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    Lecithin derived from high-oleic soybeans
    4.
    发明授权
    Lecithin derived from high-oleic soybeans 有权

    公开(公告)号：US11497226B2

    公开(公告)日：2022-11-15

    申请号：US15520727

    申请日：2015-10-22

    申请人： E I DU PONT DE NEMOURS AND COMPANY

    发明人： John D. Everard ,  Susan Knowlton

    IPC分类号： A23D9/013 ,  C11B5/00

    摘要： Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

    Fat Composition
    5.
    发明申请
    Fat Composition 有权

    公开(公告)号：US20220295812A1

    公开(公告)日：2022-09-22

    申请号：US17636405

    申请日：2020-08-18

    申请人： Bunge Loders Croklaan B.V.

    发明人： Renee Boerefijn ,  Martin Aalberts ,  Erik Paul Alosin Berenschot ,  Jeanine Luvelle Werleman

    IPC分类号： A23D9/013 ,  A23D9/02 ,  A23G3/40 ,  A23G1/36 ,  A23G1/54

    摘要： A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

    Filling for a bakery or chocolate product
    9.
    发明授权
    Filling for a bakery or chocolate product 有权

    公开(公告)号：US11178886B2

    公开(公告)日：2021-11-23

    申请号：US16941402

    申请日：2020-07-28

    申请人： Generale Biscuit

    发明人： Jean Luc Rabault ,  Francois Belouin

    IPC分类号： A23G3/34 ,  A21D13/38 ,  A21D13/32 ,  A23G1/54 ,  A23D7/005 ,  A23D7/01 ,  A23D9/013 ,  A23D9/007

    摘要： The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.