AU2002219057A1 - Edible spread containing a natural fat phase - Google Patents
Edible spread containing a natural fat phaseInfo
- Publication number
- AU2002219057A1 AU2002219057A1 AU2002219057A AU2002219057A AU2002219057A1 AU 2002219057 A1 AU2002219057 A1 AU 2002219057A1 AU 2002219057 A AU2002219057 A AU 2002219057A AU 2002219057 A AU2002219057 A AU 2002219057A AU 2002219057 A1 AU2002219057 A1 AU 2002219057A1
- Authority
- AU
- Australia
- Prior art keywords
- fat
- hardstock
- spread
- auanblackia
- phase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000012071 phase Substances 0.000 claims description 28
- 239000000839 emulsion Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 19
- 241001516747 Pentadesma Species 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000008346 aqueous phase Substances 0.000 claims description 11
- 150000003626 triacylglycerols Chemical class 0.000 claims description 11
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 239000003925 fat Substances 0.000 description 101
- 235000019197 fats Nutrition 0.000 description 101
- 235000013310 margarine Nutrition 0.000 description 16
- 239000003264 margarine Substances 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 6
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- 238000007670 refining Methods 0.000 description 5
- 235000019871 vegetable fat Nutrition 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- -1 HUH triglycerides Chemical class 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 150000004665 fatty acids Chemical group 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000053679 Aganope stuhlmannii Species 0.000 description 1
- 241000546193 Clusiaceae Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 240000002134 Pentadesma butyracea Species 0.000 description 1
- 235000000857 Pentadesma butyracea Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012993 chemical processing Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000009884 interesterification Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000135 prohibitive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 244000089052 wirilda Species 0.000 description 1
Description
EDIBLE SPREAD CONTAINING A NATURAL FAT PHASE
The present invention deals with an edible emulsion spread containing a natural fat phase and a process for its preparation.
BACKGROUND AND PRIOR ART
Butter is an edible emulsion spread consisting of a continuous fat phase and an aqueous phase which is dispersed as fine droplets in the fat phase. The fat phase consists of dairy fat, a 100% natural fat. Margarine too is a fat continuous emulsion, but margarine fat is not natural, but has been processed in order to give margarine properties desired for a spread. The fat phase of margarine and of similar fat continuous emulsion spreads is a mixture of a fat which is fully liquid (the oil part of the fat phase) and a fat which is solid at ambient temperature.
The solid fat, denoted as hardstock fat, serves to structure the fat phase and helps to stabilize the emulsion. For imparting to common margarine a semi-solid, plastic, spreadable consistency this stabilizing and structuring functionality plays an important role. The crystals of the solid fat form a network throughout the liquid oil resulting irito a structured fat phase. The aqueous phase droplets are fixed within the spaces of the lattice of solid fat crystals. In this way coalescence of the droplets and separation of the heavier aqueous phase from the fat phase is prevented.
The technology of spread processing is well established. The type of fat and the ratio of liquid oil and solid fat are chosen such that after proper processing of the fat blend with an aqueous phase a plastic product with a suitable consistency and mouthfeel is obtained.
Vegetable oils are the usual source for preparing margarine fats. Vegetable fats are preferred over animal fats because their unsaturated fat composition enhances the spread's nutritional value. Besides that, vegetable fats are an abundant and relatively cheap resource. However, natural, non-processed vegetable fats which are suited as hardstock fat are rather rare. Fractionation, hydrogenating and interesterification are the normally used treatments for turning liquid vegetable oils into suitable hardstock fats .
The present trend in food processing is to avoid processing, particularly chemical processing as much as possible and to opt for natural ingredients and natural processing. Natural means that the ingredients have a natural origin and after harvesting have been subjected to no other treatment than a refining or purification treatment and to no modification treatment whatsoever. This trend strongly appeals to present consumer appreciation. It also may contribute to the economy of the production process.
Generally, fats with a high content of HUH triglycerides show good structuring properties. H denotes a C16-C24 saturated fatty acid residue, such as palmitic acid (C16) or stearic acid (C18) and U denotes an unsaturated C18 fatty acid residue, such as oleic acid (C18:l) or linoleic acid (C18:2).
