EP3096628A1 - Mélange de graisses - Google Patents

Mélange de graisses

Info

Publication number
EP3096628A1
EP3096628A1 EP15703738.3A EP15703738A EP3096628A1 EP 3096628 A1 EP3096628 A1 EP 3096628A1 EP 15703738 A EP15703738 A EP 15703738A EP 3096628 A1 EP3096628 A1 EP 3096628A1
Authority
EP
European Patent Office
Prior art keywords
weight
fat blend
fat
blend
triglycerides
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.)
Withdrawn
Application number
EP15703738.3A
Other languages
German (de)
English (en)
Inventor
Randolph Peter Happe
Krishnadath Bhaggan
Christiaan Van Rooijen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Loders Croklaan BV
Original Assignee
Loders Croklaan BV
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 Loders Croklaan BV filed Critical Loders Croklaan BV
Priority to EP17196790.4A priority Critical patent/EP3300608A1/fr
Priority to EP15703738.3A priority patent/EP3096628A1/fr
Publication of EP3096628A1 publication Critical patent/EP3096628A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A23D7/001—Spread compositions
    • 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
    • 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

Definitions

  • This invention relates to a fat blend, to a process for making the fat blend, to the use of the fat blend to prepare a margarine or spread, to the use of the fat blend as a shortening, to a method of making a margarine or spread, to a margarine or spread comprising the fat blend and to a dough comprising the fat blend and a baked product prepared from the dough.
  • Triglyceride fats are important components of many edible products. Fats used in the food industry are frequently provided from vegetable sources such as sunflower and palm.
  • Margarines and spreads are examples of food products that contain fats. They are emulsions of a fat phase and a water phase and usually contain an emulsifier. The properties of the fat contribute significantly to the overall structure of the margarine or spread, such as its hardness and mouthfeel. Margarines and spreads may be used in many applications, for example in baking and as a layer applied to bread or toast.
  • Shortening is another example of a food ingredient based on fats. Shortening is a fat that is used in baking and is typically a fat that has moldability at room temperature.
  • the desirable effect of layering that is achieved in bakery products such as puff pastry can be achieved using shortening, margarines or spreads.
  • the fats are sometimes termed laminating fats.
  • Puff pastry is a light, flaky pastry made from dough which contains layers of a fat. The layers of fat are usually obtained by spreading the fat on the dough, folding the dough, and rolling it out.
  • the layered structure of the puff pastry is due at least in part to the layers of the fat.
  • Products in which this type of structure is desirable include croissants, Danish pastries and pies.
  • US 8586122 discloses laminating fats comprising from about 20% to about 80% by weight of an interesterified palm oil olein, from about 5% to about 25% by weight of a liquid oil and from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof.
  • EP-A-0719091 describes fats that are suitable for the manufacture of shortening and margarines and can be blends of refined shea oil and sunflower oil. The fats disclosed in this document have 75 % or less of oleic acid at the 2- position.
  • the present invention seeks to provide compositions that are alternatives to palm oil and its fractions for use in margarines, spreads and shortening.
  • the invention aims to provide a fat blend that exhibits good textural properties in margarine with a reduced tendency to exhibit post-hardening (i.e., hardening of the margarine over time).
  • the invention also aims to provide a fat blend that has a good balance of properties for dough processing including being not too hard and not lumpy, yet providing good height and structure in baked products such as pastry.
  • a fat blend comprising more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, from 15 % to 45 % by weight SUS triglycerides based on total triglycerides present in the fat blend, where S represents saturated C8 to C24 fatty acid and U represents unsaturated C8 to C24 fatty acid, and less than 25 % by weight StOO triglycerides based on total triglycerides present in the fat blend, wherein St represents stearic acid and O represents oleic acid.
  • Also provided by the invention is a process for making the fat blend of the invention which comprises mixing shea stearin and high oleic sunflower oil.
  • the invention provides the use of the fat blend of the invention to prepare a margarine or spread.
  • the invention provides the use of the fat blend of the invention as a shortening.
  • a method of making a margarine or spread comprising mixing a fat blend of the invention with an aqueous liquid.
  • the invention provides a margarine or spread comprising from 1 to 99 % by weight of a fat phase comprising the fat blend of the invention and from 1 to 99 % by weight of an aqueous phase.
  • Another aspect of the invention is the use of the fat blend of the invention for reducing the post-hardening of a margarine or spread.
  • the invention also provides a method of making a dough comprising mixing the fat blend of the invention with one or more other dough ingredients, such as flour and water.
  • Also provided by the invention are a dough comprising the fat blend of the invention and a baked product prepared from the dough.
  • the invention further provides the use of the fat blend of the invention for improving the structure of a dough product, for example the height of puff pastry.
