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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2131. Отображено 100.
15-03-2012 дата публикации

Shortening particle compositions and products made therefrom

Номер: US20120064193A1
Автор: Alan A. Oppenheimer, Braden J. Erickson, Jon D. Seibold
Принадлежит: Individual

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.

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Номер записи: 1
31-05-2012 дата публикации

Enhanced Absorption of Omega Fatty Acid Oils

Номер: US20120135104A1
Автор: Bhiku Patel
Принадлежит: PruGen IP Holdings Inc

A composition for increasing the bioavailability of oils in humans and animals comprising mixing a first emulsifier and a second emulsifier in a ratio ranging from about 1:1 to about 3:1 with a consumable oil wherein the first emulsifier is polyoxyethylene sorbitan monooleate and the second emulsifier is tocopheryl polyethylene glycol succinate. A method for increasing the bioavailability of such a composition is also provided.

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Номер записи: 2
12-07-2012 дата публикации

Method for manufacturing refined fats and oils

Номер: US20120177791A1
Автор: Keiji Shibata, Minoru Kase, TETSUYA Abe, Toshiteru Komatsu
Принадлежит: Kao Corp

Provided is a method for manufacturing refined fats and oils, including: a treating fats and oils by bringing the fats and oils into contact with water vapor or inert gas; and subsequently performing thin-film evaporation of the fats and oils.

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Номер записи: 3
08-11-2012 дата публикации

Amphiphilic sterol/fat-based particles

Номер: US20120282368A1
Автор: Andrzej Pronczuk, Daniel Perlman, Fadi CHAABO, Kenneth C. Hayes
Принадлежит: BRANDEIS UNIVERSITY

The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.

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Номер записи: 4
27-12-2012 дата публикации

Shortening compositions

Номер: US20120328763A1
Автор: Deborah Jean Back, Donald Benjamin Appleby, James M. ROBERTSON, Peter Yau-Tak Lin, Steven Robert Baker
Принадлежит: Procter and Gamble Co

Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.

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Номер записи: 5
10-01-2013 дата публикации

Method for producing refined a fat or oil

Номер: US20130012734A1
Автор: Keiji Shibata, Minoru Kase, Shinpei Fukuhara, TETSUYA Abe, Toshiteru Komatsu
Принадлежит: Kao Corp

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; and subsequently carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10° C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor in the presence of an organic acid.

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Номер записи: 6
18-04-2013 дата публикации

Infant nutrition for improving fatty acid composition of brain membranes

Номер: US20130096087A1
Автор: Annemiek Lidewij Schipper, Eline Marleen Van Der Beek, Gelske Speelmans, Marieke Abrahamse-Berkeveld
Принадлежит: Nutricia NV

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.

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Номер записи: 7
23-05-2013 дата публикации

Fat-and-oil containing composition and oral formulation containing the same

Номер: US20130129903A1
Автор: Hiroyuki Sakaguchi, Nobuyuki Haraguchi
Принадлежит: Fujifilm Corp

A fat-and-oil containing composition which contains at least (A) an oil component, (B) glycerin, and (C) an emulsifier, the composition containing: a glycerin fatty acid ester, in which from 30% by mass to 75% by mass of constituent fatty acids are docosahexaenoic acid, as (A) the oil component; and a decaglycerin fatty acid ester, in which constituent fatty acids are oleic acid, as (C) the emulsifier, wherein respective content ratios of (A) the oil component, (B) the glycerin and (C) the emulsifier are within the following ranges relative to the total mass of (A) the oil component, (B) the glycerin and (C) the emulsifier: (A) the oil component: from 55% by mass to 78% by mass, (B) the glycerin: from 10% by mass to 35% by mass, and (C) the emulsifier: from 5% by mass to 13% by mass.

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Номер записи: 8
30-01-2014 дата публикации

Shortening compositions and methods for forming the same

Номер: US20140030411A1
Автор: Frank T. Orthoefer, Jo-Anne Frank, John D. Keller, Jr.
Принадлежит: DOW AGROSCIENCES LLC

The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.

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Номер записи: 9
17-01-2019 дата публикации

CANOLA OIL COMPOSITIONS WITH PARTICULAR TRIACYLGLYCEROL DISTRIBUTIONS

Номер: US20190014791A1
Автор: Iassonova Diliara
Принадлежит:

This application relates to canola oils comprising triacylglycerols (TAGs), wherein 11-16% of the total TAGs in the oil comprise one saturated fatty acid and two unsaturated fatty acids and wherein 82-88% of total TAGs comprise three unsaturated fatty acids, and wherein 81-91% of the total TAGs comprise at least one oleic acid and wherein 7-12% of the total TAGs comprise at least one linolenic acid. In some embodiments, the oils have a low saturated fatty acid content of 3.5-5.5%, such as 3.5-4.5%, or 3.5-4.0%. 130- (canceled)31. A canola oil comprising triacylglycerols (TAGs) , wherein 11-16% of the TAGs comprise one saturated fatty acid and two unsaturated fatty acids and wherein 82-88% of the TAGs comprise three unsaturated fatty acids , and wherein 81-91% of the TAGs comprise at least one oleic acid and wherein 7-12% of the TAGs comprise at least one linolenic acid.32. The canola oil of claim 31 , wherein the oil comprises 3.5% to 5.5% saturated fatty acids.33. The canola oil of claim 32 , wherein the oil comprises 3.5% to 4.5% saturated fatty acids.34. The canola oil of claim 32 , wherein the oil comprises 62-74% oleic acid and 2.5-5.0% linolenic acid.35. The canola oil of claim 32 , wherein 11-13% of TAGs in the oil comprise one saturated fatty acid and two unsaturated fatty acids.36. The canola oil of claim 32 , wherein the oil does not contain detectable levels of TAGs comprising two or three saturated fatty acids.37. The canola oil of claim 32 , wherein 3-5% of TAGs comprise two oleic acids and one palmitic acid.38. The canola oil of wherein 1-2% of TAGs comprise two oleic acids and one stearic acid.39. The canola oil of claim 32 , wherein 1-3% of TAGs comprise three linoleic acids.40. The canola oil of claim 32 , wherein 10-14% of TAGs comprise one oleic acid and two linoleic acids.41. The canola oil of claim 31 , wherein the oil comprises phospholipids including phosphatidyl choline claim 31 , phosphatidyl ethanolamine claim 31 , and phosphatidyl inositol ...

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Номер записи: 10
18-01-2018 дата публикации

BIOMASS OF THE MICROALGAE SCHIZOCHYTRIUM MANGROVEI AND METHOD FOR PREPARING SAME

Номер: US20180016605A1
Автор: Comini Serge, Pora Bernard
Принадлежит:

The invention concerns a strain of Shizochytrium mangrovei filed on 22 Nov. 2012 with the CNCM as number 1-4702 having the ability to produce a high quantity of docosahexaenoic acid (or DHA) and palmitic acid, the methods for producing the corresponding biomass containing said lipid compounds of interest, and the biomass containing the products and compositions prepared from this strain. 111-. (canceled)12Schizochtrium mangrovei. A strain of deposited on Nov. 22 , 2012 at the CNCM under number I-4702.13Schizochtrium mangrovei. A lipid rich biomass of microalga strain deposited on Nov. 22 , 2012 at the CNCM under number 1-4702 , comprising at least one of docosahexaenoic acid (or DHA) and palmitic acid.14. The biomass according to claim 13 , comprising docosahexaenoic acid (or DHA) and palmitic acid.15. The biomass according to claim 14 , comprising between 35 and 40% of DHA claim 14 , and between 40 and 50 wt % of palmitic acid claim 14 , respectively expressed by weight of total fatty acids.16. The biomass according to claim 15 , further comprising between 1.5 and 2% of phospholipids claim 15 , expressed by weight of biomass at 99% of dry matter.17. The biomass according to claim 16 , comprising a total amino acids content of between 10 and 20% expressed as Nx6.25 claim 16 , the percentage being expressed by weight of biomass.18. A food product or supplement claim 16 , comprising the biomass according to claim 16 , for consumption by humans or animals.19. The biomass according to claim 13 , comprising claim 13 , between 35 and 40% of DHA and between 40 and 50 wt % of palmitic acid claim 13 , expressed by weight of total fatty acids claim 13 , and between 1.5 and 2% of phospholipids claim 13 , expressed by weight of biomass at 99% of dry matter.20. A food product comprising a biomass produced by the method of .21. The food product as claimed in claim 20 , wherein said biomass comprises:between 35 and 40% of DHA and between 40 and 50 wt % of palmitic acid, expressed ...

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Номер записи: 11
10-02-2022 дата публикации

FILLING FOR A BAKERY OR CHOCOLATE PRODUCT

Номер: US20220039423A1
Автор: Belouin Francois, Rabault Jean Luc
Принадлежит:

The present invention provides a method for preparing a filled bakery product, the method comprising: 1. A method for preparing a filled bakery product , the method comprising:providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil,tempering the filling composition to form a tempered filling composition,depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., andactively cooling the deposited filling composition,wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature,wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C.,wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., andwherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.26-. (canceled)7. The method according to claim 1 , wherein the tempered filling composition is aerated to decrease its density to from 650 to 1300 g/L preferably to from 700 to 1200 g/L claim 1 , more preferably to from 950 to 1190 g/L claim 1 , prior to the step of depositing the tempered filling composition.8. The method according to claim 1 , wherein in the step of actively cooling the deposited filling composition claim 1 , the deposited filling composition is cooled to a temperature of at least 5° C. claim 1 , preferably at least 6° C. claim 1 , more ...

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Номер записи: 12
04-02-2016 дата публикации

TAILORING THE WETTING AND LUBRICATION PROPERTIES OF EDIBLE FAT WITH LOW HLB EMULSIFIERS OR LECITHINS

Номер: US20160029654A1
Автор: Baier Stefan K., BOEHM Michael W., STOKES Jason R.
Принадлежит:

Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component. 1. A food product comprising:a) a solid comestible component, wherein said solid comestible component has an oil content less than or equal to about 15 grams/ounce; and i. an edible fat component; and', 'ii. an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein said emulsifier component or lecithin component is dispersed or solubilized in the edible fat component., 'b) a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises2. The food product of claim 1 , wherein the solid comestible component comprises a solid starch component claim 1 , a solid fiber component claim 1 , a solid carbohydrate component claim 1 , a solid protein component claim 1 , or a combination thereof.3. The food product of ...

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Номер записи: 13
02-02-2017 дата публикации

Methods, compositions, and devices for supplying dietary fatty acid needs

Номер: US20170027822A1
Автор: Alexey L. Margolin, Bhami Shenoy, Robert Gallotto
Принадлежит: Alcresta Therapeutics Inc

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

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Номер записи: 14
01-02-2018 дата публикации

MEDIUM CHAIN FATTY ACIDS AND THEIR TRIGLYCERIDES FOR TREATING ANXIETY

Номер: US20180028479A1
Автор: Mitchell Ellen Siobhan, Sandi Carmen
Принадлежит:

The present invention provides a medium chain fatty acid (MCFA) for use in treating and/or preventing anxiety. 1. A medium chain fatty acid (MCFA) for use in treating and/or preventing anxiety.2. A MCFA for use according to wherein the MCFA is decanoic acid or octanoic acid.3. A MCFA for use according to wherein the MCFA is in the form of a medium chain triglyceride (MCT).4. A MCFA for use according to wherein each of the fatty acid moieties of the MCT comprise the same number of carbons.5. A composition comprising a MCFA as defined in for use in treating and/or preventing anxiety.6. A composition for use according to wherein the composition comprises decanoic acid and octanoic acid.7. A composition for use according to wherein the composition comprises a decanoic acid to octanoic acid ratio of approximately 3:2 wt/wt.8. A composition for use according wherein the composition is in the form of a food stuff.9. A composition for use according to wherein the composition is in the form of a human food stuff.10. A composition for use according wherein the composition is in the form of a complete nutritional product.11. A composition for use according to wherein the composition is in a powdered form.12. A composition for use according to wherein the composition is in a spray dried form.13. A composition for use according to wherein the composition is in the form of an oil-in-water emulsion.14. A composition for use according to wherein the composition is in the form of a beverage claim 5 , mayonnaise claim 5 , margarine claim 5 , low fat spread claim 5 , a dairy product claim 5 , a cheese spread claim 5 , processed cheese claim 5 , a dairy dessert claim 5 , a flavoured milk claim 5 , cream claim 5 , a fermented milk product claim 5 , cheese claim 5 , butter claim 5 , a condensed milk product claim 5 , an ice cream mix claim 5 , a soya product claim 5 , pasteurised liquid egg claim 5 , a bakery product claim 5 , a confectionary product claim 5 , confectionary bar claim 5 , ...

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Номер записи: 15
30-01-2020 дата публикации

STRUCTURING FATS AND METHODS OF PRODUCING STRUCTURING FATS

Номер: US20200032302A1
Автор: Bhat Riyaz, Bond Risha, Braksmayer Diza, Franklin Scott, Marangoni Alejandro, Rakitsky Walter, Rudenko George, Somanchi Aravind, ZHAO Xinhua
Принадлежит:

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desaturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type. 198-. (canceled)99. A microbial oil comprising triglycerides , wherein the microbial oil has an altered fatty acid profile relative to a microbial oil produced by a non-recombinant oleaginous microbe , the microbial oil comprising at least 45% of triglycerides being a combination of palmitic-oleic-palmitic triglyceride , stearic-oleic-stearic triglyceride , and palmitic-oleic-stearic triglyceride , and wherein the oleaginous microbe comprises an exogenous gene encoding ketoacyl-ACP synthase (KAS).100. The microbial oil of claim 99 , wherein the ketoacyl-ACP synthase is selected from the group consisting of KASI claim 99 , KASII claim 99 , KASIII or KASIV.101. The microbial oil of claim 100 , wherein the ketoacyl-ACP synthase is KASII.102. The microbial oil of claim 101 , wherein the KASII has at least 95% sequence identity to a protein encoded by nucleotides 4039 to 5328 of SEQ ID NO: 95.103. The microbial oil of claim 99 , wherein the oleaginous microbe further comprises an exogenous gene that encodes a fatty acyl-ACP thioesterase claim 99 , lysophosphatidic acid acyltransferase (LPAAT) claim 99 , or sucrose invertase.104. The microbial oil of claim 99 , wherein the oleaginous microbe further comprises nucleic acids ...

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Номер записи: 16
09-02-2017 дата публикации

Fat and/or Oil Composition for Heat Cooking and Method of Preparing Same, and Method of Preventing Deterioration of Fat and/or Oil for Heat Cooking Caused by Heating

Номер: US20170035071A1
Автор: ABE Kousuke, FUSHIMI Tatsuya
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

Provided is a fat and/or oil composition for heat cooking, comprising a fat and/or oil, and an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers, wherein an alkali metal content in the fat and/or oil composition for heat cooking is from 0.1 to 5.0 mass ppm, and a method of preparing the same. Also provided is a method of preventing deterioration of a fat and/or oil for heat cooking caused by heating, comprising the step of adding an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers to the fat and/or oil for heat cooking to produce an alkali metal content in the fat and/or oil composition for heat cooking of from 0.1 to 5.0 mass ppm. 1. A fat and/or oil composition for heat cooking , comprising a fat and/or oil , and an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers , wherein an alkali metal content in the fat and/or oil composition for heat cooking is from 0.1 to 5.0 mass ppm.2. The fat and/or oil composition for heat cooking according to claim 1 , wherein the alkali metal soap comprises a sodium soap.3. A method of preparing a fat and/or oil composition for heat cooking claim 1 , comprising the steps of:refining a fat and/or oil, and thereafteradding an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers to the refined fat and/or oil to produce an alkali metal content in the fat and/or oil composition for heat cooking of from 0.1 to 5.0 mass ppm.4. The method of preparing a fat and/or oil composition for heat cooking according to claim 3 , wherein the alkali metal soap comprises a sodium soap.5. A method of preventing deterioration of a fat and/or oil for heat cooking caused by heating claim 3 , comprising the step of adding an alkali metal soap of a saturated fatty acid having from 4 to 16 carbon numbers to the fat and/or oil for heat cooking to produce an alkali metal content in the fat and/or oil composition for heat cooking of from 0.1 to 5.0 ...

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Номер записи: 17
07-02-2019 дата публикации

Self-Emulsifying Fat Composition

Номер: US20190037874A1
Автор: Ma Jun, Smit Helen Cornelia, Van Rooijen Christiaan
Принадлежит: Bunge Loders Croklaan B.V.

A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG. 1. A method of preparing a self-emulsifying fat composition , comprising the steps of:a) providing a fat composition comprising triglycerides;b) separating a portion from the fat composition;c) reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); andd) reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.2. The method according to claim 1 , wherein the portion represents from 0.5 to 20% by weight of the fat composition.3. The method according to claim 1 , wherein after step c) the MG and DG combined amount to at least 25% by weight of the reacted portion.4. The method according to claim 1 , wherein after step c) and prior to step d) claim 1 , the reacted portion is subjected to refining.5. The method according to claim 1 , wherein the self-emulsifying fat composition has a weight ratio of DG to MG of at least 4:1.6. The method according to claim 1 , wherein prior to step d) the amounts of MG and DG in the reacted portion and the amounts of MG and DG in the fat composition are determined; andwherein the amount of the reacted portion to be reintroduced into the fat composition is adjusted based on the determined amounts to obtain the predetermined amounts of MG and DG in the self-emulsifying fat composition.7. The method according to claim 1 , wherein the amount of MG and DG combined in the self-emulsifying fat ...

