WO2019241858A1 - Vegetable cream substance - Google Patents
Vegetable cream substance Download PDFInfo
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- WO2019241858A1 WO2019241858A1 PCT/BR2018/050204 BR2018050204W WO2019241858A1 WO 2019241858 A1 WO2019241858 A1 WO 2019241858A1 BR 2018050204 W BR2018050204 W BR 2018050204W WO 2019241858 A1 WO2019241858 A1 WO 2019241858A1
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- oil
- salt
- vegetable cream
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- cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Definitions
- the present invention is in the field of human needs, more specifically of food compositions, exactly a vegetable cream with high concentrations of omega 3, 6 and 9 fatty acids.
- Cosmetic composition including cupuacu extract required by Body Shop on January 7, 1997, discloses a composition.
- cosmetic treatment for the treatment of hair and / or body including a natural cupuassu extract.
- Cosmetic makeup is used in particular as a shampoo / conditioner, but may also be employed in masks, lipsticks and nail treatments.
- protection TW325395 “Corandomized fat compositions for infant formulas and their preparation processes" by American Home Produits, filed May 13, 1994, features a composition for nutritious infant formulas, which comprises: (a) 16 -32%, based on the weight of the oil composition, of one or more lauric acid oils selected from coconut oil, babassu oil and palm oil; (b) 20-49%, based on the weight of the fat composition, of one or more palmitic acid oils selected from palm oil and palm olein oil; (c) 13-37%, based on the weight of the fat composition, of one or more oleic acid oils selected from olive oil, safflower oleic oil, sunflower oleic oil and canola oil; and (d) 0-32%, based on the weight of the fat composition, of one or more linoleic acid oils selected from mazola oil, cottonseed oil, safflower oil, soybean oil and sunflower oil; wherein palmitic acid oils and oleic
- the fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil and, if desired, (e) up to 2% calculated on the weight of the fat composition of a lecithin such as soy lecithin.
- the amounts of the oils are chosen such that the composition contains defined amounts of linoleic acid, oleic acid, lauric and myristic acid and palmitic and stearic acids.
- US Home Patent No. 3649295 "Humanized Fat Compositions and Infant Formulas thereof," filed June 1, 1970, discloses highly assimilable edible fat compositions of oleic oil; coconut or babassu oil; oil; and optionally a soybean seed and / or lecithin oil. Infant formulas incorporating said highly assimilable edible fat composition are also disclosed.
- Protection PI 1106705 “Amazonian Fruit Dairy Drink and Dairy Drink Production Process”, by the National Amazon Research Institute - INPA (BR / AM), with priority of November 4, 2011, states - if dairy drink formulations based on Amazonian fruits, such as camu-camu, manioc, cubiu, cupuaçu, soursop and taperebá, come from the Panair fair, experimental station of the national research institute of the Amazon. (INPA) and whey from careiro municipality, Manaus-AM, and its evaluation to verify the acceptability by untrained tasters.
- INPA National Amazon Research Institute
- whey from careiro municipality
- Manaus-AM Manaus-AM
- compositions for cosmetic formulation comprising a mixture selected from murumuru butter, ucuuba butter, chestnut oil, passion fruit oil, cupuacu butter, açai oil and / and andiroba oil and / or esters thereof, as well as the use of a mixture for the preparation of a cosmetic product, ”by Natura Cosmeticos, filed July 31, 2015, discloses cosmetic formulation compositions consisting of a mixture of components selected from murumuru butter, butter of ucuuba, chestnut oil, passion fruit oil, cupuaçu butter, acai oil and andiroba oil and / or esters thereof, by a mixture for application to the skin, hair, hands and nails. Furthermore, the invention relates to the use of such a mixture for the preparation of cosmetic products which are technologically differentiated by their proven effectiveness in cosmetics.
- creams based exclusively on edible vegetable oils, functional, natural and / or organic foods, in particular those based on cupuacu butter, oil and / or babassu oil, passion fruit oil and sacha oil and / or chia oil and / or flaxseed oil, which by their nature are available in fruits, seeds and nuts.
