AU2002219057A1 - Edible spread containing a natural fat phase - Google Patents
Edible spread containing a natural fat phaseInfo
- Publication number
- AU2002219057A1 AU2002219057A1 AU2002219057A AU2002219057A AU2002219057A1 AU 2002219057 A1 AU2002219057 A1 AU 2002219057A1 AU 2002219057 A AU2002219057 A AU 2002219057A AU 2002219057 A AU2002219057 A AU 2002219057A AU 2002219057 A1 AU2002219057 A1 AU 2002219057A1
- Authority
- AU
- Australia
- Prior art keywords
- fat
- hardstock
- spread
- auanblackia
- phase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Description
EDIBLE SPREAD CONTAINING A NATURAL FAT PHASE
The present invention deals with an edible emulsion spread containing a natural fat phase and a process for its preparation.
BACKGROUND AND PRIOR ART
Butter is an edible emulsion spread consisting of a continuous fat phase and an aqueous phase which is dispersed as fine droplets in the fat phase. The fat phase consists of dairy fat, a 100% natural fat. Margarine too is a fat continuous emulsion, but margarine fat is not natural, but has been processed in order to give margarine properties desired for a spread. The fat phase of margarine and of similar fat continuous emulsion spreads is a mixture of a fat which is fully liquid (the oil part of the fat phase) and a fat which is solid at ambient temperature.
The solid fat, denoted as hardstock fat, serves to structure the fat phase and helps to stabilize the emulsion. For imparting to common margarine a semi-solid, plastic, spreadable consistency this stabilizing and structuring functionality plays an important role. The crystals of the solid fat form a network throughout the liquid oil resulting irito a structured fat phase. The aqueous phase droplets are fixed within the spaces of the lattice of solid fat crystals. In this way coalescence of the droplets and separation of the heavier aqueous phase from the fat phase is prevented.
The technology of spread processing is well established. The type of fat and the ratio of liquid oil and solid fat are chosen such that after proper processing of the fat blend with an aqueous phase a plastic product with a suitable consistency and mouthfeel is obtained.
Vegetable oils are the usual source for preparing margarine fats. Vegetable fats are preferred over animal fats because their unsaturated fat composition enhances the spread's nutritional value. Besides that, vegetable fats are an abundant and relatively cheap resource. However, natural, non-processed vegetable fats which are suited as hardstock fat are rather rare. Fractionation, hydrogenating and interesterification are the normally used treatments for turning liquid vegetable oils into suitable hardstock fats .
The present trend in food processing is to avoid processing, particularly chemical processing as much as possible and to opt for natural ingredients and natural processing. Natural means that the ingredients have a natural origin and after harvesting have been subjected to no other treatment than a refining or purification treatment and to no modification treatment whatsoever. This trend strongly appeals to present consumer appreciation. It also may contribute to the economy of the production process.
Generally, fats with a high content of HUH triglycerides show good structuring properties. H denotes a C16-C24 saturated fatty acid residue, such as palmitic acid (C16) or stearic acid (C18) and U denotes an unsaturated C18 fatty acid residue, such as oleic acid (C18:l) or linoleic acid (C18:2).
Cacao butter is the only unprocessed fat which contains a high amount of HUH triglycerides and which has been used for margarine production. However, a spread prepared with cacao butter as hardstock fat shows defects of which the most serious is that during storage fat grains are formed which presence imparts to the spread a gritty mouthfeel . It has been found that the high content of palmitic acid in the hardstock fat is the cause of this phenomenon.
Besides that, cacao butter is generally too expensive to serve as hardstock fat in margarine manufacture.
Shea fat, also having a high content of HUH triglycerides, needs to be fractionated before use, bcause it contains up to 10 wt.% of non-saponifiable matter. The stearin contains 73 wt . % of HUH where nearly all H are stearic acid residues and nearly all U are oleic acid residues. The high costs of fractionation are prohibitive for the commercial use of shea stearin in spread manufacture. Natural, non-processed hardstock fats with a high content of HUH in which H mainly is a stearic acid residue are still much sought ingredients for the manufacture of emulsion spreads with a wholly natural fat phase .