  • fatty acid refers to straight chain saturated or unsaturated (including mono-, di- and poly- unsaturated) carboxylic acids having from 8 to 24 carbon atoms.
  • fat refers generally to compositions that contain a mixture of fatty acid glycerides.
  • the glycerides in the fat blend of the invention will predominantly comprise triglycerides (such as greater than 95 % by weight based on total glycerides) but may comprise diglycerides and/or monoglycerides, for example in amounts of less than 5 % by weight, typically less than 2 % by weight, based on total glycerides.
  • fatty acids used herein refer to fatty acids bound as acyl groups in glycerides and are by weight based on total C8 to C24 fatty acids present in the fat blends and compositions as acyl groups in glycerides.
  • the levels of fatty acids present in the compositions of the invention can be determined by methods well-known to those skilled in the art such as GC-FAME (such as ISO 15304 or AOCS Ce1f-96).
  • Specific triglyceride composition such as StOO may be determined by GC analysis (ISO 23275).
  • Triolein (OOO) and more general triglyceride composition such as SOO, where S represents saturated C8 to C24 fatty acid, may be determined by Ag-HPLC analysis. In this analysis, a silver nitrate impregnated silica column is used and detection takes place with an evaporative light scattering detector (ELSD).
  • ELSD evaporative light scattering detector
  • the percentage of oleic acid residues in the 2- position may be determined by finding: (a) the total oleic content of the fat by FAME (e.g., by AOCS Ce 1f-96); and (b) the oleic content of the 2- position by FAME of a sample of the fat after hydrolysis of the 1- and 3- residues using the Grignard method (according to Becker et al., Lipids, Vol.28, no. 2, 1993). The value is ((b) multiplied by 100) ⁇ ((a) multiplied by 3).
  • Triglyceride fats are often characterized in terms of their fatty acid content and the position of the fatty acids in the triglyceride.
  • S is used to denote a saturated fatty acid residue
  • U denotes an unsaturated fatty acid residue.
  • SSS a pure triglyceride containing three saturated fatty acid residues
  • SUS a triglyceride having saturated fatty acids at the 1 and 3 positions and an unsaturated fatty acid at the 2- position
  • SUS a triglyceride having saturated fatty acids at the 1 and 3 positions and an unsaturated fatty acid at the 2- position
  • S2U or its equivalent term S 2 U
  • SU2 or SU 2
  • U3 refers to UUU.
  • the fat blend of the invention preferably comprises from 2 % to 20 % by weight, more preferably from 4 % to 15 % by weight, such as from 4 to 8 % by weight, StOO (1- stearoyl-2,3-dioleoylglyceride) triglycerides based on total triglycerides present in the fat blend, where St represents stearic acid and O represents oleic acid.
  • the fat blend may comprise less than 15 % by weight StOO triglycerides based on total triglycerides present in the fat blend, such as less than 10 % by weight StOO triglycerides based on total triglycerides present in the fat blend.
  • the fat blend comprises less than 3 % by weight SSS triglycerides based on total triglycerides in the fat blend, wherein S represents saturated C8 to C24 fatty acid. More preferably, the fat blend comprises less than 2 % by weight, even more preferably less than 1 %, SSS triglycerides based on total triglycerides in the fat blend.
  • the fat blend of the invention is typically a mixture of one or more stearin fractions of a vegetable oil with one or more liquid oils.
  • the fat blend of the invention preferably comprises, consists essentially of, or consists of, a blend of shea stearin with high oleic sunflower oil.
  • Shea stearin and high oleic sunflower oil are commercially available materials.
  • Shea stearin may be produced by the wet or dry fractionation of sheanut oil, more preferably by wet fractionation.
  • a preferred fat blend of the invention comprises from 30 to 70 % by weight shea stearin and from 70 to 30 % by weight high oleic sunflower oil. More preferably, the fat blend comprises from 30 to 50 % by weight shea stearin and from 70 to 50 % by weight high oleic sunflower oil. Even more preferably, the fat blend comprises from 35 to 45 % by weight shea stearin and from 65 to 55 % by weight high oleic sunflower oil.
  • the fat blend may comprise shea stearin and high oleic sunflower oil as the sole components. Alternatively, other fat components may also be present, for example in an amount of up to 10 % or up to 20 % by weight of the fat blend.
  • the fat blends of the invention are typically free of components derived from genetically- modified sources.
  • the fat blends of the invention are from vegetable sources.
  • the fat blends are usually free of trans fatty acids, for example they may contain less than 1 %, more typically less than 0.5 %, by weight of trans fatty acids based on total fatty acids present.
  • the fat blend comprises more than 76 % by weight, more preferably more than 78 % by weight, even more preferably more than 80 % by weight, such as from 80 % to 90 % by weight, oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride.
  • the fat blends of the invention preferably comprise C18 fatty acids (including oleic acid, stearic acid and linoleic acid) in an amount of at least 70 % by weight, more preferably at least 80 % by weight or at least 85 % by weight, such as at least 90 % by weight, for example from 92 % to 98 % by weight, based on total fatty acids present in glycerides.
  • C18 fatty acids including oleic acid, stearic acid and linoleic acid
