ПИЩЕВОЙ ИЛИ КОРМОВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ ГЕЛЕОБРАЗНЫЕ КАПСУЛЫ ИЛИ ТАБЛЕТКИ

FIELD: food processing and feed processing industry. SUBSTANCE: disclosed is foodstuff or feedstuff containing up to 50 % of alginate-based gel-like capsules or tablets, pectinic acid salts or mixtures thereof. Additionally product contains oil, vitamins, amino acids, proteins, minerals, colorants, flavor additives and/or functional components, biologically active substances. Said gel-like capsules or tablets have diameter less than 20 mm, preferably 0.1-5 mm. Abovementioned product is selected from dried, frozen, pasteurized, and sterilized in autoclave products. EFFECT: simplified and convenient delivery of target compounds. 4 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 302 749 (13) C2 (51) ÌÏÊ A23L A23L A23L A23K A23D 1/30 1/302 1/304 1/00 9/05 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004122133/13, 13.12.2002 (72) Àâòîð(û): ÔÅÐÍÀÍÄÅÑ Ïàóëî (FR), ËÅÑÏÀÍÜÎËÜ Ëþñüåí (FR) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 13.12.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 20.12.2001 (ïï.1-14) EP 01205019.1 (43) Äàòà ïóáëèêàöèè çà âêè: 20.01.2006 (45) Îïóáëèêîâàíî: 20.07.2007 Áþë. ¹ 20 2 3 0 2 7 4 9 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 2089077 C1, 10.09.1997. US 5145697 A, 08.09.1992. US 5211980, 18.05.1993. RU 2089076 C1, 10.09.1997. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 20.07.2004 2 3 0 2 7 4 9 R U (87) Ïóáëèêàöè PCT: WO 03/053159 (03.07.2003) C 2 C 2 (86) Çà âêà PCT: EP 02/14287 (13.12.2002) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. È.Ñ.Ñàëîìàòèíîé (54) ÏÈÙÅÂÎÉ ÈËÈ ÊÎÐÌÎÂÎÉ ÏÐÎÄÓÊÒ, ÑÎÄÅÐÆÀÙÈÉ ÃÅËÅÎÁÐÀÇÍÛÅ ÊÀÏÑÓËÛ ÈËÈ ÒÀÁËÅÒÊÈ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîìó èëè êîðìîâîìó ïðîäóêòó, ñîäåðæàùåìó ïèùåâûå ãåëåîáðàçíûå êàïñóëû è òàáëåòêè. Ïðåäëîæåí ïèùåâîé èëè êîðìîâîé ïðîäóêò, ñîäåðæàùèé äî ...

ПОРОШКООБРАЗНЫЕ КОМПОЗИЦИИ, СОДЕРЖАЩИЕ ПИЩЕВОЕ МАСЛО, И ИХ ПРИМЕНЕНИЕ В ПИЩЕВЫХ ПРОДУКТАХ

... 1. Композиция, содержащая: (i) от 25 до 90 вес.% пищевого масла; (ii) один или более сахарных спиртов и (iii) один или более редуцирующих сахаров; причем указанное масло содержит по меньшей мере 20 вес.% одной или более карбоновых кислот, содержащих по меньшей мере 18 атомов углерода и по меньшей мере две двойные углерод-углеродные связи, или их сложных эфиров, а весовое соотношение (ii) и (iii) составляет от 2:1 до 1:40 и предпочтительно от 1:1 до 1:10. 2. Композиция по п.1, которая высушена распылительной сушкой. 3. Композиция по п.1, которая находится в форме свободно текучего порошка. 4. Композиция по п.3, причем порошок имеет средний размер частиц от 200 до 800 мкм. 5. Композиция по любому из пп.1-4, причем весовое соотношение (i) к общему весу (ii) и (iii) составляет от 1:3 до 10:1. 6. Композиция по любому из пп.1-4, причем одна или более карбоновых кислот выбрана(ы) из DHA, ЭПК и их смесей. 7. Композиция по любому из пп.1-4, причем одна или более карбоновых кислот находятся в форме ...

ДЕТСКОЕ ПИТАНИЕ ДЛЯ УЛУЧШЕНИЯ СОСТАВА ЖИРНЫХ КИСЛОТ В МЕМБРАНАХ КЛЕТОК МОЗГА

СПОСОБ ИЗГОТОВЛЕНИЯ ПИТАТЕЛЬНЫХ КОМПОЗИЦИЙ

... 1. Способ изготовления питательной композиции, включающей белок, жир и углевод, который включает в себя эмульгирование жира в воде с помощью эмульгатора для образования эмульсии с содержанием жира, по меньшей мере, 70%, гомогенизацию этой эмульсии и экструдирование этой эмульсии совместно с твердой основой, включающей белок и углевод, в следующем соотношении: от 1 части эмульсии к 0,5 частям основы до 1 части эмульсии к 5 частям основы в вакуумной камере при температуре, соответствующей точке плавления смеси эмульсии и основы, или ниже, для получения твердого продукта с максимальным содержанием воды 10%. ! 2. Способ по п.1, где доля жира составляет от 50 до 75% общей массы эмульсии. ! 3. Способ по пп.1 и 2, где доля жира составляет от 55 до 60% общей массы эмульсии. ! 4. Способ по п.1, где используется смесь жира и водорастворимых эмульгаторов. ! 5. Способ по п.4, где смесь жира и водорастворимых эмульгаторов добавляют в жир перед эмульгированием. ! 6. Способ по п.1, где средний размер ...

СПОСОБ ПОЛУЧЕНИЯ ДЕТСКОГО ПИТАНИЯ

... 1. Способ получения композиции, содержащей липидный и белковый компоненты распылительной сушки, которая представляет собой высушенное распылением детское питание для младенцев и детей последующего возраста или молоко для детей ясельного возраста и содержит липидные глобулы, причем композицию, содержащую липидный и белковый компоненты, которая содержит липидные глобулы, сушат распылением с использованием системы тонкого распыления, использующей сопло для двух текучих сред для получения композиции, содержащей липидный и белковый компоненты распылительной сушки, которая содержит липидные глобулы, имеющие объемно-взвешенный диаметр по меньшей мере 1,0 мкм.2. Способ по п. 1, в котором давление, используемое для распылительной сушки, составляет не более 10 бар.3. Способ по п. 1 или 2, в котором впускная температура для сушильного газа, используемого для распылительной сушки, составляет по меньшей мере 180°С.4. Способ по п. 1, в котором композицию, содержащую липидный и белковый компоненты, которую ...

EXTRUDIERTES, KÖRNIGES INSTANT-NAHRUNGSMITTEL

Improvement in or relating to the Cooling of Molten Fats and such like Substances.

... 1924. Lemmens, G. J. Jan. 23. - Spray, freezing.-Substances that are liquid or semi-liquid when hot but congeal upon cooling, such as oils, fats, soaps, emulsions of fats or oils with milk or water, &c. are cooled by simultaneous spraying and subjection to a blast of compressed cooled and dried air, which may also have been filtered and sterilized. Pipes conveying the air and fat under pressure are coupled to a nozzle or other suitable spraying- apparatus. The compressed air may be cooled by passage through a coil surrounded by brine or ice-cold water and then further cooled by expansion while performing work.

Process and apparatus for cleansing and working fats

... 338,053. Bendlin, R., and Urbasch, O. Jan. 9, 1929, [Convention date]. Butter and butter substitutes. - Butter, margarine, and like fats are cleansed and worked by being pressed through channels 5 into vermicellilike threads which are immediately broken by water issuing from a jet 7 against a projection 8 whereby it is evenly diverted radially. Or jets of water may be directed from the circumference 9 of the die 4 towards the centre. The mixture passes through a pipe 11 to a settling tank 12, from which the iloating sponge-like mass is transferred to a press or a centrifuge for removal of the contained washing liquid. When the solid impurities are absent the mixture may be passed directly from the tube 11 to a centrifugal filter. The process may be repeated, the first washing water or solution being acid or alkaline if necessary. Prior to separation of the washing liquid the mass may be coloured and be aromatized by lactic acid bacterial treatment. Or the second and later washings and the ...

PROTECTION

Process for preparing pastry crust mixes

A dry, free-flowing pastry crust mix is prepared by temporarily firming a shortening composition to a penetration value in the range 50-120 mm/10, the shortening composition having an S.C.I. value of 12-17 at 70 DEG F., forming the temporarily firmed composition into pieces have their smallest dimension not exceeding 1/2 inch in such a manner that the crystalline structure is left intact, gently and grossly mixing these pieces with flour in a high hold-up continuous mixer for a time of 1-15 minutes until the largest shortening particles are of 1/32 -\ba1/2 inch diameter, and further mixing in a high intensity low hold-up continuous mixer for 1-15 seconds, until the mix comprises 10-50 wt. per cent. greased flour, 5-25 wt. per cent. shortening in the form of disorete pieces not exceeding 1/2 inch diameter, and substantially shortening-free flour.

STORABLE FAT CONCENTRATES

... 1475225 Storable fat compositions INST KHIMICHE NAUK AKAD NAUK KAZAKHSKOI SSR and KAZAKH FILIAL VSES N I VATELSKOGO INST KOMBIKORMOVOI PROMYSHLEN-NOSTI 17 June 1975 25763/75 Heading A2B A storable fat concentrate is made by forming an emulsion of an animal or vegetable fat at 20-40‹C in the presence of a protein or carbohydrate, which forms a coating round the fat droplets, the ratio of fat to the remainder of the emulsion being 1:2 to 1:10, and drying. A stabilizer e.g. trisodium pyrophosphate, and an emulsifier, e.g. an aliphatic carboxylic acid glyceride, may be used. The carbohydrate may be a meal derived from grain milling, and the protein may be in the form of defibrillated animal blood or a meat broth which is a waste product in bone boiling or sausage making. The fat may be beef, hog or bone fat, or sunflower or cotton seed oil. The emulsification may be carried out in an ultrasonic dispenser. The product may have a particle size not exceeding 10 microns and may be used in bread ...

Improved lipid containing feed supplements foodstuffs

A process for making lipid-containing foodstuffs comprising solubilizing particulate proteinaceous matter, admixing a lipid material so as to form an emulsion, and contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH to its isoelectric point, thereby aggregating the protein and simultaneously microencapsulating the lipid.

Dehydration process and apparatus therefor

... 886,533. Drying foods, animal and vegetable substances. BIRS BRIT A.G. May 13, 1958 [May 17, 1957; Dec. 20, 1957], No. 15328/58. Drawings to Specification. Class 49. [Also in Groups III and IV (b)] A process for producing powders or concentrates from solutions or suspensions comprises spraying the solution or suspension downwardly in a tower in the form of a rain of particles of diameter 5-2000 microns and providing an upwardly flowing stream of air or other gas introduced at a temperature of 0-60‹ C., the conditions being adjusted so that the time during which the particles fall in contact with the air or other gas is not less than 5 seconds and the humidity of the gas passing out of contact with the particles is not less than 65%. The stream of gas is preferably pre-dried, e.g. by freezing or passing over a dehydrating agent. The gas may be air when the materials being dried are insensitive to oxygen or an inert gas, such as carbon dioxide or nitrogen, if they are sensitive to oxygen.

PROCESS FOR POWERING HIGH FAT FOODSTUFFS

Improvements with the processes and devices to prepare and stabilize dry powders or concentrates of solutions and suspensions starting from the juices or extracts of fruits or vegetables and the animal products.

Processes and devices to prepare and stabilize dry powders or concentrates of solutions and suspensions, starting from the juices or extracts of fruits or vegetables and of the animal products.

VERFAHREN ZUR HERSTELLUNG VON UNGESÄTTIGTEM FETTSÄURE-TROCKENKONZENTRAT

SALTY FOOD COMPOSITION, WHICH CONTAINS A COMPOSITION WITH LOW ONE TRANSTRIGLYCERIDFETTGEHALT

FOOD AUXILIARY MEANS WITH VITAMINS, MINERALS AND REPEATED INSATIATED FATTY ACIDS

POWDERED COMPOSITIONS, THE ONE FOOD OIL CONTAINING, AS WELL AS YOUR USE IN FOOD PRODUCTS

PROCEDURE FOR THE PRODUCTION OF HIGH INSATIATED ONE FATTY ACID ESTER OF ASCORBIC ACID ABSTENTION POWDERED COMPOSITIONS AND THE ESTERS ABSTENTION POWDERED COMPOSITIONS

VERFAHREN ZUR HERSTELLUNG VON FETTVORMISCHUNGEN

GASTRO-INTESTINAL TRACT

PROCEDURE FOR THE PRODUCTION OF FAT BEFORE MIXTURES

PREPARATION OF FOOD PRODUCTS

PROCEDURE FOR THE PRODUCTION AN OIL AND STRUCTURING MEANS ABSTENTION OF AN EDIBLE DISPERSION

PROCEDURE FOR THE PRODUCTION OF INSATIATED FATTY ACID DRYING CONCENTRATE

CALORIE-POOR FAT SET

Procedure and device for the production of food fat products

FAT STRENGTHENING MEANS, FATS AND FOOD

POWDERED POLYUNGESÄTTIGTE FATTY ACID COMPOSITION FOR FOOD

Procedure and device for the transfer of fats and fat oil mixtures into a crystalline, fine-powdery structure

Extruded solid product for use in foodstuffs

Process for the preparation of a spreadable dispersion comprising sterol

Edible oil composition

A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1 % to 15 % by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 weeks, wherein the mixing and storing conditions provide the composition in a form after storage that is pourable.

A process for the removal of sterols and other compounds from glycerol oils

Conjugated linoleic acid powder

PREPARING A MIXTURE OF FINELY CRYSTALLIZED FAT

Method and device for enriching powder with fat components

Extruded instant granular food product

EDIBLE ANHYDROUS FAT BASED SYSTEMS

The invention concerns with an edible anhydrous fat-based fat system which comprises from 0% to 2 % by weight of moisture, from 0 % to 15 % by weight of a natural flavouring agent, from 25% to 60 % by weight of fat phase, from 0.5% to 35 % of a structured particulate system having a mean weight diameter of 25 to 500 microns, which comprises one or more active sub-particles with an individual size of 2 to 275 microns, in a matrix material in a weight ratio of 99:1 to 1:99, preferably 80:20 to 20:80, most preferably 60:40 to 40:60. balance other components selected from the group consisting of flavouring agents, carbohydrates arid fillers and which upon use in a food product results into the occurrence of a refreshing and fizzy oral sensation in the food product.

EDIBLE FAT BASED FLAKES

Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt% moisture 25 to 90 wt% of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40 % and a ratio of (Crystal-5: N20) of at least 0.55 0 to 80 wt% of a sugar 0 to 70 wt% of a filler while the flakes have a size of 0.05 mm to 2.5 cm.

IMPROVED LOW TEMPERATURE COOKING CEREAL-BASED PRODUCTS

Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212.degree.F) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma- enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust ...

AERATED FLAKE SHORTENING

An aerated flaked fat product is provided and a process for production of aerated flaked fat products is provided, the process allows the incorporation of gas into the aerated flake fat product and the aerated flake product permits the incorporated of addition air spaces into baked pastry and dough products while allowing a reduction in the amount of flaked fat product incorporated into the dough mix.

