BR112015004632A2 - gordura de cobertura de confeitaria com gordura de baixa saturação - Google Patents

gordura de cobertura de confeitaria com gordura de baixa saturação

Info

Publication number
BR112015004632A2
BR112015004632A2 BR112015004632A BR112015004632A BR112015004632A2 BR 112015004632 A2 BR112015004632 A2 BR 112015004632A2 BR 112015004632 A BR112015004632 A BR 112015004632A BR 112015004632 A BR112015004632 A BR 112015004632A BR 112015004632 A2 BR112015004632 A2 BR 112015004632A2
Authority
BR
Brazil
Prior art keywords
fat
confectionery
low
compositions
mixtures
Prior art date
Application number
BR112015004632A
Other languages
English (en)
Inventor
Z Eapen Binu
B Fine Jeffrey
A Blackford Jessica
A Teichert Sarah
Original Assignee
Aarhuskarlshamn Usa Inc
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 Aarhuskarlshamn Usa Inc filed Critical Aarhuskarlshamn Usa Inc
Publication of BR112015004632A2 publication Critical patent/BR112015004632A2/pt

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

1/1 resumo “gordura de cobertura de confeitaria com gordura de baixa saturação” as composições de gordura de cobertura de confeitaria exibem boas propriedades de cobertura, embora tenham teores de gordura saturada muito baixos, teores de gordura insaturada muito elevados, e baixos teores trans. as composições de gordura de cobertura de confeitaria da invenção podem ser usadas sozinhas ou em misturas, tendo de 35 a 80 % de ácidos gordurosos saturados para preparar composições de cobertura de confeitaria contendo açúcar e aromatizante que exibem boa mordedura. o agente de estruturação pode compreender uma mistura interesterificada de estearina de palma, de cerca de 30 a 75 %, de baixo valor de iodo, e de estearina de palmiste, de cerca de 25 a 70 %, também de baixo valor de iodo. a gordura estrutural pode conter pelo menos 90 % dos ácidos graxos saturados presentes como ácidos láurico, mirístico, palmítico, e esteárico. as misturas de gorduras, incluindo as composições de gordura de cobertura de confeitaria, podem incluir gorduras de aumento de fusão ou de aumento de estabilidade térmica em quantidades necessárias para obter-se o efeito das gorduras adicionadas.
BR112015004632A 2012-09-03 2013-09-03 gordura de cobertura de confeitaria com gordura de baixa saturação BR112015004632A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201261696243P 2012-09-03 2012-09-03
PCT/US2013/057845 WO2014036557A1 (en) 2012-09-03 2013-09-03 Confectionery coating fat with low saturated fat

Publications (1)

Publication Number Publication Date
BR112015004632A2 true BR112015004632A2 (pt) 2017-07-04

Family

ID=50184487

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015004632A BR112015004632A2 (pt) 2012-09-03 2013-09-03 gordura de cobertura de confeitaria com gordura de baixa saturação

Country Status (5)

Country Link
US (1) US20140065283A1 (pt)
EP (1) EP2892364A4 (pt)
BR (1) BR112015004632A2 (pt)
MX (1) MX2015002568A (pt)
WO (1) WO2014036557A1 (pt)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3355712B1 (en) 2015-09-30 2019-08-07 Société des Produits Nestlé S.A. Method of manufacturing a frozen confection with low sfa coating
WO2017055520A1 (en) * 2015-09-30 2017-04-06 Nestec S.A. Composition for coating frozen confectionery and a process for manufacturing same
AU2017275729A1 (en) 2016-06-02 2018-11-29 Société des Produits Nestlé S.A. Frozen confection coating composition with two step solidification and process for manufacturing same
WO2020249515A1 (en) * 2019-06-12 2020-12-17 Bunge Loders Croklaan B.V. Edible confectionery ink composition for 3d-printing
WO2024203586A1 (ja) * 2023-03-30 2024-10-03 株式会社Ｊ－オイルミルズ 食品調製用油脂組成物、食品、粉末油脂、食品調製用油脂組成物の製造方法、食品の調製方法、食品の調理方法、食品の品質向上方法および調理食品の品質向上方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2442532A (en) * 1945-11-13 1948-06-01 Procter & Gamble Treatment of glycerides for use in edible fats
US5380538A (en) * 1989-09-20 1995-01-10 Nabisco, Inc. Crystal modifiers for diacetin fats
CA2098314C (en) * 1993-06-16 2003-12-30 Ault Foods Limited Improvements in margarine hard stocks
JP3313727B2 (ja) * 1994-12-22 2002-08-12 ユニリーバー・ナームローゼ・ベンノートシャープ マーガリン脂ブレンド及びこの脂ブレンドを含む可塑性ｗ／ｏ乳化物スプレッド
US6410078B1 (en) * 1995-04-28 2002-06-25 Loders-Croklaan B.V. Triglycerides, rich in polyunsaturated fatty acids
ES2161969T3 (es) * 1995-11-14 2001-12-16 Unilever Nv Grasa comestible para untar.
US7618670B2 (en) * 2004-06-14 2009-11-17 Premium Vegetable Oils Sdn. Bhd. Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
BRPI0516257A (pt) * 2004-10-08 2008-08-26 Aarhuskarlshamn Denmark As composição de gordura, método para a preparação de mesa, e, uso de uma composição de gordura
PL2007214T5 (pl) * 2006-02-08 2014-11-28 Fuji Oil Europe Produkty jadalne o niskiej zawartości nasyconych i trans nienasyconych tłuszczów
ATE526826T1 (de) * 2007-07-11 2011-10-15 Loders Croklaan Bv Glyceridzusammensetzung zur verwendung als beschichtungsfett
WO2009116396A1 (ja) * 2008-03-17 2009-09-24 日清オイリオグループ株式会社 被覆用油脂組成物
US8906441B2 (en) * 2011-09-22 2014-12-09 Hormel Foods Corporation Peanut spread

Also Published As

Publication number Publication date
EP2892364A1 (en) 2015-07-15
MX2015002568A (es) 2015-09-23
EP2892364A4 (en) 2016-05-18
US20140065283A1 (en) 2014-03-06
WO2014036557A1 (en) 2014-03-06

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]
B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]