公开(公告)号：WO2019213157A1

公开(公告)日：2019-11-07

申请号：PCT/US2019/030034

申请日：2019-04-30

Applicant: REG SYNTHETIC FUELS, LLC

Inventor： SLADE, David A. ,  ABHARI, Ramin ,  HAVERLY, Martin

IPC: C11B3/06 ,  C11B3/10 ,  C11B13/00 ,  A23D9/00

Abstract: The present technology provides a method that includes contacting a composition with a caustic solution to produce a caustic-treated composition; combining the caustic-treated composition with silica particles to produce a slurry; and removing the silica particles from the slurry to produce a treated composition; wherein the composition includes one or more of animal fats, animal oils, plant fats, plant oils, vegetable fats, vegetable oils, greases, and used cooking oil and the composition includes: at least about 10 wppm of total metals, at least about 8 wppm of phosphorus, at least about 10 wppm of chlorine, at least about 10 wppm of sulfur, at least about 20 wppm of nitrogen, at least about 5 wt.% of free fatty acids; and has an acid number from about 10 mg KOH/g to about 150 mg KOH/g, and the silica particles has a particle size from about 10 microns to about 50 microns, a BET surface area from about 200 m 2 /g to about 1000 m 2 /g.

公开(公告)号：WO2019211185A2

公开(公告)日：2019-11-07

申请号：PCT/EP2019/060729

申请日：2019-04-26

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： KLOEK, William ,  CUSTINNE, Marc Jacques Christian Maurice ,  NICOLAS, Yves

IPC: A23D7/00 ,  A23D7/02 ,  A23D9/00 ,  A23L29/00 ,  C11B7/00 ,  A23C9/15 ,  A23D7/04 ,  A23P30/40

Abstract: The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food composition having a fat content of at least 15 wt.%, preferably of at least 18 wt.%, more preferably of at least 23 wt.%, in particular of at least 30 wt. %, based on total weight of the food composition, the composition comprising acylglycerides having a carbon number in the range of 24-40 ('CN24-CN40') and acylglycerides having a carbon number in the range of 42-56 ('CN42-CN56'), the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 ('CN24-CN40 : CN42-CN56') being in the range of 1.1 – 1.4.

公开(公告)号：WO2019206738A1

公开(公告)日：2019-10-31

申请号：PCT/EP2019/059773

申请日：2019-04-16

Applicant: CHR. HANSEN NATURAL COLORS A/S ,  KØBENHAVNS UNIVERSITET

Inventor： SCHJOERRING-THYSSEN, Jakob ,  KOEHLER, Klaus ,  ANDERSEN, Mogens Larsen ,  OLSEN, Karsten

IPC: A23L2/58 ,  A23D7/005 ,  A23D7/01 ,  C09B61/00 ,  C09B47/00 ,  C09B67/00 ,  A23L29/10 ,  A23L5/44 ,  A23L5/47 ,  C09B67/08

Abstract: Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided.

公开(公告)号：WO2019173292A1

公开(公告)日：2019-09-12

申请号：PCT/US2019/020689

申请日：2019-03-05

Applicant: BUNGE GLOBAL INNOVATION, LLC

Inventor： DE SOUZA, Jean Ricardo ,  MACHADO, Rogerio Pereira

IPC: A23D9/02 ,  A23L5/40

Abstract: Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to reduce the color of the composition. The phospholipid composition may be diluted and/or heated prior to exposure to ultraviolet light to improve the flow properties of the composition. The phospholipid composition may be cooled and/or concentrated after color reduction.

公开(公告)号：WO2019172803A1

公开(公告)日：2019-09-12

申请号：PCT/RU2018/000694

申请日：2018-10-18

Applicant: КРАСИЛЬНИКОВ, Андрей Васильевич

Inventor： КРАСИЛЬНИКОВ, Андрей Васильевич

IPC: A21D13/31 ,  A21D13/38 ,  A21D8/02 ,  A23D9/00 ,  A23L13/20 ,  A23L13/60 ,  A23L5/10

Abstract: Способ включает замешивание дрожжевого теста безопарным способом из муки, дрожжей, сахара, соли и воды, выдерживание в течение 20 мин с получением полужидкого теста, разделывание на поверхности, смазанной растительным маслом. Процесс приготовления начинки включает отваривание субпродуктов животных или птицы с добавлением в кипящую воду пряностей и затем тушение измельченных отваренных субпродуктов с измельченным репчатым луком, солью и перцем в течение 10-20 мин. Изделие изготавливают в форме шариков с диаметром 3-6 см и обжаривают во фритюре. В качестве жировых компонентов фритюра используют животные жиры высшего сорта с добавлением растительных масел или смеси растительных масел с топленым сливочным маслом. В компоненты для жарения добавляют лимонную кислоту для предотвращения окислительных процессов изменений жира в процессе жарки во фритюре и отбивания запаха при использовании животного жира.

公开(公告)号：WO2019129816A1

公开(公告)日：2019-07-04

申请号：PCT/EP2018/097034

申请日：2018-12-27

Applicant: TETRA LAVAL HOLDINGS & FINANCE S.A.