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Номер записи: 18
06-02-2020 дата публикации

COMPOSITION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Номер: US20200037641A1
Автор: Myers Scott, Myers William
Принадлежит:

Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A hypoallergenic , plant-based substrate comprising:water;hypoallergenic substrate; andplant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream wherein the resulting mixture is pasteurized and/or homogenized.2. The hypoallergenic claim 1 , plant-based substrate of further comprises:latent fermentation agent and wherein the plant-based substrate exhibits a pH of 4.6 or lower.3. The hypoallergenic claim 1 , plant-based substrate of further comprises a soluble fiber in the range of 0.01% to 3.0% of the initial weight of the water.4. The hypoallergenic claim 1 , plant-based substrate of further comprises a plant-based protein in the range of 0.01% to 3.0% of the initial weight of the water.5. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises at least one or more of an ancient grain and/or a pseudo cereal.6quinoa. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises least one of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.7. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.8. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises a pseudo cereal in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.9. The hypoallergenic claim 1 , plant- ...

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Номер записи: 19
16-02-2017 дата публикации

LIQUID EDIBLE FRYING MEDIUM

Номер: US20170042173A1
Автор: SAUER Anne, WIERSMA Jonna Aleide
Принадлежит: Unilever BCS US Inc.

Liquid edible oil continuous flying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70 wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsifier; from 0.1 to 1.2 wt. % of particulate anti-spattering agent; at most 3 wt. % of water-phase; at most 0.5 wt. % of protein. 1. Liquid edible oil continuous frying medium comprising:from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius;at least 70 wt. % of liquid vegetable oil;from 0.1 to 0.55 wt. % of anti-spattering emulsifier;from 0.1 to 1.2 wt. % of particulate anti-spattering agent;at most 3 wt. % of water-phase;at most 0.5 wt. % of protein,wherein the anti-spattering emulsifier is selected from lecithin, monoglycerides, diglycerides, citric acid esters or combinations thereof.2. Frying medium according to claim 1 , comprising at least 75 wt. % claim 1 , preferably at least 85 wt. % and more preferably at least 90 wt. % of liquid vegetable oil.3. Frying medium according to claim 1 , comprising from 3 to 12 wt. % claim 1 , preferably from 4 to 10 wt. % and more preferably from 5 to 9 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius.4. Frying medium according to claim 1 , further comprising from 0.2 to 5 wt. % claim 1 , preferably from 0.5 to 4 wt. % claim 1 , more preferably from 1.0 to 3 wt. % and still even more preferably from 1.5 to 2.5 wt. % of hardstock fat.5. Frying medium according to claim 1 , comprising milk fat fraction having a melting point of at most 15 degrees Celsius claim 1 , preferably of at most 10 degrees Celsius claim 1 , more preferably of at most 7 degrees Celsius and even more preferably of at most 6 degrees Celsius.6. Frying medium according to claim 1 , comprising at most 2 wt. % claim 1 , preferably at most 1 wt. % and even more preferably essentially no water-phase.7. Frying medium according to claim 1 , comprising from 0.3 to 1.0 wt. ...

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Номер записи: 20
15-02-2018 дата публикации

DIHOMO-GAMMA-LINOLENIC ACID-CONTAINING MICROBIAL OIL AND DIHOMO-GAMMA-LINOLENIC ACID-CONTAINING MICROBIAL BIOMASS

Номер: US20180042230A1
Автор: FUKAE Takuro, IKEDA Rie, OHTSUKA Naomi, SATO Seizo, YAMAGUCHI Hideaki
Принадлежит: NIPPON SUISAN KAISHA, LTD.

A microbial oil comprising dihomo-γ-linolenic acid as a constituent fatty acid of an oil, the microbial oil has a content, in terms of a weight ratio of arachidonic acid relative to dihomo-γ-linolenic acid (arachidonic acid/dihomo-γ-linolenic acid) of less than 1/13. Preferably, the microbial oil has a triglyceride content of greater than or equal to 70% by weight, and a saturated fatty acid content of less than or equal to 40% by weight. Moreover, a lower alcohol ester of dihomo-γ-linolenic acid or a free fatty acid of dihomo-γ-linolenic acid obtained from the microbial oil is provided. 1. A microbial oil comprising dihomo-γ-linolenic acid as a constituent fatty acid of the oil , the microbial oil having a weight ratio of arachidonic acid relative to dihomo-γ-linolenic acid (arachidonic acid/dihomo-γ-linolenic acid) of less than 1/13.2. The microbial oil according to claim 1 , wherein said weight ratio is less than or equal to 1/15 claim 1 , preferably less than or equal to 1/20.3. The microbial oil according to claim 1 , wherein the microbial oil has a triglyceride content of greater than or equal to 70% by weight.4. The microbial oil according to having a triglyceride content of greater than or equal to 90% by weight.5. The microbial oil according to containing phospholipid at from 0.1% to 10% by weight.6. The microbial oil according to claim 1 , wherein the microbial oil has a saturated fatty acid content of less than or equal to 40% by weight.7. The microbial oil according to claim 1 , wherein the microbial oil is a crude oil claim 1 , and in which preferably the triglyceride content is greater than or equal to 90% by weight and said weight ratio of arachidonic acid relative to dihomo-γ-linolenic acid is less than or equal to 1/15.8. The microbial oil according to claim 1 , wherein the microbial oil is a refined oil claim 1 , in which preferably the triglyceride content is greater than or equal to 90% by weight and said weight ratio of arachidonic acid relative ...

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Номер записи: 21
23-02-2017 дата публикации

HIGH STEARIC HIGH OLEIC SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME

Номер: US20170049121A1
Автор: Higgins Neil Wallace, Jain Vishal P., Nakhasi Dilip K., Piispa Eija Marjatta
Принадлежит: BUNGE OILS, INC.

Described herein are shortening compositions comprising a high stearic high oleic sunflower oil, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat. 1. A shortening composition comprising a blend of an intraesterified high stearic high oleic sunflower oil and a hard fat , wherein the intraesterified high stearic high oleic sunflower oil is obtained by directed intraesterification of high stearic high oleic sunflower oil , the hard fat is other than a hydrogenated fat and a palm fat and the composition has a solid fat content of about 20-30% at 10° C.2. The shortening composition of claim 1 , wherein the composition has a solid fat content of about 12-22% at 21° C.3. The shortening composition of claim 1 , wherein the composition has a solid fat content of about 13-15% at 26.7° C.4. The shortening composition of claim 1 , wherein the composition has a solid fat content of about 10-15% at 33.3° C.5. The shortening composition of claim 1 , wherein the composition has a solid fat content profile as follows:SFC of about 20-30% at 10° C.,SFC of about 12-22% at 21° C.,SFC of about 13-15% at 26.7° C., andSFC of about 10-15% at 33.3° C.6. The shortening composition of claim 1 , wherein the composition has a solid fat content profile as follows:SFC of about 20-25% at 10° C.,SFC of about 15-20% at 21° C.,SFC of about 13-15% at 26.7° C., andSFC of about 10-15% at 33.3° C.7. The shortening composition of claim 1 , wherein the composition further comprises a cellulose fiber.8. The shortening composition of claim 7 , wherein the cellulose fiber is present in an amount from about 1 to 15% by weight based on the total weight of the composition.9. The shortening composition of claim 1 , wherein the total amount of intraesterified high stearic high oleic sunflower oil used in the compositions provided herein is at least 25% by weight based on the total weight of the composition.10. The shortening composition of claim 1 , wherein the ...

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Номер записи: 22
22-02-2018 дата публикации

Methods for obtaining phospholipids and compositions thereof

Номер: US20180051230A1
Автор: Daniele Mancinelli, Per Christian Saebo
Принадлежит: ARCTIC NUTRITION AS

The invention provides methods for obtaining lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources such as fish roe. The lipid compositions are excellent sources of highly bioavailable DHA and they can be used in oral delivery vehicles, dietary supplements, functional foods, and the like.

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Номер записи: 23
28-02-2019 дата публикации

ORAL LIPID SUPPLEMENTS FOR TREATING PAIN AND FIBROMYALGIA

Номер: US20190060335A1
Автор: Settineri Robert A.
Принадлежит:

A method of oral delivery of phospholipid/inulin compositions comprising capsules, tablets, chewable wafers or powdered material in a liquid carrier in quantities effective for treating systemic pain from fibromyalgia. The compositions further including effective amounts of caffeine also reduces fatigue and enhances alertness and focus. 2. The method of wherein an effective unit dose comprises at least about 1 g of the phospholipids.3. The method of wherein an effective daily dosage is 4 g of the phospholipids claim 2 , said daily dosage comprising four unit dosages delivered approximately every 6 hours over a 24-hour period.4. The method of wherein the daily dosage is delivered for about 14 days.5. The method of wherein the unit dosage also includes an amount of caffeine effective to reduce fatigue and enhance alertness and/or focus.6. The method of wherein an effective unit dose comprises at least 1.2 g of the phospholipids.7. The method of wherein an effective daily dosage is 4.8 g of the phospholipids claim 6 , said daily dosage comprising four unit dosages delivered approximately every 6 hours over a 24-hour period.8. The method of wherein the phospholipids comprises about 19-29% phosphatidylcholine (PC) claim 1 , 15-25% phosphatidylethanolamine (PE) claim 1 , 3.5%-10% phosphatidic acid (PA) claim 1 , 10-18% phosphatidylinositol (PI) claim 1 , 2-10% claim 1 , phosphatidylglycerol (PG) claim 1 , 10-20% glycolipids and phosphatidylserine (PS).10. The method of wherein an effective unit dose comprises about 1 g of the phospholipids and about 1 gm of caffeine.11. The method of wherein an effective unit dose comprises about 1 g of the phospholipids and about 1.75 gm of caffeine.12. The method of wherein an effective daily dosage is four 1 g dosages of the phospholipids and four 1 g dosages of caffeine claim 9 , said 1 g dosages delivered approximately every 6 hours in a 24-hour period.13. The method of wherein an effective daily dosage is at least about 4 g of the ...

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Номер записи: 24
09-03-2017 дата публикации

KRILL OIL PREPARATIONS AND THEIR USES

Номер: US20170065645A1
Автор: BEN-DROR Gai, Bonen Ofer, Eyal Inbal, Laoz Hala, Shafat Itay, Zchut Sigalit
Принадлежит:

A preparation comprising krill oil and phospholipids. Methods of treatment comprising administering the same. 1. A preparation comprising Krill oil , wherein the preparation contains an amount of phospholipids and an amount of omega-3 fatty acids such that the ratio (w/w) of the amount of phospholipids to the amount of omega-3 fatty acids is 0.5 to 1.6.2. The preparation of claim 1 , wherein the concentration of phospholipids in the preparation is at least 30% (w/w).3. The preparation of claim 1 , wherein the preparation contains an amount of EPA and an amount of DHA such that the ratio (w/w) of the amount of phospholipids to the sum of the amount of EPA and the amount of DHA is 0.7 to 2.3.4. The preparation of claim 1 , wherein the concentration of palmitic acid in the preparation is less than 15% (w/w).5. The preparation of claim 1 , wherein the preparation contains an amount of saturated fatty acids and an amount of unsaturated fatty acids such that the ratio (w/w) of the amount of saturated fatty acids to the amount of unsaturated fatty acids is less than 0.5.6. The preparation of claim 1 , wherein the concentration of omega-3 fatty acids in the preparation is more than 20% (w/w).7. The preparation of claim 1 , wherein the concentration of cholesterol in the preparation is less than 1.5% (w/w).8. The preparation of claim 1 , wherein the preparation contains an amount of omega-3 fatty acids bound to phospholipids and an amount of omega-3 fatty acids bound to neutral lipids such that the ratio (w/w) of the amount of omega-3 fatty acids bound to phospholipids to the amount of omega-3 fatty acids bound to neutral lipids is less than 0.9.9. The preparation of claim 1 , wherein the preparation contains an amount of EPA claim 1 , an amount of DHA claim 1 , and an amount of Myristic acid such that the ratio (w/w) of the sum of the amount of EPA and the amount of DHA to the amount of Myristic acid is more than 4.10. The preparation of claim 1 , wherein the preparation ...

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Номер записи: 25
17-03-2016 дата публикации

STRUCTURED OIL COMPOSITIONS

Номер: US20160073654A1
Автор: Nagy Kornel
Принадлежит:

The present invention relates generally to lipid compositions. In particular the invention relates to compositions comprising a structuring agent dispersed in edible fat. Between 0.1 and 30 wt. % of the structuring agent may be dispersed in between 70 and 99.9 wt. % edible fat. The structuring agent may comprise at least 10 wt. % of diacyclglycerols having a very long chain saturated fatty acid residue with a chain length between 26 and 32 carbons inclusive. The lipid composition may be an organogel. Further aspects of the invention are a food product comprising the lipid composition; the use of the lipid composition as a moisture barrier in a food product; and a method for preparing the lipid composition. 1. Lipid composition comprising between 0.1 and 30 wt. % of a structuring agent dispersed in between 70 and 99.9 wt. % edible fat wherein the structuring agent comprises at least 10 wt. % of diacyclglycerols having a very long chain saturated fatty acid residue with a chain length between 26 and 32 carbons inclusive.2. A lipid composition according to wherein at least 60 wt. % of the diacyclglycerols having a very long chain saturated fatty acid residue have a medium chain saturated fatty acid residue with a chain length between 4 and 12 carbons inclusive as their other fatty acyl chain.3. A lipid composition according to wherein the lipid composition has less than 70 wt. % saturated fatty acids.4. A lipid composition according to wherein the diacyclglycerols having a very long chain saturated fatty acid residue are predominantly 1 claim 1 ,3 diacyclglycerols.5. A lipid composition according to wherein the edible fat is a liquid oil.6. A lipid composition according to wherein the liquid oil is selected from the group consisting of sunflower oil claim 5 , soybean oil claim 5 , corn oil claim 5 , olive oil claim 5 , canola oil claim 5 , and combinations of these.7. A lipid composition according to wherein the liquid oil is a high oleic vegetable oil.8. A lipid ...

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Номер записи: 26
18-03-2021 дата публикации

Methods of maintaining or increasing growth or cognitive development

Номер: US20210076698A1
Автор: Angela Marie Rowan, Christopher Paul Mcjarrow, Joanne Margaret Todd, Mark Hedley Vickers, Murray D. Mitchell, Steven Charles Hodgkinson
Принадлежит: Fonterra Cooperative Group Ltd

One or more complex lipids including gangliosides can be used to achieve particular health benefits including maintaining or increasing cognitive development or maintaining or increasing growth in a foetal, infant or child subject.

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Номер записи: 27
29-03-2018 дата публикации

FAT AND/OR OIL COMPOSITION FOR HEAT COOKING AND METHOD OF PREPARING SAME, AND METHOD OF PREVENTING DETERIORATION OF FAT AND/OR OIL FOR HEAT COOKING CAUSED BY HEATING

Номер: US20180084799A1
Автор: AOYAGI Kanji, EJIRI Reiko, MURANO Yoshihiro, WATANABE Takahide
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

A fat and/or oil composition for heat cooking and a method of preparing the same are provided. The fat and/or oil composition includes: a fat and/or oil; a fatty acid monoglyceride; and an alkali metal, wherein a content of the fatty acid monoglyceride is from 0.01 to 1.0 mass %, and a content of the alkali metal is from 0.1 to 5.0 mass ppm. Also provided is a method of preventing deterioration of a fat and/or oil for heat cooking that is caused by heating, the method including: adding, to the fat and/or oil for heat cooking, a fatty acid monoglyceride and an ingredient containing an alkali metal to yield a content of the fatty acid monoglyceride of from 0.01 to 1.0 mass % and a content of the alkali metal of from 0.1 to 5.0 mass ppm in the fat and/or oil. 1. A fat and/or oil composition for heat cooking , the fat and/or oil composition comprising:a fat and/or oil; a fatty acid monoglyceride; and an alkali metal, whereina content of the fatty acid monoglyceride is from 0.01 to 1.0 mass %, anda content of the alkali metal is from 0.1 to 5.0 mass ppm.2. The fat and/or oil composition for heat cooking according to claim 1 , wherein a constituent fatty acid in the fatty acid monoglyceride contains 60 mass % or more of an unsaturated fatty acid having 18 carbon atoms.3. The fat and/or oil composition for heat cooking according to claim 1 , the fat and/or oil composition further comprising:a fatty acid diglyceride, whereina mass ratio between the fatty acid monoglyceride and the fatty acid diglyceride is from 1:1 to 7:3.4. The fat and/or oil composition for heat cooking according to claim 1 , wherein the fat and/or oil composition is for use in frying.5. The fat and/or oil composition for heat cooking according to claim 1 , wherein the fat and/or oil composition is used in frying to prevent coloring caused by heating.6. A method of preparing a fat and/or oil composition for heat cooking claim 1 , the method comprising:refining a fat and/or oil, and subsequently adding, to ...

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Номер записи: 28
02-04-2015 дата публикации

Oil and fat composition suitable for non-tempering hard butter

Номер: US20150093492A1
Автор: Atsushi Ohara, Hidetaka Uehara, Kiyomi Oonishi, Muneo TSUKIYAMA, Tomomi Suganuma
Принадлежит: Nisshin Oillio Group Ltd

[Object] To provide an oil and fat composition suitable for non-tempering type hard butter that is a low trans fatty acid and non-lauric type and an oil-based food product comprising such an oil and fat composition, the productivity of which is good. [Means for solving problem] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (d): (a) an X3 content is 1 to 20% by weight; (b) an X2O content is 50 to 90% by weight; (c) a weight ratio of XOX/X2O is 0.20 to 0.80; and (d) a diglyceride content is not more than 3.5% by weight. X represents saturated fatty acid having 14 carbon atoms or more and O represents oleic acid.