Cacao butter is the only unprocessed fat which contains a high amount of HUH triglycerides and which has been used for margarine production. However, a spread prepared with cacao butter as hardstock fat shows defects of which the most serious is that during storage fat grains are formed which presence imparts to the spread a gritty mouthfeel . It has been found that the high content of palmitic acid in the hardstock fat is the cause of this phenomenon.
Besides that, cacao butter is generally too expensive to serve as hardstock fat in margarine manufacture.
Shea fat, also having a high content of HUH triglycerides, needs to be fractionated before use, bcause it contains up to 10 wt.% of non-saponifiable matter. The stearin contains 73 wt . % of HUH where nearly all H are stearic acid residues and nearly all U are oleic acid residues. The high costs of fractionation are prohibitive for the commercial use of shea stearin in spread manufacture. Natural, non-processed hardstock fats with a high content of HUH in which H mainly is a stearic acid residue are still much sought ingredients for the manufacture of emulsion spreads with a wholly natural fat phase .
The present invention satisfies the need of a natural non- processed hardstock fat with such triglyceride content.
SUMMARY OP THE INVENTION
The present invention is based on the discovery of vegetable fats which have such beneficial triglyceride composition that they can be used as such as a natural hardstock fat for spread manufacture. Besides refining, the fat does not need any modification. The fats are known under the names AUanblackia fat and Pentadesma fat . They contain a high StOSt content : 65
wt.% StOSt for the AUanblackia fat and 48 wt.% StOSt for the Pentadesma fat, where St is a stearic acid residue and 0 is an oleic acid residue.
The present invention provides an edible W/O emulsion spread comprising 70-20 wt.% of an aqueous phase which is dispersed in 30-80 wt.% of a fat phase which is a mixture of 50-99 wt.% of a vegetable oil and 1-50 wt.% of a vegetable hardstock fat, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or Pentadesma fat or a mixture of both.
The invention further provides a process for the preparation of an edible W/O emulsion spread comprising the steps : - emulsifying 70-20 wt.% of an aqueous phase with 30-80 wt.% of a fat phase which fat phase comprises a liquid oil and a vegetable hardstock fat and
- cooling and working the emulsion to obtain a spreadable emulsion, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or
Pentadesma fat or a mixture of both.
DETAILS OF THE INVENTION
The present invention relates to edible emulsion spreads, particularly to fat continuous emulsion spreads such as margarine. The invention can be generally used for the manufacture of common fat continuous spreads irrespective of their fat content.
AUanblackia fat is also denoted with a variety of indigenous names such as Sonkyi fat . It is harvested from the African plant AUanblackia of which several species such as A. floribunda and A. stuhlmannii are known. AUanblackia belongs to the subfamily Clusioideae, which is part of the family Guttiferae. All species share a substantially common fatty acids pattern and triglyceride composition. AUanblackia fat had found some early employment as an ingredient in chocolate manufacture (EP 321227) and in the soap industry (J.Am. Oil Chem.Soc, 62, no.5, 1985, pp.910-911), but it has never been considered for use in the manufacture of fat continuous emulsion spreads.
Pentadesma fat also is obtained from an African plant, the tree Pentadesma butyracea. The suggested use of the oil is for soap manufacture . It has never been considered as an ingredient for margarine manufacture .
We have found that AUanblackia fat, with a high (60-80 wt.%) content of SOS triglycerides, a low SSS content and the remainder of the fat mainly consisting of SOO, is an ideal hardstock fat for margarine manufacture . S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue. After refining no modification processing is necessary. By admixture with a liquid oil a fat phase is obtained which shows the steep melting curve desired for margarine fat. A spread prepared with such fat phase preserves its solid consistency in the range of refrigerator temperature up to ambient or even slightly elevated temperatures, while when swallowed it gives a pleasant quick melting sensation in the mouth.
With a content of 48 wt.% SOS also Pentadesma fat without modification is suitable to be used as a hardstock fat.
A natural fat containing at least 45 wt . % of SOS triglycerides is a much desired hardstock fat. Until now no method is known for realizing a production of such fats without a modification treatment. Fractionation was inevitable in order to increase the SOS content .
