 ,  A23G1/00 ,  C11C3/10

CPC分类号： C12P7/6454 ,  A23G1/38 ,  C11C3/08

摘要： A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.

摘要翻译： 一种制备包含50-80％（重量）StOSt和5-20％（重量）StOO的甘油三酸酯组合物的方法，包括在来自根霉（Rhizopus oryzae）的1,3-特异性脂肪酶存在下，将三油酸甘油酯与硬脂酸反应形成酯交换的甘油酯， 分离出酯交换的甘油三酯。