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    FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES
    1.
    发明申请
    FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES 审中-公开

    公开(公告)号：WO2020178396A1

    公开(公告)日：2020-09-10

    申请号：PCT/EP2020/055905

    申请日：2020-03-05

    申请人： AAK AB (PUBL)

    发明人： JUUL, Bjarne

    IPC分类号： A23D9/00 ,  A23G1/36 ,  A23G1/38

    摘要： The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat 2 O, and wherein in the fat composition: a) the content of St 2 O is 30% or less of the total fat, and b) the ratio (St OSt + St St O) / (POSt + PSt O + St PO) is at least 0.95. The invention also relates to uses of the fat composition and to a coating compound, chocolate or chocolate-like product comprising the fat composition according to the present invention.

    FAT COMPOSITION AND FAT BLEND
    2.
    发明申请
    FAT COMPOSITION AND FAT BLEND 审中-公开
    脂肪组合物和脂肪混合物

    公开(公告)号：WO2015132206A1

    公开(公告)日：2015-09-11

    申请号：PCT/EP2015/054318

    申请日：2015-03-02

    申请人： LODERS CROKLAAN B.V.

    发明人： BHAGGAN, Krishnadath ,  DEKKER, Willem ,  MA, Jun ,  WERLEMAN, Jeanine

    IPC分类号： A23D9/00 ,  C11C3/10 ,  A23G1/38

    CPC分类号： A23G1/38 ,  A23D9/00 ,  A23D9/02 ,  A23G1/36 ,  A23G3/40 ,  A23V2002/00 ,  C11C3/10

    摘要： A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P 2 St and PSt 2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P 2 St:PPP triglycerides of greater than 0.5.

    摘要翻译： 脂肪组合物包含：大于75重量％的棕榈酸和硬脂酸; 1至25重量％的油酸; 和大于20重量％的组合的P2St和PSt2甘油三酸酯，其中P是棕榈酸，St是硬脂酸; 其中所述脂肪组合物的P2St：PPP甘油三酯的重量比大于0.5。

    PROCESS FOR PRODUCTION OF COCOA BUTTER EQUIVALENT
    3.
    发明申请
    PROCESS FOR PRODUCTION OF COCOA BUTTER EQUIVALENT 审中-公开
    COCOA BUTTER等效生产工艺

    公开(公告)号：WO2014037009A1

    公开(公告)日：2014-03-13

    申请号：PCT/DK2012/050337

    申请日：2012-09-07

    申请人： AARHUSKARLSHAMN AB ,  MILLER, Rasmus, Leth

    发明人： MILLER, Rasmus, Leth

    IPC分类号： A23D9/00 ,  A23D9/02 ,  A23G1/30 ,  A23G1/38 ,  A23G3/34 ,  C11B3/00 ,  C11B3/16

    CPC分类号： A23G1/38 ,  A23D9/04 ,  A23G9/52 ,  A23G2200/08 ,  A23V2002/00 ,  C11B7/0016 ,  C11B7/0075 ,  C11C1/08 ,  C11C3/003 ,  C11C3/10

    摘要： The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate product (SIP), -feeding the first shea stearin fraction (FSS) into a first processing line (FPL), -feeding the shea intermediate product (SIP) into a second processing line (SPL), -processing the shea intermediate product (SIP) in the secondproduction line (SPL) into a second shea stearin fraction (SSS), -obtaining two separate shea stearin outputs, the first shea stearin fraction (FSS) from the first processing line (FPL) and the second shea stearin fraction (SSS) from the second processing line (SPL) and -mixing the shea stearin outputs (FSS, SSS) with a palm oil mid fraction (MIX; MIX1, MIX2) to obtain cocoa butter equivalent (CBEO; CBEO1, CBEO2).

    摘要翻译： 本发明涉及一种生产可可脂当量（CBEO）的方法，该方法包括以下步骤：将牛油脂（SF）分离成第一牛油硬脂精馏分（FSS）和草本中间产物（SIP） ），将第一乳糖硬脂酸馏分（FSS）进料到第一加工生产线（FPL）中， - 将试管中间产物（SIP）进料到第二加工生产线（SPL）中， - 将加工中间产物（SIP）加工成 第二生产线（SPL）转化成第二牛油硬脂精馏分（SSS），含有两种单独的硬脂肉豆蔻酸酯产物，来自第一加工生产线（FPL）的第一牛油硬脂精馏分（FSS）和来自 第二加工生产线（SPL），并用棕榈油中间馏分（MIX; MIX1，MIX2）混合牛油硬脂酸酯产品（FSS，SSS）以获得可可脂当量（CBEO; CBEO1，CBEO2）。

    METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT
    4.
    发明申请
    METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT 审中-公开
    稳定脂肪和油的混合物的结晶方法，其含有超过10％的COCOA BUTTER并具有低转印FAT含量

    公开(公告)号：WO2007141222A1

    公开(公告)日：2007-12-13

    申请号：PCT/EP2007/055426

    申请日：2007-06-01

    申请人： PURATOS N.V. ,  DESCAMPS, Pierre ,  KEGELAERS, Yves

    发明人： DESCAMPS, Pierre ,  KEGELAERS, Yves

    IPC分类号： A23G1/00 ,  A23G1/38 ,  A23G1/54 ,  A21D13/08 ,  C11C3/00

    CPC分类号： A23D9/00 ,  A21D13/28 ,  A21D13/38 ,  A23G1/36 ,  A23G1/38 ,  A23G1/54

    摘要： The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of : (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30°C with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10°C, advantageously is below 0°C, (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products. The invention further relates to the prepared chocolate fillings and their applications in the chocolate industry.