The present invention satisfies the need of a natural non- processed hardstock fat with such triglyceride content.
SUMMARY OP THE INVENTION
The present invention is based on the discovery of vegetable fats which have such beneficial triglyceride composition that they can be used as such as a natural hardstock fat for spread manufacture. Besides refining, the fat does not need any modification. The fats are known under the names AUanblackia fat and Pentadesma fat . They contain a high StOSt content : 65
wt.% StOSt for the AUanblackia fat and 48 wt.% StOSt for the Pentadesma fat, where St is a stearic acid residue and 0 is an oleic acid residue.
The present invention provides an edible W/O emulsion spread comprising 70-20 wt.% of an aqueous phase which is dispersed in 30-80 wt.% of a fat phase which is a mixture of 50-99 wt.% of a vegetable oil and 1-50 wt.% of a vegetable hardstock fat, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or Pentadesma fat or a mixture of both.
The invention further provides a process for the preparation of an edible W/O emulsion spread comprising the steps : - emulsifying 70-20 wt.% of an aqueous phase with 30-80 wt.% of a fat phase which fat phase comprises a liquid oil and a vegetable hardstock fat and
- cooling and working the emulsion to obtain a spreadable emulsion, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or
Pentadesma fat or a mixture of both.
DETAILS OF THE INVENTION
The present invention relates to edible emulsion spreads, particularly to fat continuous emulsion spreads such as margarine. The invention can be generally used for the manufacture of common fat continuous spreads irrespective of their fat content.
AUanblackia fat is also denoted with a variety of indigenous names such as Sonkyi fat . It is harvested from the African plant AUanblackia of which several species such as A. floribunda and A. stuhlmannii are known. AUanblackia belongs to the subfamily Clusioideae, which is part of the family Guttiferae. All species share a substantially common fatty acids pattern and triglyceride composition. AUanblackia fat had found some early employment as an ingredient in chocolate manufacture (EP 321227) and in the soap industry (J.Am. Oil Chem.Soc, 62, no.5, 1985, pp.910-911), but it has never been considered for use in the manufacture of fat continuous emulsion spreads.
Pentadesma fat also is obtained from an African plant, the tree Pentadesma butyracea. The suggested use of the oil is for soap manufacture . It has never been considered as an ingredient for margarine manufacture .
We have found that AUanblackia fat, with a high (60-80 wt.%) content of SOS triglycerides, a low SSS content and the remainder of the fat mainly consisting of SOO, is an ideal hardstock fat for margarine manufacture . S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue. After refining no modification processing is necessary. By admixture with a liquid oil a fat phase is obtained which shows the steep melting curve desired for margarine fat. A spread prepared with such fat phase preserves its solid consistency in the range of refrigerator temperature up to ambient or even slightly elevated temperatures, while when swallowed it gives a pleasant quick melting sensation in the mouth.
With a content of 48 wt.% SOS also Pentadesma fat without modification is suitable to be used as a hardstock fat.
A natural fat containing at least 45 wt . % of SOS triglycerides is a much desired hardstock fat. Until now no method is known for realizing a production of such fats without a modification treatment. Fractionation was inevitable in order to increase the SOS content .
Although AUanblackia fat and Pentadesma fat after harvesting and purification are ready for use as natural hardstock fat, optionally, they are used in fractionated form as an olein or stearin fraction.
They may suitably be used in admixture with other fats provided at least 5 wt.% of the blend consist of either AUanblackia fat or Pentadesma fat or a mixture of both, where the use of fractions of those fats is allowed. However, preferably all fats of the blend are natural .
Preferably at least 45 wt.% and more preferably at least 50 wt.% of the hardstock fat triglycerides consist of SOS triglycerides .
When 100% of the fat blend consist of unfractionated
AUanblackia fat and/or Pentadesma fat or a fraction obtained by a natural (dry) fractionation process the hardstock can serve as a natural hardstock.
The liquid oil of the fat phase may be any liquid vegetable oil and suitably it is prepared with one or more of the common commodity oils chosen from the group consisting of : rapeseed
oil, sunflower oil, cottonseed oil, soybean oil, olive oil and mixtures of those oils.