A FOOD PRODUCT CONTAINING GEL CAPSULES OR TABLETS

The present invention concerns a food or pet food product containing up to 50% gel capsules or tablets based on alginate, pectate or a mixture of both and comprising oil, vitamins, amino-acids, proteins, minerals, colorants, flavors and/or specifically targeted functional ingredients such as probiotic microorganisms, bioactive molecules, said food product being taken in the group consisting of chilled, dried retorted and UHT-products.

A PRODUCT BASED ON CONJUGATED LINOLEIC ACID AND A METHOD FORTHE MANUFACTURE THEREOF

A product based on conjugated linoleic acid (CLA) comprises an inner core in which the conjugated linoleic acid is substantially concentrated as well as a coating for covering and protecting the inner core; the coating in tur n comprises a fraction greater than 80% by weight relative to the coating of a lipid matrix formed by glycerides of C16, C18, C20 and C22 saturated fatt y acids.

ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION

Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated ...

FAT GRANULES

Granule comprising lipid powder particles having a microporous structure.

COATED PELLETIZED SHORTENING

A coated pellet and a process and a device is provided for coating a shortening pellet with a high melting point fat or oil to reduce agglomeration of the shortening pellets during shipping and storage.

EDIBLE FAT BASED FLAKES

Edible fat based flakes containing a Flavour ing system and displaying an excellent oral and textural properties comprise: i) 0 to 2 % moisture ii) 25 to 90 wt% of a fat comprising - a vegetable fat with an N20 of more than 50 and - 5 to 40 wt % of a fish oil composition, containing w-3 fatty acids so that the w-3 content of the total Flavour ed fat system ranges from 0.1 to 20 wt% iii) 0 to 15 % of a Flavour ing system iv) 0 to 40 % of sugar v) 0 to 60 wt% of a filler vi) 0 to 50 % of a health component and which flakes have a size of 0.05 mm to 2.5 cm.

PROTEIN-POLYSACCHARIDE MICROCAPSULES FOR DELIVERING ACTIVE AGENTS TO THE GI TRACT

... ²²²A micro encapsulation material for use with storage unstable, therapeutic and ²nutritional agents which release the therapeutic and nutritional agents in ²predetermined locations in the gastro intestinal tract in which the ²encapsulation material is formed by combining a food grade treated ²carbohydrate with a water soluble food grade protein. The therapeutic and ²nutritional agents form an oil phase that is emulsified with the water ²dispersed or dissolved encapsulant to encapsulate the therapeutic and ²nutritional agents. These agents may be oils or oil soluble or oil ²dispersible. The agents that may be encapsulated include lipids (oils ²including oxygen sensitive oils, fatty acids, triglycerides) and oil soluble ²and oil dispersible ingredients (including pharmaceuticals, probiotics, ²protein therapeutics and bioactives). The protein used may include any film ²forming water soluble protein or hydrolysed protein and includes milk proteins ²such as casein and its derivatives or whey ...

PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT

The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein - the fat powder comprises structuring fat; - the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt% - the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; - the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.

CRYOGENIC SPRAY PROCESS

The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containing dispersions.

SHORTENING PARTICLE COMPOSITIONS AND PRODUCTS MADE THEREFROM

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

BAKING IMPROVER COMPOSITIONS

Baking Improver Compositions The present invention provides a baking improver composition in a homogeneous solid shaped form which comprises one or more baking improver agents and includes at least one binding agent which permits disintegration of the solid form when in use for mixing a dough. Such a composition form may be capable of manual division into smaller dosage units and obtained, for example, by compacting a powder composition based on flour and containing about 20 to 30% by weight of lecithin as a binding agent and baking emulsifier.

FORMED CREAM SUBSTITUTE AND METHOD FOR ITS PREPARATION

A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is f ormed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in th e form of lumps, in the form of cubes, or in the form of a granulate. The cream substitut e can be stored well at room temperature and has, on a weight basis, a higher effectivene ss than liquid cream.

GRANULAR FOOD PRODUCT

A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, comprising mixing powdery carbohydrates and/or protein rich materials with an oil or fat, further mixing the mixture thus obtained with further powdery carbohydrates and/or protein rich materials in order to obtain a powdery and/or doughlike mix, forming the mix into granules by moistening and particle to particle contacting, and drying the granules.

EXTRUDED INSTANT GRANULAR FOOD PRODUCT

A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, which comprises preparing a mix of an oil or fats and powdery carbohydrates and/or protein rich materials in an extruder, plasticising the mix in the extruder and forming the mix into granules by extruding the plasticised mix in strands and cutting the strands.

Verfahren zur Herstellung von keine Arzneimittel darstellenden Trockenpulvern oder Konzentraten

Verfahren zur Herstellung von keine Arzneimittel darstellenden Trockenpulvern oder Konzentraten

Verfahren und Vorrichtung zur Herstellung von Speisefettprodukten

Verfahren und Vorrichtung zur Herstellung und Konservierung von nicht klebenden schuppenförmigen Stoffen, insbesondere Fetten

Verfahren zur Herstellung von keine Arzneimittel darstellenden Trockenpulvern oder Konzentraten

Verfahren zur Herstellung eines plastischen Koch-, Brat- oder Backfettes in Form von Stücken

Verfahren und Vorrichtung zur Überführung von Fetten und Ölen, bzw. deren Mischungen, in eine kristalline, feinpulverige Struktur

Verfahren und Vorrichtung zur Überführung von Fetten, Ölen und anderen amorphen Stoffen bzw. deren Mischungen in eine kristalline, fein pulverige Struktur

Method of packaging divisible, solid pieces of cooking fat

ПИЩЕВЫЕ ЖИРЫ В ПОРОШКООБРАЗНОЙ ФОРМЕ

Изобретение относится к порошкообразному пищевому жиру, имеющему на дифрактограмме, полученной методом рентгеновской дифракции на объектах с большими межплоскостными расстояниями, пик первого порядка с шириной на полувысоте от 0,17 до 0,80° и обладающему прочностью геля от 5 до 3500 Па. Изобретение также относится к способу приготовления спреда с непрерывной жировой фазой, содержащему применение такого пищевого порошкообразного жира.

СЪЕДОБНЫЕ ЖИРОВЫЕ ПОРОШКИ

Изобретение относится к съедобным жировым порошкам, имеющим полную ширину на полувысоте максимума пика рентгеновской дифракции первого порядка с длинным зондом 0,17-0,80° и насыпную плотность 10-350 г/л; с условием, что когда насыпная плотность равна или превышает С, полная ширина на полувысоте максимума равна или превышает ((А×насыпная плотность)+В), где А равно 0,0005625, В равно 0,213°, а С равно 90 г/л. Кроме того, изобретение относится к способу приготовления спреда с непрерывной жировой фазой, включающему применение такого съедобного жирового порошка.

nutritsevticheskie and pharmaceutical compositions, coated from chewing gum

A food product containing gel capsules or tablets

Mixing device for enriching skim milk powder - for fattening of calves using fatty materials

Process of evaporation of the solutions and suspensions, apparatuses for its setting works, produced obtained and their applications

Fat contents, proceeded to produce them and their use

PROCEEDED OF POWDER CRUSHING OF FOOD PRODUCTS HIGH FAT CONTENT HAS

Mixing device for enriching skim milk powder - for fattening of calves using fatty materials

CONCENTRATE ACTIVE CORE USEFUL TO MAINTAIN OR ENHANCE VISION.

La présente invention concerne une émulsion huile dans l'eau comprenant des caroténoïdes en une quantité comprise entre 5 et 20% en poids de la matière sèche de l'émulsion, des anthocyanes en une quantité comprise entre 1,5 et 36% en poids de la matière sèche de l'émulsion, au moins deux tensioactifs, le premier possédant une valeur HLB comprise entre 3 et 12 et le deuxième comprenant une valeur HLB comprise entre 8 et 16, en une quantité totale de tensioactifs comprise entre 0,07 et 1,2 % en poids de la matière sèche de l'émulsion. Elle concerne également un procédé de préparation de l'émulsion huile dans l'eau, une poudre grasse obtenue par séchage de l'émulsion huile dans l'eau et son procédé de préparation, un complément alimentaire comprenant l'émulsion huile dans l'eau ou la poudre grasse, ainsi que l'utilisation des produits selon l'invention pour maintenir ou améliorer la vision.

EXTRUDED SOLID PRODUCT FOR USE IN FOODSTUFFS

The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in water emulsion that is stable under the conditions required to prepare such a solid product. Furthermore, in contrast to traditional spray-and freeze-dried powder based foodstuff additives like creamers, the solid product of the present invention spontaneously disperses when added to a aqueous media, i.e. stirring is not required. Furthermore, it may generate a foam without any foaming agents. © KIPO & WIPO 2008 ...

Powdered beef fat

POWDERED COMPOSITIONS CONTAINING AN EDIBLE OIL AND THEIR USE IN FOOD PRODUCTS

L'invention concerne des compositions comprenant : (i) entre 25 % et 90 % en poids d'une huile comestible ; (ii) un ou plusieurs alcools de sucre ; et (iii) un ou plusieurs sucres réducteurs. Ladite huile comprend au moins 20 % en poids d'un ou de plusieurs acides carboxyliques contenant au moins 18 atomes de carbone et au moins 2 doubles liaisons carbone-carbone, ou un ester associé ; le rapport de poids entre (ii) et (iii) étant compris entre 2:1 et 1:40. Lesdites compositions présentent une bonne stabilité ainsi que d'autres avantages, et peuvent être utilisées dans des produits alimentaires.

INFANT NUTRITION FOR IMPROVING FATTY ACID COMPOSITION OF BRAIN MEMBRANES LATER IN LIFE

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes later in life.

MIXING APPARATUS AND METHOD OF PREPARING EDIBLE DISPERSIONS

Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions.

FAT COMPOSITION FOR PROGRAMMING IMMUNE RESPONSE

The present invention relates to a method for enhancing vaccination response and/or preventing infections in a human subject later in life, by administering said human subject a nutritional composition with a specific fat composition having a defined weight ratio of linoleic acid to alpha - linolenic acid when said human subject is an infant with an age between 0 and 36 months.

Low calorie fat substitute

There is disclosed a low calorie fat substitute comprising an outer coating of a digestible fat surrounding an inner core of a low caloric or non-caloric material.

Animal feed manufacturing method based on fish oil

Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and eicosa pentaenoic acid (EPA). The animal feed manufacturing method includes the steps of adding urea to fish oil together with a monosodium glutamate (MSG) by-product and fermenting the fish oil, separately removing water and phospolipid contained in the fermented fish oil, adding quicklime to the separated fish oil and cooling the quicklime-added fish oil via gumming and salting-out processes, and thereby obtaining powdered animal feed using a cooling roller or presser.

Method and apparatus for cryogenic crystallization of fats

COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE

The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

FAT GRANULES

PROCESS FOR PRODUCING HYDRATED OILY BASE FOOD

Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

Formed cream substitute and method for its preparation

Conjugated linoleic acid powder

СПОСОБ ПРОИЗВОДСТВА СЫПУЧЕГО БЫСТРО РАСПЫЛЯЕМОГО ИЛИ РАСТВОРЯЕМОГО ГРАНУЛИРОВАННОГО ПРОДУКТА

FIELD: food industry, particularly, production of loose quick-dispersed or instant granulated food product. SUBSTANCE: method involves mixing of powder-like hydrocarbons with oil or fat; mixing of prepared mixture with materials rich in proteins at temperature of 45-65 C with preparation of powder-like mixture; transformation of mixture in granules by the method of moistening and introduction of particles in contact and drying of granules. The latter are moistened with the help of steam and/or aqueous solution of maltodextrin, resins or starch. EFFECT: preparation of stable emulsion at shaking of granules in warm water. 7 cl, 1 ex Уэс ПЧ с» РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (13) ВЦ `” 2 177 694 ^С2 51) МК’ АЗ 1/00, 1/48, А2ЗР 1/00 (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 97101952/13, 05.02.1997 (24) Дата начала действия патента: 05.02.1997 (30) Приоритет: 07.02.1996 ЕР 96 810 080.0 (43) Дата публикации заявки: 27.02.1999 (46) Дата публикации: 10.01.2002 (56) Ссылки: СВ 2131271 А, 20.06.1984. 4$ 5332585 А, 26.07.1994. ЗЧ 262761 А, 01.06.1970. (71) Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (72) Изобретатель: БОННАСЕ ГАО Сабин (ЕКВ), БУРРИ Иозеф (СН), ГЕРОМИНИ Освальдо (ОЕ), СИРОХИ Дхан Пал (СВ) (73) Патентообладатель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (74) Патентный поверенный: Томская Елена Владимировна (ТТ), ХЕК Эрнст (АТ), РАЙМЕРДЕС Эрнст Х. (54) СПОСОБ ПРОИЗВОДСТВА СЫПУЧЕГО БЫСТРО РАСПЫЛЯЕМОГО ИЛИ РАСТВОРЯЕМОГО ГРАНУЛИРОВАННОГО ПРОДУКТА (57) Изобретение касается способа производства сыпучего и быстродиспергируемого или растворимого гранулированного пищевого продукта. Способ предусматривает смешивание порошкообразных углеводородов с маслом или жиром, перемешивание полученной таким образом смеси с богатыми протеином материалами при температуре 45-65°С с получением порошкообразной смеси, превращение смеси в гранулы увлажнением и введением в контакт частиц и сушку гранул. Гранулы увлажняют с помощью пара и/ ...

УЛУЧШЕНИЕ РАСТВОРИМОСТИ ЖИРОСОДЕРЖАЩИХ ПОРОШКОВ В ХОЛОДНОЙ ЖИДКОСТИ

Изобретение относится к пищевой промышленности. Жиросодержащий порошок содержит до 50% жира, при этом жировая поверхность частиц порошка связана с дисперсным антислеживающим средством. Изобретение позволяет улучшить смачиваемость и растворимость жиросодержащих порошков в холодных жидкостях. 4 н. и 19 з.п. ф-лы, 1 ил., 8 табл.

КУРИНЫЙ ЖИР С ВЫСОКОЙ ТЕМПЕРАТУРОЙ ПЛАВЛЕНИЯ, СПОСОБ ЕГО ПОЛУЧЕНИЯ И ЕГО ПРИМЕНЕНИЕ

Изобретение относится к масложировой промышленности. Куриный жир, причем куриный жир имеет общее содержание насыщенных жиров от 48 до 72 мас.% (в расчете на общую массу жиров) и содержит жирные кислоты C16:0 в диапазоне от 36 до 55 мас.% (в расчете на общую массу жиров) и C18:0 в диапазоне от 11 до 19 мас.% (в расчете на общую массу жиров) и при этом куриный жир имеет промежуточную точку плавления от 46 до 58°C. Способ получения куриного жира включает: a) плавление куриного жира при температуре от 60 до 80°С; b) охлаждение расплавленного куриного жира, полученного на стадии а), до температуры от 25 до 5°С, предпочтительно от 20 до 5°С, предпочтительно от 15 до 5°С в течение 5-50 часов, предпочтительно в течение 5-20 часов, более предпочтительно в течение 8-15 часов; c) фильтрацию и прессование охлажденного жира, полученного на стадии b), при давлениях до 35 бар, предпочтительно до 30 бар, более предпочтительно до 20 бар в течение 1-12 часов, предпочтительно в течение 2-6 часов; d) плавление ...