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Номер записи: 29
05-04-2018 дата публикации

Method of Separating Mannosylerythritol Lipids

Номер: US20180094208A1
Автор: Cossar John Douglas, Marriott Raymond John, Navarro Luis Martin
Принадлежит: Croda International PLC

A method of fractionating a mannosylerythritol lipids (MELs) containing composition by loading the composition onto an adsorbing support, separating a fraction which is enriched in MELs from the support using supercritical carbon dioxide, and optionally separating one or more further fractions enriched in MELs from the support using supercritical carbon dioxide and an optional co-solvent. The MELs can be obtained at high concentration by using only “green” solvents. 1. A method of fractionating a MEL-containing composition which comprises:(i) loading the composition onto an adsorbing support,(ii) optionally separating a fraction from the support using liquid carbon dioxide,(iii) separating a fraction which is enriched in MEL from the support using supercritical carbon dioxide, and(iv) optionally separating one or more further fractions enriched in MEL from the support using supercritical carbon dioxide and an optional co-solvent.2. The method according to wherein the MEL-containing composition is a fermentation broth and the method comprises:(i) dewatering the broth,(ii) loading the dewatered composition onto an adsorbing support,(iii) separating a fraction from the support using liquid carbon dioxide,(iv) separating a fraction which is enriched in MEL from the support using supercritical carbon dioxide, and(v) optionally separating one or more further fractions enriched in MEL from the support using supercritical carbon dioxide and an optional co-solvent.3. The method according to which comprises:(i) loading the composition onto an adsorbing support,(ii) optionally separating a fraction from the support using liquid carbon dioxide,(iii) separating a fraction which is enriched in MEL from the support using supercritical carbon dioxide, and(iv) separating one or more further fractions enriched in MEL from the support using supercritical carbon dioxide and an optional co-solvent.4. The method according to wherein the co-solvent is present.5. The method according to ...

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Номер записи: 30
04-04-2019 дата публикации

Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants

Номер: US20190098913A1
Автор: Amir Hossein SABERI
Принадлежит: Cargill Inc

Stabilized oils including an canola oil including EPA and/or DHA and an oil-soluble antioxidant composition comprising rosemary extract and least one of green tea extract, lecithin, and sesamol. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 5 hours.

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Номер записи: 31
11-04-2019 дата публикации

PHOSPHOLIPID PREPARATIONS FOR THE IMPROVEMENT OF BRAIN PLASTICITY

Номер: US20190105336A1
Автор: BEN-DROR Gai, Berkov Yifat, HERZOG Yael, Laoz Hala, Lifshitz Yael, WIDBERG Asher
Принадлежит:

Phospholipid preparations effective in improving brain development and brain rehabilitation are provided herein. 1. A preparation comprising a non-mammalian derived mixture of phosphatidylserine wherein the percentage of linoleic acid (C18:2) attached to PS in the preparation with respect to the total fatty acid content attached to the PS in the preparation is lower than 8% , and the percentage of Docosahexaenoic acid (DHA) attached to PS in the preparation with respect to the total fatty acid content attached to the PS in the preparation is greater than 20%.2. A preparation according to wherein the percentage of linoleic acid (C18:2) attached to PS in the preparation with respect to the total fatty acid content attached to the PS in the preparation is lower than 2.5%.3. A preparation according to any one of or wherein the percentage of linoleic acid (C18:2) attached to PS in the preparation with respect to the total fatty acid content attached to the PS in the preparation is greater than 0.5%.4. A preparation according to any one of the preceding claims wherein at least 1% (w/w) of the PS in the preparation have a carbon number of 34 carbons.5. A preparation according to wherein the at least 1% (w/w) of the PS in the preparation having carbon number of 34 carbons claim 4 , have a double bond number of 1.6. A preparation of any one of the preceding claims wherein the percentage of Docosahexaenoic acid (DHA) attached to PS in the preparation with respect to the total fatty acid content attached to the PS in the preparation is greater than 24%.7. A preparation of any one of the preceding claims wherein the preparation comprises at least 1% (w/w) PS with fatty acid composition of 40 carbons.8. A preparation of according to wherein the at least 1% (w/w) at of the PS in the preparation having a carbon number of 40 carbons claim 7 , have a double bond number of 7.9. A preparation according to wherein the phosphatidylserine constitutes at least 10% w/w of the preparation. ...

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Номер записи: 32
10-07-2014 дата публикации

Protein free formula

Номер: US20140193542A1
Автор: Catherine Teresa Deering, Ian Sullivan, Jane Elizabeth Langford, Sandra Helen Giffen
Принадлежит: SHS International Ltd

The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from (a) colic, congestion, runny nose, wheezing, vomiting, diarrhoea, bloody stools, mucus in stools, rash, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma; (b) cow's milk allergy and/or food protein intolerance; and/or (c) infections, wherein the indigestible carbohydrate is selected from a milk protein free source and the total composition is essentially free of intact proteins.

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Номер записи: 33
27-04-2017 дата публикации

STRUCTURED VEGETABLE FAT COMPOSITIONS, A PROCESS FOR OBTAINING SAME AND USE THEREOF

Номер: US20170112159A1
Автор: GRIMALDI Renato, Guaraldo GonçaLVES Lireny Aparecida, Paes Manso Isabel
Принадлежит:

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols. 1. A STRUCTURED VEGETABLE FAT COMPOSITION , characterized by comprising:i) From 1% to 15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from totally hydrogenated vegetable oils, the emulsifier ranges from 52 to 99% of a mixture of monoacylglycerols and diacylglycerols by weight, based on the total weight of the emulsifier, andii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products,wherein said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid lower than or equal to 39% by weight, based on the total weight of the composition.2. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the amount of vegetable oils ranges preferably from 85 to 99% by weight based on the total weight of the composition.3. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the vegetable oils comprise oleic and linoleic fatty acids.4. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising preferably from 2% to 10% by weight of the emulsifier claim 1 , based on the total weight of the composition.5. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising a mixture of fatty acids mono- and di-glyceride emulsifier and propylene glycol ester.6. A PROCESS ...

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Номер записи: 34
10-07-2014 дата публикации

DIETARY FORMULATIONS AND METHODS FOR TREATMENT OF INFLAMMATION AND OTHER DISORDERS

Номер: US20140194511A1
Автор: BISTRIAN Bruce, Puder Mark
Принадлежит:

Dietary formulations in the form of an oil emulsion providing total enteral or parenteral nutrition, or in the form of food oil suitable for oral administration is provided. The formulations include about 2-60% by calories of a Cor longer omega-3 fatty acid and about 0.05% to 1% by calories of arachidonic acid, where the formulation provides less than 1% of total calories from linoleic acid and alpha-linolenic acid, and where the fatty acids provide 5-60% of the total calories of said dietary formulation. Methods for treatment of diseases and disorders using the dietary formulations are also provided. 1{'sub': '20', 'about 2-60% by calories of a Cor longer omega 3 fatty acid; and'}about 0.05% to 1% by calories of arachidonic acid;wherein the formulation or supplement provides less than 1% of total calories from linoleic acid and alpha-linolenic acid, and wherein said fatty acids provide 5-60% of the total calories of said dietary formulation.. A dietary formulation for total enteral or parenteral nutrition, or a dietary supplement in the form of food oil that is suitable for oral administration, comprising: This Application is continuation of U.S. patent application Ser. No. 12/602,054, filed Nov. 25, 2009, which is a 371 National Phase Entry Application of expired International Application PCT/US2008/006691, filed May 27, 2008, which designated the U.S. and which claims the benefit under 35 U.S.C §119(e) of 60/931,888, filed May 25, 2007, the contents of each of which are incorporated herein by reference in their entireties.The present application relates to the field of dietary supplement and to formulations for total enteral or parenteral nutrition and the prevention of fatty acid deficiency.Linoleic acid and alpha-linolenic acid are two fatty acids that cannot be synthesized by humans, thus these two fatty acids are considered to be Essential Fatty Acids (EFA's) necessary in human nutrition. Linoleic acid and alpha-linolenic acid form polyunsaturated fatty acids ...

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Номер записи: 35
09-06-2022 дата публикации

Process for purifying lpc-dha and/or lpc-epa using a chromatographic stationary phase and compositions thereof

Номер: US20220177806A1
Автор: Anil Rajaram Oroskar, Asha Anil Oroskar, Babu Siddegowda Antharavally
Принадлежит: Orochem Technologies Inc

Embodiments of a method of purifying a lysophosphatidylcholine (e.g., LPC-DHA and/or LPC-EPA) from a composition containing the lysophosphatidylcholine and at least one impurity, e.g., from phospholipids, free fatty acids, triacylglycerols (TAGs), diacylglycerols (DAGs), monoacylglycerols (MAGs), glycerol, sterols, tocopherols, vitamin A, flavonoids, and minerals can use a continuous simulated moving bed process, a batch column chromatography method, or a single column to provide a purified composition of the lysophosphatidylcholine. The purified lysophosphatidylcholine (e.g., LPC-DHA and/or LPC-EPA) products can be used in various pharmaceutical and nutraceutical applications, e.g., for treating and/or preventing a neurological disease or disorder.

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Номер записи: 36
13-05-2021 дата публикации

INTERESTERIFIED HIGH OLEIC VEGETABLE OILS

Номер: US20210139812A1
Автор: Goertz Marvin, Pan Shawn
Принадлежит:

The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications. 1. A composition comprising interesterified high oleic vegetable oil and vegetable fat wherein the interesterified high oleic vegetable oil and vegetable fat has a Mettler drop point of from 40° C. to 53° C. and a trans fat content of no more than 1% , wherein the interesterified high oleic vegetable oil and vegetable fat is characterized by a solid fat content as measured by AOCS Cd 16b-93 of one or more of:(i) a solid fat content at 10° C. of from about 30 to about 48;(ii) a solid fat content at 21.1° C. of from about 20 to about 35;(iii) a solid fat content at 26.7° C. of from about 12 to about 22;(iv) a solid fat content at 33.3° C. of from about 6 to about 14; and(v) a solid fat content at 40° C. of from about 2 to about 8.2. The composition of wherein the composition is a shortening.3. The composition of wherein the shortening is any of icing shortening claim 2 , cake and icing shortening claim 2 , all purpose shortening claim 2 , cookie shortening claim 2 , or pie shortening.4. The composition of having a Mettler drop point of from 40° C. to about 50° C.56-. (canceled)7. The composition of further comprising at least one other oil claim 1 , wherein the composition is a blend of: (i) the interesterified high oleic vegetable oil and vegetable fat; and (ii) at the least one other oil claim 1 ,wherein the at least one other oil is selected from hard fats, liquid oils, and combinations thereof, wherein the hard fat content is from about 0.1 to about 10 wt. %,wherein the hard fat is selected from fully hydrogenated cotton, fully hydrogenated soy, fully hydrogenated palm, palm stearine, and combinations thereof, andwherein the liquid oil is selected from soy, high oleic soy, canola, high oleic canola, palm, and combinations thereof, and wherein the liquid ...

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Номер записи: 37
25-04-2019 дата публикации

METHOD FOR THE PREPARATION OF A MONOGLYCERIDE HYDRATE PRODUCT

Номер: US20190116828A1
Автор: BOTTS Jeff Bradley, DOUCET Jimmy Ray
Принадлежит: CARAVAN INGREDIENTS INC.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues. 122-. (canceled)23. A method for preparing a monoglyceride hydrate product , comprising:(a) mixing a monoglyceride composition having an iodine value of 15 or lower with water, wherein the ratio of monoglycerides to water ranges from 4:1 to 1:5;(b) cooling the mixture of step (a) below the Krafft temperature of the monoglyceride composition, such that at least a part of the monoglycerides crystallize;(c) mixing the mixture of step (b) with a co-emulsifier comprising non-hydrogenated monoglycerides and/or diglycerides and having an iodine value of 25 or higher; and(d) homogenizing the mixture of step (c), (i) 15 to 80% by weight monoglycerides having an iodine value of 15 or lower;', '(ii) 0.5 to 20% by weight non-hydrogenated monoglycerides and/or diglycerides having an iodine value of 25 or higher; and', '(iii) 5 to 80% by weight water., 'wherein the monoglyceride hydrate product obtained in step (d) comprises24. The method according to claim 23 , wherein the ratio of monoglycerides to water ranges from 1:1 to 1:3.5.25. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprises fatty acid residues with a chain length between 12 and 22 carbon atoms.26. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprise fatty acid residues chosen from stearic acid claim 23 , myristic acid claim 23 , pentadecylic ...

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Номер записи: 38
25-04-2019 дата публикации

LIPID COMPOSITIONS CONTAINING BIOACTIVE FATTY ACIDS

Номер: US20190117609A1
Автор: BERGER Alvin, REMMEREIT Jan
Принадлежит:

Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid. 1. A method of treating a skin disorder selected form the group consisting of psoriasis , atopic dermatitis , non-specific dermatitis , primary irritant contact dermatitis , allergic contact dermatitis , lamellar ichthyosis , epidermolytic hyperkeratosis , pre malignant sun induced keratosis , and seborrhea comprising contacting the skin of an individual in need thereof with a topical formulation comprising a first lipid component comprising at least 10% w/w of a 5 ,11 ,14-eicosatrienoic acid ethyl esters and a second lipid component comprising at least 1% w/w selected from the group consisting of a conjugated linoleic acid moiety and an omega-3 fatty acid moiety selected from the group consisting of an all-cis-5 ,8 ,11 ,14 ,17-eicosapentaenoic acid moiety , an all-cis-7 ,10 ,13 ,16 ,19-docosapentaenoic acid moiety , and an all-cis-4 ,7 ,10 ,13 ,16 ,19-docosahexaenoic acid moiety and combinations thereof.2. The method of claim 1 , wherein said at least one omega-3 fatty acid moiety is selected from the group consisting free fatty acids claim 1 , acylglycerides claim 1 , phospholipids and esters comprising said at least one omega-3 fatty acid moiety.3. The method of claim 1 , wherein said at least one conjugated linoleic acid moiety is selected from the group consisting free fatty acids claim 1 , acylglycerides claim 1 , phospholipids and esters comprising said at least one conjugated linoleic acid moiety.4. The method of claim 1 , wherein said first lipid component ...

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Номер записи: 39
24-07-2014 дата публикации

OIL/FAT COMPOSITION

Номер: US20140205736A1
Автор: Asabu Yoshihide, Homma Rika
Принадлежит: KAO CORPORATION

Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3): 19-. (canceled)10. A fat or oil composition , comprising 50 mass % or more of diacylglycerols satisfying at least (1) to (3):(1) 5 to 50 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 35 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 1.5 or less as a ratio (mass ratio) (SS)/(UU) of a content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to a content of a diunsaturated diacylglycerol (UU) in the diacylglycerols.11. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 48 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols;(2) 0 mass % or more and 30 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 0.01 or more and 1.2 or less as the ratio (mass ratio) (SS)/(UU) of the content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to the content of the diunsaturated diacylglycerol (UU) in the diacylglycerols.12. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 38 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols;(2) 0 mass % or more and 20 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 0.03 or more and 0.9 or less as the ratio (mass ratio) (SS)/(UU) of the content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to the content of the diunsaturated diacylglycerol (UU) in the diacylglycerols.13. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 35 mass % or less of the disaturated diacylglycerol (SS) in the ...

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Номер записи: 40
24-07-2014 дата публикации

EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS

Номер: US20140205737A1
Автор: FLOWERS James Louis, OVERMAN Dana, Rowe David, STRECKER Leopold
Принадлежит:

Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed. 136-. (canceled)37. A composition comprising an esterified propoxylated glycerol having a solid fat index of at least 60 at 20° C. and a melting temperature of at least about 38° C. , and a digestible vegetable fat that is hard , solid or semi-solid at room temperature selected from the group consisting of cocoa butter , palm kernel oil , palm kernel stearine , coconut oil , babassu oil and combinations thereof in natural , fractionated or hydrogenated states; the esterified propoxylated glycerol and the digestible vegetable fat being present in amounts sufficient to form a eutectic mixture melting at a temperature of at least about 30° C. and below about 37° C. , an actual Mettler drop point temperature that is at least 1° C. lower than the weighted , calculated Mettler drop point temperature of a blend of the digestible vegetable fat and esterified propoxylated glycerol , and a sharp melting profile comprising a transition from solid to liquid over a temperature range of less than about 5° C. , whereby when the composition is ingested by a subject the digestible vegetable fat is digested and absorbed and the esterified propoxylated glycerol solidifies in the digestive tract of the subject thereby reducing or preventing passive oil loss.38. The composition of claim 37 , wherein the eutectic mixture has an actual Mettler drop point temperature that is at least 2° C. lower than the weighted claim 37 , calculated Mettler drop point temperature of the blend of the digestible vegetable fat and the esterified propoxylated glycerin.39. The composition of claim 37 , wherein the eutectic mixture has a sharp melting profile comprising a transition from solid to liquid over a temperature range of less than about 3° C.40. The method ...

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Номер записи: 41
10-05-2018 дата публикации

MARINE LECITHIN PREPARATIONS WITH ENHANCED OXIDATION RESISTANCE

Номер: US20180125898A1
Автор: BEN-DROR Gai, NUMA Ran, Sheffer Dee-Noor Shani
Принадлежит:

The present invention provides marine lecithin preparations including a marine lecithin and one or more exogenous antioxidants. Also provided are a nutritional, pharmaceutical, or nutraceutical composition or a functional or medical food including the marine lecithin preparations. Also provided are processes for making the marine lecithin preparations. Also provided are methods of treating or preventing a disease or disorder, the methods including administering to a subject a therapeutically effective amount of the marine lecithin preparations. Also provided are methods of decreasing an oxidation status of a composition administrated to a subject in need of marine lecithin, the methods including administration of the composition and co-administration of an effective amount of the marine lecithin preparations to the subject in need of marine lecithin. 1. A marine lecithin preparation comprising:a marine lecithin; andone or more exogenous antioxidants, wherein the preparation has a concentration of the one or more exogenous antioxidants that is 10 mg/kg or more.2. The preparation of claim 1 , wherein the concentration of the one or more exogenous antioxidants is 1000 mg/kg or more.3. The preparation of claim 1 , wherein the one or more exogenous antioxidants are provided in an effective amount to reduce lipid peroxidation in gastrointestinal conditions.4. The preparation of any one of the preceding claims claim 1 , wherein the preparation has a concentration of trimethylamine N-oxide (TMAO) that is 25 mgN/100 g or less.5. The preparation of claim 4 , wherein the concentration of TMAO is 5 mgN/100 g or less.6. The preparation of any one of the preceding claims claim 4 , further comprising an oil.7. The preparation of claim 6 , wherein the oil is selected from a group comprising: fish oil claim 6 , algae oil claim 6 , vegetable oil claim 6 , and a combination thereof.8. The preparation of claim 7 , wherein the oil comprises at least one omega 3 fatty acid claim 7 , ...