Natural refining processes are readily available.
Generally, a blending ratio of 30 wt.% of hardstock fat and 70 wt.% of liquid oil affords a suitable margarine fat phase. A fat phase when prepared for example with 30 wt.% unprocessed
AUanblackia fat and 70 wt.% rapeseed oil contains only 22 wt.%
(on fat phase) saturated fatty acids (SAFA) which is a fine value from a nutritional point of view.
A proper amount of hardstock fat depends on the type of spread. The composition of a wrapper margarine requires more solid fat than that of a tub margarine to obtain the desired consistency. On the other side relativly more hardstock is necessary when it contains relatively little structuring triglycerides such as StOSt.
Although the spreads of the invention are said to be prepared with a vegetable fat phase, the invention also comprises spreads where a part of the fat phase has been substituted by dairy fat .
The aqueous phase may contain the usual spread ingredients such as water, one or more emulsifiers, gelling and/or thickening agents, salt, colouring agent, flavour, a preservation agent and dairy proteins .
The aqueous phase may also contain a dispersed fat phase so that eventually an θ/W/θ-emulsion would result which is a subspecies of the spreads according to the present invention.
For the preparation of the spread use is made of common spread manufacturing technology:
The aqueous phase and the fat phase are prepared by mixing the respective ingredients. Then both phases are emulsified. The crude pre-emulsion is subjected to the usual cooling and working treatments employing scraped surface heat exchangers and pin stirrers so that eventually a plastic spread product is obtained.
This is established technology which is well known to the man skilled in the art. Details can be found in various textbooks such as K.A. Alexandersen, Margarine Processing Plants and Equipment (Vol.4, Bailey's Industrial Oil and Fat Products, Wiley and Sons Inc., New York 1996) .
Preferably the invented spread is prepared with only natural ingredients .
Example
AUanblackia floribunda fat was purified under standard refining conditions.
A spread according to the invention was prepared using the fat blend of Table 1 for preparing a pre-emulsion according to Table 2. The pre-emulsion was processed in a A-A-C line under the conditions listed in Table 3.
An assay of the resulting spread is shown in Table 4. The product is easily spreadable from the refrigerator. The spread shows a steep melting line which causes a very pleasant mouthfeel. The hardness values point to good ambient stability.
TABLE 1
TABLE 2
TABLE 3
TABLE 4
Claims (8)
1. Edible W/O emulsion spread comprising 70-20 wt.% of an aqueous phase which is dispersed in 30-80 wt.% of a fat phase which is a mixture of 50-99 wt.% of a vegetable oil and 1-50 wt.% of a vegetable hardstock fat, characterized in that at least 5 wt.%, preferably at least 50 wt.% of the hardstock fat is either AUanblackia fat or Pentadesma fat or a mixture of both.
2. Spread according to claim 1, characterized in that at least 45 wt.% of the hardstock fat triglycerides consist of SOS triglycerides, where S denotes a fatty acid residue with a saturated C18-C24 carbon chain and 0 denotes an oleic acid residue.
3. Spread according to anyone of claims 1 - 2, characterized in that at least 50 wt.% of the hardstock fat triglycerides consist of SOS triglycerides.
4. Spread according to anyone of claims 1 - 3, characterized in that the hardstock fat consists of either AUanblackia fat or Pentadesma fat or a mixture of both.
5. Spread according to anyone of claims 1 - 4, characterized in that the hardstock fat comprises a stearin or olein fraction of AUanblackia fat or Pentadesma fat.
6. Process for the preparation of an edible W/O emulsion spread comprising the steps
- emulsifying 70-20 wt.% of an aqueous phase with 30-80 wt.% of a fat phase which fat phase comprises a liquid oil and a vegetable hardstock fat and - cooling and working the emulsion to obtain a spreadable emulsion, characterized in that a hardstock fat is used of which at least 5 wt.%, preferably at least 50 wt.% is either
AUanblackia fat or Pentadesma fat or a mixture of both.
7. Process according to claim 6, characterized in that a hardstock fat is used of which at least 45 wt.% and preferably at least 50 wt.% of the triglycerides of the hardstock fat consist of SOS triglycerides.