СПОСОБ ПРИГОТОВЛЕНИЯ ПИЩЕВОЙ ДИСПЕРСИИ, СОДЕРЖАЩЕЙ МАСЛО И СТРУКТУРИРУЮЩИЙ АГЕНТ

FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. Here is disclosed the method of manufacture of food dispersion containing butter, a structure-forming agent and one or more water phases and/or solid phases; according to the method dispersion is formed at mixing butter, particles of a solid structure-forming agent and water phase and/or solid phase, wherein the structure-forming agent is food fat; particles of the solid structure-forming agent have micro-porous structure of particles of sub-micron dimension. Produced structure-forming agent is applied for stabilising of food dispersion. ^ EFFECT: facilitating production of stable products without adding of emulsifier and thickener. ^ 20 cl, 10 dwg, 6 tbl, 10 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 377 781 (13) C2 (51) МПК A23D 7/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006104855/13, 16.06.2004 (24) Дата начала отсчета срока действия патента: 16.06.2004 (30) Конвенционный приоритет: 17.07.2003 EP 03077247.9 (43) Дата публикации заявки: 27.07.2006 (56) Список документов, цитированных в отчете о поиске: US 2002/048606 A1, 25.04.2002. US 4889740 A, 26.12.1989. RU 2107441 C1, 27.03.1998. (73) Патентообладатель(и): ЮНИЛЕВЕР Н.В. (NL) (85) Дата перевода заявки PCT на национальную фазу: 17.02.2006 2 3 7 7 7 8 1 R U (87) Публикация PCT: WO 2005/014158 (17.02.2005) C 2 C 2 (86) Заявка PCT: EP 2004/006544 (16.06.2004) Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.С.Саломатиной (54) СПОСОБ ПРИГОТОВЛЕНИЯ ПИЩЕВОЙ ДИСПЕРСИИ, СОДЕРЖАЩЕЙ МАСЛО И СТРУКТУРИРУЮЩИЙ АГЕНТ (57) Реферат: Изобретение относится к масложировой промышленности. Способ приготовления пищевой дисперсии, содержащей масло, структурирующий агент и одну или более водных фаз и/или твердых фаз, согласно которому дисперсия образуется при смешивании масла, частиц твердого структурирующего агента и ...

Patent RU2016104467A3

`”ВУ“” 2016104467” АЗ Дата публикации: 26.03.2018 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2016104467/13(007057) 03.07.2014 РСТ/ЕР2014/064204 03.07.2014 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 13176107.4 11.07.2013 ЕР* Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) КОНДИТЕРСКИЕ ИЗДЕЛИЯ НА ЖИРОВОЙ ОСНОВЕ Заявитель: НЕСТЕК С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. п см. Примечания [ ] приняты во внимание следующие пункты: р [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23С 1/30 (2006.01) А23(С 1/36 (2006.01) А23С 1/56 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А23С 1/30, 1/36, 1/56 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): СТРО, РЕРАТБпе, ЕАРАТГУ, Езрасепек, 7-Р1а Рав, КТРКТУ, Р5э, Раеагсв, КОРТО, ЭСЕМСЕШКВЕСТ, РО, ИЗРТО, Уапаех 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, ...

Shortening particle compositions and products made therefrom

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof

The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.

Infant nutrition for improving fatty acid composition of brain membranes

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.

Process of compacting a microporous fat powder and compacted fat powder so obtained

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10 C of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.

Production of Particles from Liquids or Suspensions with Liquid Cryogens

A liquid or suspension is formed into frozen particles through contact of a diverging cone spray of the liquid or suspension with a converging cone spray of a liquid cryogen. The converging cone spray of the liquid cryogen is sprayed from a converging annulus defined by an outer surface of an atomization nozzle and an inner surface of a liquid cryogen housing surrounding the atomization nozzle. 1. A method of producing particles from a liquid or suspension , said method comprising the steps of:spraying the liquid or suspension from an atomization nozzle into a collection chamber as a diverging cone; andspraying liquid cryogen from a continuous, converging annulus into the collection chamber as a converging cone, the diverging cone and the converging cone meeting at a ring-shaped intersection where droplets of the sprayed liquid are frozen into particles through heat exchange with the sprayed cryogen, the converging annulus being defined by the outer surface of the atomization nozzle and an inner surface of a liquid cryogen housing surrounding the atomization nozzle.2. The method of claim 1 , wherein the liquid cryogen is nitrogen or carbon dioxide.3. The method of claim 1 , further comprising the step of exhausting gaseous cryogen from the collection chamber into a cyclone separator where any of the particles that may have been carried over with the exhausted cryogen are separated from the exhausted cryogen.4. The method of claim 1 , further comprising the steps of:collecting the frozen particles in a bottom portion of the collection chamber; andperiodically opening up a valve to release the frozen particles from the collection chamber.5. The method of claim 4 , further comprising the steps of:exhausting gaseous cryogen from the collection chamber into a cyclone separator where any of the particles that may have been carried over with the exhausted cryogen are separated from the exhausted cryogen; andcollecting the separated particles at the bottom of the cyclone ...

PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. 19.-. (canceled)10. Process according to claim 14 , wherein G′/G′ratio is at least 2.5 claim 14 , more preferably at least 3.0.11. Process according to claim 14 , wherein the compacted fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.1213-. (canceled)14. A process of preparing a food product claim 14 , said process comprising mixing a compacted microporous fat powder having the following characteristics with liquid oil;a fat content of at least 50 wt. %;{'sub': '20', 'a solid fat content at 20° C. (N) of least 10 wt. %;'}a freely settled density in the range of 90-600 g/l;a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;{'sub': i', 'd', 'i', 'd', 'i', 'd', 'i', 'd, 'sup': −1', '−1, 'maximum G′/G′ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum G′/G′ratio is determined by recording G′whilst increasing the frequency from 0.1 to 15 s, by subsequently recording G′whilst decreasing said frequency from 15 to 0.1 s, and by calculating the ratio G′/G′at the frequency at which said ratio is highest.'}15. Process according to claim 14 , wherein the food product is selected from the group of spreads claim 14 , kitchen margarines claim 14 , bakery margarines claim 14 , shortenings. The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel in which said screw is positioned; rotating said forwarding screw ...

BLEND FORMULATION COMPRISING SILICATE AND MICROBIAL AND / OR PLANT CELLS COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate. 1. A powderous blend formulation (I) comprising(i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition and(ii) 10-50 wt-%, based on the total weight of a silcate.2. A blend formulation according to further comprising 0 to 10 wt-% claim 1 , based on the total weight of the powderous formulation claim 1 , of water and/or an additive.3. A blend formulation according to claim 1 , consisting of between 10 and 50 wt-% claim 1 , based on the total weight of the powderous silicate formulation of sepiolite.4. A blend formulation according to claim 3 , wherein the sepiolite has an average particle size D(v claim 3 , 0.5) selected in the range of 100 to 1500 μm.5. A blend formulation according to claim 1 , wherein the powderous form contains a coating.6. A blend formulation according to claim 5 , wherein the coating is selected from the group consisting of glycerine monostearate claim 5 , carnauba wax claim 5 , candelilla wax claim 5 , sug-arcane wax claim 5 , palmitic acid claim 5 , stearic acid hydrogenated cottonseed oil claim 5 , hydrogenated palm oil and hydrogenated rapeseed oil as well as mixtures thereof.7. Use of a blend formulation according to in feed products.8. Feed products comprising a blend formulation according to .9. LC-PUFA-containing composition according to claim 1 , which has a moisture content of between 1 and 20 wt. % claim 1 , preferably between 2 and 15 wt. % claim 1 , preferably between 3 and 12 wt. % claim 1 , preferably between 3.5 and 10 wt. % claim 1 , preferably between 4 and 9 wt. %.10. Composition according to claim 9 , which has an oil content of at least 10 wt. % claim 9 , for instance at least 20 wt. % claim 9 , for instance at least 30 ...

PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. 19.-. (canceled)10. Process according to claim 14 , wherein G′/G′ratio is at least 2.5 claim 14 , more preferably at least 3.0.11. Process according to claim 14 , wherein the compacted fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.1213-. (canceled)14. A process of preparing a food product claim 14 , said process comprising mixing a compacted microporous fat powder having the following characteristics with liquid oil;a fat content of at least 50 wt. %;{'sub': '20', 'a solid fat content at 20° C. (N) of least 10 wt. %;'}a freely settled density in the range of 90-600 g/l;a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;{'sub': i', 'd', 'i', 'd', 'i', 'd', 'i', 'd, 'sup': −1', '−1, 'maximum G′/G′ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum G′/G′ratio is determined by recording G′whilst increasing the frequency from 0.1 to 15 s, by subsequently recording G′whilst decreasing said frequency from 15 to 0.1 s, and by calculating the ratio G′/G′at the frequency at which said ratio is highest.'}15. Process according to claim 14 , wherein the food product is selected from the group of spreads claim 14 , kitchen margarines claim 14 , bakery margarines claim 14 , shortenings. The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel in which said screw is positioned; rotating said forwarding screw ...

POWDERIZING AGENT FOR LIQUID COMPONENT

Provided is means of powderizing a liquid component, wherein 1. A powderizing agent for a liquid component , whereinthe powderizing agent contains an oil and/or fat composition, and 65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and', '35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride,, 'when a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains'}x, the number of carbon atoms, is an integer selected from 8 to 20, andy, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.2. The powderizing agent according to claim 1 , whereinthe oil and/or fat composition is in a powder form.3. The powderizing agent according to claim 1 , whereinthe liquid component contains a hydrophobic substance.4. The powderizing agent according to claim 1 , whereinthe liquid component is a solution of a hydrophobic substance.5. (canceled)6. The powderizing agent according to claim 1 , whereinthe liquid component is an emulsion of a hydrophobic substance.7. (canceled)8. The powderizing agent according to claim 3 , whereinthe hydrophobic substance is selected from the group consisting of flavors, dyes, vitamins, lipids, and mixtures thereof.9. The powderizing agent according to claim 1 , whereinthe liquid component contains a hydrophilic substance.10. The powderizing agent according to claim 1 , whereinthe liquid component is a solution of a hydrophilic substance.11. (canceled)12. The powderizing agent according to claim 1 , whereinthe liquid component is an emulsion of a hydrophilic substance.13. (canceled)14. The powderizing agent according to claim 9 , whereinthe hydrophilic substance is selected from the group consisting of flavors, dyes, vitamins, and mixtures thereof. ...

Novel coating system (ii)

The present patent application relates to a novel coating system for coating solid particles, which comprise PUFAs (and/or salts thereof), wherein the coating comprises at least one protein hydrolysate. Furthermore it relates to compositions coated with such a coating system and the use of such compositions in the production of food, feed, dietary supplements and/or pharmaceutical products.

NOVEL COATING SYSTEM (I)

The present patent application relates to a novel coating system for coating solid particles, which comprise PUFAs (and/or salts thereof), wherein the coating comprises at least one cyclodextrin. Furthermore it relates to compositions coated with such a coating system and the use of such compositions in the production of food, feed, dietary supplements and/or pharmaceutical products. 1. A coating system comprisingat least 10 wt-%, based on the total weight of the coating system, of cyclodextrin.2. A coated composition comprising(a) a core, which is a sold formulation comprises at least one PUFA (and/or salts thereof) and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(b) a coating system according to .'}3. The coated composition according to claim 2 , comprising(a) 70 to 99.5 wt-%, based on the total weight of the composition, of core and(b) 0.5 to 30 wt-%, based on the total weight of the composition, of coating system.4. Process of production of a coated composition according claim 2 , wherein(i) the cores (which comprise PUFA (and/or salts thereof)) are produced by beadlet process, spray drying or spray-granulation in a first step;(ii) these cores (solid particles) are coating in a second step by a solution, dispersion or slurry of the coating material (cyclodextrin), and(iii) afterwards the coated particles are dried.5. Use of the coated particles according to in food products claim 2 , feed products claim 2 , dietary supplements and/or pharmaceutical products.6. Food products claim 2 , feed products claim 2 , dietary supplements and/or pharmaceutical products claim 2 , comprising at least one coated composition according to . The present patent application relates to a novel coating system for coating solid particles, which comprise PUFAs (and/or salts thereof), wherein the coating comprises at least one cyclodextrin. Furthermore it relates to compositions coated with such a coating system and the use of such compositions in the production of food, feed, ...

Manufacturing process for the production of a powder from fat and fiber

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil. 1. A method for making powderized cannabis oil with a modified terpene profile , comprising the steps of:selecting a cannabis oil;measuring a desired quantity of the cannabis oil;selecting a first human consumable powder;measuring a desired quantity of the first human consumable powder to achieve a ratio of the first human consumable powder to the cannabis oil, by weight;wherein the ratio of the first human consumable powder to the cannabis oil, by weight, is at least three grams of first human consumable powder to every one-half of a gram of cannabis oil;mixing the cannabis oil and the first human consumable powder until the cannabis oil is evenly absorbed by the first human consumable powder to create a powderized cannabis oil;selecting a terpene oil;measuring a desired quantity of the terpene oil;selecting a second human consumable powder;mixing the terpene oil and the second human consumable powder until the terpene oil is evenly absorbed by the second human consumable powder to create a terpene oil powder; andmixing the powderized cannabis oil and the terpene oil powder until the terpene oil powder is evenly distributed throughout the powderized cannabis oil.2. The method of wherein the first human consumable powder is maltodextrin.3. The method of wherein the ratio of the first human consumable powder to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of the first human ...

TWO-STEP EMULSIFICATION PROCESS FOR PREPARING INFANT FORMULA

The present invention relates to a two-step emulsification process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children. 128.-. (canceled)29. A process for preparing a lipid and protein component-containing composition , which is an infant or follow-on formula or a growing up milk and which comprises lipid globules , comprising the steps of:a) providing an aqueous phase with a dry matter content of 5 to 75 wt. % (based on total weight of the aqueous phase), which comprises at least one protein component,b) providing a liquid lipid phase, which comprises at least one lipid,c) carrying out a first homogenization step by homogenizing the lipid phase with the aqueous phase in a ratio of 3 to 50% (w/w) lipid to aqueous phase so as to obtain a first lipid and protein component-containing composition comprising lipid globules, wherein at least 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 5 to 25 μm, andd) carrying out a second homogenization step by homogenizing the first lipid and protein component-containing composition obtained in step c) with an atomizer, wherein the particle size of the lipid globules obtained in step c) is reduced so as to obtain a second lipid and protein component-containing composition comprising lipid globules, wherein less than 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 2.5 to 7 μm.30. The process according to claim 29 , wherein the volume-weighted mode diameter of the lipid globules obtained in step c) is from 5 to 25 μm and wherein at least 10 vol.-% of the lipid globules have a diameter of >12 ...

Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil. 1. A tablet or capsule consisting essentially of cannabis oil and carboxymethyl cellulose.2. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of carboxymethyl cellulose to every one-half of a gram of cannabis oil.3. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.4. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least five grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.5. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is no more than one-eighth of a gram of cannabis oil to every three grams of carboxymethyl cellulose.6. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is between three grams and six grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.7. The tablet or capsule of claim 1 , wherein the cannabis oil is evenly absorbed by the carboxymethyl cellulose.8. The tablet or capsule of wherein ...

Production method of edible sustained-release functional material and edible sustained-release functional material

A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.

