MX2022010188A - Food product comprising a vegetable fat composition with a low amount of diglycerides. - Google Patents
Food product comprising a vegetable fat composition with a low amount of diglycerides.Info
- Publication number
- MX2022010188A MX2022010188A MX2022010188A MX2022010188A MX2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A
- Authority
- MX
- Mexico
- Prior art keywords
- food product
- fat composition
- vegetable fat
- weight
- diglycerides
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a food product suitable for use as a filling for 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 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product are also disclosed.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE2050190 | 2020-02-20 | ||
SE2051473 | 2020-12-16 | ||
PCT/SE2021/050100 WO2021167515A1 (en) | 2020-02-20 | 2021-02-11 | Food product comprising a vegetable fat composition with a low amount of diglycerides |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2022010188A true MX2022010188A (en) | 2022-09-19 |
Family
ID=77391481
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2022010188A MX2022010188A (en) | 2020-02-20 | 2021-02-11 | Food product comprising a vegetable fat composition with a low amount of diglycerides. |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP4106539A4 (en) |
BR (1) | BR112022015088A2 (en) |
CA (1) | CA3168535A1 (en) |
MX (1) | MX2022010188A (en) |
WO (1) | WO2021167515A1 (en) |
Family Cites Families (7)
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 |
ES2294575T3 (en) * | 2003-12-24 | 2008-04-01 | Danisco A/S | ENZYMATIC TREATMENT OF OILS. |
CA2657664A1 (en) * | 2006-07-19 | 2008-01-24 | The Nisshin Oillio Group, Ltd. | A process for preparing a hard butter suitable for chocolate products |
KR101070791B1 (en) * | 2008-11-07 | 2011-10-07 | 씨제이제일제당 (주) | Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same |
KR101506959B1 (en) * | 2012-05-10 | 2015-03-30 | 닛신 오일리오그룹 가부시키가이샤 | Oil and fat composition suitable for non-tempering hard butter |
BR112020023914A2 (en) * | 2018-07-30 | 2021-02-09 | Société des Produits Nestlé S.A. | fat-based filling composition |
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 BR BR112022015088A patent/BR112022015088A2/en unknown
- 2021-02-11 WO PCT/SE2021/050100 patent/WO2021167515A1/en active Search and Examination
- 2021-02-11 CA CA3168535A patent/CA3168535A1/en active Pending
- 2021-02-11 MX MX2022010188A patent/MX2022010188A/en unknown
- 2021-02-11 EP EP21757659.4A patent/EP4106539A4/en active Pending
Also Published As
Publication number | Publication date |
---|---|
EP4106539A1 (en) | 2022-12-28 |
CA3168535A1 (en) | 2021-08-26 |
WO2021167515A1 (en) | 2021-08-26 |
BR112022015088A2 (en) | 2022-12-06 |
EP4106539A4 (en) | 2024-01-03 |
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