- the invention is the result of long studies in formulations with adequate functional balance and particular consistency, flavor and texture with mild exotic and pleasant flavors, due to the balanced use of the mentioned species and subspecies of the theohroma ssp family, combined with the different Attalea speciosa subspecies in balanced formulas, together with the selective use of high value plant species in available alpha linolenic acids (Cl 8: 3) and linoleic acids (08: 2), being Passiflora spp, Plukeneia voluhilis, Salvia Hispanic and Linum usitatissimum L., the proposed cream being GMOfree and not hydrogenated.
- the cream is rich in omega 3, 6 and 9 fatty acids and thus contributes to the proper functioning of the body.
- the ingestion of omega 3, 6 and 9 by means of a pleasant sensory vegetable cream can be the basis of a healthy diet, because for the denomination of a food rich in omega is determined the following minimum limits: Omega-3 (acid linolenic acid) of 0.6g / l00g, omega-6 of 3.0g / l00g and omega-9 of 4g / l00g.
- the cream has a new composition: 20 to 70% cupuassu butter (theobroma ssp), 5 to 30% oil and / or babassu oil (ttalea specios), 0.01 to 10% oil passion fruit (Passiflora spp) it 25% of sacha oil, and / or chia oil and / or flaxseed oil, and / or canola oil (Plukeneia voluhilis, Hispanic salvia, Linum usitatissimum L, Brassica ssp)), and / or Brazil nut oil (Bertholletia excelsa).
- compositions may be used using salts (sea salt, black salt, Himalayan pink salt, salt flower, iodized salt (light, coarse and refined)), and also add oils and / or dyes such as annatto oil (Bixa ssp), buriti oil (Mauritia flexuosa), pequi oil (Caryocar brasiliense) and tucum ⁇ oil (Astrocaryum ssp) and / or taste vegetable cream using essential oils.
- oils and / or dyes such as annatto oil (Bixa ssp), buriti oil (Mauritia flexuosa), pequi oil (Caryocar brasiliense) and tucum ⁇ oil (Astrocaryum ssp) and / or taste vegetable cream using essential oils.
- coconut oil Cocos Nucifera
- sunflower oil Helianthus annuus
- olive oil Olea europaea
- the new vegetable cream which offers a new composition of vegetable oils, brings as a solution a food based exclusively on vegetable oils which, through the synergy of its components, has high levels of omega 3, 6 fatty acids. and 9, quantified in the preferred formula by: 4.0g / 100g omega 3, 8.0g / 100g omega 6 and 25.0g / 100g omega 9, and compared with other similar creams that typically have 0.2g / 10g of omega 3, it is noted that the functional vegetable cream brings more beneficial elements to health, but in other alternative configurations the proposed vegetable cream has the minimum amounts to denominate it rich in omega 3, 6 and 9.
Abstract
A functional vegetable cream substance formed from a balanced mixture of oils, for the purpose of replacing butters, margarines and other, similar cream substances, without the use of lacteous substances or hydrogenation. The cream substance has a novel preferred composition, namely: 20 to 70% of cupuassu butter (Theobroma ssp), 5 to 30% of babassu palm oil (Attalea speciosa), 0.01 to 10% of passion fruit oil (Passiflora spp) and 1 to 25% of sacha peanut oil (Plukenetia volubilis). The cream substance is rich in Omega 3, 6 and 9 fatty acids and thus contributes to the correct functioning of the body.
Description
CREME VEGETAL VEGETABLE CREAM
[001] A presente invenção se situa no campo das necessidades humanas, mais especificamente das composições alimentares, exatamente um creme vegetal com concentrações elevadas de ácidos graxos ômegas 3, 6 e 9. [001] The present invention is in the field of human needs, more specifically of food compositions, exactly a vegetable cream with high concentrations of omega 3, 6 and 9 fatty acids.
[002] Atualmente, é bem consolidada a utilização de manteigas e cremes de origem vegetal e animal na alimentação da população mundial, porém nenhum creme vegetal, animal e/ou manteiga trazem benefícios saudáveis com relação a concentrações elevadas de ácidos graxos ômegas 3, 6 e 9. Com a evolução da demanda de plant based products diet, há uma crescente busca por alimentos que proporcionem elementos benéficos à saúde, que diminuam o impacto no meio ambiente e que possam substituir produtos de base animal. [002] Currently, the use of butters and creams of plant and animal origin in the diet of the world population is well established, but no vegetable, animal and / or butter cream has healthy benefits with respect to high concentrations of omega fatty acids 3, 6. and 9. As demand for plant based products diet has evolved, there is a growing demand for foods that provide health-enhancing elements, lessen the impact on the environment, and can replace animal-based products.
