UA94030C2 - Жировая композиция с улучшенной текстурой и степенью кристаллизации, содержащая жиры с низким содержанием транс-жирных кислот - Google Patents
Жировая композиция с улучшенной текстурой и степенью кристаллизации, содержащая жиры с низким содержанием транс-жирных кислотInfo
- Publication number
- UA94030C2 UA94030C2 UAA200701469A UAA200701469A UA94030C2 UA 94030 C2 UA94030 C2 UA 94030C2 UA A200701469 A UAA200701469 A UA A200701469A UA A200701469 A UAA200701469 A UA A200701469A UA 94030 C2 UA94030 C2 UA 94030C2
- Authority
- UA
- Ukraine
- Prior art keywords
- fatty acids
- fat composition
- fat
- cristalliyation
- fats
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 6
- 239000003925 fat Substances 0.000 title 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 title 1
- 239000002253 acid Substances 0.000 abstract 2
- 125000004432 carbon atom Chemical group C* 0.000 abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 150000004665 fatty acids Chemical class 0.000 abstract 2
- 238000002425 crystallisation Methods 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 150000004671 saturated fatty acids Chemical class 0.000 abstract 1
- 235000003441 saturated fatty acids Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 1
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
- A23G3/36—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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- 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
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
- C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
Abstract
Жировая композиция, которая состоит из некоторого количества первого жира, содержащего транс-жирные кислоты менее 30 весов. % от веса первого жира, соотношение насыщенных жирных кислот С-16/С-18 в весовой пропорции, составляющей по крайней мере 6, и содержание твердого жира при 20 °C по крайней мере 35 весов. %, и 0,1-5 весов. % от общего веса жировой композиции ускорителя кристаллизации жира, который представляет собой смесь триглицеридов, имеющей весовое соотношение L/M по крайней мере 5, где L означает насыщенную жирную кислоту с по крайней мере 18 атомами углерода, а М означает насыщенные жирные кислоты, содержащие менее 18 атомов углерода.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04447175 | 2004-07-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
UA94030C2 true UA94030C2 (ru) | 2011-04-11 |
Family
ID=35276321
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA200701469A UA94030C2 (ru) | 2004-07-13 | 2005-07-13 | Жировая композиция с улучшенной текстурой и степенью кристаллизации, содержащая жиры с низким содержанием транс-жирных кислот |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP1843665B1 (ru) |
AT (1) | ATE509530T1 (ru) |
DK (1) | DK1843665T3 (ru) |
MY (1) | MY145402A (ru) |
RU (1) | RU2390157C2 (ru) |
UA (1) | UA94030C2 (ru) |
WO (1) | WO2006005141A2 (ru) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2619236C2 (ru) * | 2012-05-18 | 2017-05-12 | Й-Оил Миллс, Инц. | Ускоритель кристаллизации |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2362878T3 (es) | 2003-07-17 | 2011-07-14 | Unilever N.V. | Procedimiento para la preparación de una dispersión comestible que comprende aceite y agente estructurante. |
US8124152B2 (en) | 2005-02-17 | 2012-02-28 | Conopco Inc. | Fat granules |
US8486478B2 (en) | 2007-11-08 | 2013-07-16 | International Great Brands LLC | Structured lipid compositions |
US8206772B2 (en) | 2007-11-08 | 2012-06-26 | Kraft Foods Global Brands Llc | Structured lipid compositions and methods of formulation thereof |
AU2009328392B2 (en) | 2008-12-19 | 2013-08-22 | Upfield Europe B.V. | Edible fat powders |
ES2467990T3 (es) | 2010-06-22 | 2014-06-13 | Unilever Nv | Polvos de grasa comestible |
MX337914B (es) | 2010-12-17 | 2016-03-28 | Unilever Nv | Proceso para compactar polvo de grasa microporosa y polvo de grasa compactado asi obtenido. |
EP2651229B1 (en) | 2010-12-17 | 2015-04-08 | Unilever N.V. | Edible water in oil emulsion |
US20150093492A1 (en) * | 2012-05-10 | 2015-04-02 | The Nisshin OiliO Group, Ltd. | Oil and fat composition suitable for non-tempering hard butter |
CN104704098B (zh) * | 2012-10-04 | 2017-11-07 | J-制油株式会社 | 油脂组合物及其制造方法 |
CN115053931B (zh) * | 2022-05-31 | 2023-08-25 | 江南大学 | 一种油脂结晶促进剂及其制备方法和应用 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2555262B2 (de) | 1975-12-09 | 1981-05-21 | Dynamit Nobel Ag, 5210 Troisdorf | Erstarrungsbeschleuniger |
US6033703A (en) * | 1993-06-24 | 2000-03-07 | The Procter & Gamble Company | Beta-stable low-saturate, low trans, all purpose shortening |
US5470598A (en) * | 1994-03-23 | 1995-11-28 | The Procter & Gamble Company | Beta-prime stable low-saturate, low trans, all purpose shortening |
EP0846421A1 (en) * | 1996-11-06 | 1998-06-10 | Unilever N.V. | Triglyceride fat crystallization |
CA2319425C (en) * | 1998-02-04 | 2004-04-27 | Taiyo Kagaku Co., Ltd. | Fat solidifying agent, fats, and foods |
EP1025763B1 (en) * | 1999-02-02 | 2008-02-20 | Societe Des Produits Nestle S.A. | Novel oil blend compositions |
MY146236A (en) * | 2002-03-26 | 2012-07-31 | Fuji Oil Europe | Low-trans fats for confectionery and bakery fat compositions |
US7169430B2 (en) * | 2003-01-28 | 2007-01-30 | Bunge Oils, Inc. | Low trans-stereoisomer shortening systems |
AU2003266871A1 (en) * | 2003-06-24 | 2005-01-04 | Fuji Oil Europe | Low-trans fats for confectionery fat compostions |
-
2005
- 2005-07-13 RU RU2007105225/13A patent/RU2390157C2/ru active
- 2005-07-13 UA UAA200701469A patent/UA94030C2/ru unknown
- 2005-07-13 AT AT05763964T patent/ATE509530T1/de not_active IP Right Cessation
- 2005-07-13 EP EP05763964A patent/EP1843665B1/en active Active
- 2005-07-13 WO PCT/BE2005/000113 patent/WO2006005141A2/en active Application Filing
- 2005-07-13 MY MYPI20053205A patent/MY145402A/en unknown
- 2005-07-13 DK DK05763964.3T patent/DK1843665T3/da active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2619236C2 (ru) * | 2012-05-18 | 2017-05-12 | Й-Оил Миллс, Инц. | Ускоритель кристаллизации |
Also Published As
Publication number | Publication date |
---|---|
EP1843665A2 (en) | 2007-10-17 |
RU2007105225A (ru) | 2008-08-20 |
EP1843665B1 (en) | 2011-05-18 |
WO2006005141A2 (en) | 2006-01-19 |
RU2390157C2 (ru) | 2010-05-27 |
DK1843665T3 (da) | 2011-07-25 |
WO2006005141A3 (en) | 2006-02-23 |
MY145402A (en) | 2012-02-15 |
ATE509530T1 (de) | 2011-06-15 |
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