SHORTENING WITH CRYSTALLINE FAT

Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 μm in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %. 1. A crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter.2. The fat of claim 1 , having a powder density ranging from about 0.05 g/mL to about 0.30 g/mL at room temperature.3. The fat of claim 1 , having a powder density ranging from 0.10 g/mL to about 0.25 g/mL at room temperature.4. The fat of claim 1 , wherein the oil holding capacity ranges from about 5% to about 80% of the weight of the fat.5. A shortening comprising the fat of any of -.6. A shortening comprising:a crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter; anda liquid oil;wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.7. The shortening of claim 6 , wherein the fat is in a powder form.8. The shortening of claim 6 , having a powder density ranging from 0.05 g/mL to about 0.30 g/mL.9. The shortening of claim 6 , having a powder density ranging from 0.10 g/mL to about 0.25 g/mL at room temperature.10. The shortening of claim 6 , wherein the oil holding capacity ranges from about 5% to about 80% of the weight of the fat.11. ...

Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Process of compacting a microporous fat powder and compacted fat powder so obtained

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA. 1. An edible product or beverage comprising a powderized cannabis oil consisting essentially of cannabis oil and carboxymethyl cellulose in a ratio of at least three grams of carboxymethyl cellulose to every one-half of a gram of cannabis oil.2. The edible product or beverage of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.3. The edible product or beverage of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is between three grams of carboxymethyl cellulose for every one-eighth of a gram to one-half of a gram of cannabis oil.4. The edible product or beverage of claim 1 , comprising one or more of cannabidiol (CBD) claim 1 , tetrahydrocannabinol (THC) and tetrahydrocannabinolic acid (THCA).5. The edible product or beverage of claim 4 , comprising:(a) up to about 200 mg THC; and/or(b) up to about 200 mg CBD; and/or(c) up to about 200 mg THCA.6. The edible product or beverage of claim 5 , wherein the edible product is an artificial sweetener or sugar.7. The edible product or beverage of claim 6 , wherein the artificial sweetener or sugar is portioned to provide a dose of up to about 80 mg THC claim 6 , CBD and/or THCA per portion.8. The edible product or beverage of claim 5 , wherein the edible product is a beverage mix selected from coffee claim ...

Process for the preparation of edible fat-continuous emulsions

Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.

HIGH MELTING POINT CHICKEN FAT

The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat). 1. A chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).2. A chicken fat as claimed in claim 1 , wherein the chicken fat is a non-hydrogenated chicken fat.3. A chicken fat as claimed in claim 1 , wherein the chicken fat is a non-hydrogenated fractionated chicken fat.4. A chicken fat as claimed in claim 1 , wherein the chicken fat has a slip melting point of 46 to 58° C.5. A chicken fat as claimed in claim 1 , wherein the chicken fat has a solid fat content in the range of 50 to 80 wt % (by weight of the composition) at 23° C.6. A chicken fat as claimed in claim 1 , wherein the chicken fat is in powdered form.7. A chicken fat as claimed in claim 6 , wherein the powdered chicken has a particle size in the range of 15 to 1000 μm.8. A chicken fat as claimed in claim 6 , wherein the powdered chicken fat has a flow-ability of at least 1.5 at 23° C.9. A process for the preparation of a chicken fat wherein the chicken fat has a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat) comprising:melting chicken fat at a temperature of 60 to 80° C.;cooling the melted chicken fat to a temperature of 25 to 5° C.;filtering and ...

PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED POWDER SO OBTAINED

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. 115-. (canceled)16. A compacted microporous fat powder having the following characteristics:a fat content of at least 50 wt. %;{'sub': '20', 'a solid fat content at 20° C. (N) of least 10 wt. %;'}a freely-settled density in the range of 90-600 g/l;a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;{'sub': i', 'd, 'a maximum G′/G′ratio of more than 2.0,'}{'sub': i', 'd', 'i', 'd', 'i', 'd, 'sup': −1', '−1, 'wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycol, and wherein the maximum G′/G′ratio is determined by recording G′while increasing the frequency from 0.1 to 15s, by subsequently recording G′while decreasing said frequency from 15 to 0.1s, and by calculating the ratio G′/G′at the frequency at which said ratio is highest.'}17. The compacted microporous fat powder of claim 16 , wherein G′/G′ratio is at least 2.5.18. The compacted microporous fat powder of claim 16 , wherein G′/G′ratio is at least 3.0.19. The compacted microporous fat powder of claim 16 , wherein the compacted microporous fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.20. The compacted microporous fat powder of claim 16 , wherein the compacted microporous fat powder contains less than 30 wt. % of ingredients other than solid fat particles.21. The compacted microporous fat powder of claim 16 , wherein the compacted microporous fat powder contains less than 30 wt. % of free liquid oil.22. A food product comprising the compacted microporous fat powder of and an oil claim 16 , wherein the compacted microporous fat powder is combined with the liquid oil in a weight ratio in the range of 1:100 to 40:100.23. ...

PROCESS FOR ENCAPSULATING HYDROPHOBIC SUBSTANCES

A method is for generation of capsules containing hydrophobic substances, in particular oily substances. The capsules are coated with a film of calcium alginate. 1. Method for the preparation of capsules of hydrophobic substances , characterised in that it comprises the following steps:(a) preparing the aqueous solution of non-calcium alginate in which the concentration of alginate is in the range of 0.05% to 5% per cent by weight of the solution;(b) preparing the hydrophobic substance to be encapsulated;(c) pumping the hydrophobic substance to be encapsulated and the aqueous solution of non-calcium alginate through concentric tubes with a diameter ratio in the range of 1.2 to 5, the hydrophobic substance to be encapsulated being pumped through the inner tube and the aqueous solution of non-calcium alginate being pumped through the outer tube;(d) introducing the drop or drops formed in step (c) into an aqueous solution containing calcium ions;(e) washing, draining and packaging the capsules formed in step (d).2. Method according to claim 1 , characterised in that the hydrophobic substance to be encapsulated is selected from food oils claim 1 , macerated oils claim 1 , essential oils claim 1 , resins claim 1 , organic compounds immiscible in water and combinations thereof.3. Method according to claim 2 , characterised in that the food oil is selected from the list that includes olive oil claim 2 , sunflower oil claim 2 , hazelnut claim 2 , sesame oil claim 2 , walnut oil claim 2 , almond oil claim 2 , cotton oil claim 2 , avocado oil claim 2 , peanut oil claim 2 , canola oil claim 2 , safflower oil claim 2 , coconut oil claim 2 , maize oil claim 2 , palm oil claim 2 , soya oil claim 2 , and mixtures thereof.4. Method according to claim 3 , characterised in that said food oil is mixed with with dressings claim 3 , aromas claim 3 , flavours and other food additives soluble in oil.5Thymus vulgarisOriganum vulgarisSyzygium aromaticumMyristica fragransCinnamomum ...

POWDERED BEEF FAT

The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0. 1. A powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.2. A powdered beef fat as claimed in claim 1 , wherein the beef fat is a non-hydrogenated beef fat.3. A powdered beef fat as claimed in claim 1 , wherein the beef fat is a non-hydrogenated fractionated beef fat.4. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a flow-ability of at least 2 at 23° C.5. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a particle size in the range of 15 to 1000 μm.6. A powdered beef fat as claimed in claim 1 , wherein the beef fat has a circularity in the range of 0.65 to 1.7. A powdered beef fat as claimed in claim 1 , wherein the amount of C18:0 is in the range of 23.5 to 36% (by weight of the composition) claim 1 , preferably in the range of 24.5 to 36% (by weight of the composition).8. A powdered beef fat as claimed in does not include palm fat.9. A powdered beef fat as claimed in further comprises 25.5 to 33 wt % (based on weight of total fat) of C16:0.10. A process for the preparation of powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0 comprising:melting a fat;spraying the melted fat to generate fat droplets; andsolidifying the fat droplets through contact with a cooling agent selected from the group consisting of cold air, liquid nitrogen and liquid carbon dioxide.11. A process for the ...

Method for Conducing Concentrated Cannabis Oil to Be Stable, Emulsifiable and Flavorless for Use in Hot Beverages and Resulting Powderized Cannabis Oil

A method for producing powderized oil, and the resulting powderized oil, in which concentrated oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of oil. 1cannabis. A method for making powderized oil comprising the steps of:{'i': 'cannabis', 'selecting a oil with a desired concentration of THC;'}{'i': 'cannabis', 'measuring a desired quantity of the oil;'}selecting a starch powder;{'i': 'cannabis', 'measuring a desired quantity of the starch powder to achieve a ratio of the starch powder to the oil, by weight;'}{'i': cannabis', 'cannabis, 'wherein the ratio of the starch powder to the oil, by weight, is at least three grams of starch powder to every one-half of a gram of oil; and'}{'i': cannabis', 'cannabis, 'mixing the oil and the starch powder until the oil is evenly absorbed by the starch powder.'}2. The method of wherein the starch powder is maltodextrin.3cannabiscannabis. The method of wherein the ratio of the starch powder to the oil claim 1 , by weight claim 1 , is at least three grams of starch powder to every one-eighth of a gram of oil.4cannabiscannabis. The method of wherein the ratio of the starch powder to the oil claim 1 , by weight claim 1 , is between three grams of starch powder for every one-eighth of a gram to one-half of a gram of oil.5. The method of further comprising:{'i': cannabis', 'cannabis, 'extracting the oil from plant material.'}6. The method of wherein the extracting step further comprises:{'i': cannabis', 'cannabis, 'extracting the oil from the plant material using carbon dioxide extraction.'}7. The method of further comprising:{'i': cannabis', 'cannabis, 'heating the oil to ...

Method for Conducing Concentrated Cannabis Oil to Be Stable, Emulsifiable and Flavorless for Use in Hot Beverages and Resulting Powderized Cannabis Oil

A method for producing powderized oil, and the resulting powderized oil, in which concentrated oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of oil. 1cannabis. A method for making powderized oil comprising the steps of:{'i': 'cannabis', 'selecting a oil with a desired concentration of THC;'}{'i': 'cannabis', 'measuring a desired quantity of the oil;'}selecting a powder that is fit for human consumption;{'i': 'cannabis', 'measuring a desired quantity of the powder that is fit for human consumption to achieve a ratio of the powder to the oil, by weight;'}{'i': cannabis', 'cannabis, 'wherein the ratio of the powder to the oil, by weight, is at least three grams of powder to every one-half of a gram of oil; and'}{'i': cannabis', 'cannabis, 'mixing the oil and the powder until the oil is evenly absorbed by the powder.'}2. The method of wherein the powder comprises whey protein isolate.3. The method of wherein the powder comprises xanthan gum.4. The method of wherein the powder comprises guar gum.5. The method of wherein the powder comprises monoglycerides and diglycerides.6. The method of wherein the powder comprises carboxymethyl cellulose.7. The method of wherein the powder comprises lecithin powder.8. The method of wherein the powder comprises soy lecithin powder.9. The method of wherein the powder comprises mustard powder.10. The method of wherein the powder comprises sodium phosphate.11. The method of wherein the powder comprises sodium stearoyl lactylate.12cannabiscannabis. The method of wherein the ratio of the powder to the oil claim 1 , by weight claim 1 , is at least three grams of powder to ...

PECTIN BASED NANOPARTICLES

This invention provides (a) nanoparticle made of: sugar-beet pectin; and a bioactive compound (such as a nutraceutical or a drug) bound to sugar-beet pectin. The invention further provides foods, beverages, including clear ones, or pharmaceutical preparations, which are supplemented with the nanoparticles made of: sugar-beet pectin; and a hydrophobic bioactive compound bound to sugar-beet pectin. The process of making the nanoparticles of the invention, and methods for supplementing foods or beverages or pharmaceutical preparations with bioactive compounds via the nanoparticles of the invention are also provided. 1. A method of supplementing a subject with a bioactive compound , comprising the step of administering to said subject a composition comprising: a transparent aqueous liquid and a nanoparticle , said nanoparticle comprises: (a) a bioactive compound , and (b) sugar-beet pectin , wherein said bioactive compound is bound to said sugar-beet pectin , thereby supplementing a subject with a bioactive compound.2. The method of claim 1 , wherein said composition is in the form of a nano-emulsion or a nano-dispersion.3. The method of claim 1 , wherein said subject is afflicted with an essential fatty acid deficiency or a vitamin D deficiency.4. The method of claim 1 , wherein said bioactive compound is a compound having a maximal aqueous solubility below 1 g/l in its free form.5. The method of claim 1 , wherein said bioactive compound is an oil-soluble vitamin claim 1 , a polyunsaturated fatty acid or its ester claim 1 , an antioxidant claim 1 , or a phytochemical.6. The method of claim 1 , wherein said bioactive compound is an essential fatty acid or its ester claim 1 , an Omega-3 fatty acid or its ester claim 1 , docosahexaenoic acid (DHA) or its ester claim 1 , eicosapentaenoic acid (EPA) or its ester claim 1 , or any combination thereof.7. The method of claim 1 , wherein said bioactive compound is: vitamin D claim 1 , vitamin E claim 1 , vitamin A claim 1 , ...

FOOD COMPOSITION

The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product. 1. Food composition comprising a dispersion of particles in a continuous fat phase , the particles comprising fat droplets dispersed within an amorphous continuous phase , wherein the solid fat content of the droplets is less than 25% at 20° C.2. A food composition according to wherein the amorphous continuous phase has a glass transition temperature of at least 40° C.3. A food composition according to wherein the solid fat content of the continuous fat phase is greater than 30% at 20° C.4. A food composition according to wherein the amorphous continuous phase of the particles comprises a sweetener claim 1 , a bulking agent and optionally a surfactant.5. A food composition according to wherein the particles further comprise closed porosity.6. A food composition according to wherein the amorphous continuous phase of the particles comprises sucrose and skimmed milk.7. A food composition according to wherein the amorphous continuous phase of the particles comprises sucrose and wheat gluten.8. A food composition according to wherein the food composition is a confectionery composition.9. A food composition according to wherein the particles have a sphericity of between 0.8 and 1.10. A food composition according to wherein the fat droplets comprise an oil selected from the group consisting of high oleic oils claim 1 , nut oils claim 1 , rice bran oil claim 1 , mustard seed oil claim 1 , algal oil claim 1 , fish oil and combinations of these.11. A food ...

METHOD OF MANUFACTURING POROUS GRANULES

The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids. 17-. (canceled)8. A method of manufacturing porous granules for absorbing lipid comprising the steps of:mixing a powder with water; anddrying a mixture under reduced pressure, whereinthe mixture contains 40 to 80 wt. % of the powder when the mixture of the powder and water is assumed to be 100 wt. %,the powder contains at least one of ingredients selected from the group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt,solubility of the powder is at most 100 g per 100 mL of water at 20° C.,loose bulk density of the porous granules is 0.30 g/mL to 0.60 g/mL, andfurther the powder contains the irreversible dispersion stabilizer at most 3 wt. % when the powder as a whole is assumed to be 100 wt. %.9. The method according to claim 8 , whereinthe powder and irreversible dispersion stabilizer are mixed with water.10. The method according to claim 8 , whereina percentage of at least one of ingredients selected from a group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt is at least 80 wt. % in the powder.11. The ...