  • the fat blends of the invention preferably have a content of C8 to C16 fatty acids of less than 10 % by weight, more preferably less than 5 % by weight, even more preferably less than 4 % by weight, based on total fatty acids present in glycerides.
  • the fat blends of the invention have a linoleic acid content of less than 15 % by weight, more preferably from 1 to 10 % by weight, based on total fatty acids present in glycerides.
  • the fat blends of the invention preferably have a weight ratio of S 2 0 (i.e., SSO and SOS) triglycerides to S2L triglycerides (i.e., SSL and SLS) of greater than 5:1 , more preferably greater than 7:1 , even more preferably greater than 10:1 , where S represents saturated C8 to C24 fatty acid, O represents oleic acid and L represents linoleic acid.
  • S 2 0 i.e., SSO and SOS
  • S2L triglycerides i.e., SSL and SLS
  • the fat blends of the invention preferably have a content of OOO triglyceride (triolein) of from 35 % to 55 % by weight based on total triglycerides.
  • the fat blend of the invention comprises more than 76 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, less than 15 % by weight linoleic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, from 15 % to 45 % by weight SUS triglycerides based on total triglycerides present in the fat blend, where S represents saturated C8 to C24 fatty acid and U represents unsatur
  • a fat blend of the invention comprises more than 78 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, C18 fatty acids in an amount of at least 70 % by weight based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, a linoleic acid content of from 1 to 10 % by weight based on total fatty acids present in glycerides, from 10 % to 50 % by weight stearic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, a weight ratio of S 2 0 triglycerides to S 2 L triglycerides of greater than 5:1 where S represents saturated C8 to C24 fatty acid, O represents oleic acid and L represents linoleic acid, from 15
  • the fat blends of the invention may be used in margarines and spreads, including tub, wrapper and bakery margarines.
  • a margarine or spread according to the invention preferably comprises from 1 to 99 % by weight of a fat blend of the invention and from 1 to 99 % by weight of an aqueous phase.
  • Margarines typically comprise from about 80 to 90 % by weight fat as a water-in-oil emulsion.
  • Spreads usually have a lower fat content and include fat continuous or water continuous or bicontinuous spreads and fat reduced spreads.
  • Spreads and margarines may be formed by mixing the fat blend of the invention with an aqueous phase and, typically, an emulsifier.
  • the amounts of vegetable fat and aqueous phase typically range from 10-90 % by weight vegetable fat and 90-10 % by weight aqueous phase, such as from 20-80 % by weight vegetable fat and 80-20 % by weight aqueous phase or from 30-70 % by weight vegetable fat and 70-30 % by weight aqueous phase.
  • Further components of margarines and spreads include one or more of colouring agents (such as beta-carotene), flavouring agents (for example, salt and/or citric acid), preservatives (e.g., potassium sorbate) and emulsifiers (such as lecithin or fully hardened vegetable oil); typically, these components are present in an amount of less than 10 % (such as 0.1 to 6 %) by weight of the spread or margarine.
  • colouring agents such as beta-carotene
  • flavouring agents for example, salt and/or citric acid
  • preservatives e.g., potassium sorbate
  • emulsifiers such as lecithin or fully hardened vegetable oil
  • An example of a spread or margarine that may be formed using a fat blend of the invention comprises from 10 to 90 % by weight fat from 10 to 90 % by weight water and from 0.1 to 10 % by weight of additives including one or more of colouring agents, flavouring agents and emulsifiers. It will be appreciated that the total amount of the components adds up to 100 %.
  • Margarines and spreads formed using the fat blend of the invention have been found to exhibit good textural properties (including relatively low hardness). Margarines and spreads formed using the fat blend of the invention have also been found to exhibit reduced post-hardening.
  • the margarines and spreads may be packaged, for example in tubs or wrappers.
  • the fat blends of the invention are typically suitable for use as a bakery fat and may be used as bakery fats.
  • the fat blends may be used as bakery fats in the form of shortening, margarines or spreads.
  • Shortening typically comprises the fat blend in plastified form, made plastic by mechanical treatment and/or by the addition of one or more emulsifiers.
  • the shortening of the invention comprises the fat blend of the invention and, optionally, one or more emulsifiers (such as monoglycerides, diglycerides, PGPR and mixtures thereof).
  • the shortening will usually comprise at least 95 % by weight of the fat blend of the invention, e.g., from 96 to 100 % by weight.
  • Fat blends of the invention may be used in the production of bakery products.
  • the bakery products preferably have a laminated structure.
  • the fat blends, in the form of shortening, margarine or spread may be used (or may be suitable for use) as laminating fats for puff pastry, pies or croissants.
  • Fat blends of the invention in the form of shortening, margarine or spread, may be used to form a dough.
  • the dough comprises at least flour and water and preferably comprises flour in an amount of from 30 to 60 % by weight, water in an amount of from 10 to 40% by weight and the fat blend of the invention in an amount of from 10 to 50% by weight based on the weight of the dough.
  • one or more further ingredients such as salt, flour modifier and emulsifier may be included in the dough.