Although AUanblackia fat and Pentadesma fat after harvesting and purification are ready for use as natural hardstock fat, optionally, they are used in fractionated form as an olein or stearin fraction.
They may suitably be used in admixture with other fats provided at least 5 wt.% of the blend consist of either AUanblackia fat or Pentadesma fat or a mixture of both, where the use of fractions of those fats is allowed. However, preferably all fats of the blend are natural .
Preferably at least 45 wt.% and more preferably at least 50 wt.% of the hardstock fat triglycerides consist of SOS triglycerides .
When 100% of the fat blend consist of unfractionated
AUanblackia fat and/or Pentadesma fat or a fraction obtained by a natural (dry) fractionation process the hardstock can serve as a natural hardstock.
The liquid oil of the fat phase may be any liquid vegetable oil and suitably it is prepared with one or more of the common commodity oils chosen from the group consisting of : rapeseed
oil, sunflower oil, cottonseed oil, soybean oil, olive oil and mixtures of those oils.
Natural refining processes are readily available.
Generally, a blending ratio of 30 wt.% of hardstock fat and 70 wt.% of liquid oil affords a suitable margarine fat phase. A fat phase when prepared for example with 30 wt.% unprocessed
AUanblackia fat and 70 wt.% rapeseed oil contains only 22 wt.%
(on fat phase) saturated fatty acids (SAFA) which is a fine value from a nutritional point of view.
A proper amount of hardstock fat depends on the type of spread. The composition of a wrapper margarine requires more solid fat than that of a tub margarine to obtain the desired consistency. On the other side relativly more hardstock is necessary when it contains relatively little structuring triglycerides such as StOSt.
Although the spreads of the invention are said to be prepared with a vegetable fat phase, the invention also comprises spreads where a part of the fat phase has been substituted by dairy fat .
The aqueous phase may contain the usual spread ingredients such as water, one or more emulsifiers, gelling and/or thickening agents, salt, colouring agent, flavour, a preservation agent and dairy proteins .
The aqueous phase may also contain a dispersed fat phase so that eventually an θ/W/θ-emulsion would result which is a subspecies of the spreads according to the present invention.
For the preparation of the spread use is made of common spread manufacturing technology:
The aqueous phase and the fat phase are prepared by mixing the respective ingredients. Then both phases are emulsified. The crude pre-emulsion is subjected to the usual cooling and working treatments employing scraped surface heat exchangers and pin stirrers so that eventually a plastic spread product is obtained.
This is established technology which is well known to the man skilled in the art. Details can be found in various textbooks such as K.A. Alexandersen, Margarine Processing Plants and Equipment (Vol.4, Bailey's Industrial Oil and Fat Products, Wiley and Sons Inc., New York 1996) .
Preferably the invented spread is prepared with only natural ingredients .
Example
AUanblackia floribunda fat was purified under standard refining conditions.
A spread according to the invention was prepared using the fat blend of Table 1 for preparing a pre-emulsion according to Table 2. The pre-emulsion was processed in a A-A-C line under the conditions listed in Table 3.
An assay of the resulting spread is shown in Table 4. The product is easily spreadable from the refrigerator. The spread shows a steep melting line which causes a very pleasant mouthfeel. The hardness values point to good ambient stability.
TABLE 1
TABLE 2
TABLE 3
TABLE 4
Claims
1. Edible W/O emulsion spread comprising 70-20 wt.% of an aqueous phase which is dispersed in 30-80 wt.% of a fat phase which is a mixture of 50-99 wt.% of a vegetable oil and 1-50 wt.% of a vegetable hardstock fat, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or Pentadesma fat or a mixture of both.
2. Spread according to claim 1, characterized in that at least 45 wt.% of the hardstock fat triglycerides consist of SOS triglycerides, where S denotes a fatty acid residue with a saturated C18-C24 carbon chain and 0 denotes an oleic acid residue.
3. Spread according to anyone of claims 1 - 2, characterized in that at least 50 wt.% of the hardstock fat triglycerides consist of SOS triglycerides.