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Номер записи: 42
19-05-2016 дата публикации

Oil and/or fat composition for cooking, method for producing the same, and method for reducing oil and/or fat content remaining in cooked material after cooking

Номер: US20160135475A1
Автор: Kanji Aoyagi, Reiko Ejiri, Takahide Watanabe, Yoshihiro Murano
Принадлежит: Nisshin Oillio Group Ltd

Provided is an oil and/or fat composition for cooking comprising: an oil and/or fat; and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and/or fat in the oil and/or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and/or fats, hydrogenated oils and/or fats thereof, oil and/or fat fractions thereof, and transesterified oils and/or fats thereof, 80% by mass or more of glycerides of the oil and/or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms. The composition is capable of efficiently reducing the oil content remaining in a cooked material. Defined methods producing and reducing are also provided.

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Номер записи: 43
02-05-2019 дата публикации

ODOURLESS SHEA BASED ESTERS

Номер: US20190127661A1
Автор: ALANDER Jari, NORBERG Staffan
Принадлежит: AAK AB (publ)

There are provided odorless shea based esters as an ingredient composition comprising: a) 81-97 wt % of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt % of triterpene esters where at least one is a cinnamic triterpene ester, and c) 1100 ppm or less of at least one short chain alcohol cinnamic ester. There is further provided a method of manufacturing the composition comprising a deodorization step. An advantage is that an odourless or an almost odourless composition can be provided. 121-. (canceled)22. An ingredient composition comprising:a) 81-97 wt % of at least one short chain alcohol alkyl ester,b) 3-19 wt % of triterpene esters, andc) 1100 ppm or less of at least one short chain alcohol cinnamic ester.23. The ingredient composition of claim 22 , wherein the at least one short chain alcohol alkyl ester is at least partially from a natural source.24. The ingredient composition of claim 22 , wherein at least one of the triterpene esters is a cinnamic triterpene ester.25. The ingredient composition of claim 22 , wherein the at least one short chain alcohol cinnamic ester is ethyl cinnamate claim 22 , methyl cinnamate claim 22 , propyl cinnamate or isopropyl cinnamate.26. The ingredient composition of claim 22 , wherein the at least one short chain alcohol cinnamic ester is ethyl cinnamate.27. The ingredient composition of claim 22 , wherein the ingredient composition comprises 800 ppm or less of the at least one short chain alcohol cinnamic ester.28. The ingredient composition of claim 22 , wherein the ingredient composition comprises 700 ppm or less of the at least one short chain alcohol cinnamic ester.29. The ingredient composition of claim 22 , wherein the ingredient composition comprises 600 ppm or less of the at least one short chain alcohol cinnamic ester.30. The ingredient composition of claim 22 , wherein the ingredient composition comprises 400 ppm or less of the at least one short chain alcohol cinnamic ...

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Номер записи: 44
17-05-2018 дата публикации

FLOC SHORTENING SYSTEMS, METHODS OF MAKING, AND METHODS OF USE

Номер: US20180132499A1
Автор: Higgins Neil Wallace
Принадлежит:

The present invention relates to a shortening system that has reduced levels of saturated or trans fats. The shortening systems include an oil, a polyol, and finely divided particles that form a flocculent structure when combined. The present invention also includes methods of making and using the shortening systems, including applications in various food products. 1. A shortening system comprising an oil , a polyol and a plurality of edible finely divided particles.2. The shortening system of claim 1 , wherein the polyol and edible finely divided particles form a floc.3. The shortening system of claim 2 , wherein the edible finely divided particle is selected from the group consisting of starch granules claim 2 , salt claim 2 , powdered sugar claim 2 , and rice flour.4. The shortening system of claim 3 , wherein the starch granules include natural or chemically modified starches.5. The shortening system of claim 3 , wherein the starch granules comprise corn starch.6. The shortening system of claim 2 , wherein the oil is a vegetable oil.7. The shortening system of claim 2 , wherein the oil comprises a mixture of canola oil claim 2 , fully hydrogenated palm oil claim 2 , and fully hydrogenated soybean oil.8. The shortening system of claim 2 , wherein the ratio of edible finely divided particles to polyol is about 1:0.65 to 1:0.15.9. The shortening system of claim 2 , wherein the edible finely divided particle comprises corn starch claim 2 , the polyol comprises glycerol claim 2 , and the ratio of corn starch to glycerol is about 1:0.65 to 1:0.15.10. The shortening system of claim 9 , wherein the ratio of corn starch to glycerol is about 1:0.45 to 1:0.3.11. The shortening system of claim 2 , wherein the ratio by weight of oil to edible finely divided particles to polyol is about 1-150 parts oil to about 1-15 parts edible finely divided particles to about 1 part polyol.12. The shortening system of claim 11 , wherein the percent weight of oil claim 11 , percent weight ...

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Номер записи: 45
07-08-2014 дата публикации

OIL/FAT COMPOSITION

Номер: US20140220224A1
Автор: Asabu Yoshihide, Homma Rika
Принадлежит: KAO CORPORATION

Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): 17-. (canceled)8. A fat or oil composition , comprising 50 mass % or more of diacylglycerols satisfying at least (1) to (4):(1) 3 to 40 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 21 to 48 mass % of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols;(3) 0.5 to 3.8 as a ratio (mass ratio) [(SU)/(SS)] of a content of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols relative to a content of the disaturated diacylglycerol (SS) in the diacylglycerols; and(4) 9.7 or less as a mass ratio [(P)/(S)] of a content of a saturated fatty acid having 16 carbon atoms (P) relative to a content of a saturated fatty acid having 18 carbon atoms (S), in constituent fatty acids of the diacylglycerols.9. The fat or oil composition according to claim 8 , wherein the diacylglycerols satisfy at least (1) to (4):(1) 4 mass % or more and 36 mass % or less of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 21 mass % or more and 48 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols;(3) 0.8 or more and 3.7 or less as a ratio (mass ratio) [(SU)/(SS)] of a content of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols relative to a content of the disaturated diacylglycerol (SS) in the diacylglycerols; and(4) 0.15 or more and 9.65 or less as a mass ratio [(P)/(S)] of a content of a saturated fatty acid having 16 carbon atoms (P) relative to a content of a saturated fatty acid having 18 carbon atoms (S), in constituent fatty acids of the diacylglycerols.10. The fat or oil composition according to claim 8 , wherein the diacylglycerols satisfy at least (1) to (4):(1) 5 mass % or more and 25 mass % or less of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 25 mass % or more and 45 mass % or less of a monosaturated ...

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Номер записи: 46
26-05-2016 дата публикации

FAT-BASED CONFECTIONERY PRODUCTS

Номер: US20160143312A1
Автор: Chandrasekaran Shantha Nalur, Pearson Christopher Brian
Принадлежит:

The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation thereof. The encapsulated oil comprises a liquid oil encapsulated in an outer shell comprising cross-linked agent and a structuring agent incorporated into the capsule or added externally. 1. A fat based confectionery product composition comprising an encapsulated oil , wherein the encapsulated oil comprises at least 40% w/w of a liquid oil in an inner core and an encapsulating outer shell comprising a cross-linked agent , and wherein either such encapsulated oil further comprises at least one structuring agent or such encapsulated oil is used in combination with at least one structuring agent in the fat-based confectionary product composition.2. A fat based confectionery product composition according to wherein the structuring agent is a high melting point emulsifier and is selected from the group consisting of: monoglycerides claim 1 , diglycerides claim 1 , citric acid esters of monoglycerides and/or diglycerides claim 1 , lactic acid esters of monoglycerides and/or diglycerides claim 1 , diacetyl tartaric esters of monoglycerides (DATEM) and/or diglycerides claim 1 , acetic acid ester of monoglycerides (ACETEM) and/or diglycerides claim 1 , succinic acid esters of monoglycerides (SMG) and/or diglycerides claim 1 , lactic acid esters of monoglycerides (Lactem) and/or diglycerides claim 1 , ethoxylated mono and diglycerides; polyglycerol esters of fatty acids; sorbitan esters and sugar esters claim 1 , polyglycerol esters of fatty acids and any mixture thereof.3. A fat based confectionery product composition according to claim 1 , wherein the amount of the at least one structuring agent ranges from at least 0.05% w/w to up to 25% w/w of the fat based confectionery product composition.4. A fat based confectionery product composition ...

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Номер записи: 47
25-05-2017 дата публикации

Structuring fats and methods of producing structring fats

Номер: US20170145450A1
Автор: Alejandro Marangoni, Aravind Somanchi, Diza Braksmayer, George Rudenko, Risha Bond, Riyaz BHAT, Scott Franklin, Walter Rakitsky, Xinhua Zhao
Принадлежит: TerraVia Holdings Inc

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsatturated-saturated type.

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Номер записи: 48
31-05-2018 дата публикации

OIL COMPOSITION WITH MONO-ACYLGLYCERIDES

Номер: US20180146691A1
Автор: BRÜSE Falk, Hollander Frank, VAN ROSSUM Gijsbertus
Принадлежит:

The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides by interesterifying in presence of an enzyme a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07 and obtaining an oily composition containing less than 1% w/w, preferably less than 0.5% free fatty acids. Furthermore it relates to a deodorized oil containing 30 to 70% triglycerides, 20 to 50% di-acyl glycerides, 1.5 to 25% mono-acyl glycerides. 1. A process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides wherein the process is comprising the following steps:a) Hydrolysing a triglyceride oil with water in presence of an enzyme and obtaining an hydrophobic phase wherein up to 50% w/w of free fatty acids are formed,b) Removing from 20% to 100% w/w of the formed free fatty acids for maintaining a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07,c) Condensing and/or interesterifying in presence of an enzyme the glyceride containing fraction, andd) Collecting a deodorized oil containing less than 1% w/w, preferably less than 0.5% free fatty acids and containing from 1.5 to 25% mono-acyl glycerides.215-. (canceled)16. The process according to wherein the collected deodorized oil contains less than 0.5% free fatty acids.17. The process according to wherein the collected oil is freed from enzyme by filtration and/or bleaching.18. The process according to wherein the collected oil is bleached.19. The process according to wherein the collected oil is deodorized at a temperature not higher than 210° C.20. The process according to wherein the collected oil is deodorized at a temperature not higher than ...

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Номер записи: 49
15-09-2022 дата публикации

LECITHIN DRYING USING FATTY ACIDS

Номер: US20220290029A1
Автор: KARL Andrew, KURTH Todd L., STAUDUHAR Suzanne
Принадлежит: Cargill, Incorporated

Aspects of the present invention provide methods of drying lecithin in a batch reaction, comprising the steps of obtaining a lecithin-containing material (derived from a crude refining stream) comprising 15-50% water, 10-30% acetone insoluble matter, and 10-20% free fatty acid; adding a fatty acid source (also derived from a crude refining stream) to the lecithin-containing material composition to obtain a lecithin/fatty acid reaction mixture; and blowing dry gas through the gum/fatty acid reaction mixture to obtain a resultant dried lecithin fatty acid blend having a water content of less than 2%. The resultant dried lecithin fatty acid blend may be used in asphalt or oil field applications. 136.-. (canceled)37. A method of producing a dry lecithin fatty acid blend , comprising:(a) obtaining a lecithin-containing material derived from a crude refining stream;(b) adding a fatty acid source to the lecithin-containing material to obtain a reaction mixture;(c) heating the reaction mixture to a temperature ranging from 90-130° C. to obtain a lecithin fatty acid blend.38. The method of claim 37 , wherein step (c) further comprises blowing the reaction mixture with a dry gas.39. The method of claim 37 , wherein step (c) takes place under vacuum conditions.40. (canceled)41. The method of claim 40 , wherein the lecithin fatty acid blend has a viscosity ranging from 200-3000 cSt at 25° C.42. The method of claim 41 , wherein the lecithin fatty acid blend has a viscosity ranging from 300 to 800 cSt at 25° C.43. The method of claim 44 , wherein between 20 and 40 wt % acetone insoluble matter; and', 'between 35 and 48 wt % fatty acid., 'the lecithin fatty acid blend of (a) comprises44. A method of incorporating fatty acid lecithin blends in asphalt applications claim 44 , comprising: i. less than 2 wt % water;', 'ii. between 5 and 75 wt % acetone insoluble matter; and', 'iii. between 25 and 95 wt % fatty acid; and, '(a) obtaining a lecithin fatty acid blend, comprising(b) adding ...

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Номер записи: 50
11-06-2015 дата публикации

METHOD FOR CONTINUOUSLY ENRICHING AN OIL PRODUCED BY MICROALGAE WITH ETHYL ESTERS OF DHA

Номер: US20150159116A1
Автор: Looten Philippe, Patinier Samuel
Принадлежит:

The invention concerns a method of preparing an oil enriched with ethyl esters of DHA produced by fermenting microorganisms, characterised in that it comprises a step of purification by so-called “short path” molecular distillation. 17-. (canceled)8. A process for preparing an oily composition enriched with ethyl esters of docosahexaenoic acid (DHA) from a fermentation broth produced by fermenting microorganisms , which comprises a step of purification by “short path” molecular distillation.9. The process of claim 8 , wherein the microorganisms are microalgae belonging to the Thraustochytriales sp. family.10SchizochytriumAurantiochytriumThraustochytrium. The process of claim 8 , wherein the microorganisms are microalgae of the species sp. claim 8 , sp. and sp.11. The process of claim 8 , which comprises the following steps:1) preparing a crude oil containing a mixture of DHA-rich triglycerides and unsaponifiable compounds composed essentially of squalene, from a fermentation broth of microalgae of the Thraustochytriales family,2) optionally refining the resulting crude oil by a series of degumming, deacidifying, discoloring and deodorizing steps,3) extracting the squalene by “short path” molecular distillation so as to obtain a raffinate devoid of squalene,4) transesterifying the resulting raffinate by alcoholic transesterification in the presence of a basic or enzymatic catalyst,5) fractionating the mixture of fatty acid esters in step 4) by “short path” molecular distillation, so as to obtain an extract rich in short-chain fatty acid esters and a raffinate very rich in long-chain fatty acid esters,6) purifying the mixture of long-chain fatty acid esters obtained during step 5) by “short path” molecular distillation, so as to obtain an extract enriched in long-chain esters, devoid of impurities,7) optionally, refining this extract enriched in long-chain esters by a series of discoloring and deodorizing steps, and8) recovering the resulting oily composition enriched ...

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Номер записи: 51
11-06-2015 дата публикации

Edible fat or oil, food containing same, and process for producing same

Номер: US20150159117A1
Автор: Akira Morita, Futoshi Yokomizo, Hiroshi Kano
Принадлежит: Fuji Oil Co Ltd

Provided is an edible fat or oil which has excellent oxidative stability and retains the intact flavor inherent in the fat or oil. The edible fat or oil contains a water-soluble antioxidizing substance, which is originally sparingly soluble in fats and oils, in an amount of 5-1,000 weight ppm and has an emulsifier content that is not more than twice the content of the water-soluble antioxidizing substance.

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Номер записи: 52
01-06-2017 дата публикации

Lipid particles with cationic lipids for rna delivery

Номер: US20170152223A1
Автор: Joseph E. Payne, Padmanabh Chivukula
Принадлежит: Arcturus Therapeutics Inc

What is described is a lipid particle comprising the compound of formula I wherein R 1 consists of alkyl, alkenyl, alkynyl, or cholesteryl; R 2 consists of alkyl or alkenyl; L 1 consists of alkyl, alkylene or alkenyl; X 1 consists of —O—(CO)— or —(CO)—O; X 2 consists of S or O; L 2 consists of a bond or alkylene; R 3 consists of alkylene; and R 4 and R 5 are the same or different, each consisting of alkyl; or a pharmaceutical preparation thereof.

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Номер записи: 53
22-09-2022 дата публикации

Fat Composition

Номер: US20220295812A1
Автор: Erik Paul Alosin Berenschot, Jeanine Luvelle Werleman, Martin Aalberts, Renee Boerefijn
Принадлежит: Bunge Loders Croklaan BV

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

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Номер записи: 54
18-06-2015 дата публикации

LOW UPTAKE OIL COMPOSITION

Номер: US20150164100A1
Автор: Alvarez Carlos Andres, Ortiz Aron
Принадлежит:

The present invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet flying and deep flying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile. 1. An oil composition , consisting essentially of:at least 90% of an oil base, based on a total weight of the oil composition, consisting essentially of at least one of a vegetable fat, a vegetable oil, vegetable oil blends, and mixtures thereof; and1% to 10% of an uptake reducer, based on the total weight of the oil composition, consisting essentially of at least one of monoglycerides, diglycerides, triglycerides, and mixtures thereof,wherein, when a first test food product is fried in the oil composition in accordance with a First Frying Test Method, a fat content of the first test food product is at least 2% less than when the first test food product is fried in accordance with the First Frying Test Method using the oil base alone.2. The oil composition of claim 1 , wherein the oil composition is cholesterol free claim 1 , and wherein claim 1 , based on a total amount of fatty acids in the oil composition:the saturated fatty acid content is between 10% and 99%, and,the trans-fatty acid content is no more than 2%.3. The oil composition of claim 1 , wherein the uptake reducer has between 0.1% and 10% diglycerides claim 1 , based on the total weight of the uptake reducer.4. (canceled)5. The oil composition of claim 1 , wherein the oil composition consists essentially of at least 94% of the oil base and 1% to 6% of the uptake reducer claim 1 , based on the total weight of the oil composition claim 1 , and the uptake reducer has:between 10% and 99% saturated fatty acid content, based on a total amount of fatty acids in the uptake reducer, and5% and 95% monoglycerides, 1% and 10% diglycerides, 5% and 95% triglycerides, and no more than 1% free glycerol, based on the total weight of the uptake reducer. ...