8. Process according to anyone of claims 6 - 7, characterized in that a hardstock fat is used which comprises an olein or stearin fraction of AUanblackia fat or Pentadesma fat .
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00204120 | 2000-11-21 | ||
EP00204120.0 | 2000-11-21 | ||
EP01201916.2 | 2001-05-21 | ||
EP01201916 | 2001-05-21 | ||
PCT/EP2001/012272 WO2002041698A1 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Publications (3)
Publication Number | Publication Date |
---|---|
AU2002219057A1 true AU2002219057A1 (en) | 2002-08-08 |
AU2002219057B2 AU2002219057B2 (en) | 2006-06-01 |
AU2002219057B8 AU2002219057B8 (en) | 2006-07-06 |
Family
ID=26072862
Family Applications (4)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2065502A Pending AU2065502A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
AU2002219057A Ceased AU2002219057B8 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
AU1905702A Pending AU1905702A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
AU2002220655A Ceased AU2002220655B2 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2065502A Pending AU2065502A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU1905702A Pending AU1905702A (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
AU2002220655A Ceased AU2002220655B2 (en) | 2000-11-21 | 2001-10-22 | Edible spread containing a natural fat phase |
Country Status (14)
Country | Link |
---|---|
US (2) | US6777018B2 (en) |
EP (2) | EP1335650A1 (en) |
JP (1) | JP2004513658A (en) |
AT (1) | ATE480998T1 (en) |
AU (4) | AU2065502A (en) |
BR (1) | BR0115673B1 (en) |
CA (2) | CA2425591A1 (en) |
CZ (2) | CZ20031418A3 (en) |
DE (1) | DE60143097D1 (en) |
HU (2) | HUP0303217A3 (en) |
PL (2) | PL199367B1 (en) |
RU (2) | RU2277788C2 (en) |
SK (1) | SK11162003A3 (en) |
WO (2) | WO2002041699A1 (en) |
Families Citing this family (54)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6388113B1 (en) | 1999-06-04 | 2002-05-14 | Consejo Superior De Investigaciones Cientificas ( Csic) | High oleic/high stearic sunflower oils |
BR0115673B1 (en) * | 2000-11-21 | 2013-07-30 | edible spreadable emulsion and process for preparing a spreadable edible water-in-oil emulsion | |
BRPI0307985B1 (en) * | 2002-02-28 | 2015-05-26 | Unilever Nv | Triglyceride fat, its preparation process, food composition and continuous fat emulsion spreader |
BRPI0310111B1 (en) | 2002-05-21 | 2017-03-07 | Unilever Nv | process for preparing a triglyceride fat, food product, fat phase and spreadable product |
ES2361072T3 (en) * | 2002-08-12 | 2011-06-13 | Unilever N.V. | TRIGLICERED FAT. |
US6984408B2 (en) * | 2003-05-28 | 2006-01-10 | Van Miller | Pastry fat composition incorporating botanically derived unhydrogenated oils |
ES2362878T3 (en) | 2003-07-17 | 2011-07-14 | Unilever N.V. | PROCEDURE FOR THE PREPARATION OF AN EDIBLE DISPERSION THAT INCLUDES OIL AND STRUCTURING AGENT. |
WO2005047480A2 (en) * | 2003-11-12 | 2005-05-26 | E.I. Dupont De Nemours And Company | Delta-15 desaturases suitable for altering levels of polyunsaturated fatty acids in oleaginous plants and yeast |
US7344748B2 (en) * | 2003-12-22 | 2008-03-18 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Cream alternatives |
GB0409156D0 (en) * | 2004-04-24 | 2004-05-26 | Haye Pierre | A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animal fats and the product made with this |