  • the bakery products of the invention are made from dough.
  • the dough preferably has a laminated structure.
  • the bakery products include, for example, puff pastry, croissants, Danish pastries and pies.
  • the bakery products prepared according to the invention comprise the fat blend of the invention, preferably as a laminating fat.
  • the dough that is used to produce the bakery product of the invention may comprise the fat blend (in the form of shortening, margarine or spread) as shortening and as a laminating fat.
  • the dough may have been prepared using a fat other than the fat blend of the invention as shortening in the dough but the fat blend of the invention is used as a laminating fat (in the form of shortening, margarine or spread).
  • a laminated dough may be prepared, for instance, by a method that comprises applying the fat blend of the invention (in the form of shortening, margarine or spread) to a plurality of layers of the dough to form a product in which layers of dough alternate with layers of the fat blend of the invention.
  • the method comprises applying the fat blend of the invention to the dough, in the form of a shortening, margarine or spread, folding the dough and rolling the folded dough.
  • the doughs comprising the fat blend of the invention, as a laminating fat and/or as shortening may be refrigerated, frozen or otherwise stored prior to use. The frozen dough may be packaged and sold to the consumer.
  • the laminated dough is baked, preferably in an oven. Suitable times and temperatures for baking specific bakery products will be well-known to those skilled in the art. Baked products produced using the fat blends of the invention have been found to impart good structure to pastry. For instance, the fat blends of the invention can increase the height of laminated products (such as puff pastry) and/or improve the structure of the pastry in the region of crimping.
  • Preferences and options for a given aspect, embodiment, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.
  • the preferred features of the fat blend may be applied when the fat blend is used in the margarines, spreads and shortenings of the invention.
  • a fat blend was prepared by blending 40 % by weight shea stearin (SHs) and 60 % by weight high oleic sunflower oil (HOSF). The blend was analysed and the results compared to a blend of 60 % SHs with 40 % HOSF (Comparative Example 1-2), a blend of 60 % SHs with 40 % sunflower oil (SF) (Comparative Example 1-3) and a blend of 50 % SHs with 50 % SF (comparative Example 1-4). The results are set out in the following table. Fat blend Example 1-1 Example 1-2 Example 1-3 Example 1-4 Fat blend of the Comparative Comparative Comparative invention example example example example example
  • IVFAME refers to calculated iodine value and Cx:y refers to a fatty acid having x carbon atoms and y double bonds, c refers to cis fatty acids and t to trans fatty acids. TTrans means total trans.
  • Fatty acid abbreviations M (myristic), P (palmitic), St (stearic), O (oleic), L (linoleic) and A (arachidic), etc are as normally used in the art.
  • S is as defined above.
  • SAFA, MUFA and PUFA refer to saturated, monounsaturated and polyunsaturated fatty acid contents, respectively.
  • Example 2 Margarines (80 % fat) were prepared from using the fat blends of Examples 1-1 to 1-4 and a palm-based fat (Comparative Example 1-5). The formulations were as follows:
  • the margarine was processed through a conventional A,C sequence with a throughput of 8.4 kg/h, an exit temperature on the A-unit (1400 rpm) of 20°C, an exit temperature on the C-unit (100 rpm) of 24°C.
  • the line pressure varied from 2 to 6.3 bar.
  • the margarines are stored at 18°C after production. The following table sets out the process conditions.
  • the hardness was measured with a Brookfield TexturePro CT TA40 V1.5 as follows:
  • Probe Cylinder 4.5 mm/ 20 mm long.
  • Example 4 A puff pastry was prepared by mixing 375 g fat blend (Fat blends of Examples 1-1 to 1-5) with 500 g patent flour, 260 g water, 5 g salt. The kneading was performed at 200 rpm slow and 1400 rpm fast.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un mélange de graisses qui comprend plus de 75 % en poids d'acide oléique en position 2 d'un glycéride par rapport aux acides gras en C8 à C24 totaux présents en tant que groupe acyle en position 2 d'un glycéride, de 10 % à 50 % en poids d'acide stéarique par rapport aux acides gras en C8 à C24 totaux présents en tant que groupes acyle dans les glycérides dans le mélange, de 15 % à 45 % en poids de triglycérides SUS par rapport aux triglycérides totaux présents dans le mélange de graisses, S représentant un acide gras saturé en C8 à C24 et U représentant un acide gras insaturé en C8 à C24, et moins de 25 % en poids de triglycérides St00 par rapport aux triglycérides totaux présents dans le mélange de graisses, St représentant l'acide stéarique et 0 représentant l'acide oléique. Le mélange de graisses peut être utilisé dans une margarine ou une pâte à tartiner, ou comme shortening.
EP15703738.3A 2014-01-21 2015-01-19 Mélange de graisses Withdrawn EP3096628A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP17196790.4A EP3300608A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses
EP15703738.3A EP3096628A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP14275012 2014-01-21
PCT/EP2015/050900 WO2015110388A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses
EP15703738.3A EP3096628A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP17196790.4A Division EP3300608A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses