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Номер записи: 55
16-06-2016 дата публикации

Chocolate and hard butter

Номер: US20160165915A1
Автор: Kiyomi Oonishi
Принадлежит: Nisshin Oillio Group Ltd

Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass %. (2) The POP content is 25-44 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-32 mass %. (5) The liquid oil and fat content is at least 9 mass % and less than 14 mass %.

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Номер записи: 56
25-06-2015 дата публикации

FAT AND/OR OIL COMPOSITION FOR HEAT COOKING AND METHOD OF PREPARING SAME

Номер: US20150173388A1
Автор: AOYAGI Kanji, EJIRI Reiko, MURANO Yoshihiro, YONG Chee Keat
Принадлежит:

Provided is a fat and/or oil composition for heat cooking containing: a fat and/or oil; and 0.02 to 0.08% by mass of an emulsifying agent. The emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. A method of preparing such a fat and/or oil composition for heat cooking includes the steps of: refining a fat and/or oil; and adding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil. 1. A fat and/or oil composition for heat cooking , the fat and/or oil composition comprising:a fat and/or oil; and0.02 to 0.08% by mass of an emulsifying agent, whereinthe emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid.2. The fat and/or oil composition for heat cooking of claim 1 , wherein the sucrose erucic acid ester has a HLB value in the range from 1.5 to 3.0.3. A method of preparing a fat and/or oil composition for heat cooking claim 1 , the method comprising the steps of:refining a fat and/or oil; andadding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil, whereinthe emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. The present invention relates to a fat and/or oil composition for heat cooking and also ...

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Номер записи: 57
15-06-2017 дата публикации

Method for the purification of lecithin

Номер: US20170166597A1
Автор: Arnulf SCHOEPPE, Bassam Farid Jirjis, Christoph Schaefer, Jeff Molnar
Принадлежит: Cargill Inc

A method for the purification of lecithin, comprising the steps of: a. reducing the viscosity of lecithin to a viscosity of less than about 10 Pa·s; than b. mixing the lecithin with granulated active carbon; then c. separating the lecithin from the granulated active carbon and recover purified lecithin. Lecithin substantially free of poly-aromatic hydrocarbons, and a food or feed product comprising said lecithin.

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Номер записи: 58
01-07-2021 дата публикации

MULTILAYER EDIBLE PRODUCTS COMPRISING A BARRIER LAYER

Номер: US20210195934A1
Автор: Nowak Allison Therese
Принадлежит:

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer. 1. A multilayer edible product comprising:a first layer having a water activity greater than 0.75;a second layer having a water activity from 0.20 to 0.40; andan edible moisture barrier layer positioned between the first layer and the second layer, whereinthe edible moisture barrier layer comprises high-melting fat and mitigates moisture migration from the first layer to the second layer.2. The multilayer edible product of claim 1 , wherein the first layer comprises one or more gelled substances claim 1 , a flavoring component claim 1 , and a thickening agent.3. The multilayer edible product of claim 2 , wherein the one or more gelled substances comprise mascarpone claim 2 , cream cheese claim 2 , heavy cream claim 2 , soft cheese claim 2 , skim milk claim 2 , 1% milk claim 2 , 2% milk claim 2 , whole milk claim 2 , whipping cream claim 2 , heavy cream claim 2 , custards claim 2 , fruit curds claim 2 , savory pies (meat and/or vegetable) claim 2 , sweet pies (fruit and/or vegetable based) claim 2 , or combinations thereof.4. The multilayer edible product of claim 16 , wherein the flavoring component comprises chocolate claim 16 , white chocolate claim 16 , cocoa claim 16 , jelly claim 16 , jam claim 16 , curd claim 16 , peanuts claim 16 , tree nuts claim 16 , coconut paste claim 16 , butter claim 16 , caramel claim 16 , curd claim 16 , salt claim 16 , sugar claim 16 , brown sugar claim 16 , fruit powders claim 16 , fruit purees claim 16 , or combinations thereof.5. The multilayer edible product of claim 16 , wherein the first layer comprises from 25 wt % to 90 wt % of the one or more gelled ...

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Номер записи: 59
06-06-2019 дата публикации

Lipid composition and method for producing same

Номер: US20190169530A1
Автор: Junichi Okuyama, Koretaro TAKAHASHI, Takeya Yoshioka, Tomomi YAJIMA
Принадлежит: IHI Corp

The method of producing a lipid composition comprises an extraction treatment step to extract a lipid comprised in a hydrated raw material by using an extraction solvent comprising a polar solvent and a nonpolar solvent, and a separation treatment step to separate an extract solution obtained in the extraction treatment step into a polar solvent phase comprising a first lipid fraction and a nonpolar solvent phase comprising a second lipid fraction.

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Номер записи: 60
08-07-2021 дата публикации

ENHANCED ALKYL ESTER CONTAINING OIL COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME

Номер: US20210206973A1
Автор: Bushong David D., Heggeseth Bradley M., McCurdy Alexander T., Pierson Bruce G., Reiners Matthew D.
Принадлежит:

Vegetable oil compositions, as an example, corn oil, having an elevated lower alkyl ester content above about 7% weight percent of the total weight of the oil composition, and uses thereof are provided. 142-. (canceled)43. A corn oil composition comprising corn oil with a fatty acid ethyl ester content greater than 7% w/w based on the total weight of the corn oil composition; a free fatty acid content including at least one fatty acid selected from the group consisting of C16 palmitic , C18 stearic , C18-1 oleic , C18-2 linoleic , and C18-3 linolenic; and an ion content of about 0.4 to about 20 ppm.44. The corn oil composition of claim 43 , wherein the free fatty acid content is no greater than 5% w/w based on the total weight of the corn oil composition.45. The corn oil composition of claim 43 , wherein the ion content includes alkali metal ions claim 43 , alkaline metal ions claim 43 , or combinations thereof.46. The corn oil composition of claim 45 , wherein the ion content include metal ions selected from lithium claim 45 , sodium claim 45 , magnesium claim 45 , potassium claim 45 , calcium claim 45 , or combinations thereof.47. The corn oil composition of claim 46 , wherein the corn oil composition includes about 0.4 to about 10 ppm of the ion content.48. The corn oil composition of claim 43 , wherein the fatty acid ethyl ester content includes about 23 to about 35% w/w of ethyl palmitate and about 10 to about 22% w/w of ethyl oleate.49. The corn oil composition of claim 48 , wherein the fatty acid ethyl ester content includes about 40 to about 61% w/w of ethyl linoleate.50. The corn oil composition of claim 43 , wherein the fatty acid ethyl ester content includes about 5 to about 22% w/w ethyl palmitate claim 43 , about 1 to about 5% w/w ethyl stearate claim 43 , about 23 to about 30% w/w ethyl oleate claim 43 , about 53 to about 60% w/w ethyl linoleate claim 43 , and about 1 to about 2% w/w ethyl linolenate.51. The corn oil composition of claim 43 , wherein ...

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Номер записи: 61
08-07-2021 дата публикации

ENHANCED ALKYL ESTER CONTAINING OIL COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME

Номер: US20210206974A1
Автор: Bushong David D., Heggeseth Bradley M., McCurdy Alexander T., Pierson Bruce G., Reiners Matthew D.
Принадлежит:

Vegetable oil compositions, as an example, corn oil, having an elevated lower alkyl ester content above about 7% weight percent of the total weight of the oil composition, and uses thereof are provided. 142-. (canceled)43. A corn oil composition comprising a corn oil with an alkyl ester content of 10% w/w to 80% w/w based on the total weight of the corn oil composition; a free fatty acid content including at least one fatty acid selected from the group consisting of C16 palmitic , C18 stearic , C18-1 oleic , C18-2 linoleic , and C18-3 linolenic; and wherein the alkyl ester content includes at least one ethyl ester from the group consisting of ethyl palmitate , ethyl stearate , ethyl oleate , ethyl linoleate , and ethyl linolenate.44. The corn oil composition of claim 43 , wherein the free fatty acid content is no greater than 5% w/w based on the total weight of the corn oil composition.45. The corn oil composition of claim 43 , wherein the alkyl ester content includes lower alkyl esters selected from ethyl esters claim 43 , propyl esters claim 43 , butyl esters claim 43 , or combinations thereof.46. The corn oil composition of claim 43 , wherein the alkyl ester content is an ethyl ester content.47. The corn oil composition of claim 46 , wherein the ethyl ester content includes ethyl palmitate claim 46 , ethyl stearate claim 46 , ethyl oleate claim 46 , ethyl linoleate claim 46 , and ethyl linolenate48. The corn oil composition of claim 43 , wherein the ethyl ester content includes about 23 to about 35% w/w of ethyl palmitate and about 10 to about 22% w/w of ethyl oleate.49. The corn oil composition of claim 48 , wherein the ethyl ester content includes about 40 to about 61% w/w of ethyl linoleate.50. The corn oil composition of claim 43 , wherein the ethyl ester content includes about 5 to about 22% w/w ethyl palmitate claim 43 , about 1 to about 5% w/w ethyl stearate claim 43 , about 23 to about 30% w/w ethyl oleate claim 43 , about 53 to about 60% w/w ethyl ...

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Номер записи: 62
28-06-2018 дата публикации

LECITHIN COMPOSITIONS AND METHODS OF MAKING AND USING SUCH LECITHIN COMPOSITIONS

Номер: US20180178178A1
Автор: Baseeth Shireen
Принадлежит:

The present invention is directed towards compositions comprising a lecithin; a sugar alcohol, a sugar, or combinations of any thereof; and an alcohol. Compositions comprising a water soluble surfactant are further disclosed. Methods of separating oil from a mixture are disclosed. Methods of dispersing an oil are further disclosed. Compositions comprising a water-dilutable microemulsion are disclosed. Methods of making chewing gum are disclosed. Methods of recovering oil from a mixture are further disclosed. 134-. (canceled)35. A composition comprising:a lecithin;a sugar alcohol, a sugar, or combinations of any thereof;and an alcohol.3637-. (canceled)38. The composition of claim 35 , further comprising a cosurfactant.39. The composition of claim 38 , wherein the cosurfactant is selected from the group consisting of cationic surfactants claim 38 , anionic surfactants claim 38 , nonionic surfactants claim 38 , biobased emulsifiers claim 38 , and combinations of any thereof.4047-. (canceled)48. The composition of claim 35 , wherein the lecithin is selected from the group consisting of crude lecithin claim 35 , fluid lecithin claim 35 , deoiled lecithin claim 35 , fractionated lecithin claim 35 , high phosphatidyl choline (PC) fraction lecithin claim 35 , acetylated lecithin claim 35 , hydrolyzed lecithin claim 35 , hydroxylated lecithin claim 35 , lecithin comprising enzyme modified phospholipids claim 35 , and combinations of any thereof.49. (canceled)50. The composition of claim 35 , wherein the sugar alcohol comprises 3-12 carbon atoms.5152-. (canceled)53. The composition of claim 50 , wherein the sugar alcohol comprises a solution having from about 55% of the sugar alcohol to about 85% of the sugar alcohol.54. The composition of claim 35 , wherein the sugar alcohol is present in an amount of at least about 5% by weight of the composition.55. (canceled)56. The composition of claim 35 , wherein the sugar is selected from the group consisting of corn syrup claim 35 , ...

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Номер записи: 63
18-09-2014 дата публикации

Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith

Номер: US20140272071A1
Автор: James Michael Wilmott, Michael Alan Ross
Принадлежит: Leading Edge Innovations LLC

Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.

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Номер записи: 64
15-07-2021 дата публикации

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Номер: US20210212904A1
Автор: GALLOTTO Robert, MARGOLIN Alexey L., Shenoy Bhami
Принадлежит: ALCRESTA THERAPEUTICS, INC.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monogiycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 125.-. (canceled)26. An enteral feeding device comprising:a container for receiving a nutritional composition within the enteral feeding device;at least one opening in fluid communication with the container for allowing the nutritional composition to exit the container; anda lipase immobilized to one or more structures within the container so that the nutritional composition is exposed to the lipase when the nutritional composition is received within the container.27. The device of claim 26 , further comprising a filter located at an egress end of the enteral feeding device.28. The device of claim 27 , wherein pores of the filter are smaller than the one or more structures.29. The device of claim 26 , further comprising a syringe.30. The device of claim 26 , wherein the lipase is immobilized such that when the nutritional composition exits the container claim 26 , the lipase remains in the container.31. The device of claim 26 , wherein immobilization of the lipase limits the amount of lipase that enters into the nutritional composition when the nutritional composition is exposed to the lipase.32. The device of claim 26 , wherein the lipase is immobilized by one or more of adsorption claim 26 , ionic binding claim 26 , covalent binding claim 26 , cross-linking claim 26 , encapsulation claim 26 , or ...

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Номер записи: 65
29-07-2021 дата публикации

COLD PRESSED OLIVE OIL HAVING FREE FATTY ACID CONTENT OF LESS THAN 0.1%

Номер: US20210227846A1
Автор: OR Pinhas
Принадлежит:

The present invention provides cold pressed olive oil having free fatty acid (FFA) content of less than 0.1% wt and processes for its preparation. 1. Olive oil having free fatty acid (FFA) content of less than 0.1% wt wherein said oil is cold pressed oil.2. Olive oil of claim 1 , having free fatty acid content of between about 0.1 to 0.05% wt.3. Olive oil of claim 1 , having free fatty acid content of less than 0.05% wt.4. Olive oil of claim 1 , having free fatty acid content of less than 0.01% wt.5. A process for producing cold pressed olive oil having FFA content of less than 1%; said process comprising the steps of:a. crashing the olive fruit to form a paste of olive oil, distilled water and none dissolvable solids;b. malaxing the paste;c. separating/decanting the olive oil from the none dissolvable solids;d. centrifuging the olive oil to remove distilled water;e. wherein at least one solid particulate adsorbent of FFA is added at least once before, during or after any step; thereby producing cold pressed olive oil having FFA content of less than 1%.6. A process according to claim 5 , wherein said at least one solid particulate adsorbent is added at or before step (a).7. A process according to wherein said at least one solid particulate adsorbent is added is added at or before step (b).8. A process according to claim 5 , wherein said at least one solid particulate adsorbent is added at or before step (c).9. A process according to claim 5 , wherein said at least one solid particulate adsorbent is selected from silicate claim 5 , TALC claim 5 , Ginger extract claim 5 , Coconut water extract claim 5 , Aloe Vera Extract and any combinations thereof.10. A process for producing cold pressed olive oil having FFA content of less than 1%; said process comprising the steps of:(a) providing cold pressed olive oil having FFA content of higher than 1% wt;(b) adding to said oil at least one solid particulate adsorbent of FFA and distilled water;(c) mixing said olive oil, ...

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Номер записи: 66
06-08-2015 дата публикации

SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM

Номер: US20150216197A1
Автор: Erickson Braden J., Oppenheimer Alan A., Seibold John D.
Принадлежит: GENERAL MILLS, INC.

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. 1. A shortening particle composition comprising:a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified base oil; and (ii) a hardstock fat;wherein the interesterified base oil and the hardstock fat are prepared from non-tropical base oils;wherein the shortening composition has a Solid Fat Content (SFC) profile having a slope of about −0.45 to about −1.77 (% solids/° C.); andwherein the shortening composition has a Mettler Drop Point of about 54° C. to about 62° C.2. The shortening particle composition of claim 1 , wherein the shortening composition has an SFC profile having a slope of about −0.7 to about −0.9 (% solids/° C.).3. The shortening particle composition of claim 1 , wherein the shortening composition has a Mettler Drop Point of about 58° C. to about 62° C.4. The shortening particle composition of claim 1 , wherein the shortening composition comprises less than about 3% wt. total trans fatty acids.5. The shortening particle composition of claim 1 , wherein the shortening composition comprises less than about 58% wt. saturated fatty acids.6. The shortening particle composition of claim 1 , wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids.7. The shortening particle composition of claim 1 , wherein the shortening particle composition has an SFC profile having an x-intercept ranging from about 42° C. to about 84° C.8. ...

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Номер записи: 67
04-08-2016 дата публикации

EDIBLE FAT CONTINUOUS PRODUCT COMPRISING SUCROSE FATTY ACID ESTER AND PARTICULATE ANTI-SPATTERING AGENT

Номер: US20160219895A1
Автор: Bot Arjen, HEMELAAR Maria Johanna A T, Xu Qingguo, Zhu Shiping
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500%; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spattering agent. 1. Edible fat continuous product comprising:an overrun from 0 to 500%; andfrom 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; andfrom 0.5 to 5 wt. % of particulate anti-spattering agent, wherein said particulates are present at ambient storage conditions, but also when the product is heated, such as to 70 degrees Celsius.2. Product according to claim 1 , wherein the sucrose fatty acid ester has a HLB value from 2 to 5 and preferably from 2 to 4.3. Product according to claim 1 , comprising from 7.5 to 20 wt. % claim 1 , preferably from 7.75 to 15 wt. % claim 1 , more preferably from 8 to 11 wt. % and even more preferably from 8.5 to 10 wt. % of sucrose fatty acid ester.4. Product according to claim 1 , wherein the sucrose fatty acid ester comprises from 5 to 45 wt. % claim 1 , preferably from 15 to 35 wt. % claim 1 , more preferably from 16 to 32 wt. % and even more preferably from 17 to 25 wt. % claim 1 , based on the total weight of the sucrose fatty acid ester claim 1 , of sucrose mono-fatty acid ester.5. Product according to claim 1 , wherein the fatty acid moieties of the SFAE comprises at least 70 wt. % claim 1 , based on the total weight of said moieties claim 1 , of lauric acid claim 1 , myristic acid claim 1 , palmitic acid claim 1 , stearic acid or mixtures thereof; preferably of palmitic acid claim 1 , stearic acid or mixtures thereof; and more preferably of stearic acid.6. Product according to claim 1 , comprising an overrun from 10 to 400% claim 1 , preferably from 20 to 300% claim 1 , more preferably from 50 to 200% and even more preferably from 75 to 150%.7. Product according to claim 1 , comprising at least 75 wt. % claim 1 , preferably at least 85 wt. % and more preferably at least ...