Inventor： OESTENGAARD, Svend Erik ,  ABELHA, Kamila

IPC: B65B55/00 ,  A23C13/08 ,  A23C19/097 ,  A23D7/06

CPC classification number: A23C13/08 ,  A23C3/005 ,  A23C19/0973 ,  A23D7/06 ,  B65B55/14

Abstract: A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt% acidifier; 0,5-4,5 wt% flavorer; and water that balances the mixture (M). The mixture (M) is heat treated in a heat exchanger (3), such that an aseptic mixture (AM) is obtained, and filled in aseptically sealed packages (6), such that the heat treated mixture (AM) forms an aseptic food product.

公开(公告)号：WO2019123135A1

公开(公告)日：2019-06-27

申请号：PCT/IB2018/060004

申请日：2018-12-13

Applicant: ALMA MATER STUDIORUM - UNIVERSITA' DI BOLOGNA ,  OLEIFICIO ZUCCHI S.P.A.

Inventor： GALLINA TOSCHI, Tullia ,  MANDRIOLI, Mara ,  VALLI, Enrico ,  SGARZI, Federica ,  SERRA, Valentina ,  MERLI, Fausto

IPC: A23L33/105 ,  A23D9/007 ,  A61K36/9066

CPC classification number: A23L33/105 ,  A23D9/007 ,  A61K36/28 ,  A61K36/9066 ,  A61K2236/00 ,  C11B3/008 ,  C11B5/0035 ,  C11B5/0085 ,  A61K2300/00

Abstract: A method for producing a turmeric oil solution for food use, comprising the following steps: selecting a turmeric powder, on the basis of the total amount of curcuminoids active principles contained in said powder; adding said turmeric powder to a high oleic sunflower oil, said high oleic sunflower oil containing at least 80% of oleic acid on the total of fatty acids, so as to obtain a 0.5: 10 ratio between said turmeric powder and said high oleic sunflower oil; subjecting said turmeric powder and said high oleic sunflower oil to stirring, so as to obtain a mixture comprising said turmeric powder and said high oleic sunflower oil; filtering said mixture, so as to remove said turmeric powder and obtain said turmeric oil solution. A turmeric oil solution for food use comprises a high oleic sunflower oil, said high oleic sunflower oil containing at least 80% of oleic acid on the total of fatty acids, and a total predetermined amount of curcuminoids active principles. Said oil solution is provided with a resistance to the forced oxidation that is at least 10% higher than the resistance to the forced oxidation of a high oleic sunflower oil as sampled, said resistance to the forced oxidation being measured in hours and determined through evaluation of the oxidative stability index (OSI) at 110°C.

公开(公告)号：WO2019122227A1

公开(公告)日：2019-06-27

申请号：PCT/EP2018/086363

申请日：2018-12-20

Applicant: KATHOLIEKE UNIVERSITEIT LEUVEN

Inventor： DAELS, Eva ,  FOUBERT, Imogen

IPC: A23D7/005 ,  A23D7/01

Abstract: The invention relates to edible spreadable emulsion with a fat content of between 10 and 90 % (w/v) wherein the combination of phytosterol ester, hardstock and liquid oil in the fat fraction consists of 10-50% (w/w) of a phytosterol ester, comprising at least 65% (w/w) phytosterol oleate,0-20% (w/w) hardstock, and liquid oil up to 100%.

公开(公告)号：WO2019120892A1

公开(公告)日：2019-06-27

申请号：PCT/EP2018/082548

申请日：2018-11-26

Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  CONOPCO, INC., D/B/A UNILEVER

Inventor： BOUWENS, Elisabeth, Cornelia, Maria ,  FLENDRIG, Leonardus, Marcus ,  VAN DER HIJDEN, Hendrikus, Theodorus, Wilhelmus, Maria ,  LEMMERS, Marc

IPC: A23D9/00 ,  A23L23/10 ,  A23P10/00

Abstract: The invention provides a savoury concentrate comprising: a) at least 30 wt.%, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt.%, by weight of the concentrate, of edible salt selected from sodium chloride, potassium chloride and combinations thereof; c) 1-50 wt.%, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; d) up to 10 wt.%, by weight of the concentrate, of water; and e) particulate anhydrous non-defibrillated cell wall material from plant tissue selected from parenchymal plant tissue, stem tissue of monocotyledon plants and combinations thereof, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 µm and 500 µm; wherein the particulate anhydrous non-defibrillated cell wall material is dispersed in the oil phase in a concentration of 0.05 to 15 wt.%, by weight of the liquid oil. The particulate anhydrous non-defibrillated cell wall material from parenchymal pant tissue and/or stem tissue of monocotyledon plants is capable of forming an oil-retaining matrix within the liquid oil and thereby minimize oil exudation.

公开(公告)号：WO2019117167A1

公开(公告)日：2019-06-20

申请号：PCT/JP2018/045558

申请日：2018-12-11

Applicant: 日清オイリオグループ株式会社

Inventor： 渡辺　隆英 ,  青柳　寛司

IPC: A23L5/10 ,  A23D9/00 ,  A47J37/12

Abstract: フライ油脂の劣化を防止するために、フライ油脂としてシリコーンオイル含有油脂を用い、フライ油脂表面を強制冷却する、フライ調理方法、シリコーンオイル含有油脂の加熱時において、シリコーンオイル含有油脂の表面を強制冷却する、シリコーンオイル含有油脂の劣化抑制方法、及び、フライ油脂としてのシリコーンオイル含有油脂が入れられるフライヤーと、フライヤーに入れられるシリコーンオイル含有油脂の油表面を強制冷却するための強制冷却装置（送風機）とを備えるフライ調理装置を提供する。