PROTEIN ENCAPSULATION OF NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS

Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or more low molecular weight proteins. In particular embodiments the composition has a surface free fat content of about 1%. Also provided are methods for protecting one or more LCPUFAs, or one or more oils comprising the one or more LCPUFAs, from oxidative degradation, comprising encapsulating the LCPUFAs or oil with an encapsulant comprising one or more low molecular weight proteins. 1. A microencapsulated composition comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) , wherein the encapsulant comprises one or more low molecular weight proteins.2. The microencapsulated composition according to claim 1 , wherein the molecular weight of the one or more proteins is less than about 50 kDa claim 1 , less than about 40 kDa claim 1 , less than about 30 kDa claim 1 , or less than about 20 kDa.3. The microencapsulated composition according to claim 1 , wherein the one or more proteins are in the form a of a protein fraction.4. The microencapsulated composition according to claim 1 , wherein the encapsulant further comprises one or more carbohydrates.5. The microencapsulated composition according to claim 4 , wherein the one or more carbohydrates are selected from maltodextrin and dextrose monohydrate claim 4 , or a combination thereof.6. The microencapsulated composition according to claim 1 , wherein the one or more proteins are present at from about 5% w/w tot about 25% w/w based on the total weight of the composition.7. The microencapsulated composition according to claim 1 , wherein the ratio of the protein component of the encapsulant to the carbohydrate component of the encapsulant is in the range of about 1:10 to 1:2.8. The microencapsulated composition according to claim 1 , wherein the LCPUFAs are omega-3 fatty acids ...

Powdered oil or fat composition and process for producing same

Provided is a powdered oil or fat composition comprising as essential components: an edible oil or fat; an indigestible dextrin; and a casein salt. It is preferable that the powdered oil or fat composition comprises 5 to 84.9% by mass of the edible oil or fat, 5 to 85% by mass of the indigestible dextrin, 0.1 to 10% by mass of the casein salt, and 0.1 to 2% by mass of the edible emulsifier. This makes it possible to provide a powdered oil or fat composition from which no oil or fat bleeds out and which is excellent in flavor, texture, flowability, and water-dispersibility, and a method for producing the powdered oil or fat composition.

PROCESS FOR PREPARING A FAT SLURRY AND FOR PREPARING A SPREAD WITH SAID SLURRY

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure. 1. Process for preparing an edible fat slurry comprising 70-98% by weight (on the total slurry of oil and fat powder) of an edible oil and 2-30% by weight (on the total slurry of oil and fat powder) of fat powder , wherein the fat powder is a micronised fat powder of a structuring fat , said process comprising the steps of:a) providing the fat powder;b) providing the oil;c) combining the fat powder and the oil in a mixing vessel;d) mixing the oil and fat powder in the mixing vessel to a fat slurry for a period of 1 to 8 minutes at a pressure of below 0.25 bar,e) subjecting the mixing vessel to a pressurising step of 30 seconds to 6 minutes to raise the pressure in the mixing vessel to at least 0.3 bar, during which the shear in the mixing vessel is less than the shear in step g),f) subjecting the mixing vessel to a de-pressurising step of 1 to 10 minutes to reduce the pressure in the mixing vessel to below 0.25 bar,g) subjecting the content of the mixing vessel to a stirring operation for 3 to 10 minutes.2. Process according to claim 1 , wherein steps f) and g) are carried out at least partially simultaneously.3. Process according to or claim 1 , wherein the successive steps e) to g) are repeated at least once.4. Process according to claim 3 , wherein the successive steps e) to g) are repeated until the viscosity of the content in the mixing vessel has reached a viscosity of at least 5 dPa·s claim 3 , preferably at least 8 dPa·s claim 3 , more preferably at least 10 dPa·s.5. Process according to any of the preceding claims claim 3 , wherein the pressure in steps d) and f) is reduced to below 0.2 bar claim 3 , preferably below 0.15 bar claim 3 , more preferably below 0.1 bar.6. Process according to any of the preceding claims claim 3 , ...

Process for preparing a fat slurry and for preparing a spread with said slurry

Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

POWDERY FAT OR OIL COMPOSITION AND METHOD FOR PRODUCING SAME

Provided are a powdered fat and/or oil composition, a fat and/or oil composition for producing the powdered fat and/or oil composition, and methods for producing these; a food containing the powdered fat and/or oil composition, and a method for producing the food; an adhesive and a coating which contain the powdered fat and/or oil composition, and methods for producing the adhesive and the coating. The powdered fat and/or oil composition contains a fat and/or oil ingredient containing a XXX triglyceride. At least a portion of the fat and/or oil ingredient is a β-form fat and/or oil, particles of the powdered fat and/or oil composition have a plate-like shape, and the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm. The method produces a composition containing a β-form fat and/or oil whose particles have a plate-like shape. 1. A powdered fat and/or oil composition comprising a fat and/or oil ingredient comprising at least one type of a XXX triglyceride having fatty acid residues X , each with x carbon atoms , at positions 1 to 3 of glycerin , whereinx number of carbon atoms is an integer selected from 10 to 22,the fat and/or oil ingredient comprises a β-form fat and/or oil,particles of the powdered fat and/or oil composition have a plate-like shape, and{'sup': '3', 'the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm.'}2. The powdered fat and/or oil composition according to claim 1 , wherein the fat and/or oil ingredient is constituted of the β-form fat and/or oil.3. The powdered fat and/or oil composition according to claim 1 , comprising 50% by mass or more of the XXX triglyceride claim 1 , given that a total mass of the fat and/or oil ingredient is 100% by mass.4. The powdered fat and/or oil composition according to claim 1 , wherein the x number of carbon atoms is an integer selected from 16 to 18.511-. (canceled)12. A method for producing a powdered fat and/or oil composition comprising a fat and/ ...

High-Fat and High-Protein Animal Feed Supplement and Process of Manufacture

A system according to various embodiments can include a source for supplying a material to be treated, an extruder, at least two screws, and a drive coupled to the screws for axially rotating the screws. The extruder includes an inlet for receiving the material, which is fed therein in a controlled manner. The screws are provided within the housing of the extruder. The screws have a plurality of compression and release stages that create mechanical heat which is directly applied to the material to change the mechanical properties of the material thereby facilitating a conversion of a physical state of the material from a non-compactable state to a compactable state as the screws rotate and move the material longitudinally along the screws to produce a final product, for example, a feed tub for use as an animal feed. 1. A method for producing a feed product , the method comprising the steps of:providing a material to be treated, the treated material having an initial composition of a first high nutritional value, the initial composition on a dry basis comprising (a) a first protein content within a range of approximately 25% to 35%, and (b) a first fat (oil) content within a range of approximately 8% to 16%;advancing the treated material through an extruder comprising a plurality of compression and release stages;dispensing the treated material from the extruder; andcompressing the compactable material to produce a final product formed as a solid having a substantially uniform density throughout, wherein the final product comprises a final composition of a second high nutritional value, which is produced without additives, and the second high nutritional value is substantially the same as the first high nutritional value.2. The method according to claim 1 , wherein the final product is formed in a shape of a hard claim 1 , block form.3. The method according to claim 1 , wherein the final product is formed in a shape of a tub.4. The method according to claim 1 , ...

METHOD FOR PREPARING A FLOUR TORTILLA

The invention relates to a method for preparing a flour tortilla, comprising —preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms; — shaping the tortilla dough into a tortilla shape; and —heating the shaped tortilla dough, thereby obtaining the flour tortilla. The invention further relates to a flour tortilla dough, comprising fat particles dispersed therein, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms, and to a flour tortilla that can be obtained by a method according to the invention or made from dough according to the invention. 1. Method for preparing a flour tortilla , comprisingpreparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of fatty acids having 8-22 carbon atoms;shaping the tortilla dough into a tortilla shape; andheating the shaped tortilla dough, thereby obtaining the flour tortilla.2. Method according to claim 1 , wherein the fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms.3. Method according to claim 2 , wherein at least 40% of the fatty acid content claim 2 , based on total moles of fatty acid (in bound form claim 2 , such as in acylglycerides and—if present—as free fatty acid) claim 2 , of the fat particles is stearic acid.4. Method according to claim 3 , wherein at least 75% of the fatty acid content claim 3 , based on total moles of fatty acid (in bound form claim 3 , such as in acylglycerides and—if present—as free fatty acid) claim 3 , of the fat particles is stearic acid.5. Method according to claim 4 , wherein the fatty acid composition of the fat particles is:0.1-1% myristic acid (C14)1-10% palmitic acid (C16)75-98% stearic acid (C18)0.6-6% arachinic acid (C20)0.4-5% behenic acid (C22)others 0-5%;all ...

Powder Containing Polyunsaturated Fatty Acids and Process for Making Same

A powder containing particles, which particles include gum arabic and at least one polyunsaturated fatty acid (PUFA) ester, where the ratio by weight of the quantity of gum arabic present in the particles to the quantity of the polyunsaturated fatty acid ester present in the particles is from about 1:1.4 to about 1:0.25, is provided. A process for the production of the particles is also provided. 1. A powder comprising particles , the particles comprising:(a) gum arabic; and(b) one or more polyunsaturated fatty acid esters of glycerol, wherein the ratio by weight of the quantity of gum arabic present in the particles to the quantity of the polyunsaturated fatty acid ester present in the particles is about 1:1.4 to about 1:0.25, and wherein said powder is stable against oxidation, disperses in water, and can be formed into tablets.2. The powder according to claim 1 , wherein the particles further comprise at least one antioxidant.3. The powder according to claim 1 , wherein the ratio by weight of the quantity of gum arabic present in the particles to the quantity of the polyunsaturated fatty acid ester present in the particles is about 1:1.25 to about 1:0.66.4. The powder according to claim 1 , wherein the particles have a mean size of about 100 nm to about 1 mm.5. The powder according to claim 1 , wherein the content of acyl groups containing at least two C—C double bonds in the polyunsaturated fatty acid ester claim 1 , based on the quantity of the polyunsaturated fatty acid ester present claim 1 , is at least 72% by weight.6. The powder according to claim 1 , wherein the polyunsaturated fatty acid esters of glycerol comprises a conjugated linoleic acid ester.7. The powder according to claim 2 , wherein said at least one antioxidant is selected from the group consisting of: a tocopherols claim 2 , ascorbyl palmitate claim 2 , sodium ascorbate claim 2 , ascorbic acid claim 2 , citric acid claim 2 , citric acid salts and combinations thereof.8. A process for the ...

Compositions and methods for improving stability and extending shelf life of sensitive food additives and food products thereof

A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjusting polymer, wherein said interfacial tension adjusting polymer is characterized by an aqueous solution of 0.1% having a surface tension lower than 60 mN/m when measured at 25 C, and at least one barrier coating layer comprising a polymer having oxygen transmission rate of less than 1000 cc/m 2 /24 hr measured at standard test conditions and a water vapor transmission rate of less than 400 g/m 2 /day.

MANUFACTURING PROCESS FOR THE PRODUCTION OF A LIPID-FIBER POWDER

The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %. 1. A process for the production of a lipid-fiber powder comprising between 40 to 78 wt % of an oil or fat and 22 to 60 wt % of a fiber , the process comprising the steps of:mixing fiber, oil or fat, and water at a weight ratio of fiber to water between 1:2.5 and 1:30;drying the mixture; andwherein the fiber has a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %.2. A process for the production of a lipid-fiber powder as claimed in claim 1 , wherein the fiber is a water insoluble dietary fiber.3. A process for the production of a lipid-fiber powder as claimed in claim 1 , wherein the fiber is selected from the group consisting of carrot claim 1 , beetroot claim 1 , pumpkin and combinations thereof.4. A process for the production of a lipid-fiber powder as claimed in claim 1 , wherein the oil or fat is selected from the group consisting of sunflower oil claim 1 , rapeseed oil claim 1 , cotton seed oil claim 1 , peanut oil claim 1 , soy oil claim 1 , olive oil claim 1 , chicken fat claim 1 , duck fat claim 1 , goose fat claim 1 , insect fat claim 1 , algal oil claim 1 , safflower oil claim 1 , corn oil claim 1 , rice bran oil claim 1 , sesame oil claim 1 , hazelnut oil claim 1 , avocado oil claim 1 , almond oil claim 1 , walnut oil and combinations thereof.5. A process for the production of a lipid-fiber powder as claimed in claim 1 , wherein the lipid-fiber powder is solid up to a ...

HARDSTOCK FAT COMPOSITION

A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fat to make a fat slurry and to make a water-in-oil emulsion (like spreads) using such hardstock fat. The hardstock fat may give improved properties of the resulting emulsion. 1. An edible hardstock fat comprising at least 90% by weight of the edible hardstock fat of triglyceride fat , said triglyceride fat comprising the following triacylglycerides , in a weight % based on total triglycerides:PPP from 20% to 30%H2M from 24% to 32%H2U from 8% to 12.5%,wherein “P” denotes the residue of palmitic acid, “M” denotes a residue of from 10 to 14 carbon atoms, “U” denotes the residue of oleic acid or linoleic acid and H denotes the residue of a saturated fatty acid with more than 15 carbon atoms, andwherein said hardstock fat does not contain hydrogenated fats.2. The edible hardstock fat of claim 1 , wherein said hardstock fat consists of said triglyceride fat.3. The edible hardstock fat of claim 1 , which comprises less than 2% by weight of the edible hardstock fat of water.4. The edible hardstock fat of claim 1 , wherein said triglyceride fat comprises saturated fatty acid residues in an amount of at least 50% by weight of all fatty acid residues present in triglycerides.5. The edible hardstock fat of claim 1 , said triglyceride fat comprising PPP triacylglycerides in an amount of from 21% to 28% claim 1 , in weight % on total triglycerides.6. The edible hardstock fat of claim 1 , said triglyceride fat comprising H2M triacylglycerides in an amount of from 26% to 30% claim 1 , in weight % on total triglycerides.7. The edible hardstock fat of claim 1 , said triglyceride fat comprising H2U triacylglycerides in an amount of from 9% to 12% claim 1 , in weight % on total triglycerides.8. The edible hardstock fat of claim 1 , wherein the hardstock ...

Method for producing solutions of astaxanthin derivatives

虾青素衍生物的粉状组合物ii

本发明涉及由下列成分组成的粉状组合物：i)相对于该组合物的总重量为1-50重量％的虾青素衍生物，该衍生物的至少70重量％由下面所定义的式(I)化合物构成，ii)相对于该组合物的总重量为至少10重量％至70重量％的至少一种蛋白质保护性胶体，和iii)任选地，相对于该组合物的总重量为至多89重量％的一种或多种适合食物的添加剂。在式(I)中，R为下式的基团，其中#表示与羰基的链接，A为-CH 2 CH 2 -或-CH＝CH-且R x 为C 1 -C 4 烷基。

Verfahren zur herstellung von lösungen von astaxanthin-derivaten

Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung einer Lösung eines Astaxanthin-Derivats in einem für Nahrungsmittel geeigneten Öl, umfassend die folgenden Schritte: i) Bereitstellen einer Suspension oder Lösung des Astaxanthin-Derivats in einem organischen, aus Sauerstoff, Wasserstoff und Kohlenstoff bestehenden, für Nahrungsmittel geeigneten Lösungsmittel, das unter C 2 -C 6 -Alkanolen, C 1 -C 4 -Alkylestern aliphatischer C 1 -C 4 -Carbonsäuren und aliphatischen Ketonen mit 3 bis 6 C-Atomen ausgewählt ist, ii) Einarbeiten der Lösung oder Suspension des Astaxanthin-Derivats in ein für Nahrungsmittel geeignetes Öl, wobei man eine Lösung des Astaxanthin-Derivats erhält; wobei das Astaxanthin-Derivat zu wenigstens 70 Gew.-%, bevorzugt zu wenigstens 80 Gew.-%, insbesondere zu wenigstens 90 Gew.-% und speziell zu wenigstens 96 Gew.-% aus wenigstens einer Verbindung der Formel (I) besteht. Formel (I), worin R für einen Rest der Formel (II) steht, worin # die Anknüpfung an die Carbonylgruppe bedeutet, A für -CH 2 CH 2 - oder für -CH=CH- steht und R x für C 1 -C 4 Alkyl steht.

