CL2009001519A1 - Base grasa libre de isomeros trans que comprende mezcla de 4 a 20% de acido laurico c12:0, 30 a 50% de acido palmitico c16:0, 4 a 10% de acido estearico c18:0, 20 a 40%de acido oleico c18:1, y una mezcla de acidos grasos c4:0 a c22:0, y adicionalmente, una mezcla de emulsificantes; proceso para la obtencion de dicha base grasa. - Google Patents
Base grasa libre de isomeros trans que comprende mezcla de 4 a 20% de acido laurico c12:0, 30 a 50% de acido palmitico c16:0, 4 a 10% de acido estearico c18:0, 20 a 40%de acido oleico c18:1, y una mezcla de acidos grasos c4:0 a c22:0, y adicionalmente, una mezcla de emulsificantes; proceso para la obtencion de dicha base grasa.Info
- Publication number
- CL2009001519A1 CL2009001519A1 CL2009001519A CL2009001519A CL2009001519A1 CL 2009001519 A1 CL2009001519 A1 CL 2009001519A1 CL 2009001519 A CL2009001519 A CL 2009001519A CL 2009001519 A CL2009001519 A CL 2009001519A CL 2009001519 A1 CL2009001519 A1 CL 2009001519A1
- Authority
- CL
- Chile
- Prior art keywords
- mixture
- acid
- fat base
- emulsifiers
- fatty acids
- Prior art date
Links
Classifications
-
- 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
-
- 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
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
Abstract
Se describe una base grasa libre de isómeros trans compuesta por una mezcla que contiene de 4 a 20% de ácido láurico C12:0, preferiblemente del 5 al 17%, de 30 a 50% de ácido palmítico C16:0, preferiblemente de 34 a 45%, 4 a 10% de ácido esteárico C18:0, preferiblemente de 4,5 a 7,5%, 20 al 43% de ácido oleico C18:1, preferiblemente de 25 a 35% y el resto es una mezcla de otros ácidos grasos de C4:0 a C22:0, y adicionalmente, con una mezcla de emulsificantes. la cual tiene una aplicación, por ejemplo, como relleno para galletas wafer. La invención también describe el proceso para la obtención de la base grasa libre de isómeros trans que comprende las etapas de fraccionar el aceite de palma para obtener una estearina con un valor de yodo entre 35 y 42: mezclar en una proporción de 70 a 80% de estearina de palma y 20 a 30% de aceite de palmiste y/o sus fracciones líquidas; hacer una interesterificación química con metóxido de sodio para redistribuir los ácidos grasos en forma aleatoria y modificar asi la curva de sólidos, el punto de fusión y las propiedades de cristalización; mezclar el producto interesterificaclo con fracciones del aceite de palma o con aceite de palmiste completamente hidrogenado o no hidrogenado para lograr la coisiposición de ácidos de la base grasa de la invención; y adicionar os emulsificantes.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2008/001854 WO2010007458A1 (es) | 2008-07-15 | 2008-07-15 | Base grasa libre de trans para aplicación en cremas de relleno |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CL2009001519A1 true CL2009001519A1 (es) | 2012-02-24 |
Family
ID=41550044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CL2009001519A CL2009001519A1 (es) | 2008-07-15 | 2009-07-03 | Base grasa libre de isomeros trans que comprende mezcla de 4 a 20% de acido laurico c12:0, 30 a 50% de acido palmitico c16:0, 4 a 10% de acido estearico c18:0, 20 a 40%de acido oleico c18:1, y una mezcla de acidos grasos c4:0 a c22:0, y adicionalmente, una mezcla de emulsificantes; proceso para la obtencion de dicha base grasa. |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US8741372B2 (es) |
| BR (1) | BRPI0822981A2 (es) |
| CL (1) | CL2009001519A1 (es) |
| MX (1) | MX2011000482A (es) |
