AR105320A1 - Producto de partículas de semilla - Google Patents

Producto de partículas de semilla

Info

Publication number
AR105320A1
AR105320A1 ARP160101717A ARP160101717A AR105320A1 AR 105320 A1 AR105320 A1 AR 105320A1 AR P160101717 A ARP160101717 A AR P160101717A AR P160101717 A ARP160101717 A AR P160101717A AR 105320 A1 AR105320 A1 AR 105320A1
Authority
AR
Argentina
Prior art keywords
seed particle
melting
degrees celsius
endothermic peak
triglyceride
Prior art date
Application number
ARP160101717A
Other languages
English (en)
Inventor
Daugaard Andersen Morten
Original Assignee
Aak Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aak Ab filed Critical Aak Ab
Publication of AR105320A1 publication Critical patent/AR105320A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/194—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/194—Triglycerides
    • A23V2250/1942—Long-chain triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Fats And Perfumes (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Compounds Of Unknown Constitution (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Se revela que la partícula de semilla se compone de una fase lipídica y que dicha fase comprende entre 60,0 - 99,9% en peso de los triglicéridos, y 40,0 - 99,0% en peso de los triglicéridos, que contienen ácidos grasos saturados C₁₆ - C₂₄ en las posiciones sn-1 y sn-3 del triglicérido, y ácido oleico en la posición sn-2 del triglicérido, donde la partícula de semilla exhibe una primera posición del pico endotérmico de fusión por debajo de la T_intermedia, donde la partícula de semilla muestra una segunda posición del pico endotérmico de fusión por encima de la T_intermedia, donde la temperatura intermedia es de al menos 39,5 grados Celsius. Los diferentes picos endotérmicos de fusión se miden a través de la calorimetría de barrido diferencial al calentar las muestras de 10 ± 1 mg de la partícula de semilla de 20 grados Celsius a 65 grados Celsius a un ritmo de 3 grados Celsius/min. para producir un termograma de fusión que define las posiciones del primer y el segundo punto de fusión de pico endotérmico. Además, se revelan el proceso para producir y utilizar una partícula de semilla.
ARP160101717A 2015-06-10 2016-06-09 Producto de partículas de semilla AR105320A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE1550783 2015-06-10

Publications (1)

Publication Number Publication Date
AR105320A1 true AR105320A1 (es) 2017-09-27

Family

ID=56178423

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160101717A AR105320A1 (es) 2015-06-10 2016-06-09 Producto de partículas de semilla

Country Status (15)

Country Link
US (1) US20180160698A1 (es)
EP (1) EP3307076B1 (es)
JP (1) JP6629354B2 (es)
KR (1) KR20180025892A (es)
CN (1) CN107846922A (es)
AR (1) AR105320A1 (es)
BR (1) BR112017026522B8 (es)
DK (1) DK3307076T3 (es)
ES (1) ES2726891T3 (es)
MX (1) MX364928B (es)
MY (1) MY187074A (es)
RU (1) RU2017145618A (es)
TR (1) TR201907229T4 (es)
WO (1) WO2016200327A1 (es)
ZA (1) ZA201708477B (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3755158B1 (en) 2018-02-19 2024-03-27 FrieslandCampina Nederland B.V. Chocolate seeds and chocolate comprising a milk fat fraction
WO2024178287A2 (en) * 2023-02-23 2024-08-29 Cargill, Incorporated Process for producing a palm oil fraction

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
JP3087036B2 (ja) * 1998-10-22 2000-09-11 江崎グリコ株式会社 成型チョコレート及びその製造法
CA2366346A1 (en) * 1999-05-29 2000-12-07 Institut Fur Lebensmittelwissenschaft Laboratorium Fur Lebensmittel Verf Ahrenstechnik Process for producing seed crystal suspensions based on melted fat
US20050049426A1 (en) * 2001-11-07 2005-03-03 Erich Windhab Method of producing seed crystal suspensions based on melted fat
DE102004033712B3 (de) 2004-07-13 2006-04-13 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
EP2314170B1 (de) * 2009-10-23 2011-08-31 Uelzena eG Verfahren zur Erzeugung lagerstabilier Impfkristalle aus Kakaobutter bzw. Schokoladenmassen
KR101902590B1 (ko) * 2010-09-27 2018-09-28 닛신 오일리오그룹 가부시키가이샤 유지 조성물 및 그 제조 방법

Also Published As

Publication number Publication date
DK3307076T3 (da) 2019-07-15
JP2018516583A (ja) 2018-06-28
KR20180025892A (ko) 2018-03-09
WO2016200327A1 (en) 2016-12-15
MX364928B (es) 2019-05-14
JP6629354B2 (ja) 2020-01-15
EP3307076B1 (en) 2019-04-24
BR112017026522A2 (pt) 2018-08-14
MY187074A (en) 2021-08-29
BR112017026522B8 (pt) 2022-06-07
ZA201708477B (en) 2019-04-24
BR112017026522B1 (pt) 2022-03-29
MX2017015975A (es) 2018-07-06
ES2726891T3 (es) 2019-10-10
CN107846922A (zh) 2018-03-27
RU2017145618A (ru) 2019-07-10
RU2017145618A3 (es) 2019-07-17
TR201907229T4 (tr) 2019-06-21
EP3307076A1 (en) 2018-04-18
US20180160698A1 (en) 2018-06-14

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