Pulverförmige zusammensetzungen von astaxanthin-derivaten ii

Die vorliegende Erfindung betrifft pulverförmige Zusammensetzungen, welche aus den folgenden Bestandteilen besteht: i) einem Astaxanthin-Derivat, das zu wenigstens 70 Gew.-% aus einer Verbindung der im folgenden definierten Formel (I) besteht, in einer Menge von 1 bis 50 Gew.- %, bezogen auf das Gesamtgewicht der Zusammensetzung, ii) wenigstens einem proteinischen Schutzkolloid in einer Menge von wenigstens 10 bis 70 Gew.-%, bezogen auf das Gesamtgewicht der Zusammensetzung, und iii) gegebenenfalls einem oder mehreren, für Nahrungsmittel geeigneten Zusatzstoffen in einer Menge von bis zu 89 Gew.-%, bezogen auf das Gesamtgewicht der Zusammensetzung. In Formel (I) steht R für einen Rest der Formel worin # die Anknüpfung an die Carbonylgruppe bedeutet, A für -CH 2 CH 2 - oder für -CH=CH- steht und R x für C 1 -C 4 Alkyl steht.

生产虾青素衍生物的溶液的方法

本发明涉及一种生产虾青素衍生物在适合食物的油中的溶液的方法，所述方法包括下列步骤：i)提供虾青素衍生物在适合食物的有机溶剂中的悬浮液或溶液，所述有机溶剂由氧、氢和碳构成且选自C 2 -C 6 链烷醇、脂族C 1 -C 4 羧酸的C 1 -C 4 烷基酯和具有3-6个碳原子的脂族酮；ii)将所述虾青素衍生物的溶液或悬浮液掺入适合食物的油中，由此得到虾青素衍生物溶液。虾青素衍生物包含至少70重量％，优选至少80重量％，特别是至少90重量％，尤其是至少96重量％的式(I)化合物，其中R为式(II)的基团，其中#表示与羰基的链接，A为-CH 2 CH 2 -或-CH＝CH-且R x 为C 1 -C 4 烷基。

Food product containing gel capsules or tablets

The present invention concerns a food or pet food product containing up to 50% gel capsules or tablets based on alginate, pectate or a mixture of both and comprising oil, vitamins, amino-acids, proteins, minerals, colorants, flavors and/or specifically targeted functional ingredients such as probiotic microorganisms, bioactive molecules, said food product being taken in the group consisting of chilled, dried retorted and UHT-products.

包含食用油的稳定组合物及其在食物产品中的用途

本发明涉及一种组合物，该组合物包含：‑(i)按重量计从10％至40％、优选按重量计从20％至30％的食用油；‑(ii)乳糖以及‑(iii)甘露醇其中，该食用油包含按重量计至少20％、优选按重量计在25％与40％之间、典型地按重量计在30％与35％之间的多不饱和脂肪酸，并且乳糖与甘露醇的重量比是从1:3至3:1，优选在1:2至2:1之间，更优选是1:1。

Powdered composition, its production method and usage

FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. Powdered composition contains from 25% to 90% wt % edible oil, one or more sugar spirits and one or more reducing sugar. Mentioned oil contains at least 20 wt % of one or more carbonic acids containing at least 18 carbons and at least two double carbon-carbon bonds or its esters. Weight ratio of sugar spirits to reducing sugars makes from 2:1 to 1:40. Manufacturing method provides for stages of mentioned substances water solution or dispersion production by dissolving or dispersion of ingredients in water before adding of edible oil into either edible oil or spray dehydration of mentioned water solution or dispersion. Food product contains from 0.01% to 70 wt % of mentioned powdered fatty composition. Mixture of sugar spirits and reducing sugars at mentioned ratio is used for increase of edible oil stability and for reduce of composition containing edible oil moisture activity. ^ EFFECT: invention allows to obtain edible oil composition with high stability against oxidation, improved taste and smell after storage. ^ 20 cl, 1 dwg, 17 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 374 859 (13) C2 (51) МПК A23D 9/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2007105226/13, 12.07.2005 (24) Дата начала отсчета срока действия патента: 12.07.2005 (73) Патентообладатель(и): ФРИСЛАНД БРАНДЗ Б.В. (NL), ЛОДЕРС КРОКЛАН Б.В. (NL) (43) Дата публикации заявки: 20.08.2008 2 3 7 4 8 5 9 (45) Опубликовано: 10.12.2009 Бюл. № 34 (56) Список документов, цитированных в отчете о поиске: ЕР 0671166, 13.09.1995. US 5972395 А, 26.10.1999. RU 2070806 C1, 27.12.1996. (85) Дата перевода заявки PCT на национальную фазу: 13.02.2007 2 3 7 4 8 5 9 R U (87) Публикация PCT: WO 2006/006856 (19.01.2006) C 2 C 2 (86) Заявка PCT: NL 2005/000499 (12.07.2005) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО " ...

Пищевой или кормовой продукт, содержащий желатиновые капсулы или таблетки

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2004 122 133 (13) A (51) ÌÏÊ A23L A23L A23L A23K A23D 1/30 1/302 1/304 1/00 9/05 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004122133/13, 13.12.2002 (71) Çà âèòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (30) Ïðèîðèòåò: 20.12.2001 EP 01205019.1 (43) Äàòà ïóáëèêàöèè çà âêè: 20.01.2006 Áþë. ¹ 02 (86) Çà âêà PCT: EP 02/14287 (13.12.2002) (74) Ïàòåíòíûé ïîâåðåííûé: Ñàëîìàòèíà Èðèíà Ñåðãååâíà Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. È.Ñ. Ñàëîìàòèíîé (54) ÏÈÙÅÂÎÉ ÈËÈ ÊÎÐÌÎÂÎÉ ÏÐÎÄÓÊÒ, ÑÎÄÅÐÆÀÙÈÉ ÆÅËÀÒÈÍÎÂÛÅ ÊÀÏÑÓËÛ ÈËÈ R U Ôîðìóëà èçîáðåòåíè 1. Ïèùåâîé èëè êîðìîâîé ïðîäóêò, ñîäåðæàùèé äî 50% æåëàòèíîâûõ êàïñóë èëè òàáëåòîê íà îñíîâå àëüãèíàòà, ñîëè ïåêòèíîâîé êèñëîòû èëè èõ ñìåñè, âêëþ÷àþùèé ìàñëî, âèòàìèíû, àìèíîêèñëîòû, áåëêè, ìèíåðàëû, êðàñèòåëè, âêóñîâûå äîáàâêè è/èëè ôóíêöèîíàëüíûå êîìïîíåíòû ñïåöèàëüíîãî íàçíà÷åíè , òàêèå êàê ïðîáèîòè÷åñêèå ìèêðîîðãàíèçìû, áèîëîãè÷åñêè àêòèâíûå ìîëåêóëû, ïðè÷åì óêàçàííûé ïðîäóêò âûáèðàþò èç ãðóïïû, ñîñòî ùåé èç âûñóøåííûõ, çàìîðîæåííûõ, ïàñòåðèçîâàííûõ è ñòåðèëèçîâàííûõ â àâòîêëàâå ïðîäóêòîâ. 2. Ïðîäóêò ïî ï.1 â çàìîðîæåííîì âèäå, ñîäåðæàùèé äî 50% æåëàòèíîâûõ êàïñóë, ïðè÷åì óêàçàííûé ïðîäóêò âûáèðàþò èç ãðóïïû, ñîñòî ùåé èç éîãóðòà, ìóññà è äåñåðòíîãî êðåìà. 3. Ïðîäóêò ïî ï.1 â âèäå âûñóøåííîãî èëè ñòåðèëèçîâàííîãî â àâòîêëàâå ïðîäóêòà, ñîäåðæàùèé äî 50% æåëàòèíîâûõ êàïñóë, ïðè÷åì óêàçàííûé ïðîäóêò âûáèðàþò èç ãðóïïû, ñîñòî ùåé èç ì ñà è æåëå, ðûáû è æåëå, ì ñíîãî æåëå. 4. Ïðîäóêò ïî ï.1 â âèäå ïàñòåðèçîâàííîãî ïðîäóêòà, ñîäåðæàùèé äî 50% æåëàòèíîâûõ êàïñóë, ïðè÷åì óêàçàííûé ïðîäóêò âûáèðàþò èç ãðóïïû, ñîñòî ùåé èç íàïèòêîâ íà îñíîâå ìîëîêà, ñîè è áåçàëêîãîëüíûõ íàïèòêîâ. 5. Ïðîäóêò ïî ëþáîìó èç ïï.1-4, â êîòîðîì æåëàòèíîâûå êàïñóëû èëè òàáëåòêè èìåþò äèàìåòð äî 20 ìì, ïðåäïî÷òèòåëüíî â èíòåðâàëå ìåæäó 0,1 è 5 ìì. 6. Ïðîäóêò ...

Liposome composition for the stabilization of oxidizable substances

A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to producing a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils. The liposomes provide an extended shelf life of the unstable oils and can be added directly to the food product as a dispersion during the manufacturing stage or dried to a free flowing powder for later use.

FAT-BASED CONFECTIONERY

А 2016104467 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (11) ааа за а за (3) * < а $ < Я $“ < А 5х ВО о х “. —_ о $ А (50) МПК А23С 1/30 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016104467, 03.07.2014 (71) Заявитель(и): НЕСТЕК С.А. (СН) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): 11.07.2013 ЕР 131761074 ЧАНДРАСЕКАРАН Шантха Налур (СВ), (43) Дата публикации заявки: 16.08.2017 Бюл. № 23 ПИРСОН Кристофер Брайан (СВ) (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 11.02.2016 (86) Заявка РСТ: ЕР 2014/064204 (03.07.2014) (87) Публикация заявки РСТ: УГО 2015/004002 (15.01.2015) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) КОНДИТЕРСКИЕ ИЗДЕЛИЯ НА ЖИРОВОЙ ОСНОВЕ (57) Формула изобретения 1. Композиция кондитерского изделия на жировой основе, содержащая инкапсулированное масло, причем указанное инкапсулированное масло содержит по меньшей мере 40 мас.% жидкого масла во внутреннем ядре и инкапсулирующую внешнюю оболочку, содержащую поперечно-сшитый агент, и причем либо такое инкапсулированное масло дополнительно содержит по меньшей мере один структурирующий агент, либо такое инкапсулированное масло применяется в комбинации с по меньшей мере одним структурирующим агентом в композиции кондитерского изделия на жировой основе. 2. Композиция кондитерского изделия на жировой основе по п. 1, в которой структурирующий агент представляет собой эмульгатор с высокой температурой плавления и его выбирают из группы, состоящей из моноглицеридов, диглицеридов, сложных эфиров моноглицеридов и/или диглицеридов лимонной кислоты, сложных эфиров моноглицеридов и/или диглицеридов молочной кислоты, сложных эфиров моноглицеридов (РАТЕМ) и/или диглицеридов диацетилвинной кислоты, сложных эфиров моноглицеридов (АСЕТЕМ) и/или диглицеридов уксусной кислоты, сложных эфиров моноглицеридов (ЗМО) и/или диглицеридов янтарной кислоты, сложных эфиров моноглицеридов (Гацет) и/или диглицеридов ...

Structuring granulating composition

FIELD: food industry. ^ SUBSTANCE: invention refers to oil and fat industry. Food granulated structuring composition suitable for production of structured food product with low content of saturated fatty acids and trans-isomers of fatty acids. It contains 5-100 wt % of glyceride composition and 95-0 wt % of at least one non-glyceride food solid material, wt % are expressed from total weight of structuring composition. Glyceride composition includes mixture from 5 to 85 wt % of non-lauric solid or semi-solid fat, which contains at least 5 wt % TFA from total weight of solid or semi-solid fat, from 95 to 15 wt % of liquid part selected from at least one liquid fat or at least one liquid diglyceride composition or mixture of two or more of them, where TFA stands for trans-isomers of fatty acids. Glyceride composition contains crystallised fat in stable crystalline form and contains at least 5 wt % symmetrical SUS-triglycerides from total weight of glyceride composition, where S is a saturated fatty acid, having 16-18 atoms of carbon, and U is an unsaturated fatty acid, having 18 or more atoms of carbon, and also contains STFA of less than 55 wt %, and STFA is a sum of saturated fatty acids and trans-isomers of fatty acids present in glyceride composition. Method of its production provides for mixing of glyceride composition with non-glyceride food solid material in melted form. Mixture of compositions provides for mixing of above described composition and the second glyceride composition, at a certain ratio. Method to produce mixture provides for mixing of food granulated composition with the second glyceride composition at temperature of not more than 35C or after maturing of food granulated composition for less than 8 hours. ^ EFFECT: invention makes it possible to produce product with improved structuring properties, which is stable. ^ 37 cl, 6 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 414 823 (13) C2 (51) МПК A23D 9/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ...

Powdered oil and fat composition, method for producing the same, and method for improving functionality of O / W type emulsion

Method for preparing microencapsulated heat-sensitive bioactive material

Microparticles include a matrix of an encapsulating material, in which are dispersed particles of a low melting point fat and a bioactive material, such as one or more probiotic bacteria. The microparticles are formed by preparing an emulsion of melted low melting point fat in an aqueous mixture of the encapsulating material, cooling the emulsion below the melting point of the low melting point fat, dispersing the bioactive material in the emulsion and spray drying the emulsion. The particles of solid low melting point fat are believed to protect the bioactive material from heat damage during the spray drying process.

Baby food for improving fatty acids composition in cerebral cell membranes

FIELD: food industry. SUBSTANCE: invention relates to nutrition, in particular, to baby food. Method for improving cognitive development or behavioural function in a human subject by administering a nutritional composition containing lipids, a portion of which is presented in the form of lipid globules with a core containing plant lipids, and a coating containing phospholipids and/or polar lipids. Above nutritional composition contains 10–50 wt. % of vegetal lipids per dry mass of the composition, 0.5–20 wt. % of phospholipids of total weight of lipids and/or 0.6–25 wt. % of polar lipids of total weight of lipids. Polar lipids are a sum of phospholipids, glycosphingolipids and cholesterol. EFFECT: invention provides a long-term effect of improving fatty acid composition in cerebral cell membranes, which promotes development of cognitive and behavioural function, including fine motor skills and visual acuity. 11 cl, 7 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 692 920 C2 (51) МПК A23D 7/01 (2006.01) A23D 9/05 (2006.01) A23J 7/00 (2006.01) A23L 33/115 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23D 7/01 (2018.08); A23D 9/05 (2018.08); A23J 7/00 (2018.08); A23L 33/115 (2018.08) (21)(22) Заявка: 2015127482, 17.03.2011 (24) Дата начала отсчета срока действия патента: Дата регистрации: 28.06.2019 (73) Патентообладатель(и): Н.В. НЮТРИСИА (NL) 17.03.2010 NL PCT/NL2010/050142 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2012144016 17.03.2010 (56) Список документов, цитированных в отчете о поиске: WO 2010027258 A1, 11.03.2010. WO 2005051091 A1, 09.06.2005. WO 2006114790 A2, 02.11.2006. WO 20080003330 A1, 03.01.2008. (43) Дата публикации заявки: 24.12.2018 Бюл. № 36 2 6 9 2 9 2 0 Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ДЕТСКОЕ ПИТАНИЕ ДЛЯ УЛУЧШЕНИЯ СОСТАВА ЖИРНЫХ КИСЛОТ В МЕМБРАНАХ КЛЕТОК ...