[003] No sentido de ilustrar com alguma similaridade com o campo de aplicação - e não com as soluções apresentadas - o documento GB2321644,“Cosmetic composition comprising cupuacu extract”, requerido por Body Shop, em 07 de janeiro de 1997, revela uma composição cosmética para o tratamento do cabelo e/ou do corpo, incluindo um extrato natural de cupuaçu. A composição cosmética é usada em particular como um shampoo/condicionador, mas também pode ser empregada em máscaras, batons e tratamentos de unhas. To illustrate with some similarity to the field of application - and not to the solutions presented - GB2321644, "Cosmetic composition including cupuacu extract", required by Body Shop on January 7, 1997, discloses a composition. cosmetic treatment for the treatment of hair and / or body, including a natural cupuassu extract. Cosmetic makeup is used in particular as a shampoo / conditioner, but may also be employed in masks, lipsticks and nail treatments.
[004] Ainda, a proteção TW325395,“Corandomized fat compositions for infant formulas and their preparation processes”, de American Home Produits, requerida em 13 de maio de 1994, apresenta uma composição para fórmulas infantis nutritivas, que compreende: (a) 16-32%, com base no peso da composição de óleos, de um ou mais óleos de ácido láurico selecionados de óleo de coco, óleo de babaçu e óleo de palma; (b) 20-49%, com base no peso da composição de gordura, de um ou mais óleos de ácido palmítico selecionados de óleo de palma e óleo de oleína de palma; (c) 13-37%, com base no peso da composição de gordura, de um ou mais óleos de ácido oleico selecionados de azeite, óleo oleico de cártamo, óleo oleico de girassol e óleo de canola; e (d) 0-32%, com base no peso da composição de gordura, de um ou mais óleos de ácido linoleico selecionados de óleo de mazola,
óleo de semente de algodão, óleo de cártamo, óleo de soja e óleo de girassol; em que os óleos de ácido palmítico e óleos ou óleos de ácido oleico, e opcionalmente óleos ou óleos de ácido linoleico, são co-randomizados e em que 100 partes da composição de óleos, com base no peso total de ácidos graxos de triglicéridos, compreendem: (i) 9-22 partes de ácidos láuricos; (ii) 13-22 partes de ácido palmítico; (iii) 28-43 partes de ácido oleico; e (iv) 10 a 23 partes de ácido linoléico. [004] Also, protection TW325395, "Corandomized fat compositions for infant formulas and their preparation processes" by American Home Produits, filed May 13, 1994, features a composition for nutritious infant formulas, which comprises: (a) 16 -32%, based on the weight of the oil composition, of one or more lauric acid oils selected from coconut oil, babassu oil and palm oil; (b) 20-49%, based on the weight of the fat composition, of one or more palmitic acid oils selected from palm oil and palm olein oil; (c) 13-37%, based on the weight of the fat composition, of one or more oleic acid oils selected from olive oil, safflower oleic oil, sunflower oleic oil and canola oil; and (d) 0-32%, based on the weight of the fat composition, of one or more linoleic acid oils selected from mazola oil, cottonseed oil, safflower oil, soybean oil and sunflower oil; wherein palmitic acid oils and oleic acid oils or oils, and optionally linoleic acid oils or oils, are co-randomized and wherein 100 parts of the oil composition, based on the total weight of triglyceride fatty acids, comprise (i) 9-22 parts of lauric acids; (ii) 13-22 parts palmitic acid; (iii) 28-43 parts of oleic acid; and (iv) 10 to 23 parts linoleic acid.