| WO (1) | WO2010007458A1 (es) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013132284A1 (en) | 2012-03-09 | 2013-09-12 | Cruz Adriana Fernanda | Cocoa butter substitute |
| EP3102050B1 (en) * | 2014-02-07 | 2019-12-25 | General Mills, Inc. | Low density frostings and methods |
| US9578887B2 (en) | 2014-02-07 | 2017-02-28 | General Mills, Inc. | Low density frostings and methods |
| EP3113623B1 (en) * | 2014-03-03 | 2019-01-09 | Bunge Loders Croklaan B.V. | Fat composition and fat blend |
| MX2016016762A (es) | 2014-06-19 | 2017-04-04 | Team Foods Colombia Sa | Alternativa a la manteca de cacao sin grasas trans y con bajas grasas saturadas. |
| AU2016330230B2 (en) * | 2015-09-29 | 2020-01-30 | Bunge Loders Croklaan B.V. | Low SAFA fat composition, aerated emulsion and method |
| CN106889205B (zh) * | 2015-12-18 | 2021-02-09 | 丰益(上海)生物技术研发中心有限公司 | 油脂组合物以及含有其的代可可脂食品 |
| CN106922842B (zh) * | 2015-12-29 | 2021-04-06 | 嘉里特种油脂（上海）有限公司 | 一种β’晶型稳定的油脂组合物及其制备方法 |
| CN108208202A (zh) * | 2016-12-15 | 2018-06-29 | 嘉里特种油脂（上海）有限公司 | 一种低饱和油脂组合物及其制备方法 |
| US10660342B2 (en) * | 2017-02-06 | 2020-05-26 | General Mills, Inc. | Fat composition |
| US10660347B2 (en) | 2017-02-06 | 2020-05-26 | General Mills, Inc. | Fat composition |
| US11910806B2 (en) | 2017-03-31 | 2024-02-27 | Fuji Oil Holdings Inc. | Transesterified fat or oil |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3244536A (en) | 1963-06-03 | 1966-04-05 | Nat Biscuit Co | Process for making filler compositions |
| GB1382573A (en) | 1971-01-06 | 1975-02-05 | Unilever Ltd | Confectioners butter |
| US4711788A (en) | 1984-09-17 | 1987-12-08 | Nabisco Brands | Cookie filler compositions |
| US4826696A (en) | 1984-09-17 | 1989-05-02 | Durkee Industrial Foods Corp. | Lipid system for filler composition |
| US4834991A (en) | 1985-06-13 | 1989-05-30 | Nabisco Brands, Inc. | Soybean oil filler cream compositions |
| US5529800A (en) * | 1995-02-17 | 1996-06-25 | General Mills, Inc. | Low density ready-to-spread frosting and method of preparation |
| PL183179B1 (pl) | 1995-11-10 | 2002-05-31 | Unilever Nv | Jadalny tłuszcz roślinny, tłuszcz margarynowy oraz jadalny tłuszczowy środek do smarowania |
| US6146672A (en) * | 1998-04-02 | 2000-11-14 | The Pillsbury Company | Water-in-oil emulsion fillings |
| MY122480A (en) * | 2000-05-29 | 2006-04-29 | Premium Vegetable Oils Sdn Bhd | Trans free hard structural fat for margarine blend and spreads |
| RU2322069C2 (ru) | 2002-03-26 | 2008-04-20 | Фуджи Ойл Юроп | Способ получения жировой композиции, жировая композиция и продукты, содержащие ее |
| 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 |
| EP1862077A1 (en) | 2006-06-02 | 2007-12-05 | Puratos N.V. | Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content |
| EP2059135A4 (en) * | 2006-09-08 | 2010-02-17 | Aarhuskarlshamn Sweden Ab | NOVEL COMPOSITION |
-
2008
- 2008-07-15 MX MX2011000482A patent/MX2011000482A/es active IP Right Grant
- 2008-07-15 US US13/054,682 patent/US8741372B2/en not_active Expired - Fee Related
- 2008-07-15 BR BRPI0822981A patent/BRPI0822981A2/pt not_active IP Right Cessation
- 2008-07-15 WO PCT/IB2008/001854 patent/WO2010007458A1/es active Application Filing
-
2009
- 2009-07-03 CL CL2009001519A patent/CL2009001519A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0822981A2 (pt) | 2018-05-15 |
| US20110177227A1 (en) | 2011-07-21 |
| WO2010007458A1 (es) | 2010-01-21 |
| US8741372B2 (en) | 2014-06-03 |
| MX2011000482A (es) | 2011-05-30 |
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