Sweet cinnamon or other flavoured, fat- based, anhydrous flakes for bakery purposes

무수 지방 기재 풍미 첨가제는 베이킹 제품 및 밀가루로 만든 과자류에 혼입하기 위하여 제공된다. 분리된 풍미 첨가제 생성물은 실질적으로 0 내지 2 %의 수분, 약 5 내지 15중량%의 미분쇄된 신나몬 또는 다른 풍미제, 25 내지 35중량%의 35 내지 40℃에서 실질적으로 액상인 베이커리 분야에서 상용성이 있는 오일, 및 그 나머지 과립 설탕을 함유한다. 베이커리 분야에서 상용성이 있는 오일은 식물성 오일, 액상 버터, 및 그의 혼합물로 이루어진 군으로부터 선택되고, 실질적으로 버터 지방과 같은 고형 지방 지수 곡선 특성을 보인다. 베이커리 분야에서 상용성이 있는 오일 또는 지방계는 현탁된 미분쇄된 신나몬 또는 다른 풍미제를 갖고, 과립 설탕과 혼합된 다음, 약 6내지 약 12℃에서 응고된다. 응고될 때 생성물은 약 35℃이하, 특히 약 20℃ ±의 실온에서 응고된 채로 남아 있는다. 제조시에, 오일 및 지방 성분은 미분쇄된 신나몬 또는 다른 풍미제와 함께 혼합되고, 약간 냉각된 다음, 과립 설탕과 혼합된다. 그 다음, 약 6 내지 약 12℃의 온도에서 냉각된다. 감미용 설탕과 상용성이 있고, 지방계 내에 현탁되도록 미분쇄될 수 있는 다른 풍미제는 생강, 육두구, 정향, 올스파이스, 단풍당 또는 그의 혼합물일 수 있다. Anhydrous fat based flavoring additives are provided for incorporation into baking products and confectionery made from flour. The separated flavor additive product is commonly used in the field of bakery, which is substantially liquid at 0-2% water, about 5-15% by weight pulverized cinnamon or other flavoring agents, 25-35% by weight, 35-40 ° C. Oil, and the rest of the granulated sugar. Oils compatible in the bakery field are selected from the group consisting of vegetable oils, liquid butters, and mixtures thereof, and exhibit substantially solid fat index curve characteristics such as butter fat. Oils or fats compatible in the field of bakery have suspended pulverized cinnamon or other flavors, are mixed with granulated sugar and then solidified at about 6 to about 12 ° C. When solidified, the product remains solidified at room temperature below about 35 ° C., in particular about 20 ° C. ±. In preparation, the oil and fat components are mixed with finely ground cinnamon or other flavoring agents, slightly cooled and then mixed with granulated sugar. It is then cooled at a temperature of about 6 to about 12 ° C. Other flavoring agents that are compatible with sweetening sugars and may be ground to suspend in the fat system may be ginger, nutmeg, cloves, allspice, maple sugar or mixtures thereof.

Infant food for improvement of fatty acids composition in brain cell membranes

FIELD: food industry. SUBSTANCE: invention relates to infant food. One proposes a method for modification of fatty acids compound in brain cell membranes which is chosen from the group consisting of: i) brain cell membranes fluidity increase, ii) PUFA content increase in brain cell membranes, iii) LC-PUFA content increase in brain cell membranes, iv) n6/n3 LC-PUFA ratio decrease in brain cell membranes, v) n6/n3 PUFA ratio decrease in brain cell membranes, vi) n3 PUFA ratio increase in brain cell membranes, vii) n3 LC-PUFA ratio increase in brain cell membranes and viii) DHA ratio increase in brain cell membranes with the subject human by way of administration of a nutritional composition containing 10-50 wt % of vegetal lipids per the composition dry weight and lipid globules with a nucleus including the said vegetal lipids. The said lipid globules have 1) modal diameter weighted by volume equal to more than 1.0 mcm, preferably, 1.0 - 10 mcm and/or 2) diameter equal to 2-12 mcm in an amount of at least 45, more preferably, at least 55 vol % of the total lipids volume. EFFECT: proposed is a method to improve the subject human's cognitive functions when the said subject human has reached an age of over 36 months by way of administration of the above nutritional composition to the subject human at an age of 0-36 months. 26 cl, 7 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: (19) RU (11) (13) 2 560 861 C2 (51) МПК A23D 7/01 (2006.01) A23D 9/05 (2006.01) A23J 7/00 (2006.01) A23L 1/29 (2006.01) A23L 1/30 (2006.01) A61K 31/201 (2006.01) A61K 31/683 (2006.01) ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012144021/13, 17.03.2011 (24) Дата начала отсчета срока действия патента: 17.03.2011 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ВАН ДЕР БЕК Элине Марлен (NL), АБРАХАМСЕ-БЕРКЕВЕЛД Марике (NL), СХИППЕР Аннемик Лидевей (NL), СПЕЛМАНС Гелске (NL) (43) Дата публикации заявки: 27.04.2014 Бюл. № 12 R U (73) ...

Monounsaturated dairy products

Patent RU2015130598A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 130 598 A (51) МПК A23D 7/01 (2006.01) A23D 9/05 (2006.01) A23J 7/00 (2006.01) A23L 33/115 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015130598, 17.03.2011 (71) Заявитель(и): Н.В. НЮТРИСИА (NL) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 24.12.2018 Бюл. № (72) Автор(ы): ВАН ДЕР БЕК Элине Марлен (NL), АБРАХАМСЕ-БЕРКЕНВЕЛД Марике (NL), СХИППЕР Аннемик Лидевей (NL), СПЕЛМАНС Гелске (NL) R U 17.03.2010 NL PCT/NL2010/050142 (62) Номер и дата подачи первоначальной заявки, из которой данная заявка выделена: 2012144021 17.03.2011 36 R U (57) Формула изобретения 1. Способ улучшения i) когнитивного развития, ii) поведенческой функции, iii) остроты зрения, iv) мелкой моторики у субъекта-человека путем введения питательной композиции, содержащей 10-50% масс. растительных липидов на сухую массу композиции, и липидные шарики с ядром, включающим указанные растительные липиды, где указанные липидные шарики имеют: 1) взвешенный по объему модальный диаметр более 1,0 мкм, предпочтительно от 1,0 до 10 мкм, и/или 2) диаметр 2-12 мкм в количестве по меньшей мере 45, более предпочтительно по меньшей мере 55 объемных % от общего объема липидов. 2. Способ по п. 1, где указанная композиция содержит: 0,5-20% масс. фосфолипидов на общую массу липидов и/или 0,6-25% масс. полярных липидов на общую массу липидов, где полярные липиды представляют собой сумму фосфолипидов, гликосфинголипидов и холестерина, и содержит липидные шарики с ядром, включающим указанные растительные липиды, и покрытием, включающим указанные фосфолипиды или полярные липиды. 3. Способ по п. 1 или 2, где композиция содержит n3 LC-PUFA в количестве по меньшей мере 0,2% масс. от общего содержания жирных кислот, и оно не превышает 15% масс. от общего содержания жирных кислот. 4. Способ по п. 1 или 2, где композиция содержит DHA в количестве 0,1-0,6% масс. от общего содержания жирных кислот. ...

Blend formulation comprising silicate and microbial and / or plant cells comprising a polyunsaturated fatty acid having at least 20 carbon atoms (lc-pufa)

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10 - 50 wt-%, based on the total weight of silcate.

Two-step emulsification method for a milk for infants preparation

FIELD: technological processes.SUBSTANCE: invention relates to the two-step emulsification method for the preparation of composition comprising lipid and protein components, containing large lipid globules. Composition preparation method, which is a formula milk for infants for further feeding or milk for older children, provides for production of the aqueous phase with a dry matter content of from 5 to 75 wt.%, containing at least one protein component; production of the liquid lipid phase containing at least one lipid; carrying out of the homogenization first stage by the lipid phase homogenization with the aqueous phase in a ratio of from 3 to 50 % (in percent by weight) so, that to produce the first composition; carrying out of the homogenization second stage using an atomizer in order to reduce the lipid globules particles size to obtain the second composition. Wherein, at least 10 vol.% of obtained at the homogenization first stage lipid globules have diameter of >12 mcm, and/or lipid globules have the volume-weighted mode diameter of 5 to 25 mcm. At that, the second composition, which includes lipid and protein components, contains at least less than 10 vol.% of lipid globules having diameter of >12 mcm and/or lipid globules having the volume-weighted mode diameter of 2.5 to 7 mcm.EFFECT: invention allows to obtain composition with lipid globules for infants or for older children with reproducible and controlled particle size distribution in lipid globules.26 cl, 1 tbl, 1 dwg, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 673 173 C1 (51) МПК B01F 3/08 (2006.01) A23L 33/115 (2016.01) A23L 33/17 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК B01F 3/08 (2006.01); A23L 33/115 (2006.01); A23L 33/17 (2006.01); A23L 33/40 (2006.01) (21)(22) Заявка: 2017136305, 11.03.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: 22.11.2018 16.03.2015 EP 15000765.6 (56) Список документов, ...

Whippable topping mix

Lipid nanoparticle complex containing curcumin comprising ginsenosides

The present invention relates to a lipid nanoparticle containing a ginsenoside and a phospholipid and containing a curcumin so as to improve the stability, dispersibility and bioavailability of the curcumin, a process for producing the lipid nanoparticle, Antioxidant food composition, feed composition and cosmetic composition. The lipid nanoparticles containing curcumin provided by the present invention can improve the stability, dispersibility and bioavailability of curcumin by using ginsenoside, and thus can be widely used in the development of various products including curcumin .

Extruded instant granular food product

散粒的并可立即分散和/或溶解的颗粒食品的生产方法,该方法包括在挤压机中制备一种油或脂肪与粉末碳水化合物和/或高蛋白物质的混合物,在该挤压机中增塑该混合物并通过挤压增塑的混合物成线并切割该线使该混合物形成颗粒。

Fine particles enclosing a physiologically active substance and a method for producing the same

Baby food for improving fatty acids composition in cerebral cell membranes

FIELD: food industry.SUBSTANCE: present invention relates to nutrition, in particular, to baby food. Method for improving cognitive development or behavioural function in a human subject comprises administering a nutritional composition containing lipids, part of which is presented in the form of lipid beads with a core containing vegetable lipids. Said nutritional composition contains 10–50 wt. % plant lipids on the dry weight of the composition and said lipid beads have a modal diameter weighted by volume greater than 1.0 mcm, preferably 1.0 to 10 mcm, and/or diameter of 2–12 mcm in amount of at least 45, more preferably at least 55 % by volume of total volume of lipids.EFFECT: baby food improves composition of fatty acids in cerebral cell membranes.11 cl, 7 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 692 627 C2 (51) МПК A23D 7/01 (2006.01) A23D 9/05 (2006.01) A23J 7/00 (2006.01) A23L 33/115 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23D 7/01 (2018.08); A23D 9/05 (2018.08); A23J 7/00 (2018.08); A23L 33/115 (2018.08) (21)(22) Заявка: 2015130598, 17.03.2011 (24) Дата начала отсчета срока действия патента: Дата регистрации: 25.06.2019 (73) Патентообладатель(и): Н.В. НЮТРИСИА (NL) 17.03.2010 NL PCT/NL2010/050142 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2012144021 17.03.2010 (56) Список документов, цитированных в отчете о поиске: WO 2010027258 A1, 11.03.2010. WO 2005051091 A1, 09.06.2005. WO 2006114790 A2, 02.11.2006. WO 20080003330 A1, 03.01.2008. (43) Дата публикации заявки: 24.12.2018 Бюл. № 36 2 6 9 2 6 2 7 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ДЕТСКОЕ ПИТАНИЕ ДЛЯ УЛУЧШЕНИЯ СОСТАВА ЖИРНЫХ КИСЛОТ В МЕМБРАНАХ КЛЕТОК МОЗГА (57) Реферат: Настоящее изобретение относится к питанию, содержит 10-50% мас. растительных липидов на в частности к детскому питанию. Способ сухую массу ...

Sweetness and / or saltiness enhancer

Infant nutrition for improving fatty acid composition of brain membranes

本发明涉及婴儿营养物，具体而言涉及用于改善脑膜脂肪酸组成的包含特殊脂质小球的婴儿营养物。

Process for preparing nutritional compositions

一种制备营养组合物的方法，该营养组合物包括蛋白质、脂肪和碳水化合物，该方法包括将脂肪在水中用乳化剂乳化以形成具有的固体含量为至少70％的乳液，将该乳液均化，并以1份乳液：0.5份基质到1份乳液：5份基质的比率将该乳液与包含蛋白质和碳水化合物的固体基质一起挤出到温度在乳液和基质的混合物的熔点或高于其熔点的真空室中，得到具有的最大水含量为10％的固体产物。

Food composition-containing tablet useful as food supplement

FIELD: food composition useful as food supplement. SUBSTANCE: claimed composition contains vitamins and derivatives thereof, minerals and at least 40 wt.% of fish oil granulate. Said fish oil granulate contains fine dispersed polyunsaturated fat acids including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Supplement components are used in specific ratio to produce tablet. EFFECT: supplement in tablet form with balanced composition having no distasteful fish odor and taste. 1 tbl, 3 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 279 230 (13) C2 (51) ÌÏÊ A23L A23L A23L A23L 1/30 1/302 1/304 1/325 (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2002133206/13, 01.05.2001 (72) Àâòîð(û): ËÈÑÒÐÓÏ Êåðí (DK), ËÀÓÄÐÓÏ Ìèõàýëü (DK), ÊÐÎÉÖÔÅËÜÄÒ Ìîãåíñ (DK), ÊÍÓÄÑÅÍ Ëåéô (DK) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 01.05.2001 (73) Ïàòåíòîîáëàäàòåëü(è): Ê-ìåãà õåëñêåà À/Ñ (DK) (43) Äàòà ïóáëèêàöèè çà âêè: 10.06.2004 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 18.05.2000 EP 00201749.9 (45) Îïóáëèêîâàíî: 10.07.2006 Áþë. ¹ 19 2 2 7 9 2 3 0 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: WO 9953777 À, 28.10.1999. WO 9735488 À, 02.10.1997. RU 2007934 C1, 28.02.1994. FR 2761887, 16.10.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 18.12.2002 2 2 7 9 2 3 0 R U (87) Ïóáëèêàöè PCT: WO 01/87079 (22.11.2001) C 2 C 2 (86) Çà âêà PCT: DK 01/00296 (01.05.2001) Àäðåñ äë ïåðåïèñêè: 191002, Ñàíêò-Ïåòåðáóðã, à/ 5, ÎÎÎ "Ë ïóíîâ è ïàðòíåðû", ïàò.ïîâ. Þ.Â.Êóçíåöîâîé (54) ÒÀÁËÅÒÊÀ, ÑÎÄÅÐÆÀÙÀß ÏÈÙÅÂÓÞ ÊÎÌÏÎÇÈÖÈÞ, ÄËß ÈÑÏÎËÜÇÎÂÀÍÈß Â ÊÀ×ÅÑÒÂÅ ÏÈÙÅÂÎÉ ÄÎÁÀÂÊÈ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé êîìïîçèöèè äë èñïîëüçîâàíè â êà÷åñòâå äèåòè÷åñêîé äîáàâêè. Ïðåäëîæåíà òàáëåòêà, ñîäåðæàùà ïèùåâóþ êîìïîçèöèþ, âêëþ÷àþùà âèòàìèíû è èõ ïðîèçâîäíûå, ìèíåðàëüíûå ñîåäèíåíè è ïî ìåíüøåé ìåðå 40 âåñ.% ãðàíóë òà ðûáüåãî æèðà. Ãðàíóë ò ðûáíîãî æèðà ñîäåðæèò ...

