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公开(公告)号：WO2023081983A1
公开(公告)日：2023-05-19
申请号：PCT/AU2022/051359
申请日：2022-11-14
Applicant: INTREFT PTY LTD
Inventor： PANDIAN, Sundar , PALMER, Ashley
Abstract: A process and apparatus for physically refining a vegetable oil comprising a step of deodourising a crude vegetable oil by steam refining under refining conditions effective to produce a refined vegetable oil having a trans fat content of less than 0.99 wt%. The apparatus may comprise a plurality of volatilisation stages for removal of free fatty acids from a vegetable oil.
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公开(公告)号：WO2023063321A1
公开(公告)日：2023-04-20
申请号：PCT/JP2022/037896
申请日：2022-10-11
Applicant: 花王株式会社
IPC: A61K31/202 , A23D9/00 , A23L33/115 , A61K31/232 , A61P11/00 , A61P11/02 , A61P17/04 , A61P27/02 , A61P37/08
Abstract: 抗アレルギー剤の提供。 油脂を構成する脂肪酸中のα－リノレン酸の含有量が４０質量％以上であり、ジアシルグリセロールの含有量が２５質量％以上である油脂を有効成分とする抗アレルギー剤。
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公开(公告)号：WO2023056503A1
公开(公告)日：2023-04-13
申请号：PCT/AU2022/051162
申请日：2022-09-29
Applicant: YORK FOODS PTY LTD
Inventor： PHILPOTT, Ted , PHILPOTT, Lynne
Abstract: A method of obtaining a commercial packaged animal fat product, said method including the steps of: obtaining fat-bearing tissue from the commercial slaughter of livestock; subjecting the fat-bearing tissue to a non-thermal gravity separation step which facilitates the separation of the fat from any protein-based material, water or other impurities present; filtration, preferably double-filtration, of the separated fat to remove other impurities; packaging of the filtered fat into lidded jars, tubs or the like for commercial distribution.
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公开(公告)号：WO2022270388A1
公开(公告)日：2022-12-29
申请号：PCT/JP2022/024022
申请日：2022-06-15
Applicant: 株式会社Ｊ－オイルミルズ
Abstract: 食用油脂組成物の機能性は保持しつつ、着色および酸価を低減させる食用油脂組成物の再生方法を提供することを目的とする。下記の（１）乃至（４）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生方法であって、下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む吸着剤に接触させることを特徴とする。 特徴：（１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む（５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む 成分：（Ａ）ケイ酸マグネシウム（Ｂ）ケイ酸カルシウム（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物
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5.发明申请
公开(公告)号：WO2022261450A1
公开(公告)日：2022-12-15
申请号：PCT/US2022/033027
申请日：2022-06-10
Applicant: KRAFT FOODS GROUP BRANDS LLC
Inventor： GORIS, Madeline Erickson , MCPHERSON, Andrew E. , SAKURAI, Jennifer , THYEN, Andrea
Abstract: A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.
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Patent Agency Ranking
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公开(公告)号：WO2022242102A1
公开(公告)日：2022-11-24
申请号：PCT/CN2021/134540
申请日：2021-11-30
Applicant: 辽宁晟麦实业股份有限公司
Abstract: 一种降低食用植物油中矿物油的方法，属于植物油脂加工领域。本发明所述方法包括如下步骤：分子蒸馏步骤，将矿物油超标的植物油进行分子蒸馏处理；乳化步骤，将水、植物油、乳化剂混合，搅拌，形成不稳定地乳液；静置1-5h，乳液分层，形成油相、乳化相，或油相、乳化相、水相，将不同相分离；取油相液体，搅拌，冷冻，再用高压脉冲电场处理油相液体，超滤，得到植物油I；取乳化相液体，低温等离子处理，再高压脉冲电场破乳处理，取上层油相，超滤，分子蒸馏，得到植物油II。该方法可有效降低植物油中的矿物油饱和烃含量，同时植物油损耗低，不使用任何有机溶剂，安全性较好。
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8.发明申请
公开(公告)号：WO2022215021A1
公开(公告)日：2022-10-13
申请号：PCT/IB2022/053255
申请日：2022-04-07
Applicant: LONGHIN, Alessandro , DE MARCELLIS, Giuseppe
Inventor： LONGHIN, Alessandro , DE MARCELLIS, Giuseppe
Abstract: A salted spreadable food cream, consisting from 3% by weight to 60% by weight of at least one lipid component (A) which includes or consists of at least one solid fat; (B) from 5% by weight to 50% by weight of at least one dehydrated and/or dried and/or freeze-dried flavour component; (C) from 5% by weight to 70% by weight of at least one filler consisting of milk or its derivatives; (D) from 0.2% by weight to 3% by weight of at least one emulsifier; (E) from 0% by weight to 5% by weight of at least one supporting ingredient. The food cream having a quantity of salt between l g / 100 g and 2.5 g/ 100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm and a water activity value lower than 0.5. The invention also describes a method for the preparation of the salted spreadable food cream comprising the steps of providing the ingredients from A) to D) and optionally E) and refining the ingredients from A) to D) and optionally E) at a predetermined working temperature for a predetermined working time.
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公开(公告)号：WO2022209865A1
公开(公告)日：2022-10-06
申请号：PCT/JP2022/011676
申请日：2022-03-15
Applicant: 株式会社Ｊ－オイルミルズ
Abstract: 本発明は、ベーカリー食品の歯切れ、口どけおよびしとり感を向上させるためのベーカリー食品用の可塑性油脂組成物を提供することを目的とする。 本発明のベーカリー食品用可塑性油脂組成物は、ブランチングエンザイムおよびヘミセルラーゼを含む。
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公开(公告)号：WO2022195566A1
公开(公告)日：2022-09-22
申请号：PCT/IB2022/052513
申请日：2022-03-19
Applicant: NOBLEGEN INC.
Inventor： MOHANAN, Athira , DERUS, Pamela Jean , MAHESHWARI, Peeyush , NOBLE, Adam J. , LI, Shaojun , HUANG, Shiqi , CAMERON, Lauren Elizabeth , ARICKX, Christine
IPC: A23J3/20 , A23C11/00 , A23C11/02 , A23C11/10 , A23C20/00 , A23C20/02 , A23D7/02 , A23J3/22 , A23L5/00 , A23L9/20 , A23L29/269 , A23L33/00 , A23L33/195
Abstract: The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed to methods of making dairy analogues. The disclosure herein is directed to meat analogue compositions and their use as food products, wherein the meat analogues possess one or more functional properties similar to a natural meat product. The disclosure herein are directed to methods of making meat analogues.
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