EP1765088B1 (en) * | 2004-07-05 | 2013-10-23 | Unilever N.V. | Water continuous composition comprising stost-rich fat |
AU2006215829B2 (en) | 2005-02-17 | 2009-07-09 | Upfield Europe B.V. | Process for the preparation of a spreadable dispersion |
JP4459134B2 (en) * | 2005-08-29 | 2010-04-28 | 株式会社カネカ | Sheet-like water-in-oil emulsified oil and fat composition and process for producing the same |
WO2007026525A1 (en) * | 2005-08-31 | 2007-03-08 | Fuji Oil Company, Limited | Plastic oil-and-fat composition |
AU2006299270B2 (en) * | 2005-09-26 | 2010-03-04 | Upfield Europe B.V. | Non-hydrogenated hardstock fat |
AU2006337928B2 (en) * | 2006-02-08 | 2012-12-20 | Fuji Oil Company, Limited | Edible products with low content of saturated and trans unsaturated fats |
EP1992231A1 (en) * | 2007-05-15 | 2008-11-19 | Fuji Oil Europe | Food products with low content of saturated and trans unsaturated fats |
CN101765661B (en) | 2007-06-01 | 2014-08-06 | 索拉兹米公司 | Production of oil in microorganisms |
WO2009116396A1 (en) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | Oil composition for coating |
US9220281B2 (en) * | 2008-06-11 | 2015-12-29 | General Mills, Inc. | Hydrated fat piece compositions and dough articles made therefrom |
JP6109475B2 (en) | 2008-11-28 | 2017-04-05 | テラヴィア ホールディングス, インコーポレイテッド | Production of oil according to use in heterotrophic microorganisms |
CA3039432A1 (en) | 2010-05-28 | 2011-12-01 | Corbion Biotech, Inc. | Tailored oils produced from recombinant heterotrophic microorganisms |
CA2802616C (en) | 2010-06-22 | 2018-07-10 | Unilever Plc | Edible fat powders |
SG190154A1 (en) | 2010-11-03 | 2013-06-28 | Solazyme Inc | Microbial oils with lowered pour points, dielectric fluids produced therefrom, and related methods |
EP2651234B1 (en) | 2010-12-17 | 2015-01-21 | Unilever N.V. | Process of compacting a microporous fat powder and compacted fat powder so obtained |
PL2651229T3 (en) * | 2010-12-17 | 2015-08-31 | Unilever Bcs Europe Bv | Edible water in oil emulsion |
PL2654443T3 (en) | 2010-12-23 | 2016-09-30 | Low-fat water-in-oil emulsion containing substantial amounts of hoh triglycerides | |
US9249436B2 (en) | 2011-02-02 | 2016-02-02 | Solazyme, Inc. | Tailored oils produced from recombinant oleaginous microorganisms |
KR20140033378A (en) | 2011-05-06 | 2014-03-18 | 솔라짐, 인코포레이티드 | Genetically engineered microorganisms that metabolize xylose |
EP2706863B1 (en) | 2011-05-09 | 2017-10-04 | General Mills, Inc. | Fat compositions including shortening particles and shortening compositions without added non-interesterified hardstock fat, and related products |
EP2781161B1 (en) * | 2011-11-02 | 2019-01-16 | Fuji Oil Holdings Inc. | Oil or fat composition, chocolate and combined confectionery |
US9719114B2 (en) | 2012-04-18 | 2017-08-01 | Terravia Holdings, Inc. | Tailored oils |
KR20150001830A (en) | 2012-04-18 | 2015-01-06 | 솔라짐, 인코포레이티드 | Tailored oils |
CA2871596C (en) | 2012-04-27 | 2020-12-29 | General Mills, Inc. | Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods |
EP2692238A1 (en) | 2012-08-03 | 2014-02-05 | Bunge Növényolajipari Zártköruen Muködo Részvénytársasag | New fat blend composition |
US10098371B2 (en) | 2013-01-28 | 2018-10-16 | Solazyme Roquette Nutritionals, LLC | Microalgal flour |