4. Spread according to anyone of claims 1 - 3, characterized in that the hardstock fat consists of either AUanblackia fat or Pentadesma fat or a mixture of both.
5. Spread according to anyone of claims 1 - 4, characterized in that the hardstock fat comprises a stearin or olein fraction of AUanblackia fat or Pentadesma fat.
6. Process for the preparation of an edible W/O emulsion spread comprising the steps
- emulsifying 70-20 wt.% of an aqueous phase with 30-80 wt.% of a fat phase which fat phase comprises a liquid oil and a vegetable hardstock fat and - cooling and working the emulsion to obtain a spreadable emulsion, characterized in that a hardstock fat is used of which at least 5 wt.%, preferably at least 50 wt.% is either
AUanblackia fat or Pentadesma fat or a mixture of both.
7. Process according to claim 6, characterized in that a hardstock fat is used of which at least 45 wt.% and preferably at least 50 wt.% of the triglycerides of the hardstock fat consist of SOS triglycerides.
8. Process according to anyone of claims 6 - 7, characterized in that a hardstock fat is used which comprises an olein or stearin fraction of AUanblackia fat or Pentadesma fat .
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP00204120.0 | 2000-11-21 | ||
| EP00204120 | 2000-11-21 | ||
| EP01201916 | 2001-05-21 | ||
| EP01201916.2 | 2001-05-21 | ||
| PCT/EP2001/012272 WO2002041698A1 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| AU2002219057A1 true AU2002219057A1 (en) | 2002-08-08 |
| AU2002219057B2 AU2002219057B2 (en) | 2006-06-01 |
| AU2002219057B8 AU2002219057B8 (en) | 2006-07-06 |
Family
ID=26072862
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002220655A Ceased AU2002220655B2 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
| AU1905702A Pending AU1905702A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
| AU2002219057A Ceased AU2002219057B8 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
| AU2065502A Pending AU2065502A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002220655A Ceased AU2002220655B2 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
| AU1905702A Pending AU1905702A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2065502A Pending AU2065502A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Country Status (14)
| Country | Link |
|---|---|
| US (2) | US6777018B2 (en) |
| EP (2) | EP1408765B1 (en) |
| JP (1) | JP2004513658A (en) |
| AT (1) | ATE480998T1 (en) |
| AU (4) | AU2002220655B2 (en) |
| BR (1) | BR0115673B1 (en) |
| CA (2) | CA2443199C (en) |
| CZ (2) | CZ20032249A3 (en) |
| DE (1) | DE60143097D1 (en) |
| HU (2) | HUP0302490A3 (en) |
| PL (2) | PL199367B1 (en) |
| RU (2) | RU2277788C2 (en) |
| SK (1) | SK11162003A3 (en) |
| WO (2) | WO2002041699A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6388113B1 (en) | 1999-06-04 | 2002-05-14 | Consejo Superior De Investigaciones Cientificas ( Csic) | High oleic/high stearic sunflower oils |
| BR0115673B1 (en) * | 2000-11-21 | 2013-07-30 | edible spreadable emulsion and process for preparing a spreadable edible water-in-oil emulsion | |
| EP1478238B8 (en) | 2002-02-28 | 2007-11-07 | Unilever N.V. | Triglyceride fat suitable for spread manufacture |
| ATE551908T1 (en) | 2002-05-21 | 2012-04-15 | Unilever Nv | TRIGLYCERIDE FAT |
| CA2495785C (en) * | 2002-08-12 | 2012-06-26 | Unilever Plc | Triglyceride fat |
| US6984408B2 (en) * | 2003-05-28 | 2006-01-10 | Van Miller | Pastry fat composition incorporating botanically derived unhydrogenated oils |
| PL1795257T3 (en) | 2003-07-17 | 2013-10-31 | Unilever Bcs Europe Bv | Method of stabilizing an edible dispersion comprising oil |