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Номер записи: 68
02-08-2018 дата публикации

ANTIOXIDANT COMPOSITION FOR OIL, PREPARATION METHOD THEREFOR, COOKING OIL CONTAINING SAME, AND METHOD FOR PREPARING COOKING OIL

Номер: US20180213811A1
Автор: JUNG Dong Chul, KIM Chul Jin, LEE Eun Hye, MIN Bock Ki, MIN Keun Young
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the composition; and a method for preparing the cooking oil. 1. An antioxidant composition for oils , comprising:a water-soluble antioxidant component-containing extract; anda food-grade emulsifier.2. The antioxidant composition for oils according to claim 1 , wherein claim 1 , the water-soluble antioxidant component is polyphenol.3. The antioxidant composition for oils according to claim 1 , wherein the water-soluble antioxidant component-containing extract comprises at least one selected from among a green tea extract claim 1 , a rosemary extract claim 1 , a coffee bean extract claim 1 , a cocoa extract claim 1 , a grape peel extract claim 1 , an onion peel extract claim 1 , an acai berry extract claim 1 , a clove extract claim 1 , a sage extract claim 1 , an olive-derived extract claim 1 , a black rice bran extract claim 1 , a sugarcane extract claim 1 , and a purple sweet potato extract.4. The antioxidant composition for oils according to claim 1 , wherein the food-grade emulsifier comprises at least one selected from among fatty acid monoglycerides claim 1 , sorbitan fatty acid esters claim 1 , fatty acid esters of sucrose claim 1 , and lecithin.5. The antioxidant composition for oils according to claim 2 , wherein the water-soluble polyphenol is present in an amount of 15 mg/g claim 2 , or more in the water-soluble antioxidant component-containing extract.6. The antioxidant composition for oils according to claim 1 , wherein the water-soluble antioxidant component-containing extract is present in an amount of 1 wt % to 30 wt % based on the total weight of the antioxidant composition and the food-grade emulsifier is present in an amount of 70 wt % to 99 wt % based on the total weight of the antioxidant composition.7. The antioxidant ...

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Номер записи: 69
02-08-2018 дата публикации

OIL AND FAT COMPOSITION FOR RICE COOKING AND METHOD FOR MANUFACTURING BOILED RICE USING THE SAME

Номер: US20180213830A1
Автор: Ekyou Atsushi, IMAGI Jun
Принадлежит:

[Problem] 1. An oil and fat composition for rice cooking , comprising edible oil and fat , 0.1% to 3% by mass of lecithin , 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate.2. The oil and fat composition for rice cooking according to claim 1 , wherein the ascorbic acid analog compound is an ascorbic acid ester.3. The oil and fat composition for rice cooking according to claim 1 , wherein a content of acetone insoluble matters in the lecithin is 50% to 100% by mass.4. The oil and fat composition for rice cooking according to claim 1 , wherein the edible oil and fat contains one or two or more kinds of oil selected from rapeseed oil claim 1 , rice oil and soybean oil.5. The oil and fat composition for rice cooking according to claim 4 , wherein the total amount of the rapeseed oil claim 4 , the rice oil and the soybean oil in the edible oil and fat is 80% to 100% by mass.6. A method for manufacturing boiled rice claim 4 , wherein the method comprises adding claim 4 , relative to 100 parts by mass of raw rice claim 4 , 0.1 parts to 6.5 parts by mass of an oil and fat composition comprising edible oil and fat claim 4 , 0.1% to 3% by mass of lecithin claim 4 , 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate in order to cook rice.7. A method for suppressing hardening of boiled rice after refrigeration claim 4 , wherein the method comprises adding claim 4 , relative to 100 parts by mass of raw rice claim 4 , 0.1 parts to 6.5 parts by mass of an oil and fat composition comprising edible oil and fat claim 4 , 0.1% to 3% by mass of lecithin claim 4 , 0.002% to 1% by mass of the ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate claim 4 , when cooking the raw rice.8. A method for improving an appearance of boiled rice after refrigeration claim 4 , wherein the method comprises adding claim 4 , relative to ...

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Номер записи: 70
11-07-2019 дата публикации

COMPOSITIONS COMPRISING COCOA BUTTER

Номер: US20190208799A1
Автор: DE CLERCQ Nathalie, ROUVILLAIN Matthieu Bruno Philippe, SALOPPE Sidonie
Принадлежит: Cargill, Incorporated

The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness. 1. A chocolate composition comprising cocoa butter , anhydrous milk fat and an emulsifier , characterized in that:the cocoa butter comprises white cocoa butter having a Lovibond red value of maximum 2, and a Lovibond yellow value of maximum 15;the anhydrous milk fat comprises white anhydrous milk fat having a yellowness index of from 0.3 to 5; andthe emulsifier is selected from the group consisting of ammonium phosphatide, polyglycerol polyricinoleate (PGPR), lecithin (bleached or not bleached), sugar esters, emulsifying waxes, polyglycerol fatty acid esters, polysorbates, sorban tristearates (STSs), monoglycerides, diglycerides and combinations of two or more thereof.2. The composition of claim 1 , characterized in that the white cocoa butter has a free fatty acid content of 1.0 wt % or less.3. The composition of claim 1 , characterized in that the anhydrous milk fat comprises white anhydrous milk fat having a yellowness index of from 0.3 to 3.4. The composition according to claim 1 , characterized in that it comprises from 10 to 90 wt % of cocoa butter based on the weight of the composition wherein at least 50 wt % of the cocoa butter is white cocoa butter.5. The composition according to claim 1 , characterized in that it comprises from 2 to 40 wt % of anhydrous milk fat based on the weight of the composition wherein at least 50 wt % of the anhydrous milk fat is white anhydrous milk fat.6. The composition according to claim 1 , wherein the emulsifier is present in an amount of from 0.1 to 2 wt % claim 1 , preferably based on the weight of the composition.7. The composition according to claim 1 , wherein the emulsifier comprises ammonium phosphatide.8. The composition according to claim 1 , characterized in ...

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Номер записи: 71
11-08-2016 дата публикации

EDIBLE LIPID COMPOSITION COMPRISING STEARIDONIC ACID AND OLIVE OIL

Номер: US20160227808A1
Автор: EIDE Ola, HOFSTRA Harmen, SAELE Orjan, SAGA Linda Christine
Принадлежит: ZINZINO AB

The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of SDA, such as at least 6% by weight SDA. 1. An edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) , wherein said SDA component comprises stearidonic acid (SDA) in an amount of at least 6% by weight and wherein said olive oil comprises polyphenols in an amount of at least 250 mg per kg olive oil and wherein the ratio between the olive oil and the SDA component is from 3:8 to 3:2.2. The edible lipid composition according to claim 1 , wherein the lipid composition comprises one or more further oil.3. The edible lipid composition according to claim 2 , wherein the further oil is an alga oil or ethylesters of EPA and/or DHA.4. The edible lipid composition according to claim 1 , wherein olive oil is present in an amount of at least 25%.5. The edible lipid composition according to claim 1 , wherein the SDA component is present in an amount of at least 30% by weight.6. The edible lipid composition according to claim 1 , wherein the SDA component comprises SDA in an amount of at least 10% by weight.7. The edible lipid composition according claim 1 , wherein the lipid composition comprises SDA in an amount of at least 3 g SDA per 100 ml lipid composition.8. The edible lipid composition according to claim 1 , wherein the SDA component comprises GLA in an amount of at least 5% by weight.9. The edible lipid composition according to claim 1 , wherein the SDA component comprises linoleic acid (LA) in amount below 10% by weight.10. The edible lipid composition according to claim 1 , wherein the lipid composition comprises oleic acid is an amount of at least 10% by weight.11. The edible lipid composition according to claim 1 , wherein the olive oil comprises polyphenol in the range of 0.025 to 1% by weight.12. An edible lipid composition according to claim 1 , wherein the olive oil ...

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Номер записи: 72
18-07-2019 дата публикации

VEGETARIAN COMPOSITION CONTAINING UNSATURATED FATTY ACIDS

Номер: US20190216762A1
Автор: LIN ANG-HSI, SHI YEU-CHING, SU Ching-Hua, Tai Cheng-Jeng
Принадлежит:

Disclosures of the present invention describe an unsaturated-fatty-acid-containing vegetarian composition, wherein the said composition is composed by at least one vegetable oil and at least one algal oil, and rich in Omega-3, Omega-6 and Omega-9. The present invention particularly design the constituting ratio of Omega-3, Omega-6, and Omega-9 in order to facilitate the content levels of Omega-3 and Omega-6 in the body of a vegetarian administering the vegetarian composition of the present invention reach an ideal balance state. Moreover, it is worth introducing that, this vegetarian composition can be accommodated by a vegetable capsule shell, so as to become a capsule type of dietary supplement. Therefore, it is a great relief for vegetarians to administer the vegetarian composition containing unsaturated fatty acids because the vegetarian composition is made of vegan materials. 1. A vegetarian composition containing unsaturated fatty acids , comprising a vegetable oil at 50-60 weight percent , an algal oil at 35-50 weight percent and a vitamin E at below 5 weight percent based on the total weight of the vegetarian composition;wherein the vegetable oil is a mixture of Sacha inchi oil and linseed oil;{'i': Crypthecodinium cohnii', 'Schizochytrium, 'wherein the algal oil is a mixture of an algal oil extracted from and an algal oil extracted from sp.;'}wherein the said unsaturated fatty acids contained by the vegetarian composition are an Omega-3 fatty acid, an Omega-6 fatty acid and an Omega-9 fatty acid; andwherein the Omega-3 fatty acid having a first content percent of 45-55%, the Omega-6 fatty acid having a second content percent of 5-15%, and the Omega-9 fatty acid having a third content percent of 10-20%.2. The vegetarian composition of claim 1 , being a liquid vegetarian composition or a solid vegetarian composition.3. The vegetarian composition of claim 1 , wherein the Omega-3 fatty acid further comprises an α-linolenic acid (ALA) claim 1 , an ...

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Номер записи: 73
10-08-2017 дата публикации

COMPOSITIONS FOR REDUCING ACIDITY

Номер: US20170226444A1
Автор: OR Pinhas
Принадлежит:

The present invention provides a composition based on a starch powder (such as flour), wheat germ, SiO, MgO, AlO, FeO, and KO. This composition is extremely useful in treating acid related disorders and reducing the acidity, removing water, deodorizing, from plant oil and extending the oils shelf life of 3-5 years instead of the average one-year available. 1. A composition comprising: flour , SiOMgO , AlO , FeO , and KO.2. The composition of claim 1 , wherein said composition is edible.3. The composition of claim 1 , further comprising 3MgO.4SiO.HO claim 1 , TiO claim 1 , MnO claim 1 , PO claim 1 , or any combination thereof.4. The composition of claim 1 , further comprising oil claim 1 , fruit claim 1 , vegetable claim 1 , or any combination thereof.5. The composition of claim 4 , wherein said oil is: vegetable oil claim 4 , olive oil claim 4 , or a combination thereof.6. (canceled)7. The composition of claim 4 , further comprising a monoglyceride or glycerol mono oleate.8. (canceled)9. A composition comprising flour claim 4 , clay claim 4 , wheat-germ claim 4 , and silicate.10. The composition of claim 9 , wherein said silicate is 3MgO.4SiO.HO.11. The composition of claim 9 , further comprising oil claim 9 , fruit claim 9 , vegetable claim 9 , or any combination thereof.12. The composition of claim 11 , wherein said oil is vegetable oil claim 11 , olive oil claim 11 , or a combination thereof.13. (canceled)14. The composition of claim 9 , further comprising a monoglyceride or glycerol mono oleate.15. (canceled)16. The composition of claim 9 , comprising 2 to 20% by weight wheat-germ claim 9 , 10 to 50% by weight flour claim 9 , 20 to 60% by weight clay claim 9 , 15 to 45% by weight silicate claim 9 , or any combination thereof.17. (canceled)18. (canceled)19. (canceled)20. The composition of claim 11 , comprising at least 85% by weight oil.21. The composition of claim 11 , devoid of an organic solvent.22. The composition of claim 1 , formulated as an oral or a ...

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Номер записи: 74
16-08-2018 дата публикации

VEGETARIAN COMPOSITION CONTAINING UNSATURATED FATTY ACIDS

Номер: US20180228755A1
Автор: LIN ANG-HSI, SHI YEU-CHING, SU Ching-Hua, Tai Cheng-Jeng
Принадлежит:

Differing from commercial dietary supplements of EPA and DHA are made by using abyssal fishes as primary raw materials, the present invention provides an unsaturated-fatty-acid-containing vegetarian composition, wherein the said composition is composed by at least one vegetable oil and at least one algal oil, and rich in Omega-3, Omega-6 and Omega-9. The present invention particularly design the constituting ratio of Omega-3, Omega-6, and Omega-9 in order to facilitate the content levels of Omega-3 and Omega-6 in the body of a vegetarian administering the vegetarian composition of the present invention reach an ideal balance state. Moreover, it is worth introducing that, this vegetarian composition can be accommodated by a vegetable capsule shell, so as to become a capsule type of dietary supplement. Therefore, it is a great relief for vegetarians to administer the vegetarian composition containing unsaturated fatty acids because the vegetarian composition is made of vegan materials. 1. A vegetarian composition containing unsaturated fatty acids , comprising at least one vegetable oil at 50-60 weight percent , at least one algal oil at 35-50 weight percent and a vitamin E at 0-5 weight percent based on the total weight of the vegetarian composition;wherein the vegetable oil is a mixture of Sacha inchi oil and linseed oil;{'i': Crypthecodinium cohnii', 'Schizochytrium, 'wherein the algal oil is a mixture of an algal oil extracted from and an algal oil extracted from sp.;'}wherein the said unsaturated fatty acids contained by the vegetarian composition are an Omega-3 fatty acid, an Omega-6 fatty acid and an Omega-9 fatty acid; moreover, the Omega-3 fatty acid having a first content percent of 45-55%, the Omega-6 fatty acid having a second content percent of 5-15%, and the Omega-9 fatty acid having a third content percent of 10-20%.23.-. (canceled)4. The vegetarian composition of claim 1 , being a liquid vegetarian composition or a solid vegetarian composition.5. The ...

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Номер записи: 75
23-08-2018 дата публикации

Structuring fats and methods of producing structring fats

Номер: US20180237811A1
Автор: Alejandro Marangoni, Aravind Somanchi, Diza Braksmayer, George N. RUDENKO, Risha Bond, Riyaz BHAT, Scott Franklin, Walter Rakitsky, Xinhua Zhao
Принадлежит: Corbion Biotech Inc

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsatturated-saturated type.

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Номер записи: 76
01-08-2019 дата публикации

Improved Method for Processing and Extracting Oil from Marine Organisms

Номер: US20190230950A1
Автор: Iyer Ajay, Samuel Philip
Принадлежит:

An improved method for processing and extracting krill oil from krill meal/fresh krill. The proposed method for processing and extracting of krill oil from krill meal/fresh krill can be a very simple, cost effective and productive approach. The krill oil obtained herein can meet industrial standards and requirements of a wide range of applications including nutraceuticals and pharmaceutical applications. The method can be’ alternatively adapted to process and extract a wide range of marine oils including, but not limited to, Fish, Salmon, Shrimp, Cod and other marine product varieties. 1. A method for processing and extracting krill oil from krill meal/fresh krill , said method comprising:adding and stirring said krill meal/fresh krill with pure Acetone at RM:Solvent Ratio (1:5 to 1:40) and at a determined temperature (ambient to 50° C.) for a defined time period (2-6 hours); and{'sub': 4', '2', '4, 'filtering said krill extract and passing through a dry bed packed with a hygroscopic salt (i.e., MgSOor NaSO) with a weight equal to or more than the water content in the exact wherein said dried extract of krill can be recovered and solvent in the extract can be evaporated through solvent evaporation technique to obtain krill oil.'}2. The method of further comprising:adding and stirring said raw krill meal/krill methanol at RM:Solvent Ratio (1:5 to 1:40) and at a determined temperature (ambient to 50° C.) for a defined time period (2-6 hours);filtering methanolic krill extract and evaporate the methanol from the solvent to get the extract;adding and stirring the intermediate spent krill with pure Acetone at RM:Solvent Ratio (1:5 to 1:40) and at a determined temperature (ambient to 50° C.) for a defined time period (2-6 hours) wherein the extract can be mixed with evaporated Methanol extract for a suitable time at a determined temperature (ambient to 50° C.); andevaporating the liquid filtrate to remove the solvent and extract krill oil.3. The method of further ...

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Номер записи: 77
31-08-2017 дата публикации

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Номер: US20170246088A1
Автор: GALLOTTO Robert, MARGOLIN Alexey L., Shenoy Bhami
Принадлежит: ALCRESTA THERAPEUTICS, INC.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 189-. (canceled)90. A method of providing a nutritional formula to a patient , at a point of care , the method comprising: a container for receiving the nutritional composition; and', 'a lipase immobilized by covalent binding to a structure that is in fluid communication with the container;, 'receiving a nutritional composition within a point-of-care device, the point-of-care device comprisingexposing, at the point of care, the nutritional composition to the immobilized lipase within the point-of-care device to hydrolyze long-chain polyunsaturated fatty acid (LC-PUFA) triglycerides and/or LC-PUFA esters within the nutritional composition into monoglycerides and free fatty acids to form the nutritional formula; andproviding the nutritional formula comprising monoglycerides and free fatty acids to the patient for ingestion.91. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for at least one minute claim 90 , prior to ingestion by the patient.92. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for no more than thirty seconds claim 90 , prior to ingestion by the patient.93. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for no more than one minute claim 90 , prior to ingestion by the patient.94. ...

