29 patents
Utility
Composition, Confectionery Product and Process
2 Nov 23
A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20° C. for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.
Imro 'T ZAND, Martin AALBERTS, Jeanine Luvelle WERLEMAN, Erik Paul Alosin BERENSCHOT, Lisa SMITH
Filed: 28 Apr 21
Utility
Fat Composition
26 Oct 23
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.
Kim Leong CHUA, You Chun YAN, Jun MA, Sze Hui NG, Suharulpazillah CHE NORDIN
Filed: 9 Jul 21
Utility
Process of Preparing a Fat Composition
14 Sep 23
A process of preparing a fat composition comprises the steps of: a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; b) fractionating the fat source obtained in step a) to form a stearin fraction comprising at least 60% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid; and c) blending the fat source obtained in step a) and the stearin fraction obtained in step b) in a weight ratio of from 90:10 to 10:90 to form a fat composition.
Willem DEKKER, Jeanine Luvelle WERLEMAN, Imro ‘T ZAND, Yvonne HILDERING
Filed: 17 Jun 21
Utility
Aerated Fat Emulsion
11 May 23
An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.
Bastiaan Jeroen Victor Verkuijl, Hang Kam Man
Filed: 21 Jan 21
Utility
Method of Preparing a Randomly Interesterified Fat Product
26 Jan 23
A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.
Jun Ma
Filed: 6 Jan 21
Utility
Meat Analogue Product and Method
5 Jan 23
The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%.
Bastiaan Jeroen Victor VERKUIJL, Paul Jan Philip HUPPERTZ
Filed: 19 Nov 20
Utility
Interesterified high oleic vegetable oils
27 Dec 22
The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.
Shawn Pan, Marvin Goertz
Filed: 16 Apr 19
Utility
Enzymatic Removal of Chlorophyll Substrates from Triacylglycerol-based Oils
1 Dec 22
Christopher Loren Gene Dayton, Arjen Sein, Evert Tjeerd Van Rij, Jan Metske Van Der Laan
Filed: 15 Aug 22
Utility
Methods for bleaching phospholipid compositions
11 Oct 22
Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed.
Jean Ricardo de Souza, Rogerio Pereira Machado
Filed: 5 Mar 19
Utility
Fat Composition
22 Sep 22
A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.
Renee Boerefijn, Martin Aalberts, Erik Paul Alosin Berenschot, Jeanine Luvelle Werleman
Filed: 18 Aug 20
Utility
Enzymatic removal of chlorophyll substrates from triacylglycerol-based oils
20 Sep 22
Christopher Loren Gene Dayton, Arjen Sein, Evert Tjeerd Van Rij, Jan Metske Van Der Laan
Filed: 26 Sep 18
Utility
Fat composition
30 Aug 22
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.
Krishnadath Bhaggan, Jeanine Luvelle Werleman
Filed: 16 Feb 18
Utility
Process for refining vegetable oil with suppression of unwanted impurities
23 Aug 22
Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.
Krishnadath Bhaggan, Erik Johan Anton Schweitzer, Jeanine Luvelle Werleman
Filed: 22 Aug 18
Utility
Edible Confectionery Ink Composition for 3D-Printing
18 Aug 22
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.
Hendrikus Mulder, Helen Cornelia Smit, Jun Ma
Filed: 8 Jun 20
Utility
Edible Confectionery Ink Composition for 3D-Printing
11 Aug 22
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.
Hendrikus Mulder, Helen Cornelia Smit, Jun Ma
Filed: 8 Jun 20
Utility
Oilseed extraction method
22 Feb 22
The present disclosure provides for improved oilseed extraction methods using sequential extractions with polar solvents and non-polar solvents or extractions with an azeotrope of a polar solvent and a non-polar solvent to produce oilseed meal concentrates having increased protein content and reduced soluble carbohydrate and anti-nutritional compound content.
Rogerio Pereira Machado, Fabiano Luft Ferreira
Filed: 11 Sep 19
Utility
Process for Refining Vegetable Oil with Suppression of Unwanted Impurities
25 Nov 21
Krishnadath Bhaggan, Erik Johan Anton Schweitzer, Jeanine Luvelle Werleman
Filed: 22 Aug 18
Utility
Fat Composition
23 Sep 21
A fat composition comprises: from 48% to 58° /o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.
Krishnadath Bhaggan, Jeanine Werleman, Willem Dekker, Antina Frederine Frericks
Filed: 29 Jul 19
Utility
Silica adsorbent treatment for removal of chlorophyll derivatives from triacylglycerol-based oils
24 Aug 21
The present invention relates to a process for treating an oil comprising a chlorophyll derivative.
Christopher Loren Gene Dayton, Demetrius Michos, Cristian Libanati, Chelsea Grimes
Filed: 24 Mar 20
Utility
Non-Hydrogenated Fat Composition, Use and Process
20 May 21
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.
Jun Ma, Vincent Hubertus Cornelis De Vrind, Josien Mathilde Elisabeth Noppers, Raul-Flaviu Petrut, Johan Franx, Hans Ekkes
Filed: 25 Jul 18