    摘要翻译： 本发明涉及制备包含至少10％可可脂的巧克力组合物的方法，所述方法包括以下步骤：（a）通过将巧克力块与油的混合物混合来制备包含至少10％可可脂的巧克力混合物 和/或在30℃下用IUPAC方法2.150a测量的固体脂肪含量高于2％的脂肪，并且反式脂肪酸含量低于4％，优选低于2％，（b）将该混合物在熔融状态下进料 （c）在所述刮面热交换器的帮助下使所述熔体结晶稳定化，（d）所述刮面表面热交换器，其中所述刮表面温度低于+ 10℃，有利地低于0℃;（c） 任选地，将如此冷却的混合物挤压成块状。 该方法有利地允许无需巧克力填料的制备，而不需要特殊的产品。 本发明还涉及制备的巧克力馅料及其在巧克力工业中的应用。

    초콜릿 및 제과용 유지 조성물
    9.
    发明申请
    초콜릿 및 제과용 유지 조성물 审中-公开
    巧克力和糖果的脂肪组合物

    公开(公告)号：WO2011159024A2

    公开(公告)日：2011-12-22

    申请号：PCT/KR2011/003478

    申请日：2011-05-12

    申请人： 씨제이제일제당 (주) ,  김미정 ,  이상범 ,  김윤식 ,  강지현 ,  이윤정 ,  박승원 ,  김태준

    发明人： 김미정 ,  이상범 ,  김윤식 ,  강지현 ,  이윤정 ,  박승원 ,  김태준

    IPC分类号： A23G1/36 ,  A23G1/38 ,  A23G1/30

    CPC分类号： A23G1/36 ,  A23D9/04 ,  A23G1/38 ,  A23G3/40 ,  C11C3/10

    摘要： 본 발명은 식물성 유지를 지방산 또는 지방산 유도체와 혼합하여 원료 유지를 제조하는 단계; 및 상기 원료 유지를 효소적 에스테르 교환 반응시키는 단계에 의해 제조된, 구성 트리글리세라이드 조성 중 POS/SOS 함량비가 2 내지 12이면서 POS 함량이 30 ~ 55 wt% 인 초콜릿 및 제과용 유지 조성물에 관한 것으로, 본 발명에 따른 유지 조성물은 POS 함량이 높은 코코아 버터의 트리글리세라이드 조성과 유사하여 코코아 버터 특유의 가파른 기울기의 SFC(Solid Fat Content: 고체지 함량) 곡선을 나타내므로 입안에서 상쾌하게 녹으며, 딱딱하지 않고 부드러운 식감의 코코아 버터 동등지로 이용될 수 있다. 또한 본 발명의 유지 조성물은 상용 코코아버터 대체지에 비하여 블룸 내성이 좋은 장점이 있다.

    摘要翻译： 本发明涉及通过以下步骤制备的用于巧克力和糖食的脂肪组合物：将植物油和脂肪酸或其衍生物混合以制备油作为基料; 并将油作为基料进行酶促酯交换反应，其中在甘油三酸酯组合物中POS / SOS比为2-12，POS含量为30-55重量％。 根据本发明的脂肪组合物具有与具有高POS含量的可可脂类似的甘油三酸酯组合物，从而显示具有特定于可可脂的陡峭斜率的固体脂肪含量（SFC）曲线，并且因此在口中更加融化 并且可以用作当食用时具有非硬而柔软感的可可脂当量。 此外，本发明的脂肪组合物相对于商业可可脂代用品具有优异的耐花性。

    FAT BLEND
    10.
    发明申请
    FAT BLEND 审中-公开

    公开(公告)号：WO2011138034A1

    公开(公告)日：2011-11-10

    申请号：PCT/EP2011/002241

    申请日：2011-05-05

    申请人： LODERS CROKLAAN B.V. ,  BHAGGAN, Krishnadath ,  WERLEMAN, Jeanine ,  FAVRE, Thomas, Louis, François

    发明人： BHAGGAN, Krishnadath ,  WERLEMAN, Jeanine ,  FAVRE, Thomas, Louis, François

    IPC分类号： A23D9/00 ,  A23G1/38

    CPC分类号： A23D9/00 ,  A23G1/305 ,  A23G1/38 ,  A23G2200/08

    摘要： A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75 % by weight and a StOSt content of greater than 70 % by weight. The fat blend has a solid fat content at 20°C of greater than 80 % and a solid fat content at 35°C of less than 5 %. The fat blend is useful as a cocoa butter replacer.

    摘要翻译： 脂肪混合物包括：（i）在25℃下固体脂肪含量至少为75％的第一种脂肪，其包含大于86％重量的组合的SOS和SSO脂肪，其中S是饱和脂肪酸，其具有 16至18个碳原子，O是油酸; 和（ii）SOS含量大于75重量％且StOSt含量大于70重量％的第二脂肪。 脂肪混合物在20℃下的固体脂肪含量大于80％，35℃下的固体脂肪含量小于5％。 脂肪混合物可用作可可脂代用品。