| US7659120B2 (en) * | 2003-11-12 | 2010-02-09 | E. I. Du Pont De Nemours And Company | Δ 15 desaturases suitable for altering levels of polyunsaturated fatty acids in oleaginous plants and yeast |
| US7344748B2 (en) * | 2003-12-22 | 2008-03-18 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Cream alternatives |
| GB0409156D0 (en) * | 2004-04-24 | 2004-05-26 | Haye Pierre | A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animal fats and the product made with this |
| AU2005259609B2 (en) * | 2004-07-05 | 2009-06-18 | Upfield Europe B.V. | Water continuous composition comprising StOSt-rich fat |
| CA2597478A1 (en) | 2005-02-17 | 2006-08-24 | Chiara Garbolino | Granules comprising sterol |
| JP4459134B2 (en) * | 2005-08-29 | 2010-04-28 | 株式会社カネカ | Sheet-like water-in-oil emulsified oil and fat composition and process for producing the same |
| WO2007026525A1 (en) * | 2005-08-31 | 2007-03-08 | Fuji Oil Company, Limited | Plastic oil-and-fat composition |
| ATE416622T1 (en) * | 2005-09-26 | 2008-12-15 | Unilever Nv | NON-HYDRATED HARD FAT |
| ES2345402T5 (en) * | 2006-02-08 | 2014-10-06 | Fuji Oil Europe | Edible products with low saturated and unsaturated trans fat content |
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| EP3546588A3 (en) | 2007-06-01 | 2019-12-18 | Corbion Biotech, Inc. | Recombinant microalgal cell and method of producing lipids using said cell |
| WO2009116396A1 (en) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | Oil composition for coating |
| US9220281B2 (en) * | 2008-06-11 | 2015-12-29 | General Mills, Inc. | Hydrated fat piece compositions and dough articles made therefrom |
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| PL2584907T3 (en) | 2010-06-22 | 2014-10-31 | Unilever Bcs Europe Bv | Edible fat powders |
| MX354145B (en) | 2010-11-03 | 2018-02-14 | Terravia Holdings Inc | Microbial oils with lowered pour points, dielectric fluids produced therefrom, and related methods. |
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-
2001
- 2001-10-22 BR BRPI0115673-0B1A patent/BR0115673B1/en not_active IP Right Cessation
- 2001-10-22 AU AU2002220655A patent/AU2002220655B2/en not_active Ceased
- 2001-10-22 HU HU0302490A patent/HUP0302490A3/en unknown
- 2001-10-22 EP EP01997222A patent/EP1408765B1/en not_active Expired - Lifetime
- 2001-10-22 SK SK1116-2003A patent/SK11162003A3/en unknown
- 2001-10-22 WO PCT/EP2001/012273 patent/WO2002041699A1/en not_active Application Discontinuation
- 2001-10-22 AU AU1905702A patent/AU1905702A/en active Pending
- 2001-10-22 JP JP2002543887A patent/JP2004513658A/en not_active Ceased
- 2001-10-22 CZ CZ20032249A patent/CZ20032249A3/en unknown
- 2001-10-22 RU RU2003118428/13A patent/RU2277788C2/en active
- 2001-10-22 CA CA2443199A patent/CA2443199C/en not_active Expired - Fee Related
- 2001-10-22 DE DE60143097T patent/DE60143097D1/en not_active Expired - Lifetime
- 2001-10-22 HU HU0303217A patent/HUP0303217A3/en unknown
- 2001-10-22 AU AU2002219057A patent/AU2002219057B8/en not_active Ceased
- 2001-10-22 PL PL361420A patent/PL199367B1/en unknown
- 2001-10-22 EP EP01997223A patent/EP1335650A1/en not_active Withdrawn
- 2001-10-22 RU RU2003128528/13A patent/RU2277789C2/en active
- 2001-10-22 CZ CZ20031418A patent/CZ20031418A3/en unknown
- 2001-10-22 CA CA002425591A patent/CA2425591A1/en not_active Abandoned
- 2001-10-22 PL PL363308A patent/PL200545B1/en unknown
- 2001-10-22 WO PCT/EP2001/012272 patent/WO2002041698A1/en active Application Filing
- 2001-10-22 AU AU2065502A patent/AU2065502A/en active Pending
- 2001-10-22 AT AT01997222T patent/ATE480998T1/en not_active IP Right Cessation
- 2001-11-20 US US10/045,405 patent/US6777018B2/en not_active Expired - Lifetime
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2002
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