GB2142340A - Fat compositions - Google Patents

Fat compositions Download PDF

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Publication number
GB2142340A
GB2142340A GB08414002A GB8414002A GB2142340A GB 2142340 A GB2142340 A GB 2142340A GB 08414002 A GB08414002 A GB 08414002A GB 8414002 A GB8414002 A GB 8414002A GB 2142340 A GB2142340 A GB 2142340A
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Prior art keywords
oil
fat composition
weight
parts
per
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Granted
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GB08414002A
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GB2142340B (en
GB8414002D0 (en
Inventor
Arthur Walter Thomas Rule
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John Wyeth and Brother Ltd
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John Wyeth and Brother Ltd
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Publication of GB8414002D0 publication Critical patent/GB8414002D0/en
Publication of GB2142340A publication Critical patent/GB2142340A/en
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Publication of GB2142340B publication Critical patent/GB2142340B/en
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    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03L—AUTOMATIC CONTROL, STARTING, SYNCHRONISATION, OR STABILISATION OF GENERATORS OF ELECTRONIC OSCILLATIONS OR PULSES
    • H03L7/00—Automatic control of frequency or phase; Synchronisation
    • H03L7/06—Automatic control of frequency or phase; Synchronisation using a reference signal applied to a frequency- or phase-locked loop
    • H03L7/08—Details of the phase-locked loop
    • H03L7/085—Details of the phase-locked loop concerning mainly the frequency- or phase-detection arrangement including the filtering or amplification of its output signal
    • H03L7/095—Details of the phase-locked loop concerning mainly the frequency- or phase-detection arrangement including the filtering or amplification of its output signal using a lock detector
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03D—DEMODULATION OR TRANSFERENCE OF MODULATION FROM ONE CARRIER TO ANOTHER
    • H03D13/00—Circuits for comparing the phase or frequency of two mutually-independent oscillations
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03K—PULSE TECHNIQUE
    • H03K23/00—Pulse counters comprising counting chains; Frequency dividers comprising counting chains
    • H03K23/64—Pulse counters comprising counting chains; Frequency dividers comprising counting chains with a base or radix other than a power of two
    • H03K23/66—Pulse counters comprising counting chains; Frequency dividers comprising counting chains with a base or radix other than a power of two with a variable counting base, e.g. by presetting or by adding or suppressing pulses
    • H03K23/662—Pulse counters comprising counting chains; Frequency dividers comprising counting chains with a base or radix other than a power of two with a variable counting base, e.g. by presetting or by adding or suppressing pulses by adding or suppressing pulses
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03L—AUTOMATIC CONTROL, STARTING, SYNCHRONISATION, OR STABILISATION OF GENERATORS OF ELECTRONIC OSCILLATIONS OR PULSES
    • H03L7/00—Automatic control of frequency or phase; Synchronisation
    • H03L7/06—Automatic control of frequency or phase; Synchronisation using a reference signal applied to a frequency- or phase-locked loop
    • H03L7/08—Details of the phase-locked loop
    • H03L7/099—Details of the phase-locked loop concerning mainly the controlled oscillator of the loop
    • H03L7/0991—Details of the phase-locked loop concerning mainly the controlled oscillator of the loop the oscillator being a digital oscillator, e.g. composed of a fixed oscillator followed by a variable frequency divider
    • H03L7/0992—Details of the phase-locked loop concerning mainly the controlled oscillator of the loop the oscillator being a digital oscillator, e.g. composed of a fixed oscillator followed by a variable frequency divider comprising a counter or a frequency divider
    • H03L7/0993—Details of the phase-locked loop concerning mainly the controlled oscillator of the loop the oscillator being a digital oscillator, e.g. composed of a fixed oscillator followed by a variable frequency divider comprising a counter or a frequency divider and a circuit for adding and deleting pulses
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/801—Pediatric

Abstract

The invention relates to a novel, edible fat composition and food products adapted for human infant nutrition containing the novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kemel oil; (d) and oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such as soy lecithin. The amounts of the oils are so chosen that the composition contains defined quantities of linoleic acid, oleic acid, lauric and myristic acids and palmitic and stearic acids.