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Номер записи: 78
31-08-2017 дата публикации

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Номер: US20170246089A1
Автор: GALLOTTO Robert, MARGOLIN Alexey L., Shenoy Bhami
Принадлежит: ALCRESTA THERAPEUTICS, INC.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 189-. (canceled)90. A method of providing a nutritional formula to a patient , the method comprising: a container defining an interior for receiving the nutritional composition;', 'an opening fluidly connected to the container, wherein the opening is dimensioned for connection to a feeding tube;', 'a structure in fluid communication with the interior of the container; and', 'a lipase immobilized by covalent binding to the structure;, 'receiving a nutritional composition within an enteral feeding device, the enteral feeding device comprisingexposing the nutritional composition to the lipase when the nutritional composition is received within the container to hydrolyze long-chain polyunsaturated fatty acid (LC-PUFA) triglycerides and/or LC-PUFA esters within the nutritional composition into monoglycerides and free fatty acids to form the nutritional formula;delivering the nutritional formula out of the opening of the enteral feeding device and into a feeding tube; andproviding the nutritional formula to the patient via the feeding tube.91. The method of claim 90 , further comprising retaining the immobilized lipase within the enteral feeding device while allowing the nutritional formula to exit the enteral feeding device.92. The method of claim 90 , wherein the enteral feeding device comprises a second ...

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Номер записи: 79
08-09-2016 дата публикации

OIL/FAT COMPOSITION CONTAINING POLYUNSATURATED FATTY ACID

Номер: US20160256556A1
Автор: KASAMA Yuuki, TOMINAGA Etsuko
Принадлежит: TAIYO KAGAKU CO., LTD.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period. 133.-. (canceled)34. A polyunsaturated fatty acid-containing fat or oil composition , comprising a fat or oil comprising a polyunsaturated fatty acid having 18 or more carbon atoms and two or more double bonds , a basic amino acid and/or a basic peptide , and an emulsifying agent.35. The fat or oil composition according to claim 34 , wherein the polyunsaturated fatty acid comprises one or more members selected from the group consisting of DHA claim 34 , EPA claim 34 , and linoleic acid.36. The fat or oil composition according to claim 34 , wherein the emulsifying agent comprises one or more members selected from the group consisting of glycerol fatty acid esters claim 34 , sucrose fatty acid esters claim 34 , propylene glycol fatty acid esters claim 34 , and phospholipids.37. The fat or oil composition according to claim 36 , wherein the emulsifying agent comprises one or more emulsifying agents having an HLB value of less than 10.38. The fat or oil composition according to claim 36 , wherein glycerol fatty acid ester comprises a polyglycerol fatty acid ester.39. The fat or oil composition according to claim 36 , wherein the fatty acid constituting the glycerol fatty acid ester comprises a saturated or unsaturated fatty acid having 10 or more carbon atoms.40. The fat or oil composition according to claim 34 , wherein the basic ...

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Номер записи: 80
15-09-2016 дата публикации

METHOD FOR THE PURIFICATION OF LECITHIN

Номер: US20160264606A1
Автор: Jirjis Bassam Farid, Molnar Jeff, SCHAEFER Christoph, SCHOEPPE Arnulf
Принадлежит: Cargill, Incorporated

A method for the purification of lecithin, comprising the steps of: 1. A method for the purification of lecithin , comprising the steps of:a. reducing the viscosity of lecithin; thenb. mixing the lecithin with granulated active carbon; thenc. separating the lecithin from the granulated active carbon and recover purified lecithin.2. (canceled)3. A method according to claim 1 , wherein the viscosity of lecithin is reduced by increasing the temperature to about 20° C.-95° C.4. A method according to claim 1 , wherein the viscosity of lecithin is reduced by mixing the lecithin with a vegetable oil at a temperature of from about 10° C. to about 90° C.5. A method according to claim 1 , wherein the viscosity of lecithin is reduced by mixing with an organic solvent.6. A method according to claim 1 , wherein 90 wt % of said granulated active carbon has a diameter of from about 0.2 mm to about 4 mm.7. A method according to claim 1 , wherein the lecithin and granulated active carbon are mixed at a ratio of from about 0.05% to about 3% by weight of granulated active carbon to lecithin.8. A method according to claim 1 , wherein the lecithin is separated from the granulated active carbon through gravitational forces.9. A method according to claim 1 , wherein the lecithin is separated from the granulated active carbon by means of a decanter or a centrifuge.10. A method according to claim 1 , further comprising the step of:d. filtrating the recovered lecithin.11. A method according to claim 1 , further comprising the steps of:reducing the viscosity of the recovered purified lecithin by mixing the lecithin with an organic solvent; thenremoving residual particles or contaminants from the lecithin by means of gravitational forces; thenremoving the solvent from the lecithin and recovering the lecithin.12. A method according to claim 1 , further comprising the steps claim 1 , before step a of claim 1 , of:i. reducing the viscosity of lecithin by mixing the lecithin with an organic ...

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Номер записи: 81
14-09-2017 дата публикации

Filling for a bakery or chocolate product

Номер: US20170258106A1
Автор: Francois Belouin, Jean Luc Rabault
Принадлежит: Generale Biscuit SAS

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

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Номер записи: 82
22-09-2016 дата публикации

Modified Algal Oil Bodies And Methods For Stabilizing Algal Oil Bodies And For Improving The Oxidation Resistance Of The Same

Номер: US20160270415A1
Автор: WEI Wei, Xu Jun, YU Yu
Принадлежит:

A composition including algal oil body(ies), a modified algal oil body, a method for stabilizing an algal oil body, and a method for improving the oxidation resistance of an algal oil body and/or preventing oil leakage of an algal oil body are disclosed. Specifically, a modified algal oil body including an algal of body, a phospholipid and an of body protein, a method for improving the stability of an algal oil body by adding an oil body protein and a phospholipid into the algal oil body, and a method for improving oxidation resistance of an algal oil body by adding thereinto an oil body protein are disclosed. 110.-. (canceled)11. A modified algal oil body consisting of a composition , wherein the composition comprises an algal oil body , a phospholipid and an oil body protein.12. The modified algal oil body of claim 11 , wherein the modified algal oil body has a particle size distributing mainly in the range of 1.5-3.5 μm.13. The modified algal oil body of claim 11 , wherein the oil body protein is from oil crops.14SchizochytriumThraustochytriumCrypthecodinium. The modified algal oil body of claim 11 , wherein the algal oil body is produced from oil-producing algae selected from a group consisting of sp. claim 11 , sp. claim 11 , sp claim 11 , and a combination thereof.15. The modified algal oil body of claim 11 , wherein the phospholipid is selected from the group consisting of phosphatidylcholine claim 11 , phosphatidylinositol claim 11 , phosphatidylethanolamine claim 11 , phosphatidylserine claim 11 , and combination thereof.16. The modified algal oil body of claim 11 , wherein in the composition claim 11 , the algal oil body comprises 50-100 parts by weight; the phospholipid comprises 0.5-10 parts by weight; and the oil body protein comprises 0.5-10 parts by weight.17. The modified algal oil body of claim 16 , wherein in the composition claim 16 , the algal oil body comprises 70-100 parts by weight; the phospholipid comprises 0.5-5 parts by weight; and the oil ...

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Номер записи: 83
22-08-2019 дата публикации

TAILORING THE WETTING AND LUBRICATION PROPERTIES OF EDIBLE FAT WITH LOW HLB EMULSIFIERS OR LECITHINS

Номер: US20190254304A1
Автор: Baier Stefan K., BOEHM Michael W., STOKES Jason R.
Принадлежит:

Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component. 1. A food product comprising:a) a solid comestible component, wherein said solid comestible component has an oil content less than or equal to about 15 grams/ounce; and i. an edible fat component; and', 'ii. a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein said lecithin component is dispersed or solubilized in the edible fat component., 'b) a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises2. The food product of claim 1 , wherein the solid comestible component comprises a solid starch component claim 1 , a solid fiber component claim 1 , a solid carbohydrate component claim 1 , a solid protein component claim 1 , or a combination thereof.3. The food product of claim 1 , wherein the solid comestible component comprises potato claim 1 , sweet potato claim 1 , yam claim 1 , corn claim 1 , waxy ...

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Номер записи: 84
04-12-2014 дата публикации

SOLVENT-FREE PROCESS FOR OBTAINING PHOSPHOLIPIDS AND NEUTRAL ENRICHED KRILL OILS

Номер: US20140356447A1
Автор: Chiong Lay Mario M., SCLABOS KATEVAS Dimitri, TORO GUERRA Raúl R.
Принадлежит:

Organic solvent-free processes for obtaining krill oil compositions are disclosed. The processes include a) cooking krill in a cooker vessel for a time and temperature sufficient to denature the protein content of the krill and cause a first solid krill fraction and first liquid krill fraction to be formed while substantially avoiding emulsification of the first solid and first liquid krill fractions; b) removing the first solid and first liquid krill fractions from the cooker vessel at a temperature of at least about 90° C.; c) separating the first solid fraction and the first liquid fraction; and d) obtaining krill oil with neutral enriched from the first liquid fraction, and e) by pressing of first solid fraction to obtain press liquid or a second liquid krill fraction for obtaining krill oil with phospholipids enriched krill oil, the separating and the obtaining steps being carried out without the use of organic solvents. 1. A solid krill product produced by squeezing the first solid krill fraction resulting from an organic solvent-free process for producing krill oil comprising:a) cooking krill in a cooker vessel for a time and at a temperature sufficient to denature the protein content of the krill and cause a first solid krill fraction and a first liquid krill fraction to be formed while substantially avoiding emulsification of the first solid and first liquid krill fractions;b) removing the first solid and first liquid krill fractions from the cooker vessel at a temperature of at least about 90° C.;c) separating the first solid fraction and the first liquid fraction; andd) obtaining krill oil from either the first liquid fraction or the first solid fraction, said separating and said obtaining steps being carried out without the use of organic solvents.2. A liquid krill oil containing product produced by recovering the first liquid krill fraction resulting from an organic solvent-free process for producing krill oil comprising:a) cooking krill in a cooker ...

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Номер записи: 85
22-09-2016 дата публикации

COMPOSITIONS AND METHODS FOR DIFFERENTIAL REGULATION OF FATTY ACID UNSATURATION IN MEMBRANE LIPIDS AND SEED OIL

Номер: US20160272985A1
Автор: Browse John A., Lu Chaofu, Xin Zhanguo
Принадлежит:

Aspects of the invention provide methods for differential regulation of fatty acid unsaturation in seed oil and membrane lipids of plants based on modulation of a previously unknown biosynthetic pathway involving a novel phosphatidylcholine:diacylglycerol cholinephosphotransferase (PDCT) that regulates phosphatidylcholine biosynthesis in developing oil seed plants. Specific aspects relate to inventive PDCT polypeptides including, for example, variants, deletions, muteins, fusion proteins, and orthologs thereof (collectively PDCT proteins), to nucleic acids encoding same, to plants comprising such PDCT sequences or proteins or devoid or depleted of such PDCT proteins or sequences, and to methods for generating plants having altered or no PDCT expression and/or activity, including but not limited to methods comprising mutagenesis, recombinant DNA, transgenics, etc. 112-. (canceled)13. An oil seed-bearing plant or a part thereof , comprising a mutation or genetic alteration that modifies the expression or activity of at least one phosphatidylcholine:diacylglycerol cholinephosphotransferase (PDCT) in one or more seeds or developing seeds of the plant , wherein the level , amount , or distribution of fatty acid unsaturation in the seed oil is modified relative to the seed oil of plants with normal seed expression of the PDCT.14. The oil seed-bearing plant or a part thereof of claim 13 , wherein the mutation comprises a mutation of at least one phosphatidylcholine:diacylglycerol cholinephosphotransferase (PDCT) sequence that modifies the expression or activity thereof in one or more seeds or developing seeds of the plant claim 13 , wherein the level claim 13 , amount claim 13 , or distribution of fatty acid unsaturation in the seed oil is modified relative to the seed oil of plants with normal seed expression of the PDCT.15Arabidopsis.. The oil seed-bearing plant or a part thereof of claim 13 , wherein the plant or part thereof is other than16. The oil seed-bearing plant ...

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Номер записи: 86
20-09-2018 дата публикации

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Номер: US20180263856A1
Автор: GALLOTTO Robert, MARGOLIN Alexey L., Shenoy Bhami
Принадлежит: ALCRESTA THERAPEUTICS, INC.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monogiycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 1. A method of preparing a hydrolyzed nutritional formula , the method comprising:combining a liquid with a powdered nutritional composition to form a liquid nutritional composition;exposing the liquid nutritional composition to immobilized lipase to hydrolyze at least one fatty acid in the liquid nutritional composition to form the hydrolyzed nutritional formula; andoutputting the hydrolyzed nutritional formula to a feeding mechanism,wherein the hydrolyzed nutritional formula comprises monoglycerides and free fatty acids.2. The method of claim 1 , wherein the feeding mechanism is a baby bottle.3. The method of claim 1 , further comprising receiving the liquid prior to combining the liquid with the powdered nutritional composition.4. The method of claim 1 , wherein the hydrolyzed nutritional formula comprises more free fatty acids than monoglycerides.5. The method of claim 1 , wherein the liquid is heated.6. The method of claim 1 , wherein the liquid includes water.7. The method of claim 1 , wherein the powdered nutritional composition is infant formula.8. The method of claim 1 , wherein the at least one fatty acid includes one or more of docosahexaenoic acid or arachidonic acid.9. The method of claim 1 , wherein the lipase is immobilized to particles.10. The method of claim 9 , wherein the particles are ...

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Номер записи: 87
11-11-2021 дата публикации

LIQUID OIL-BASED FAT SYSTEM COMPOSITION FOR MICROWAVE POPCORN

Номер: US20210345650A1
Автор: Kaiser Steven, Singh Indarpal, Wassinger Andrew
Принадлежит:

A liquid-oil based fat system for use in microwave popcorn products is described to prevent wicking and leaking of oil from microwave popcorn packaging. In an aspect, a microwave popcorn product includes a charge of popcorn and a slurry including a liquid-based oil, a structuring ingredient, and a seasoning for introduction to a microwave popcorn package that expands during the popping process in a microwave. 1. A microwave popcorn product comprising:a microwave popcorn package having an interior volume configured to expand during a microwave heating process of the microwave popcorn product;a charge of popcorn contained within the interior volume of the microwave popcorn package; anda slurry including a mixture of each ofa liquid-based oil;a fat-based structuring ingredient; anda seasoning,wherein the slurry is in the form of an organogel of the fat-based structuring ingredient and the liquid-based oil to maintain the liquid-based oil within the organogel at room temperature storage conditions of the microwave popcorn product.2. The microwave popcorn product of claim 1 , further comprising an antioxidant.3. The microwave popcorn product of claim 1 , wherein the liquid-based oil includes at least one of avocado oil claim 1 , olive oil claim 1 , sunflower oil claim 1 , canola oil claim 1 , soybean oil claim 1 , corn oil claim 1 , grapeseed oil claim 1 , cottonseed oil claim 1 , safflower oil claim 1 , or coconut oil.4. The microwave popcorn product of claim 1 , wherein the slurry includes the liquid-based oil in an amount from about 54.8% to about 67.0% by weight of the slurry.5. The microwave popcorn product of claim 1 , wherein the fat-based structuring ingredient includes at least one of a blend of mono- and diglycerides claim 1 , a palm oil claim 1 , or monoglycerides.6. The microwave popcorn product of claim 5 , wherein the slurry includes the fat-based structuring ingredient in an amount from about 6% to about 39% by weight of the slurry.7. The microwave popcorn ...

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Номер записи: 88
15-10-2015 дата публикации

Method for the fractionation of phospho-lipids from phospholipid-containing material

Номер: US20150291637A1
Автор: Jeff Molnar, Johan DEMEY, Mathias Katte, Susanne TIROK, Tobias BRUECHER
Принадлежит: Cargill Inc

The present invention relates to a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phospholipids, comprising (a) contacting the phospholipid-containing starting material under agitation with an extractant comprising an aliphatic alcohol selected from C1 to C3 alcohols; (b) separating the obtained emulsion into a phospholipid-enriched extract from a residual raffinate.

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Номер записи: 89
27-08-2020 дата публикации

LIPID SUPPLEMENTS FOR REDUCING NERVE ACTION POTENTIALS

Номер: US20200268775A1
Автор: Breeding Paul C., Ferreira de Mattos Gonzalo, Nicolson Garth L., Settineri Robert A.
Принадлежит:

A method of oral delivery of phospholipid/inulin compositions comprising capsules, tablets, chewable wafers or powdered material in a liquid carrier in quantities effective for treating pain from overactive neurons. The phospholipid/inulin compositions were also shown to be effective in reducing depression and intestinal malfunctions including, but not limited to, diarrhea and constipation, and improving sleep pattern. The compositions further including effective amounts of caffeine also reduces fatigue and enhances alertness and focus. 2. The method of wherein an effective unit dose comprises at least about 1 g of the phospholipids.3. The method of wherein an effective daily dosage is 4 g of the phospholipids claim 2 , said daily dosage comprising four unit dosages delivered approximately every 6 hours over a 24-hour period.4. The method of wherein the daily dosage is delivered for about 14 days.5. The method of wherein the unit dosage also includes an amount of caffeine effective to reduce fatigue and enhance alertness and/or focus.6. The method of wherein an effective unit dose comprises at least 1.2 g of the phospholipids.7. The method of wherein an effective daily dosage is 4.8 g of the phospholipids claim 6 , said daily dosage comprising four unit dosages delivered approximately every 6 hours over a 24-hour period.8. The method of wherein the phospholipids composition is effective in relieving pain diagnosed as diabetic neuropathy and reducing depression and10. The method of wherein an effective unit dose comprises about 1 g of the phospholipids and about 1 gm of caffeine.11. The method of wherein an effective unit dose comprises about 1 g of the phospholipids and about 1.75 gm of caffeine.12. The method of wherein an effective daily dosage is four 1 g dosages of the phospholipids and four 1 g dosages of caffeine claim 9 , said 1 g dosages delivered approximately every 6 hours in a 24-hour period.13. The method of wherein an effective daily dosage is at least ...

