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公开(公告)号：WO2018077744A1
公开(公告)日：2018-05-03
申请号：PCT/EP2017/076842
申请日：2017-10-20
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , KIM, Youngbin , BULLING, Katharina , KAUR, Prabhjot , MARAZZATO, Michele , SAGALOWICZ, Laurent , KJOLBY, Christian
Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat) is used.
Abstract translation: 本发明涉及一种硬肉汤片以及一种用于生产硬肉汤片的方法，其中鸡脂肪的总饱和脂肪含量为48至72重量％（基于总重量 脂肪）; 并且其中所述鸡脂肪包含36至55重量％（基于总脂肪重量）范围内的脂肪酸C16：0和11至19重量％范围内的C18：0（基于总脂肪重量） 被使用。
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Patent Agency Ranking
公开(公告)号：WO2019030370A1
公开(公告)日：2019-02-14
申请号：PCT/EP2018/071725
申请日：2018-08-10
Applicant: NESTEC S.A.
Inventor： DIONISI, Fabiola , FERNANDEZ FARRES, Isabel , FRIES, Lennart , GADDIPATI, Sanyasi , GUNES, Zeynel,Deniz , KJOLBY, Christian , REH, Christoph,Thomas , SAGALOWICZ, Laurent
Abstract: The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.
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公开(公告)号：WO2018029057A1
公开(公告)日：2018-02-15
申请号：PCT/EP2017/069530
申请日：2017-08-02
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , BULLING, Katharina , MARAZZATO, Michele , TRAPPO, Gregory , KJOLBY, Christian , SAGALOWICZ, Laurent
Abstract: The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt% (based on weight of total fat) comprising at least 23.5 wt% (based on weight of total fat) of C18:0.
Abstract translation: 本发明涉及粉状牛肉脂肪和用于生产粉末状牛肉脂肪的制造方法。 特别地，本发明涉及粉末状牛肉脂肪和用于生产粉末状牛肉脂肪的方法，其中所述总脂肪含量为54至72重量％（基于总脂肪重量）的牛肉脂肪包含至少23.5 wt％（基于总脂肪重量）C18：0。
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公开(公告)号：WO2018077742A1
公开(公告)日：2018-05-03
申请号：PCT/EP2017/076837
申请日：2017-10-20
Applicant: NESTEC S.A.
Inventor： PERDANA, Jimmy , KAUR, Prabhjot , BULLING, Katharina , MARAZZATO, Michele , KIM, Youngbin , KJOLBY, Christian , SAGALOWICZ, Laurent
Abstract: The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat).
Abstract translation: 本发明涉及通过半液体鸡脂肪的干分馏生产的高熔点鸡脂肪。 具体地说，本发明涉及一种鸡脂肪，其中总脂肪含量为48-72重量％（基于总脂肪重量）的鸡脂肪含有36-55重量％范围内的脂肪酸C16：0（ 基于总脂肪重量）和C18：0在11-19重量％范围内（基于总脂肪重量）。
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公开(公告)号：WO2018001876A1
公开(公告)日：2018-01-04
申请号：PCT/EP2017/065482
申请日：2017-06-23
Applicant: NESTEC S.A.
Inventor： BULLING, Katharina , PERDANA, Jimmy , SAGALOWICZ, Laurent , KJOLBY, Christian , MARAZZATO, Michele , LOPEZ, Alejandro , SCHMITT, Bertrand
IPC: A23L33/115 , A23L23/10 , A23P10/25 , A23P10/28
Abstract: The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt% (based on weight of total fat); and wherein the beef fat comprises at least 23.5 wt% (based on weight of total fat) of C18:0 and 25.5 to 33 wt% (based on weight of total fat) of C16:0.
Abstract translation: 本发明涉及一种硬肉精片以及一种用于生产硬肉精片的方法，其特征在于，具有总饱和脂肪含量为54至72重量％（基于 总脂肪）; 并且其中所述牛肉脂肪包含至少23.5重量％（基于总脂肪重量）的C18：0和25.5至33重量％（基于总脂肪重量）的C16：0。
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公开(公告)号：WO2017220511A1
公开(公告)日：2017-12-28
申请号：PCT/EP2017/064974
申请日：2017-06-19
Applicant: NESTEC S.A.
Inventor： DIONISI, Fabiola , REH, Christoph , FRIES, Lennart , KJOLBY, Christian , ROSSI, Patricia
Abstract: The present invention relates to a process for forming a stabilized fat blend.Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.
Abstract translation: 本发明涉及形成稳定的脂肪混合物的方法。本发明的另一方面是包含脂肪混合物和微粉化的含抗氧化剂的植物材料的组合物。 本发明还提供了使用微粉化的含抗氧化剂的植物材料来保护脂肪混合物免于氧化，例如具有低水平饱和脂肪的脂肪混合物。
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