BR112022014905A2 - FOOD PRODUCT COMPRISING A POLYMORPHIC COMPOSITION OF VEGETABLE FAT WITH LOW CONTENT OF ASYMMETRIC MONOUNSATURATED AND TRISSATURATED ASYMMETRIC TRIGLYCERIDES - Google Patents
FOOD PRODUCT COMPRISING A POLYMORPHIC COMPOSITION OF VEGETABLE FAT WITH LOW CONTENT OF ASYMMETRIC MONOUNSATURATED AND TRISSATURATED ASYMMETRIC TRIGLYCERIDESInfo
- Publication number
- BR112022014905A2 BR112022014905A2 BR112022014905A BR112022014905A BR112022014905A2 BR 112022014905 A2 BR112022014905 A2 BR 112022014905A2 BR 112022014905 A BR112022014905 A BR 112022014905A BR 112022014905 A BR112022014905 A BR 112022014905A BR 112022014905 A2 BR112022014905 A2 BR 112022014905A2
- Authority
- BR
- Brazil
- Prior art keywords
- asymmetric
- food product
- vegetable fat
- triglycerides
- monounsaturated
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
PRODUTO ALIMENTÍCIO COMPREENDENDO UMA COMPOSIÇÃO POLIMÓRFICA DE GORDURA VEGETAL COM BAIXO TEOR DE TRIGLICERÍDEOS ASSIMÉTRICOS MONOINSATURADOS E TRISSATURADOS. A presente invenção refere-se a um produto alimentício adequado para uso como um recheio de um produto de confeitaria ou padaria, em que o produto alimentício compreende entre 2 e 85% em peso de um componente comestível e entre 15 e 98% em peso de uma composição de gordura vegetal; em que a composição de gordura vegetal compreende triglicerídeos dos quais entre 25 e 95% em peso é POP, e entre 1 e 20% em peso é selecionado a partir de StOSt, POSt, seus isômeros posicionais ou combinações dos mesmos; em que, na composição de gordura vegetal, a razão de SatOSat/SatSatO é 12 ou mais; e em que O é ácido oleico, St é ácido esteárico e P é ácido palmítico e Sat é um ácido graxo saturado. Os usos do produto alimentício também são revelados.FOOD PRODUCT INCLUDING A POLYMORPHIC COMPOSITION OF VEGETABLE FAT WITH LOW CONTENT OF ASYMMETRIC MONOUNSATURATED AND TRISATURATED ASYMMETRIC TRIGLYCERIDES. The present invention relates to a food product suitable for use as a filling in a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers or combinations thereof; wherein, in the vegetable fat composition, the SatOSat/SatSatO ratio is 12 or more; and wherein O is oleic acid, St is stearic acid and P is palmitic acid and Sat is a saturated fatty acid. The uses of the food product are also revealed.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE2050190 | 2020-02-20 | ||
PCT/SE2021/050102 WO2021167517A1 (en) | 2020-02-20 | 2021-02-11 | Food product comprising a polymorphic vegetable fat composition with a low content of mono-unsaturated asymmetric and tri-saturated triglycerides |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112022014905A2 true BR112022014905A2 (en) | 2022-09-20 |
Family
ID=77391057
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112022014905A BR112022014905A2 (en) | 2020-02-20 | 2021-02-11 | FOOD PRODUCT COMPRISING A POLYMORPHIC COMPOSITION OF VEGETABLE FAT WITH LOW CONTENT OF ASYMMETRIC MONOUNSATURATED AND TRISSATURATED ASYMMETRIC TRIGLYCERIDES |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP4106542A4 (en) |
BR (1) | BR112022014905A2 (en) |
CA (1) | CA3168526A1 (en) |
MX (1) | MX2022010187A (en) |
WO (1) | WO2021167517A1 (en) |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4594259A (en) * | 1984-12-21 | 1986-06-10 | The Procter & Gamble Company | Temperable confectionery compositions having improved mouth melt suitable for chocolate |
GB8712465D0 (en) * | 1987-05-27 | 1987-07-01 | Unilever Plc | Chocolate fat |
CA2657664A1 (en) * | 2006-07-19 | 2008-01-24 | The Nisshin Oillio Group, Ltd. | A process for preparing a hard butter suitable for chocolate products |
US8535749B2 (en) * | 2007-12-26 | 2013-09-17 | The Nisshin Oillio Group, Ltd. | Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate |
CN112639063A (en) * | 2018-08-24 | 2021-04-09 | Aak股份有限公司 | Method for dry fractionation to obtain the final hard palm oil middle distillate |
-
2021
- 2021-02-11 CA CA3168526A patent/CA3168526A1/en active Pending
- 2021-02-11 BR BR112022014905A patent/BR112022014905A2/en unknown
- 2021-02-11 MX MX2022010187A patent/MX2022010187A/en unknown
- 2021-02-11 WO PCT/SE2021/050102 patent/WO2021167517A1/en active Search and Examination
- 2021-02-11 EP EP21756961.5A patent/EP4106542A4/en active Pending
Also Published As
Publication number | Publication date |
---|---|
WO2021167517A1 (en) | 2021-08-26 |
EP4106542A1 (en) | 2022-12-28 |
MX2022010187A (en) | 2022-09-19 |
EP4106542A4 (en) | 2023-12-27 |
CA3168526A1 (en) | 2021-08-26 |
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