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Номер записи: 90
05-10-2017 дата публикации

Composition

Номер: US20170283739A1
Автор: "T Zand Imro", Yan Youchan
Принадлежит: Loders Croklaan B.V.

The invention provides a composition comprising a glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30% by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride, wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1% by weight, and wherein the composition does not comprise added lecithin. 1. A glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position ,wherein at least 30% by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride,wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1% by weight, andwherein the composition does not comprise added lecithin.2. A composition according to claim 1 , wherein the glyceride is 1 claim 1 ,3-dioleoyl-2-palmitoylglycerol (OPO).3. A composition according to claim 1 , wherein the tocopherols are selected from the group consisting of alpha-tocopherol claim 1 , beta-tocopherol claim 1 , gamma-tocopherol claim 1 , delta-tocopherol claim 1 , and mixtures thereof.4. A composition according to claim 1 , wherein the composition does not comprise phospholipids.5. A composition according to claim 1 , wherein the composition does not comprise any further antioxidant.6. A composition according to claim 1 , wherein the composition does not comprise lecithin.7. A composition according to claim 1 , wherein the composition comprises the one or more tocopherols and ascorbyl palmitate in a weight ratio of 1:5 to 20:1.8. A composition according to claim 1 , wherein the Rancimat induction period (RIP) of the composition is greater than 22 hours.9. An infant formula comprising a composition according to claim 1 , and wherein the formula does not comprise lecithin.10. An ...

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Номер записи: 91
04-10-2018 дата публикации

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Номер: US20180280249A1
Автор: GALLOTTO Robert, MARGOLIN Alexey L., Shenoy Bhami
Принадлежит: ALCRESTA THERAPEUTICS, INC.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 1. A method of providing a nutritional formula , the method comprising: a container for receiving the milk, infant formula, or enteral formula;', 'at least one opening in the container; and', 'a lipase immobilized within the container;, 'receiving at least one of milk, infant formula, or enteral formula from a tube and into a device, wherein the milk, infant formula, or enteral formula comprises polyunsaturated fatty acid (PUFA) triglycerides and/or PUFA esters, and wherein the device comprisesexposing the milk, infant formula, or enteral formula to the immobilized lipase within the device to hydrolyze the PUFA triglycerides and/or PUFA esters to form the nutritional formula; andoutputting the nutritional formula into a feeding tube.2. The method of claim 1 , wherein the lipase is immobilized such that when the nutritional formula exits the container claim 1 , the lipase remains in the container.3. The method of claim 1 , wherein the lipase is immobilized to an inner surface of the container.4. The method of claim 1 , wherein the lipase is immobilized to a structure within the container.5. The method of claim 4 , wherein the structure comprises balls or beads within the container.6. The method of claim 1 , further comprising connecting the device to the feeding tube.7. The method of claim 1 , wherein the ...

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Номер записи: 92
19-09-2019 дата публикации

LOW MOLECULAR WEIGHT ORGANIC GELATORS OF VEGETABLE OIL

Номер: US20190281853A1
Автор: Vujicic Natasa Sijakovic
Принадлежит: RUDJER BOSKOVIC INSTITUTE

The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (1) or a salt thereof and a vegetable oil. 2. The composition according to wherein the composition is in the form of gel.3. The composition according to wherein the oil is edible oil selected from palm oil claim 1 , sunflower oil claim 1 , olive oil claim 1 , soybean oil claim 1 , linseed oil claim 1 , rapeseed oil claim 1 , corn oil claim 1 , pumpkin seed oil claim 1 , sesame oil claim 1 , safflower oil claim 1 , castor claim 1 , peanut oil or combination thereof.4. The composition according to wherein the oil is base cosmetic oil selected from sweet almond oil claim 1 , linseed oil claim 1 , grape seed oil claim 1 , avocado oil claim 1 , apricot oil claim 1 , olive oil claim 1 , sesame oil claim 1 , rapeseed oil claim 1 , sunflower oil claim 1 , jojoba oil claim 1 , castor oil claim 1 , borage seed oil claim 1 , argan oil claim 1 , avocado oil claim 1 , calendula oil claim 1 , evening primrose oil claim 1 , hazelnut oil claim 1 , walnut oil claim 1 , peanut oil claim 1 , macadamia oil claim 1 , coconut oil claim 1 , rose hip seed oil claim 1 , wheat germ oil claim 1 , St. John's wort oil claim 1 , blueberry seed oil claim 1 , black cumin seed claim 1 , rice bran oil or combination thereof.5. The composition according to wherein the oil is selected from sunflower oil claim 1 , olive oil claim 1 , soybean oil or combination thereof.6. The composition according to wherein A is —(CH)-—CHand B is —NH—(CH)—CO—OR.71822. The composition according to wherein sum of n and m is to .8. The composition according to wherein A is —CO—NH—CH(R)—CO—CHand B is R.9. The composition according to wherein A is —CO—NH—(CH)—NH—CO—CO—NH—CH(R)—CO—Rand B is R.10. The composition of wherein Ris —OH claim 6 , NHor —OCH.11. The composition of wherein Ris —CHPh claim 6 , Ph claim 6 , —CHCH(CH)or —CH(CH).12. The composition of wherein the composition further comprising ...

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Номер записи: 93
03-11-2016 дата публикации

MICROBIAL OIL, PRODUCTION METHOD FOR MICROBIAL OIL, CONCENTRATED MICROBIAL OIL, AND PRODUCTION METHOD FOR CONCENTRATED MICROBIAL OIL

Номер: US20160317592A1
Автор: Doisaki Nobushige, IKEDA Rie, KOSUGE Yuhei, SATO Seizo, YAMAGUCHI Hideaki
Принадлежит:

A microbial oil comprising: a specific amount of at least one polyunsaturated fatty acid having at least 20 carbon atoms in fatty acid alkyl ester form and/or in free fatty acid form; and specific amount of thermally-produced fatty acid having from 16 to 22 carbon atoms in a fatty acid alkyl ester form and/or a free fatty acid form. A production method thereof comprising: providing a starting oil containing at least one polyunsaturated fatty acid having at least 20 carbon atoms in an alkyl ester form and/or a free fatty acid form obtained from microbial biomass; performing a rectification of the starting oil under specific conditions; and obtaining the aforementioned microbial oil. A concentrated microbial oil obtained using the production method described above, and a production method thereof. An agent for treating or preventing an inflammatory disease comprising the microbial oil or the concentrated microbial oil. 1: A microbial oil comprising:at least one polyunsaturated fatty acid having at least 20 carbon atoms in fatty acid alkyl ester form and/or in free fatty acid form, at a content of at least 50% by weight of the total weight of fatty acids in the oil; anda thermally-produced fatty acid having from 16 to 22 carbon atoms at a content of at most 3.0% by weight of the total weight of fatty acids in the oil.2: The microbial oil according to claim 1 , wherein the content of the polyunsaturated fatty acid is from 80% by weight to 98% by weight of the total weight of fatty acids in the oil.3: The microbial oil according to claim 1 , wherein the content of the thermally-produced fatty acid is from 0.0001% by weight to 3.0% by weight of the total weight of fatty acids in the oil.4: The microbial oil according to claim 1 , wherein the total content of saturated fatty acid having 22 carbon atoms and saturated fatty acid having 24 carbon atoms is at most 6.0% by weight of the total weight of fatty acids in the oil.5: The microbial oil according to claim 1 , wherein ...

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Номер записи: 94
02-11-2017 дата публикации

Solvent-Free Process for Obtaining Phospholipids and Neutral Enriched Krill Oils Using Melting and Evaporation

Номер: US20170313956A1
Автор: SCLABOS KATEVAS Dimitri, TORO GUERRA Raul
Принадлежит:

The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. The process includes preheating fresh minced krill followed by melting of the lipids using live steam injection to obtain a press liquid and a solid fraction; centrifuging the press liquid to obtain a phospholipids-enriched emulsion phase; evaporating the water of the emulsion using a thin film evaporator to obtain phospholipids-enriched krill oil; centrifuging the resulting decanter liquid to obtain neutral lipids enriched krill oil and stickwater. 1. A solvent-free process for preparing krill oil comprising:a) mincing or grinding whole raw krill and/or a krill fraction to form minced krill;b) preheating the minced krill to a temperature of at least about 20° C. for at least about 1 minute;c) contacting the preheated minced krill with a direct steam injection at a pressure of at least 100 kPa for about 1 minute until the preheated minced krill reaches a temperature of at least 97° C. thereby transforming the preheated minced krill to melted krill containing a partially de-fatted and de-watered solid and a liquid;d) separating the partially de-fatted and de-watered solid and a liquid from the melted krill;e) squeezing the partially de-fatted and de-watered melted solid to obtain a press liquid having residual solid particles and a solid fraction;f) separating residual solid particles from the press liquid to obtain a substantially residual solid, particle-free press liquid; andg) phase-separating the substantially residual solid, particle-free press liquid to obtain an emulsion comprising krill oil enriched in phospholipids with Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) emulsified with water, proteins and astaxanthin.2. The process according to claim 1 , further comprising removing the water from the emulsion to obtain ...

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Номер записи: 95
01-10-2020 дата публикации

EMULSIFIED OIL COMPOSITION FOR SUPPRESSING OFF-TASTE AND OFF-FLAVOR INCLUDING OIL CONTAINING POLYUNSATURATED FATTY ACIDS, FOOD CONTAINING THE SAME, AND METHODS FOR PREPARING THE SAME

Номер: US20200305457A1
Автор: CHOE Gi Tae, KIM Hye Jin, KIM Hye Young, Park Jee Ho, Park Jin Woo
Принадлежит:

The present disclosure relates to emulsified oil composition including an oil containing a polyunsaturated fatty acid which is applicable to food, a rosemary extract, and a non-ionic surfactant, wherein the product quality of the food using the oil containing the polyunsaturated fatty acid is maintained during the processing and storage of the food, by preventing the oxidation of the oil containing the polyunsaturated fatty acid to suppress the production of a rancid flavor and an off-flavor. 1. An emulsified oil composition for a jelly type food , the composition comprising:an oil containing a polyunsaturated fatty acid which is applicable to food;a rosemary extract; anda non-ionic surfactant.2. The composition of claim 1 , wherein the oil containing the polyunsaturated fatty acid originated from at least one raw material selected from the group consisting of fish claim 1 , algae claim 1 , and sea lions.3. The composition of claim 1 , wherein the rosemary extract contains 2-10 wt % of carnosic acid.4. The composition of claim 1 , wherein the non-ionic surfactant is at least one selected from the group consisting of lecithin claim 1 , sucrose fatty acid esters claim 1 , sorbitan fatty acid esters claim 1 , polyoxyethylene claim 1 , glycerin fatty acid esters and derivatives thereof claim 1 , and polyglycerin fatty acid esters.5. The composition of claim 1 , wherein the polyunsaturated fatty acid is at least one selected from the group consisting of eicosapentaenoic acid (EPA) claim 1 , docosahexaenoic acid (DHA) claim 1 , docosapentaenoic acid (DPA) claim 1 , linoleic acid claim 1 , linolenic acid claim 1 , and arachidonic acid.6. The composition of claim 1 , wherein the composition comprises claim 1 , relative to a total wt % thereof:30-98 wt % of the oil containing the polyunsaturated fatty acid;0.01-5 wt % of the rosemary extract; and0.5-10 wt % of the non-ionic surfactant.7. The composition of claim 1 , further comprising at least one antioxidant selected from ...

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Номер записи: 96
16-11-2017 дата публикации

EXTRACT EMULSIFIED OIL COMPRISING ANTIOXIDANT, COOKING OIL CONTAINING THE SAME AND PREPARATION METHOD THEREFOR

Номер: US20170325473A1
Автор: CHO Jeong Goo, JUNG Dong Chul, KIM Chul Jin, KIM Won Chul, LEE Eun Hye, LEE Joo Hang, MIN Bock Ki, MIN Keun Young
Принадлежит: CJ CHEILJEDANG CORPORATION

Disclosed herein are an extract emulsified oil comprising an antioxidant, in which lecithin and an edible oil are mixed with a molasses extract, an extract of raw sugar-ion resin reclaimed water or an olive leaf extract, a cooking oil containing the same, and a preparation method therefor. According to the present invention, an emulsified oil capable of extending a replacement cycle of a cooking oil by controlling the coloration of the cooking oil upon heating and maintaining a quality of fried food, that is, capable of having excellent thermal stability of undesirable color, and a cooking oil containing the same may be prepared. 1. An extract emulsified oil comprising an antioxidant , in which lecithin and an edible oil are mixed with one or more extracts containing a polyphenol ingredient , selected from the group consisting of a molasses extract , an extract of raw sugar-ion resin reclaimed water , and an olive leaf extract.2. The extract emulsified oil comprising an antioxidant according to claim 1 , wherein a content of polyphenol in the extract containing the polyphenol ingredient claim 1 , is 5 claim 1 ,000 to 20 claim 1 ,000 ppm.3. The extract emulsified oil comprising an antioxidant according to claim 1 , wherein a content of the molasses extract or the extract of raw sugar-ion resin reclaimed water is 5 to 19% (w/w) claim 1 , a content of the edible oil is 80 to 90% (w/w) claim 1 , and a content of the lecithin is 1 to 5% (w/w).4. The extract emulsified oil comprising an antioxidant according to claim 1 , wherein a content of the olive leaf extract is 22 to 75% (w/w) claim 1 , a content of the edible oil is 24 to 73% (w/w) claim 1 , and a content of the lecithin is 1 to 5% (w/w).5. The extract emulsified oil comprising an antioxidant according to claim 1 , wherein a concentration of the extract containing the polyphenol ingredient is 100 to 2 claim 1 ,000 ppm.6. The extract emulsified oil comprising an antioxidant according to claim 1 , wherein the edible ...

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Номер записи: 97
08-10-2020 дата публикации

Frozen confection coating composition with two step solidification and process for manufacturing same

Номер: US20200315208A1
Автор: Christel WEBERING, Joydeep Ray, Laurence Sandoz, Olivier Schafer, Shantha Nalur CHANDRASEKARAN
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20° C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below −15° C. and displays a solid fat content of 30-50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

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Номер записи: 98
23-11-2017 дата публикации

IMPROVED LECITHIN DERIVED FROM HIGH-OLEIC SOYBEANS

Номер: US20170332654A1
Автор: Everard John D., Knowlton Susan
Принадлежит:

Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat. 1. A method for improving the characteristics of a product , themethod comprising combining an oil selected from the group consisting of: mineral oil, high-oleic soybean oil, mid-oleic sunflower oil, high-oleic sunflower oil, low-lin canola oil, high-oleic canola oil, high-oleic safflower oil, palm oil, palmolein oil, olive oil, partially hydrogenated high-oleic soybean oil, fully hydrogenated high-oleic soybean oil, partially hydrogenated mid-oleic sunflower oil, partially hydrogenated high-oleic sunflower oil, fully hydrogenated mid-oleic sunflower oil, fully hydrogenated high-oleic sunflower oil, partially hydrogenated low-lin canola oil, fully hydrogenated low-lin canola oil, partially hydrogenated high oleic canola oil, fully hydrogenated high oleic canola oil, partially hydrogenated high-oleic safflower oil, fully hydrogenated high-oleic safflower oil, partially hydrogenated palm oil, fully hydrogenated palm oil, partially hydrogenated palmolein oil, fully hydrogenated palmolein oil, partially hydrogenated olive oil, fully hydrogenated olive oil, hydrogenated soybean oil, hydrogenated canola oil, hydrogenated corn oil, hydrogenated safflower oil, hydrogenated peanut oil, hydrogenated rice bran oil, hydrogenated cotton oil and hydrogenated sunflower oil, with a high-oleic soybean seed lecithin in an amount effective to improve at least one characteristic of the product, the characteristic selected from the group consisting of effective release, OSI induction time, ...

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Номер записи: 99
15-10-2020 дата публикации

OIL OR FAT COMPOSITION FOR LAURIC CHOCOLATES, AND CHOCOLATE CONTAINING SAME

Номер: US20200323234A1
Автор: KANDA Nanako, WATANABE Shimpei
Принадлежит: FUJI OIL HOLDINGS INC.

The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric hard butter, which is never before possible, becomes possible. 1. A fat composition comprising a fat A and a fat B , wherein total content of the fat A and the fat B in the fat composition is 50% by weight or more , and a ratio of fat A to fat B (fat A/fat B) is 0.5 to 23 , and wherein the fat A comprises 35% or more of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acids , and 80% or more of SFC at 10° C. , 55% or more of SFC at 20° C. , and 12% or less of SFC at 40° C. , and wherein fat B comprises 10 to 100% by weight of USU triacylglycerol in which saturated fatty acid having 16 to 22 carbon atoms (S) is bound to 2-position of glycerin and unsaturated fatty acids having 18 carbon atoms (U) are bound to 1 ,3-positions of glycerin.2. The fat composition according to claim 1 , wherein the fat B comprises 5% by weight or more of diglyceride.3. A method for producing a fat composition of claim 1 , wherein the fat B is obtained by subjecting a fat to interesterification step and/or fractionation step.4. A chocolate comprising the fat composition of claim 1 , wherein a ratio of SUS triacylglycerol to USU triacylglycerol (SUS/USU) is 0.6 to 5.0 claim 1 , and wherein SUS triacylglycerol is a triacylglycerol in which saturated fatty acids having 16 to 22 carbon atoms (S) are ...

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Номер записи: 100