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公开(公告)号：US09125425B2
公开(公告)日：2015-09-08
申请号：US13823150
申请日：2011-09-01
CPC分类号： A23D7/05 , A23D7/0056 , A23D7/013 , A23L33/11 , A23L33/115
摘要： The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
摘要翻译： 本发明涉及一种制备包含分散水相和结晶非酯化植物甾醇的可食用脂肪连续铺展的方法，所述方法包括以下步骤：制备脂肪连续乳液并将所述乳液与快速再结晶的非酯化植物 固醇
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公开(公告)号：US20130171310A1
公开(公告)日：2013-07-04
申请号：US13823150
申请日：2011-09-01
IPC分类号： A23D7/05
CPC分类号： A23D7/05 , A23D7/0056 , A23D7/013 , A23L33/11 , A23L33/115
摘要： The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
摘要翻译： 本发明涉及一种制备包含分散水相和结晶非酯化植物甾醇的可食用脂肪连续铺展的方法，所述方法包括以下步骤：制备脂肪连续乳液并将所述乳液与快速再结晶的非酯化植物 固醇
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公开(公告)号：US20130323395A1
公开(公告)日：2013-12-05
申请号：US13994891
申请日：2011-11-30
IPC分类号： A23D7/01
摘要： The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals. The invention further relates to an edible fat continuous emulsion spread obtainable by said method and the use of pre-crystallized structuring fat to lower the temperature at which a fat continuous emulsion spread comprising plant sterol esters breaks up in the mouth when consumed.
摘要翻译： 本发明涉及一种制备包含10〜85重量％的分散水相和15〜90重量％的脂肪相的食用脂肪连续乳液涂布的方法，所述脂肪相包含：-60-85重量％的 液体油和结构化脂肪的组合量液体，-15至40重量％的植物甾醇酯，所述方法包括以下步骤： - 通过以下步骤制备包含至少部分植物甾醇酯和至少部分液体油的混合物： 使植物甾醇酯至少达到植物甾醇酯的熔融温度， - 将混合物的温度降至低于植物甾醇酯熔点的温度，并将该混合物与至少部分 结构化脂肪，其中结构化脂肪以脂肪晶体存在。 本发明还涉及可通过所述方法获得的可食用脂肪连续乳液扩散，以及使用预结晶结构化脂肪来降低包含植物甾醇酯的脂肪连续乳液在饮食时在口中分解的温度。
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4.发明申请WATER-IN-OIL EMULSION COMPRISING OMEGA-3 FATTY ACIDS AND PROCESS FOR THE MANUFACTURE OF SAME 有权包含OMEGA-3脂肪酸的油包水乳液及其制造方法公开(公告)号：US20130266704A1
公开(公告)日：2013-10-10
申请号：US13994904
申请日：2011-11-28
IPC分类号： A23D7/005
摘要： The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: 60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides 15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ω-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavour development as a result of oxidation of these ω3-fatty acids is minimized due to the presence of sterol esters.
摘要翻译： 本发明涉及一种油包水乳液，其包含15-90wt。 在20℃下固体脂肪含量（N 2 O）的脂肪相％至少为10％; 和10-85wt。 所述脂肪相包含：选自甘油三酸酯，甘油二酯，甘油单酯，磷脂及其组合的甘油酯的脂肪相的60-85重量％，包括至少70重量％的所述甘油酯15-40的甘油三酸酯 所述脂肪相的重量百分比选自甾醇酯，甾烷醇酯及其组合的植物甾醇酯; 其中选自EPA，DHA及其组合的ω-3脂肪酸占乳液中所含脂肪酸的4-70重量％。 尽管乳液中含有高水平的EPA和DHA，但由于这些ω-3-脂肪酸的氧化，异味发展由于甾醇酯的存在而被最小化。
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公开(公告)号：US20130122179A1
公开(公告)日：2013-05-16
申请号：US13697607
申请日：2011-04-18
申请人： Robert Beltman , Henk Husken , Renate Gemma Jacobine Maria Jacobs , Irene Erica Smit-Kingma , Krassimir Petkov Velikov
发明人： Robert Beltman , Henk Husken , Renate Gemma Jacobine Maria Jacobs , Irene Erica Smit-Kingma , Krassimir Petkov Velikov
IPC分类号： A23D7/005
CPC分类号： A23D7/0056 , A23D7/013 , A23L33/11 , A23V2002/00 , A23V2200/222 , A23V2250/2136
摘要： The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion.
摘要翻译： 本发明涉及一种食用脂肪连续扩散物，其是包含水相和脂肪相的油包水乳液，其中所述脂肪相包含液体油和结构化脂肪，所述铺展物包含第一乳化剂和第二乳化剂，至85重量％ ％脂肪和0.1至20重量％的植物甾醇颗粒，其中第一乳化剂是分子量至少为500的水溶性基于生物聚合物的乳化剂，第二乳化剂是油溶性乳化剂，至少70体积％的植物甾醇颗粒 小于10微米。 本发明还涉及一种制备这种扩散剂的方法，所述方法包括制备包含植物甾醇颗粒和至少部分水溶性乳化剂的水分散体; 并将所述分散体加入到脂肪相或油包水乳液中。
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6.发明授权Water-in-oil emulsion comprising omega-3 fatty acids and process for the manufacture of same 有权包含ω-3脂肪酸的油包水乳液及其制造方法公开(公告)号：US09119405B2
公开(公告)日：2015-09-01
申请号：US13994904
申请日：2011-11-28
摘要： The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ω-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ω3-fatty acids is minimized due to the presence of sterol esters.
摘要翻译： 本发明涉及一种油包水乳液，其包含15-90wt。 在20℃下固体脂肪含量（N 2 O）的脂肪相％至少为10％; 和10-85wt。 所述脂肪相包含：•选自甘油三酸酯，甘油二酯，甘油单酯，磷脂及其组合的甘油酯的脂肪相的60-85重量％，包括所述甘油酯的至少70重量％的甘油三酯•15 -40重量％的所述脂肪相的植物甾醇酯选自甾醇酯，甾烷醇酯及其组合; 其中选自EPA，DHA及其组合的ω-3脂肪酸占乳液中所含脂肪酸的4-70重量％。 尽管乳液中含有高水平的EPA和DHA，但由于这些ω3-脂肪酸的氧化，由于甾醇酯的存在而使异味发展最小化。
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