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    Edible emulsion spread
    3.
    发明申请
    Edible emulsion spread 审中-公开
    食用乳液蔓延

    公开(公告)号：US20070014911A1

    公开(公告)日：2007-01-18

    申请号：US10544587

    申请日：2004-01-15

    申请人： Hindrik Huizinga ,  Anton Van Immerseel

    发明人： Hindrik Huizinga ,  Anton Van Immerseel

    IPC分类号： A23D7/00

    CPC分类号： A23D7/05 ,  A23D7/0056 ,  A23D7/015 ,  A23D7/02 ,  A23L29/212

    摘要： Edible water-in-oil emulsion spread comprising 25-65 wt. % oil phase and 35-75 wt. % water phase, wherein the oil phase has a tan value as defined herein of 150 s or higher, and the waterphase comprises thickener, wherein the thickener substantially consists of low amylose starch and process for the manufacture of a water-in-oil emulsion spread comprising the steps of preparing an aqueous phase and a fat phase, mixing such amounts of aqueous phase and fat phase that a pre-emulsion results which contains 25-65 wt. % of dispersed fat phase, subjecting the obtained emulsion to usual cooling and working treatments resulting in inventing the prepared pre-emulsion and finally in a plastic W/O-emulsion spread, characterized in that in preparing the aqueous phase, a low amylose starch is added.

    摘要翻译： 食用油包水乳剂，包含25-65wt。 ％油相和35-75wt。 ％水相，其中所述油相具有如本文所定义的150秒或更高的tanδ，并且所述水相包括增稠剂，其中所述增稠剂基本上由低直链淀粉淀粉和用于制备油包水乳液扩散的方法 包括以下步骤：制备水相和脂肪相，混合预先乳液结果含量为25-65wt。％的水相和脂肪相的量。 ％的分散的脂肪相，使得到的乳液进行通常的冷却和加工处理，从而产生制备的预乳液，最后在塑料W / O乳液中扩散，其特征在于在制备水相时，低直链淀粉是 添加。

    Fat blend for margarine and W/O spreads
    4.
    发明授权
    Fat blend for margarine and W/O spreads 失效
    脂肪混合人造黄油和W / O价差

    公开(公告)号：US06231914B1

    公开(公告)日：2001-05-15

    申请号：US09567790

    申请日：2000-05-09

    申请人： Hindrik Huizinga ,  Marcelle Van Den Kommer ,  Cornelis Laurentius Sassen ,  Leo Frans Vermaas

    发明人： Hindrik Huizinga ,  Marcelle Van Den Kommer ,  Cornelis Laurentius Sassen ,  Leo Frans Vermaas

    IPC分类号： A23D702

    CPC分类号： A23D7/001 ,  A23D9/00 ,  A23D9/04 ,  C11B7/0075 ,  C11B7/0083 ,  C11C3/10

    摘要： A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of N10=54-85 N20=32-70 N30=4-30 N35=

    摘要翻译： 一种生产脂肪混合物的方法，其可用作人造黄油和W / O涂料中的硬质原料，包括将包含30-55％液体植物油和45-70％脂肪的脂肪混合物酯化，所述脂肪混合物具有至少80％饱和脂肪酸 链长为16个C原子或更多，并且将该酯交换产物分馏以获得固体脂肪含量为N = 54-85N20 = 32-70N30 = 4-30N35 = <18A脂肪共混物的油精组分，该组合物可通过该方法获得，人造奶油 含有这种脂肪的脂肪和脂肪产品，特别是含有这种人造奶油脂肪的人造奶油或W / O扩散剂，或这种脂肪混合物。

    PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT
    6.
    发明申请
    PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT 审中-公开
    制作食用脂肪连续食品的方法

    公开(公告)号：US20110311707A1

    公开(公告)日：2011-12-22

    申请号：US13139580

    申请日：2009-12-01

    申请人： Albert Jan Bezemer ,  Hindrik Huizinga ,  Kees Frederik Van Malssen

    发明人： Albert Jan Bezemer ,  Hindrik Huizinga ,  Kees Frederik Van Malssen

    IPC分类号： A23D7/05

    CPC分类号： A23D7/02 ,  A23D7/001 ,  A23D9/05

    摘要： The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.