US9816079B2 (en) | 2013-01-29 | 2017-11-14 | Terravia Holdings, Inc. | Variant thioesterases and methods of use |
US9567615B2 (en) | 2013-01-29 | 2017-02-14 | Terravia Holdings, Inc. | Variant thioesterases and methods of use |
US9783836B2 (en) | 2013-03-15 | 2017-10-10 | Terravia Holdings, Inc. | Thioesterases and cells for production of tailored oils |
US9290749B2 (en) | 2013-03-15 | 2016-03-22 | Solazyme, Inc. | Thioesterases and cells for production of tailored oils |
WO2014176515A2 (en) | 2013-04-26 | 2014-10-30 | Solazyme, Inc. | Low polyunsaturated fatty acid oils and uses thereof |
FR3009619B1 (en) | 2013-08-07 | 2017-12-29 | Roquette Freres | BIOMASS COMPOSITIONS OF MICROALGUES RICH IN PROTEINS OF SENSORY QUALITY OPTIMIZED |
US10053715B2 (en) | 2013-10-04 | 2018-08-21 | Corbion Biotech, Inc. | Tailored oils |
WO2015149026A1 (en) | 2014-03-28 | 2015-10-01 | Solazyme, Inc. | Lauric ester compositions |
WO2015164550A1 (en) | 2014-04-23 | 2015-10-29 | Solazyme, Inc. | Food-related uses of high-stability oil |
BR102014012953A2 (en) | 2014-05-29 | 2018-04-17 | Universidade Estadual De Campinas - Unicamp | PROCESS FOR OBTAINING FAT STRUCTURED COMPOSITIONS, SO OBTAINED STRUCTURED COMPOSITIONS AND THEIR USES |
ES2764273T3 (en) | 2014-07-10 | 2020-06-02 | Corbion Biotech Inc | Novel Ketoacyl ACP Synthase Genes and Their Use |
US9765368B2 (en) | 2014-07-24 | 2017-09-19 | Terravia Holdings, Inc. | Variant thioesterases and methods of use |
CN107208103A (en) | 2014-09-18 | 2017-09-26 | 泰拉瑞亚控股公司 | Acyl group ACP thioesterases and its mutant |
BR112017021421A2 (en) | 2015-04-06 | 2018-07-24 | Terravia Holdings Inc | oilseed microalgae having a lpaat ablation |
EP3100613B1 (en) | 2015-06-01 | 2020-03-18 | St. Hubert | Use of a shea stearin as texturising agent in water-in-oil emulsions |
ITUA20163474A1 (en) * | 2016-05-16 | 2017-11-16 | Unigra S R L | SPREADABLE FOOD COMPOSITION. |
IT201600117079A1 (en) | 2016-11-18 | 2018-05-18 | Barilla Flli G & R | Margarine type food composition for pastry with low saturated fat content |
BE1028314B1 (en) | 2020-05-18 | 2021-12-21 | Vandemoortele Lipids | EDIBLE PRODUCT |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4348423A (en) * | 1980-10-15 | 1982-09-07 | Blohorn, S.A. | Method of preparing a cocoa butter substitute |
US4388339A (en) * | 1981-11-04 | 1983-06-14 | The Procter & Gamble Company | Margarine and method for making same |
US4447462A (en) * | 1981-11-04 | 1984-05-08 | The Procter & Gamble Company | Structural fat and method for making same |
US4390561A (en) * | 1981-11-04 | 1983-06-28 | The Procter & Gamble Company | Margarine oil product |
US4568556A (en) * | 1983-06-24 | 1986-02-04 | The Procter & Gamble Company | Margarine product and process |
GB2170506B (en) * | 1984-12-17 | 1989-08-23 | Unilever Plc | Edible fats |
JPS61242543A (en) * | 1985-04-19 | 1986-10-28 | Fuji Oil Co Ltd | Method of improving quality of hard butter |
US4877636A (en) * | 1986-11-11 | 1989-10-31 | Meiji Seika Kaisha, Ltd. | Chocolate and chocolate additive |
US4910037A (en) * | 1987-05-29 | 1990-03-20 | Fuji Oil Company, Limited | Tempering accelerator and use thereof in chocolate |
JPH07108185B2 (en) * | 1987-12-14 | 1995-11-22 | 不二製油株式会社 | Chocolate shortening and chocolate manufacturing method |
DE69206099T3 (en) * | 1991-10-03 | 2000-01-20 | Unilever Nv | Non-tempered fat for confectionery. |