Encapsulated nutritional and pharmaceutical compositions

本发明提供了一种包封的组合物，其包括一种或多种长链多不饱和脂肪酸(LCPUFA)和至少一种水胶体，其中，所述组合物的表面游离脂肪含量小于约5％。本发明还提供了用于稳定包含一种或多种LCPUFA的乳液的方法以及用于提高包含一种或多种LCPUFA的组合物的包封率的方法，所述方法包括将至少一种水胶体加入到乳液或组合物中。

Granular food product

Method for manufacture of children alimentation

FIELD: food industry. SUBSTANCE: invention refers to compositions for feeding babies, infants and toddlers. The composition preparation method includes spray drying of lipid and protein components using a fine spray system utilizing a nozzle for two fluid media. Thus, the obtained composition comprising lipid and protein components includes lipid globules having a volume weighted diameter of at least 1.0 mcm. The claimed method has good controllability and reproducibility. EFFECT: invention allows to reduce time and increase productivity of composition preparation with large lipid globules through a more efficient and effective fine spray system. 19 cl, 4 dwg, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 615 357 C2 (51) МПК A23L 33/00 (2016.01) A23L 33/10 (2016.01) A23D 7/005 (2006.01) A23D 7/04 (2006.01) A23L 5/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014141508, 13.03.2013 (24) Дата начала отсчета срока действия патента: 13.03.2013 Дата регистрации: Приоритет(ы): (30) Конвенционный приоритет: (73) Патентообладатель(и): Н.В. НЮТРИСИА (NL) 15.03.2012 EP 12159673.8 (45) Опубликовано: 04.04.2017 Бюл. № 10 (56) Список документов, цитированных в отчете о поиске: WO 2010068105 A1, 17.06.2010. WO 2010027258 A1, 11.03.2010. WO 2010027259 A1, 11.03.2010. WO 2011108918 A1, 11.03.2010. RU 2060676 C1, 27.05.1996. RU 2116032 C1, 30.09.1994. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2014 (86) Заявка PCT: EP 2013/055067 (13.03.2013) (87) Публикация заявки PCT: 2 6 1 5 3 5 7 (43) Дата публикации заявки: 10.05.2016 Бюл. № 13 R U 04.04.2017 (72) Автор(ы): ВАН ДЕН БРЕНК Юп (NL), ВАН ДЕЙКЕ Кун Корнелис (NL), ВАН ДЕР СТЕН Адриана Мартина Ламберта (NL), МОНЕН Рааул Чарльз Йохан (NL), ВАН БАЛЕН Антони (NL) 2 6 1 5 3 5 7 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБ ПОЛУЧЕНИЯ ...

METHOD FOR PRODUCING POWDERED OILS

1. Способ инкапсулирования масла и/или маслорастворимых веществ, предусматривающий приготовление эмульсии масло-в-воде, в которой присутствует стабилизирующее количество белка; денатурацию и агрегацию белка, и распылительную сушку денатурированной, агрегированной эмульсии масло-в-воде с получением сухих частиц порошка. !2. Способ по п.1, в котором эмульсия масло-в-воде гомогенизируют. ! 3. Способ по п.1 или 2, в котором белок включает белок молочной сыворотки и предпочтительно состоит из белка молочной сыворотки. ! 4. Способ по п.1 или 2, в котором белок включает соевый белок и предпочтительно состоит из соевого белка. ! 5. Способ по п.1 или 2, в котором стадию денатурации осуществляют путем нагревания белка до температуры, выше его температуры денатурации. ! 6. Способ по п.1 или 2, в котором стадию денатурации осуществляют в потоке. ! 7. Способ по п.1 или 2, использующий водную эмульсию, содержащую от 10 до 60 мас.% сухого вещества. ! 8. Способ по п.7, в котором сухое вещество включает от 3 до 50 мас.%, предпочтительно от 5 до 40 мас.%, более предпочтительно от 7 до 30 мас.% (в пересчете на сухое вещество) источника белка с высоким содержанием белка; до 10 мас.% в пересчете на сухое вещество, предпочтительно до 5 мас.% солей; углеводы, включая целлюлозу и крахмал, присутствующие в источнике белка, и масляный компонент в количестве, обеспечивающем баланс, предпочтительно масла, содержащие ненасыщенные жирные кислоты, более предпочтительно масла, содержащие полиненасыщенные жирные кислоты. ! 9. Способ по п.1 или 2 или 8, в котором эмульсию подвергают распылительной сушке в сушилке форсуночного типа при давлении в форсунке от 60 до 120 бар и температуре во� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 124 462 (13) A (51) МПК A23K 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ФРИЗЛЭНД БРЭНДЗ Б.В. (NL) (21)(22) Заявка: 2009124462/13, 27.11.2007 (72) Автор(ы): БАСТИАНС Йоханнес ...

Process for the preparation of powdered oils

The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powde.tau.ed oils obtainable by such a process, and the use of these products in the preparation of food compositions, and preferably animal food compositions, such as ruminant food compositions.

New fluid powder containing micro-encapsulated fish oil

A fluid powder (I) comprises microcapsules, which can be dispersed in cold water, consisting of a fish oil (II) rich in polyunsaturated fatty acids, fixed onto a solid matrix (III) consisting of a colloid (IV) associated with one or more carbohydrates. (I) is obtained by emulsification and drying at low temperature in an spraying tower; and contains at least 25 wt.% (preferably at least 30 wt.%) of (II) fixed onto (III). Also claimed are pills tablets comprising (I) in an excipient.

Method of preparing an unsaturated fatty acid dry concentrate

The invention relates to a method for producing a dry concentrate of an unsaturated fatty acid. According to said method, a substance comprising at least one unsaturated fatty acid is applied to a biologically inert matrix with a large surface area and is subsequently dried. The invention also relates to a composition containing at least one unsaturated fatty acid and to foodstuffs, beverages and medicaments containing said composition.

Improvements to processes and devices for preparing and stabilizing dry powders or concentrates of solutions and suspensions, in particular from natural substances such as juices or extracts of fruits or vegetables and products of animal origin

granule, process for the preparation of an edible dispersion, cube or tablet, process for the preparation of cubes or tablets of broth or seasonings and particulate or concentrated seasoning

GRáNULO, PROCESSO PARA A PREPARAçãO DE UMA DISPERSãO COMESTìVEL, CUBO OU TABLETE, PROCESSO PARA A PREPARAçãO DE CUBOS OU TABLETES DE CALDO DE SOPA OU DE TEMPEROS E TEMPERO PARTICULADO OU CONCENTRADO. A presente invenção se refere a grânulos que compreendem partículas de pó de lipídio que possuem uma estrutura microporosa. Granule, process for the preparation of an edible dispersion, cube or tray, the process for the preparation of cubes or trays of soup or seasoning and particular or concentrated seasoning. The present invention relates to granules comprising lipid dust particles having a microporous structure.

INCAPSULATED FOOD AND PHARMACEUTICAL COMPOSITIONS

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 137 892 A (51) МПК A23L 33/12 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019137892, 27.04.2018 (71) Заявитель(и): КЛОУВЕР КОРПОРЕЙШН ЛИМИТЕД (AU) Приоритет(ы): (30) Конвенционный приоритет: 27.04.2017 AU 2017901524 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 27.11.2019 R U (43) Дата публикации заявки: 27.05.2021 Бюл. № 15 (72) Автор(ы): ВАН Бо (AU), ЧЭН Мик Чу Тин (AU), ЭЛЛИОТТ Гленн (AU) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/195601 (01.11.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Инкапсулированная композиция, содержащая одну или более длинноцепочечных полиненасыщенных жирных кислот (ДЦПНЖК) и по меньшей мере один гидроколлоид, отличающаяся тем, что композиция имеет содержание свободного поверхностного жира менее около 5%. 2. Инкапсулированная композиция по п. 1, отличающаяся тем, что композиция представляет собой масляную или липидную композицию, содержащую одну или более ДЦПНЖК. 3. Композиция по п. 1 или 2, отличающаяся тем, что композиция имеет содержание свободного поверхностного жира менее около 2%. 4. Композиция по любому из пп. 1-3, отличающаяся тем, что композиция находится в форме эмульсии и порошка. 5. Композиция по п. 4, отличающаяся тем, что эмульсия представляет собой эмульсию масло-в-воде. 6. Композиция по любому из пп. 1-5, отличающаяся тем, что масляная или липидная композиция представляет собой фосфолипидсодержащую масляную или липидную композицию. 7. Композиция по п. 6, отличающаяся тем, что масляная или липидная композиция является обогащенной фосфолипидами. 8. Композиция по п. 6 или 7, отличающаяся тем, что масляная или липидная Стр.: 1 A 2 0 1 9 1 3 7 8 9 2 (54) ИНКАПСУЛИРОВАННЫЕ ПИЩЕВЫЕ И ФАРМАЦЕВТИЧЕСКИЕ КОМПОЗИЦИИ 2 0 1 9 1 3 7 8 9 2 AU 2018/050384 (27.04.2018) A 2 0 1 9 1 3 7 8 9 2 A R U 2 0 ...

Process for making globules containing organic material, for example fat, and apparatus for obtaining them

Method and devices for converting fats and mixtures of oils and fats into a fine powder with a crystalline structure

PROCESS FOR THE PRODUCTION OF A DRY EMULSION POWDER CONTAINING AT LEAST ONE ACTIVE LIPOPHILIC PRINCIPLE, AND DRY EMULSION OBTAINED BY THIS PROCESS

La présente invention concerne un procédé pour la fabrication d'une émulsion sèche en poudre, contenant au moins un principe actif lipophile, qui comprend les étapes suivantes : (a) une étape de fourniture de deux phases : (i) une phase aqueuse contenant au moins un composé émulsifiant de nature protéique, et (ii) une phase lipidique contenant ledit ou lesdits principes actifs lipophiles, (b) une étape de formation d'une émulsion huile-dans-eau comprenant (i) une phase continue constituée par ladite phase aqueuse et (ii) une phase discontinue constituée par ladite phase lipidique, dispersée sous forme de particules lipidiques présentant une taille maximale inférieure à 3 µm, l'interface desdites particules lipidiques avec la phase continue aqueuse comportant au moins ledit ou lesdits composés émulsifiants de nature protéique, (c) une étape d'incorporation d'au moins un composé saccharidique, dans ladite émulsion huile-dans-eau issue de l'étape (b), et (d) une étape d'élimination de ladite phase aqueuse dans ladite émulsion huile-dans-eau issue de l'étape (c), pour l'obtention de ladite émulsion sèche en poudre comprenant lesdites particules lipidiques contenant ledit ou lesdits principes actifs lipophiles et dont l'interface est recouverte d'une zone protectrice secondaire, ladite interface et ladite zone protectrice secondaire comportant, respectivement, ledit ou lesdits composés émulsifiants de nature protéique et/ou ledit ou lesdits composés saccharidiques. The present invention relates to a process for the manufacture of a powdered dry emulsion, containing at least one lipophilic active ingredient, which comprises the following steps: (a) a step of providing two phases: (i) an aqueous phase containing at least one less an emulsifier compound of protein nature, and (ii) a lipid phase containing said lipophilic active ingredient (s), (b) a step of forming an oil-in-water emulsion comprising (i) a continuous phase ...

Nutritional composition for dietary supplements

本发明提供了一种用作规则服用如每日服用的膳食营养补充物的营养组合物。该组合物包括：含有精选的维生素的维生素化合物、含有精选的矿物质的矿物质化合物，和干粉形式的含有二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的鱼油颗粒。因此，提供了一种全面的营养补充物，由此不仅可以通过矿物质和维生素，而且可以通过鱼油颗粒中的ω－3脂肪酸EPA和DHA补充膳食。通过使用鱼油颗粒除去了如异味和气味的副作用。

Method for extracting high-quality krill oil from krill

本申请公开了一种从磷虾中提取高品质磷虾油的方法。所述方法包括如下步骤：S1、将磷虾用有机溶剂进行提取，收集提取液；S2、向所述提取液中加入碱水，使游离脂肪酸形成脂肪酸盐从油相中分离出来、同时使油水分相，收集油相；S3、将所述油相进行纯化获得所述高品质磷虾油。本申请对磷虾油的制备工艺进行了优化，将有机溶剂萃取与碱炼法巧妙的结合，再通过对工艺参数进行调整、优化后，不仅降低了磷虾油的酸价，还最大程度的保证了磷虾油中磷脂、虾青素等有效成分的含量，提高了磷虾油的品质。

High fat to protein ratio egg yolk product and methods for making and utilizing same

The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Powdered fat composition for chocolate

An obj ect of the present invention is to provide a powdered fat and/or oil composition for chocolate, which is capable of imparting a light air-in-like mouthfeel and a good melt-in-the-mouth only by cooling and solidification without using dedicated equipment. The present invention is a powdered fat and/or oil composition for chocolate, containing a fat and/or oil composition in a powder form satisfying the following condition (a). (a) The fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≤22.

G i tract delivery systems

一种用于储存不稳定的治疗和营养剂的微囊包封材料，其在胃肠道中的预定位置释放治疗和营养剂，其中该包封材料是通过将食品级处理的碳水化合物与水溶性食品级蛋白结合形成。该治疗和营养剂形成油相，可用水分散或溶解的包封剂将其乳化，从而包封该治疗和营养剂。这些药剂可以是油或油溶性的或油分散性的。可被包封的药剂包括脂类(油，包括对氧敏感的油、脂肪酸、甘油三酯)和油溶性及油分散性成分(包括药物、益生菌、蛋白治疗剂和生物活性剂)。所用蛋白可包括任何膜形成水溶性蛋白或水解蛋白且包括乳蛋白，如酪蛋白及其衍生物或乳清蛋白。碳水化合物组分可以是含还原糖基的那些、低聚糖和淀粉(未加工的、改性的、抗性的、乙酰化的、丙酰化的和丁基化的淀粉)。

Fat powder mixtures

Fat or mixtures of these are melted at not more than 15 degrees above their melting point; mixed and passed homogenised for rapid cooling down to the bottom third of the melting/solidification point intervals; held 30 mins. then raised to 10% below melting point; and sprayed into a crystalliser. Here, an air circuit at -15 and +30 degrees C. and oxygen are supplied to form a bionegative sheath protecting against breakdown. Inactive alpha and beta-crystals forming are passed out for phase stabilising and bio-reactivation in a chamber at 0-10 degrees C. The reactivated fat powder obtained is mixed with additives in proportions controlled by primary and secondary batch weighers.

SALTY FOOD COMPOSITION CONTAINING A LOW TRANS-TRIGLYCERID-FAT CONTENT COMPOSITION

Stabilization process of an edible dispersion comprising oil

Procedimiento de estabilización de una dispersión comestible que comprende aceite, usando grasa en polvomicronizada que tiene una estructura microporosa de partículas de tamaño submicrométrico. Stabilization process of an edible dispersion comprising oil, using polyvomicronized grease having a microporous structure of submicron sized particles.

Infant nutrition for improving fatty acid composition of brain membranes