[005] A referência US4614663,“Fat compositions”, depositada por Wyeth John & Brother, em 24 de junho de 1983, refere-se a novos produtos alimentícios contendo gordura comestível adaptados para nutrição infantil humana contendo uma nova composição de gordura. A composição gorda compreende (a) óleo de palma; (b) um óleo selecionado de azeite e óleo oleico; (c) um óleo selecionado de óleo de coco, óleo de babaçu e óleo de palmiste; (d) um óleo seleccionado de óleo de soja, óleo de milho, óleo de semente de girassol, óleo de semente de algodão e óleo de cártamo e, se desejado, (e) até 2% calculado sobre o peso da composição gorda, de uma lecitina tal como lecitina de soja. As quantidades dos óleos são escolhidas de tal modo que a composição contém quantidades definidas de ácido linoleico, ácido oleico, ácido láurico e mirístico e ácidos palmítico e esteárico. [005] Reference US4614663, "Fat compositions", filed by Wyeth John & Brother on June 24, 1983, refers to novel edible fat-containing food products adapted for human infant nutrition containing a new fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil and, if desired, (e) up to 2% calculated on the weight of the fat composition of a lecithin such as soy lecithin. The amounts of the oils are chosen such that the composition contains defined amounts of linoleic acid, oleic acid, lauric and myristic acid and palmitic and stearic acids.
[006] A patente US3649295,“Humanized fat compositions and infant formulas thereof”, de American Home, depositada em 01 de junho de 1970, apresenta Composições gordas comestíveis, altamente assimiláveis, de óleo oleico; óleo de coco ou babaçu; óleo; e, opcionalmente, um óleo de semente e/ou lecitina de soja. São também divulgadas fórmulas infantis que incorporam a referida composição gorda comestível, altamente assimilável. [006] US Home Patent No. 3649295, "Humanized Fat Compositions and Infant Formulas thereof," filed June 1, 1970, discloses highly assimilable edible fat compositions of oleic oil; coconut or babassu oil; oil; and optionally a soybean seed and / or lecithin oil. Infant formulas incorporating said highly assimilable edible fat composition are also disclosed.
[007] A proteção PI 1106705,“Bebida láctea a base de frutos amazônicos e processo de produção de bebida láctea”, de Instituto Nacional de Pesquisas da Amazônia - INPA (BR/AM), com prioridade de 04 de novembro de 2011, refere- se a formulações de bebida láctea a base de frutos amazônicos, tais como camu- camu, araça-boi, cubiu, cupuaçu, graviola e taperebá, provenientes da feira de Panair, estação experimental do instituto nacional de pesquisas da Amazônia
(INPA) e o soro do leite de município de careiro, Manaus- AM, e sua avaliação para verificar a aceitabilidade por provadores não-treinados. [007] Protection PI 1106705, “Amazonian Fruit Dairy Drink and Dairy Drink Production Process”, by the National Amazon Research Institute - INPA (BR / AM), with priority of November 4, 2011, states - if dairy drink formulations based on Amazonian fruits, such as camu-camu, manioc, cubiu, cupuaçu, soursop and taperebá, come from the Panair fair, experimental station of the national research institute of the Amazon. (INPA) and whey from careiro municipality, Manaus-AM, and its evaluation to verify the acceptability by untrained tasters.
[008] Por fim, o documento BR112017004045,“Composições para formulação cosmética compreendendo uma mistura selecionada dentre manteiga de murumuru, manteiga de ucuuba, óleo de castanha, óleo de maracujá, manteiga de cupuaçu, óleo de açaí e/ou óleo de andiroba e/ou ésteres dos mesmos, bem como uso de uma mistura para preparação de um produto cosmético”, de Natura Cosméticos, depositado em 31 de julho de 2015, revela composições para formulação cosmética consistindo em uma mistura de componentes selecionados dentre manteiga de murumuru, manteiga de ucuuba, óleo de castanha, óleo de maracujá, manteiga de cupuaçu, óleo de açaí e óleo de andiroba e/ou ésteres dos mesmos, por meio de uma mistura para aplicação na pele, cabelos, mãos e unhas. Além disso, a invenção refere-se ao uso de tal mistura para preparação de produtos cosméticos que são diferenciados tecnologicamente por apresentarem eficácia comprovada em cosméticos. Finally, BR112017004045, "Compositions for cosmetic formulation comprising a mixture selected from murumuru butter, ucuuba butter, chestnut oil, passion fruit oil, cupuacu butter, açai oil and / and andiroba oil and / or esters thereof, as well as the use of a mixture for the preparation of a cosmetic product, ”by Natura Cosmeticos, filed July 31, 2015, discloses cosmetic formulation compositions consisting of a mixture of components selected from murumuru butter, butter of ucuuba, chestnut oil, passion fruit oil, cupuaçu butter, acai oil and andiroba oil and / or esters thereof, by a mixture for application to the skin, hair, hands and nails. Furthermore, the invention relates to the use of such a mixture for the preparation of cosmetic products which are technologically differentiated by their proven effectiveness in cosmetics.