FR2702773B1 (en) * | 1993-03-19 | 1995-06-16 | Deslog | PROCESS FOR THE PREPARATION OF FRACTIONS OF FAT MATERIALS OF PLANT ORIGIN ENRICHED IN INSAPONIFIABLE MATERIALS. |
WO1995007619A1 (en) * | 1993-09-14 | 1995-03-23 | Loders Croklaan B.V. | Healthy spread fats |
US6756070B1 (en) | 2000-05-30 | 2004-06-29 | The J.M. Smucker Company | Natural peanut butter |
SK285334B6 (en) | 2000-06-15 | 2006-11-03 | Unilever Nv | Preparation of a blend of triglycerides, food product containing fat blend and use of the fat blend |
BR0115673B1 (en) * | 2000-11-21 | 2013-07-30 | edible spreadable emulsion and process for preparing a spreadable edible water-in-oil emulsion | |
US20020122866A1 (en) * | 2001-03-01 | 2002-09-05 | Sevugan Palaniappan | Process apparatus, and composition for calcium fortification of beverages |
-
2001
- 2001-10-22 BR BRPI0115673-0B1A patent/BR0115673B1/en not_active IP Right Cessation
- 2001-10-22 EP EP01997223A patent/EP1335650A1/en not_active Withdrawn
- 2001-10-22 CZ CZ20031418A patent/CZ20031418A3/en unknown
- 2001-10-22 RU RU2003118428/13A patent/RU2277788C2/en active
- 2001-10-22 RU RU2003128528/13A patent/RU2277789C2/en active
- 2001-10-22 CA CA002425591A patent/CA2425591A1/en not_active Abandoned
- 2001-10-22 PL PL361420A patent/PL199367B1/en unknown
- 2001-10-22 PL PL363308A patent/PL200545B1/en unknown
- 2001-10-22 WO PCT/EP2001/012273 patent/WO2002041699A1/en not_active Application Discontinuation
- 2001-10-22 HU HU0303217A patent/HUP0303217A3/en unknown
- 2001-10-22 AU AU2065502A patent/AU2065502A/en active Pending
- 2001-10-22 HU HU0302490A patent/HUP0302490A3/en unknown
- 2001-10-22 CZ CZ20032249A patent/CZ20032249A3/en unknown
- 2001-10-22 AT AT01997222T patent/ATE480998T1/en not_active IP Right Cessation
- 2001-10-22 EP EP01997222A patent/EP1408765B1/en not_active Expired - Lifetime
- 2001-10-22 DE DE60143097T patent/DE60143097D1/en not_active Expired - Lifetime
- 2001-10-22 CA CA2443199A patent/CA2443199C/en not_active Expired - Fee Related
- 2001-10-22 AU AU2002219057A patent/AU2002219057B8/en not_active Ceased
- 2001-10-22 AU AU1905702A patent/AU1905702A/en active Pending
- 2001-10-22 WO PCT/EP2001/012272 patent/WO2002041698A1/en active Application Filing
- 2001-10-22 SK SK1116-2003A patent/SK11162003A3/en unknown
- 2001-10-22 AU AU2002220655A patent/AU2002220655B2/en not_active Ceased
- 2001-10-22 JP JP2002543887A patent/JP2004513658A/en not_active Ceased
- 2001-11-20 US US10/045,405 patent/US6777018B2/en not_active Expired - Lifetime
-
2002
- 2002-01-14 US US10/043,823 patent/US7118773B2/en not_active Expired - Lifetime
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2443199C (en) | Edible water-in-oil emulsion spread containing a vegetable fat phase | |
AU2002219057A1 (en) | Edible spread containing a natural fat phase | |
AU2002220655A1 (en) | Edible spread containing a natural fat phase | |
EP1917336B1 (en) | Non-hydrogenated hardstock fat | |
RU2315483C2 (en) | Method for producing of fat with increased content of triglycerides, food product, fatty phase and spread comprising the same | |
ZA200500479B (en) | Triglyceride fat | |
US7524524B2 (en) | Triglyceride fat | |
EP1478238B8 (en) | Triglyceride fat suitable for spread manufacture | |
ZA200306441B (en) | Edible spread containing a natural fat phase. |