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    Frying fats and oils
    1.
    发明申请
    Frying fats and oils 有权
    油炸油脂

    公开(公告)号：US20070207250A1

    公开(公告)日：2007-09-06

    申请号：US11725477

    申请日：2007-03-20

    申请人： Frederick Cain ,  Harold Kazier ,  Gerald McNeill

    发明人： Frederick Cain ,  Harold Kazier ,  Gerald McNeill

    IPC分类号： A23D9/00

    CPC分类号： C11C3/10 ,  A21D13/60 ,  A23D9/00

    摘要： Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.

    摘要翻译： 适合用作煎炸油或油的组合物可以通过包含酯交换的方法来自棕榈油，并且包含甘油三酯。 组合物可以具有12至24个碳原子（SAFA）的饱和脂肪酸含量至少为53重量％，并且具有小于47重量％的18个碳原子的不饱和脂肪酸的含量。 组合物可用于制备油炸食品，例如甜甜圈。

    Frying fats and oils
    2.
    发明申请
    Frying fats and oils 有权

    公开(公告)号：US20060105090A1

    公开(公告)日：2006-05-18

    申请号：US10986044

    申请日：2004-11-12

    申请人： Frederick Cain ,  Harold Kazier ,  Gerald McNeill

    发明人： Frederick Cain ,  Harold Kazier ,  Gerald McNeill

    IPC分类号： A23D9/00

    CPC分类号： C11C3/10 ,  A21D13/60 ,  A23D9/00

    摘要： Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.

    Composition and coated bakery products
    3.
    发明申请
    Composition and coated bakery products 有权
    成分和涂层烘焙产品

    公开(公告)号：US20060088652A1

    公开(公告)日：2006-04-27

    申请号：US10972615

    申请日：2004-10-26

    申请人： Frederick Cain ,  Timothy Surin ,  Gerald McNeill

    发明人： Frederick Cain ,  Timothy Surin ,  Gerald McNeill

    IPC分类号： A23G3/00

    CPC分类号： A23G1/56 ,  A21D13/28 ,  A23G1/305 ,  A23G2200/08

    摘要： A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a triglyceride mixture of the (H2M+M2H) type, wherein H is selected from saturated fatty acids having at least 16 carbon atoms and monounsaturated fatty acids having 18 carbon atoms and M is selected from saturated fatty acids having from 8 to 14 carbon atoms, and the triglyceride mixture comprises said monounsaturated fatty acids having 18 carbon atoms at a level of between 3 and 25% by weight based on total fatty acids. The composition may be used to coat bakery products.

    摘要翻译： 适合作为巧克力替代品的组合物包含：至少一种选自可可来源的材料和糖的成分; 和至少25重量％的脂肪相，所述脂肪相包含（H2M + M2H）型的甘油三酯混合物的脂肪相的至少60重量％，其中H选自至少具有至少 16个碳原子和具有18个碳原子的单不饱和脂肪酸，M选自具有8至14个碳原子的饱和脂肪酸，并且甘油三酯混合物包含具有18个碳原子的单不饱和脂肪酸，其水平为3至25％ 基于总脂肪酸的重量。 该组合物可用于包装烘焙产品。