[009] Em pormenorizada análise ao estado da arte, percebe- se uma lacuna no que tange à cremes baseados exclusivamente em óleos vegetais comestíveis, alimentos funcionais, naturais e/ou orgânicos, em especial aqueles com base em manteiga de cupuaçu, óleo e/ou azeite de babaçu, óleo de maracujá e óleo de sacha e/ou óleo de chia e/ou óleo de linhaça, que por sua natureza estão disponibilizados em frutos, sementes e nuts. In a detailed state-of-the-art analysis, there is a gap regarding creams based exclusively on edible vegetable oils, functional, natural and / or organic foods, in particular those based on cupuacu butter, oil and / or babassu oil, passion fruit oil and sacha oil and / or chia oil and / or flaxseed oil, which by their nature are available in fruits, seeds and nuts.
[010] Frente às lacunas apresentadas na técnica propõe-se cremes vegetais funcionais formados por uma mistura balanceada de óleos, no sentido de substituir manteigas, margarinas e outros cremes similares, sem o uso de lácteos ou hidrogenação. Faced with the shortcomings presented in the art, functional vegetable creams consisting of a balanced blend of oils are proposed to replace butters, margarines and other similar creams without the use of dairy products or hydrogenation.
[011] A invenção é o resultado de longos estudos em formulações com adequado equilíbrio funcional e particular consistência, sabor e textura com suaves sabores exóticos e aprazíveis, devido ao uso balanceado das mencionadas espécies e subespécies da família do theohroma ssp, combinados com as diferentes
subespécies de Attalea speciosa em fórmulas balanceadas, juntamente com o uso seletivo de espécies vegetais de alto valor em ácidos alfa linolênicos (Cl 8:3) disponíveis e ácidos linoléico (08:2), sendo eles Passiflora spp, Plukeneíia voluhilis, Salvia hispânica e Linum usitatissimum L., sendo que o creme proposto é GMOfree e não hidrogenado. [011] The invention is the result of long studies in formulations with adequate functional balance and particular consistency, flavor and texture with mild exotic and pleasant flavors, due to the balanced use of the mentioned species and subspecies of the theohroma ssp family, combined with the different Attalea speciosa subspecies in balanced formulas, together with the selective use of high value plant species in available alpha linolenic acids (Cl 8: 3) and linoleic acids (08: 2), being Passiflora spp, Plukeneia voluhilis, Salvia Hispanic and Linum usitatissimum L., the proposed cream being GMOfree and not hydrogenated.
[012] Essas sementes e/ou nuts são prensados a frio para extração dos seus óleos, e posteriormente são misturados, apresentando elevados índices de ácidos graxos tipo ômega 3, 6 e 9, tal como o creme vegetal. [012] These seeds and / or nuts are cold pressed to extract their oils, and then mixed together, showing high levels of omega 3, 6 and 9 fatty acids, such as vegetable cream.
[013] O creme é rico em ácidos graxos ômega 3, 6 e 9 e, deste modo, contribui para o bom funcionamento do organismo. A ingestão de ômegas 3, 6 e 9 por meio de um creme vegetal com sensorial agradável, podendo ser base de uma alimentação saudável, pois para denominação de um alimento rico em ômegas é determinado os limites mínimos apresentados em seguida: Ômega- 3 ( ácido linolênico) de 0,6g/l00g, ômega-6 de 3,0g/l00g e ômega-9 de 4g/l00g. [013] The cream is rich in omega 3, 6 and 9 fatty acids and thus contributes to the proper functioning of the body. The ingestion of omega 3, 6 and 9 by means of a pleasant sensory vegetable cream can be the basis of a healthy diet, because for the denomination of a food rich in omega is determined the following minimum limits: Omega-3 (acid linolenic acid) of 0.6g / l00g, omega-6 of 3.0g / l00g and omega-9 of 4g / l00g.