    摘要翻译： 本发明涉及适于在工厂规模实施的用于制造食用脂肪连续食品的方法，包括以下步骤：a。 提供包含脂肪粉末和液体油的脂肪混合物; b。 提供水相; C。 通过混合水相和脂肪混合物形成食用脂肪连续食品; d。 包装食品; 其中所述脂肪粉末包括构建脂肪; 基于脂肪混合物的总量，脂肪混合物中的脂肪粉末的量为8至25重量％，混合前的脂肪混合物保持在0至12摄氏度的温度; 在混合之前将脂肪混合物保持运动; 混合水相和脂肪混合物时的水相温度使得水相和脂肪混合物的混合物的温度等于或低于25℃。

    Non-hydrogenated hardstock fat
    7.
    发明授权
    Non-hydrogenated hardstock fat 有权
    非氢化硬脂肪脂肪

    公开(公告)号：US07998521B2

    公开(公告)日：2011-08-16

    申请号：US11990798

    申请日：2006-08-11

    申请人： Hindrik Huizinga ,  Cornelis Laurentius Sassen

    发明人： Hindrik Huizinga ,  Cornelis Laurentius Sassen

    IPC分类号： A23D9/00

    CPC分类号： A23D9/00 ,  C11C3/10

    摘要： Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.

    摘要翻译： 长度为C12〜C14的饱和脂肪酸的组合量为12〜24重量％，长度C16和C18的饱和脂肪酸的组合量为28〜50重量％的非氢化硬脂肪脂肪， 的长度为C18的饱和脂肪酸为6〜12重量％，完全饱和脂肪酸的总量小于72重量％，获得这种硬脂肪的方法，包含硬脂肪的人造黄油和扩散 包括硬脂肪脂肪。

    Non-hydrogenated hardstock fat
    8.
    发明申请
    Non-hydrogenated hardstock fat 有权
    非氢化硬脂肪脂肪

    公开(公告)号：US20090246348A1

    公开(公告)日：2009-10-01

    申请号：US11990798

    申请日：2006-08-11

    申请人： Hindrik Huizinga ,  Cornelis Laurentius Sassen

    发明人： Hindrik Huizinga ,  Cornelis Laurentius Sassen

    IPC分类号： A23D7/01 ,  A23D9/013

    CPC分类号： A23D9/00 ,  C11C3/10

    摘要： Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.

    摘要翻译： 长度为C12〜C14的饱和脂肪酸的组合量为12〜24重量％，长度C16和C18的饱和脂肪酸的组合量为28〜50重量％的非氢化硬脂肪脂肪， 的长度为C18的饱和脂肪酸为6〜12重量％，完全饱和脂肪酸的总量小于72重量％，获得这种硬脂肪的方法，包含硬脂肪的人造黄油和扩散 包括硬脂肪脂肪。

    Edible fat product
    9.
    发明授权
    Edible fat product 失效
    食用脂肪产品

    公开(公告)号：US5667837A

    公开(公告)日：1997-09-16

    申请号：US649562

    申请日：1996-05-17

    申请人： Rowena Allison Broomhead ,  Hindrik Huizinga

    发明人： Rowena Allison Broomhead ,  Hindrik Huizinga

    IPC分类号： A23D7/00 ,  A23D9/00

    CPC分类号： A23D9/00 ,  A23D7/001

    摘要： Edible plastic fat-product is provided that comprises a continuous fat phase and optionally a dispersed aqueous phase wherein the fat of the fat phase is a fat-composition comprising 20-65% liquid oil and 80-35% structuring fat and having N.sub.35 of 0-5 and N.sub.20 of 12-40, the difference between N.sub.20 and N.sub.35 being at least 12, preferably 18-30, which composition comprises 0-10% trans fatty acid residues and which comprises 10-50% not-interesterified lauric fat selected from the group consisting ofa combination of unhydrogenated and fully hydrogenated lauric fat,partially hydrogenated lauric fat,a combination thereof, anda combination of at least one thereof with other lauric fat.The choice of this lauric fat allows obtaining a big difference between N.sub.20 and N.sub.35, without using fats with a high content of trans fatty acid residues.

