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公开(公告)号：US20240268406A1
公开(公告)日：2024-08-15
申请号：US18563755
申请日：2022-05-25
申请人： Upfield Europe B.V.
摘要： Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.
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2.发明申请公开(公告)号：US20220015382A1
公开(公告)日：2022-01-20
申请号：US17311459
申请日：2019-11-14
申请人： General Mills, Inc. , Universite de Bordeaux , Centre National de la Recherche Scientifique , Institut Polytechnique de Bordeaux
摘要： The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed.
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公开(公告)号：US20220000136A1
公开(公告)日：2022-01-06
申请号：US17293257
申请日：2019-10-24
发明人： Julius Wouter Johannes DE FOLTER , Petrus Wilhelmus N de GROOT , Sabrina SILVA PAES , Stephan Georg SCHUMM
摘要： A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same.
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公开(公告)号：US11178885B2
公开(公告)日：2021-11-23
申请号：US16079012
申请日：2017-02-17
发明人： Katsuhito Hori , Hitomi Omori
摘要： The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; and a plastic oil/fat composition using the transesterified oil/fat. The present invention provides a non-selective transesterified oil/fat in which contents of saturated fatty acid, saturated fatty acid having 12 carbons, and unsaturated fatty acid in the constituent fatty acids are adjusted.
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公开(公告)号：US11154070B2
公开(公告)日：2021-10-26
申请号：US15776538
申请日：2016-11-08
申请人： UPFIELD US INC.
摘要： A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.
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公开(公告)号：US20210244041A1
公开(公告)日：2021-08-12
申请号：US17049616
申请日：2018-08-22
申请人： General Mills, Inc.
发明人： Kristi L Bahe , Steven J Cox
IPC分类号： A23D7/015 , A21D2/26 , A21D2/18 , A21D2/16 , A23P30/10 , A21D8/02 , A21D13/16 , A23D7/005 , A23D7/04
摘要： Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.
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公开(公告)号：US20190037898A1
公开(公告)日：2019-02-07
申请号：US16075511
申请日：2017-01-27
发明人： Wenbo ZHANG , Yang MENG , Claudio RATTES , Stephen LOMBARDO , Milda EMBUSCADO
IPC分类号： A23L27/00 , A23L27/60 , A23L29/269 , A23L29/212 , A23L29/10 , A23D7/015 , A23D7/04 , A23D7/01
摘要： Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.
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8.发明申请公开(公告)号：US20170304249A1
公开(公告)日：2017-10-26
申请号：US15631104
申请日：2017-06-23
申请人： GLAXOSMITHKLINE LLC
摘要： Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.
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公开(公告)号：US20130202771A1
公开(公告)日：2013-08-08
申请号：US13366201
申请日：2012-02-03
IPC分类号： A23D7/015
CPC分类号： A23D7/015 , A21D13/16 , A23D7/0056 , A23D7/013
摘要： Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.
摘要翻译： 本文描述的是具有降低的饱和和反式脂肪水平的铺展组合物。 组合物包含水，基础油，接种酯和纤维素纤维。 还提供了制备这种组合物的方法及其用途。
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公开(公告)号：US20090311410A1
公开(公告)日：2009-12-17
申请号：US12504522
申请日：2009-07-16
CPC分类号： A23J3/08 , A23C9/1307 , A23C19/076 , A23C19/0917 , A23D7/0056 , A23D7/013 , A23D7/015 , A23J1/20 , A23L13/424 , A23L33/20 , A23V2002/00 , A23V2200/228 , A23V2300/30
摘要： The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.
摘要翻译： 本发明涉及生产用乳蛋白稳定化的低脂肪扩散乳剂的方法。 水相通过低钙浓度的热变性乳清蛋白来稳定。 热处理后，将水相的pH调节至中性或酸性条件。 本发明还涉及可用作稳定食品成分的乳清蛋白产品的制备方法。
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