[014] O creme apresenta nova composição, sendo esta: 20 a 70% de manteiga de cupuaçu ( theobroma ssp), 5 a 30% de óleo e/ou azeite de babaçu ( ttalea specios ), 0,01 a 10% de óleo de maracujá ( Passiflora spp) e l a 25% de óleo de sacha, e/ou óleo de chia e/ou óleo de linhaça, e/ou óleo de canola ( Plukeneíia voluhilis, Salvia hispânica, Linum usitatissimum L, Brassica ssp)), e/ou óleo de castanha-do-brasil (Bertholletia excelsa ). The cream has a new composition: 20 to 70% cupuassu butter (theobroma ssp), 5 to 30% oil and / or babassu oil (ttalea specios), 0.01 to 10% oil passion fruit (Passiflora spp) it 25% of sacha oil, and / or chia oil and / or flaxseed oil, and / or canola oil (Plukeneia voluhilis, Hispanic salvia, Linum usitatissimum L, Brassica ssp)), and / or Brazil nut oil (Bertholletia excelsa).
[015] Pode-se utilizar composições alternativas, utilizando-se de sais ( Sal marinho, sal negro, sal rosa do Himalaia, Flor de sal, sal iodado (light, grosso e refinado)), e também adicionar óleos e/ou corantes naturais, como o óleo de urucum (Bixa ssp), óleo de buriti ( Mauritia flexuosa), óleo de pequi ( Caryocar brasiliense) e óleo de tucumã ( Astrocaryum ssp) e/ou ainda saborizar o creme vegetal com uso de óleos essenciais. Em outra composição alternativa, pode-se ainda utilizar óleo de coco ( Cocos Nucifera), óleo de girassol ( Helianthus annuus) e óleo de oliva (Olea europaea).
[016] Em resumo, o novo creme vegetal, que oferece nova composição de óleos vegetais, traz como solução um alimento baseado exclusivamente em óleos vegetais que, por meio da sinergia de seus componentes, apresenta altos índices de ácidos graxos tipo ômega 3, 6 e 9, quantificados na fórmula preferencial por: ômega 3 de 4,0g/l00g, ômega 6 de 8,0g/l00g e ômega 9 de 25,0g/l00g, e comparado com outros cremes similares que, tipicamente, possuem 0,2g/l0g de ômega 3, nota-se que o creme vegetal funcional traz mais elementos benéficos a saúde, porém, em outras configurações alternativas o creme vegetal proposto apresenta as quantidades mínimas para denominá-la rico em ômegas 3, 6 e 9. Alternative compositions may be used using salts (sea salt, black salt, Himalayan pink salt, salt flower, iodized salt (light, coarse and refined)), and also add oils and / or dyes such as annatto oil (Bixa ssp), buriti oil (Mauritia flexuosa), pequi oil (Caryocar brasiliense) and tucumã oil (Astrocaryum ssp) and / or taste vegetable cream using essential oils. In another alternative composition, coconut oil (Cocos Nucifera), sunflower oil (Helianthus annuus) and olive oil (Olea europaea) may also be used. [016] In summary, the new vegetable cream, which offers a new composition of vegetable oils, brings as a solution a food based exclusively on vegetable oils which, through the synergy of its components, has high levels of omega 3, 6 fatty acids. and 9, quantified in the preferred formula by: 4.0g / 100g omega 3, 8.0g / 100g omega 6 and 25.0g / 100g omega 9, and compared with other similar creams that typically have 0.2g / 10g of omega 3, it is noted that the functional vegetable cream brings more beneficial elements to health, but in other alternative configurations the proposed vegetable cream has the minimum amounts to denominate it rich in omega 3, 6 and 9.