    摘要翻译： 提供食用塑料脂肪产品，其包括连续脂肪相和任选的分散的水相，其中脂肪相的脂肪是包含20-65％液体油和80-35％构造脂肪并且具有N35为0的脂肪组合物 -5和N20为12-40，N20和N35之间的差异为至少12，优选为18-30，该组合物包含0-10％的反式脂肪酸残基，并且其包含10-50％非酯化的月桂酸脂肪，其选自 由未氢化和完全氢化的月桂酸脂肪，部分氢化的月桂酸脂肪，其组合以及其至少一种与其它月桂酸脂肪的组合组成的组。 这种月桂酸脂肪的选择允许在N20和N35之间获得大的差异，而不使用具有高含量的反式脂肪酸残基的脂肪。

    Process for the dry fractionation of oils and fats having a steep dilatation/temperature line and use of the fractionated fats in margarines and shortenings
    10.
    发明授权
    Process for the dry fractionation of oils and fats having a steep dilatation/temperature line and use of the fractionated fats in margarines and shortenings 失效
    具有陡峭扩张/温度线的油和脂肪的干馏分离方法和在人造奶油和起酥油中使用分馏的脂肪

    公开(公告)号：US4360536A

    公开(公告)日：1982-11-23

    申请号：US266697

    申请日：1981-05-26

    申请人： Roelof Keuning ,  Adolf J. Haighton ,  Willem Dijkshoorn ,  Hindrik Huizinga

    发明人： Roelof Keuning ,  Adolf J. Haighton ,  Willem Dijkshoorn ,  Hindrik Huizinga

    IPC分类号： A23D7/00 ,  C11B7/00 ,  A23D3/02 ,  A23D5/00 ,  A23D5/02

    CPC分类号： C11B7/0075 ,  A23D7/00 ,  A23D7/001

    摘要： The dry fractionation of oils and fats having a steep dilatation curve (A), i.e. exhibiting a difference in dilatation value at 15.degree. C. and 25.degree. C. of at least 800 mm.sup.3 /25 grammes, in practice is difficult. This problem is solved by mixing oils and fats (A) with triglycerides (B) of such nature that the difference in dilatation of the mixture obtained diminishes substantially. The triglycerides (B) have a difference in dilatation values at 15.degree. C. and 25.degree. C. not exceeding 600 mm.sup.3 /25 g. The weight ratio between fats (A) and fats (B) varies between (10-90):(90-10), preferably (20-80):(80-20) and ideally (40-60):(60-40). The process is e.g. particularly attractive for the dry fractionation of palmkernel oil (fat A) in the presence of palm oil (fat B).

    摘要翻译： 在实践中，具有陡峭扩张曲线（A）的油和脂肪的干分级分离，即在15℃和25℃下的膨胀值的差异至少为800mm 3/25克是困难的。 通过将油和脂肪（A）与甘油三酸酯（B）混合得到解决，这种性质使获得的混合物的膨胀差异显着降低。 甘油三酸酯（B）在15℃和25℃下的膨胀值不同，不超过600mm 3 / 25g。 脂肪（A）和脂肪（B）之间的重量比在（10-90）：（90-10），优选（20-80）：（80-20）和理想的（40-60） 40）。 该过程是例如 在棕榈油（脂肪B）的存在下对棕榈仁油（脂肪A）的干馏分特别有吸引力。