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    FAT COMPOSITION FOR USE IN FOOD
    2.
    发明申请
    FAT COMPOSITION FOR USE IN FOOD 审中-公开
    脂肪组合物用于食品

    公开(公告)号：US20100272879A1

    公开(公告)日：2010-10-28

    申请号：US12833659

    申请日：2010-07-09

    申请人： Ingmar WESTER

    发明人： Ingmar WESTER

    IPC分类号： A23D9/007

    CPC分类号： A23C19/0917 ,  A23C19/093 ,  A23D7/001 ,  A23D7/013 ,  A23D7/015 ,  A23D9/013 ,  A23L27/60 ,  A23L33/11 ,  A23L33/12

    摘要： Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

    摘要翻译： 使用脂肪酸酯，例如甾醇和/或甾烷醇的不饱和脂肪酸酯作为大量部分或全部不期望的饱和和反式不饱和脂肪的替代物，其用作在食用食品如人造黄油， 蛋黄酱，烹饪油，奶酪，黄油和起酥油。 由于酯的结晶度和物理性质与不需要的硬脂肪脂肪的结合度和物理性质的相似性，替代或替代对食品的风味，质地和其它感官特性有利。 仅将本文定义的植物甾醇酯的脂肪酸部分作为增稠剂消化或吸收，其中固醇部分是不可吸收的，从而导致总热量摄取降低。 此外，植物甾醇脂肪酸酯减少了消化道中饮食和胆汁胆固醇的吸收，从而降低了血清胆固醇水平，特别是低密度脂蛋白胆固醇。

    FAT COMPOSITION FOR USE IN FOOD
    5.
    发明申请
    FAT COMPOSITION FOR USE IN FOOD 审中-公开
    脂肪组合物用于食品

    公开(公告)号：US20120156358A1

    公开(公告)日：2012-06-21

    申请号：US13406133

    申请日：2012-02-27

    申请人： Ingmar WESTER

    发明人： Ingmar WESTER

    IPC分类号： A23D9/013

    CPC分类号： A23D9/013 ,  A23C19/0917 ,  A23C19/093 ,  A23D7/001 ,  A23D7/013 ,  A23D7/015 ,  A23L33/11

    摘要： Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

    摘要翻译： 使用脂肪酸酯，例如甾醇和/或甾烷醇的不饱和脂肪酸酯作为大量部分或全部不期望的饱和和反式不饱和脂肪的替代物，其用作在食用食品如人造黄油， 蛋黄酱，烹饪油，奶酪，黄油和起酥油。 由于酯的结晶度和物理性质与不需要的硬脂肪脂肪的结合度和物理性质的相似性，替代或替代对食品的风味，质地和其它感官特性有利。 仅将本文定义的植物甾醇酯的脂肪酸部分作为增稠剂消化或吸收，其中固醇部分是不可吸收的，从而导致总热量摄取降低。 此外，植物甾醇脂肪酸酯减少了消化道中饮食和胆汁胆固醇的吸收，从而降低了血清胆固醇水平，特别是低密度脂蛋白胆固醇。