[017] Esta inovação não se limita às representações aqui comentadas ou ilustradas, devendo ser compreendida em seu amplo escopo. Muitas modificações e outras representações da inovação virão à mente daquele versado na técnica à qual essa inovação pertence, tendo o benefício do ensinamento apresentado nas descrições anteriores e desenhos anexos. Além disso, é para ser entendido que a inovação não está limitada à forma específica revelada, e que modificações e outras formas são entendidas como inclusas dentro do escopo das reivindicações anexas. Embora termos específicos sejam empregados aqui, eles são usados somente de forma genérica e descritiva e não como propósito de limitação.
[017] This innovation is not limited to the representations commented upon or illustrated here but should be understood in its broad scope. Many modifications and other representations of the innovation will come to the mind of one skilled in the art to which this innovation belongs, having the benefit of the teaching presented in the previous descriptions and accompanying drawings. Further, it is to be understood that innovation is not limited to the specific form disclosed, and that modifications and other forms are understood to be included within the scope of the appended claims. Although specific terms are used here, they are used only in a generic and descriptive manner and not for purposes of limitation.
Claims
1. CREME VEGETAL caracterizado por sua composição, que contem de 20 a 70% de manteiga de cupuaçu ( theobroma ssp ), 5 a 30% de óleo e/ou azeite de babaçu (Attaíea speciosa), 0,01 a 10% de óleo de maracujá ( Passiflora spp) e 1 a 25% de óleo de sacha, e/ou óleo de chia e/ou óleo de linhaça ( Plukenetia volubilis, Salvia hispânica e Linum usitatissimum L), e/ou óleo de castanha-do- brasil (Bertholletia excelsa ). 1. VEGETABLE CREAM characterized by its composition, containing from 20 to 70% of cupuassu butter (theobroma ssp), 5 to 30% of oil and / or babassu oil (Attaíea speciosa), 0.01 to 10% of oil. passion fruit (Passiflora spp) and 1 to 25% sacha oil, and / or chia oil and / or flaxseed oil (Plukenetia volubilis, Hispanic Salvia and Linum usitatissimum L), and / or Brazil nut oil (Bertholletia excelsa).
2. CREME VEGETAL, de acordo com a reivindicação 1, caracterizado por suas composições alternativas serem passíveis da adição de sais ( Sal marinho, sal negro, sal rosa do Himalaia, Flor de sal, sal iodado (light, grosso e refinado)), de óleos e/ou corantes naturais, como o óleo de urucum ( Bixa ssp), óleo de buriti ( Mauritia flexuosa), óleo de pequi ( Caryocar brasiliense) e óleo de tucumã ( Astrocaryum ssp) e/ou ainda saborização do creme vegetal por meio do uso de óleos essenciais. VEGETABLE CREAM according to claim 1, characterized in that its alternative compositions are subject to the addition of salts (sea salt, black salt, Himalayan pink salt, salt flower, iodized (light, coarse and refined) salt); natural oils and / or colorants, such as annatto oil (Bixa ssp), buriti oil (Mauritia flexuosa), pequi oil (Caryocar brasiliense) and tucumã oil (Astrocaryum ssp) and / or flavoring of vegetable cream by through the use of essential oils.
3. CREME VEGETAL, de acordo com as reivindicações 1 e 2, caracterizado por sua composição alternativa, onde se utilizam óleo de coco (Cocos Nucifera), óleo de girassol ( Helianthus annuus) e óleo de oliva (Olea europaea).
VEGETABLE CREAM according to claims 1 and 2, characterized by its alternative composition, using coconut oil (Cocos Nucifera), sunflower oil (Helianthus annuus) and olive oil (Olea europaea).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/BR2018/050204 WO2019241858A1 (en) | 2018-06-21 | 2018-06-21 | Vegetable cream substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/BR2018/050204 WO2019241858A1 (en) | 2018-06-21 | 2018-06-21 | Vegetable cream substance |
Publications (1)
| Publication Number | Publication Date |
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| WO2019241858A1 true WO2019241858A1 (en) | 2019-12-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| PCT/BR2018/050204 WO2019241858A1 (en) | 2018-06-21 | 2018-06-21 | Vegetable cream substance |
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| WO (1) | WO2019241858A1 (en) |
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