Publications (1)

Publication Number Publication Date
EP3096628A1 true EP3096628A1 (fr) 2016-11-30

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EP17196790.4A Withdrawn EP3300608A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses
EP15703738.3A Withdrawn EP3096628A1 (fr) 2014-01-21 2015-01-19 Mélange de graisses

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Country Status (5)

Country Link
EP (2) EP3300608A1 (fr)
JP (1) JP2017503519A (fr)
KR (1) KR20160111420A (fr)
CN (1) CN106061277A (fr)
WO (1) WO2015110388A1 (fr)

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CA3053040A1 (fr) * 2017-02-15 2018-08-23 Bunge Loders Croklaan B.V. Marinade a haute teneur en acide stearique
US20210007364A1 (en) * 2018-03-01 2021-01-14 Bunge Növényolajipari Zártköruen Muködo Részvénytársaság New high stearic oilseed stearin fat and process for its preparation
CN112218537A (zh) 2018-04-18 2021-01-12 邦奇油类公司 酯交换的高油酸植物油
BE1026648B1 (nl) * 2018-09-24 2020-04-27 Chocolaterie Guylian Nv Chocoladeproduct en werkwijze voor de productie van een chocoladeproduct
BE1029130B1 (nl) * 2021-02-22 2022-09-19 Fuji Oil Europe Vleesvervanger
WO2022200420A1 (fr) 2021-03-24 2022-09-29 Bunge Loders Croklaan B.V. Composition de matière grasse, mélange de matières grasses et émulsion eau-dans-huile

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JEROEN VEREECKEN ET AL: "Effect of SatSatSat and SatOSat on crystallization of model fat blends", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY., vol. 111, no. 3, 1 March 2009 (2009-03-01), DE, pages 243 - 258, XP055384124, ISSN: 1438-7697, DOI: 10.1002/ejlt.200800150 *
PAULINA GARCIA-MACIAS ET AL: "Effect of TAG composition on performance of low saturate shortenings in puff pastry", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY., vol. 114, no. 7, 21 July 2012 (2012-07-21), DE, pages 741 - 747, XP055388141, ISSN: 1438-7697, DOI: 10.1002/ejlt.201100147 *
See also references of WO2015110388A1 *

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KR20160111420A (ko) 2016-09-26
WO2015110388A1 (fr) 2015-07-30
EP3300608A1 (fr) 2018-04-04
JP2017503519A (ja) 2017-02-02
CN106061277A (zh) 2016-10-26

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