Description

1 GB 2 142 340A 1
SPECIFICATION
Fat compositions The present. invention relates to an edible fat composition and food products for infant nutrition 5 containing the fat composition.
Infant formulas contain one or more fats in association with other nutritional compounds such as protein, carbohydrate etc. Considerable research has been carried out over the years to improve the characteristics of infant formulas. Nevertheless there is still a need for improve ments in the design of the fat to encourage maximum absorption thereof by the infant.
The extent absorption is known to depend upon the chemical composition of the fatty acids.
Thus studies by Holt et aL, J. Pediat. 6, 427 (1935) established that the absorption is favoured by unsaturated fatty acids and fatty acids with relatively short carbon chains and is impaired by the presence of long chain saturated fatty acids. In practice stearic and palmitic acids are the least well absorbed acids. Thus U.S. 3,649,295 teaches at column 3, lines 17 to 21 that it is 15 possible to estimate the percentage of fat absorption based upon the sum of the palmitic and stearic acids. A high percent of absorption is said to be expected where the fatty acid composition contains. less than 15 per cent stearic and palmitic acids. However such a fatty acid composition frequently has the disadvantage that the linoleic acid content is higher than one would desire.
The positional distribution of palmitic acid in the triglycerides also influences the extent of absorption. In particular U.S. Patent 3,542,560 demonstrated that palmitic acid was comparatively well absorbed from the #-position of the triglycerides but poorly absorbed from the a- and a'positions. Thus this reference discourages the use of fats containing a low proportion of fl- palmitic acid such as corn, soybean, palm, peanut, coconut, olive, babassu, cottonseed, oleo, tallow and the like unless a fat having a relatively high proportion of fl-palmitic acid such as lard is also used. However lard is unacceptable to many on religious grounds.
In view of the aforesaid teaching one would not expect fat blends to have a high fat absorption unless the blend has a relatively high proportion of a fl-palmitic acid or the sum of the palmitic and stearic acids constitute less than about 15% of the total fatty acids. However 30 one surprising exception is known from the absorption results reported in the art. The exception relates to the invention of U.S. Patent No. 3,649,295. An embodiment thereof designated as formula J and consisting of 25% oleic oil, 33% oleo oil, 15% soybean oil and 27% coconut oil showed a fat absorption in 7-10 day infants of 89.8% compared with 85.0% for human milk.
This result was unexpected on the basis of the palmitic and stearic acid contents. Moreover the 35 reason for the unexpectedly high fat absorption could not be predicted from the existing knowledge relating to fat absorption.
Fat blends failing within the scope of U.S. Patent No. 3,649,295 have been used in commercial infant formulas. One such fat blend is designated as blend C below. It has now been found that a novel fat composition is better absorbed than blend C as is shown by results 40 quoted below.
The present invention provides a fat composition comprising (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such 45 as soy lecithin; the amounts of the oils being such that fat composition contains, per 100 parts by weight of fatty acids, (i). 17 to 22, preferably 18 to 20, parts by weight of linoleic acid; (ii) 28 to 44, preferably 30 to 36, parts by weight of oleic acid; (iii) 7 to 25, preferably 15 to 22, parts by weight of the sum of lauric and myristic acids and (iv) 18 to 26, preferably 18 to 24, advantageously 18 to 22, parts by weight of the sum of palmitic and stearic acids.
In practice the total number of parts given under items (i) to (iv) will not total 100 parts because the fatty acid composition will include minor quantities of other fatty acids.
The preferred components of the fat composition of the invention are (a) palm oil, (b) ofeic oil (c) coconut oil and (d) soybean-oil or corn oil and (e) soy lecithin. The amounts of the oils used are such as to provide the defined fatty acid profile.
The absorption characteristics of fat blends may be determined by the following procedure.
Young male Sprague-Dawley rats (Tekland) are fed a fat-free diet during a three day pretest period. The diet consists of (g/kg); vitamin-test casein, 220; cerelose, 719; mineral mix, 40; cellulose, 10; choline chloride, 1; and vitamin mix, 10. The rats are then divided by weight into groups of equal average weight (2289), 8 rats per group. Group A continues to receive the fat- 60 free diet for the next six days. Each of the other groups are fed a diet containing a test fat blend for 3 days, and then fed the fat-free diet for the next 3 days. The test fat is added at a concentration of 15%, replacing an equal weight of cerelose in the fatfree composition.
Food consumption and body weight gain are recorded for the six day test period. Feces are collected daily from each individual rat and stored under alcohol until analysed for fat. Food and 65 2 GB 2 142 340A 2 fecal fats are determined by the procedure of van de Kamer-a titration of the fatty acids of the saponified fat.
Two fat blends designated C and D were tested in the above procedure. Blend D is an example according to the present invention. As explained above, blend C is an embodiment of 5 the invention of U.S. Patent No. 3, 649,295.
TABLE I
Composition of Blends (% by weight) C D Palm Oil 0 30 Oleic Oil (oleinate 181) 15 20 Coconut Oil 27 27 Soy Oil 22 22 Soy Lecithin Concentrate 1 1 20 Oleo Oil 35 0 TABLE II
Fatty Acid Composition of Blends (% by weight) D Fat Blend Caprylic Capric Lauric Myristic Palmitic Paloleic Stearic Oleic Linoleic Linolenic C 1.9 1.4 12.6 6.2 14.5 2.1 7.9 33.3 16.5 2.4 113 1.4 12.7 5.7 17.6 0.6 4.1 33.9 19.3 2.4 In addition other fatty acids are present in amounts below 0.5%. The composition is based upon GLC analysis.
TABLE III so
RESULTS Group Weight Gain (g.) % Absorption of Fat A (Fat free) 15.3 C 16.5 96.0 D 16.5 97.7 Both fat blends are absorbed remarkably well. However it will be observed that fat blend D 60 had a higher percentage fat absorption than fat blend C.
The present invention also provides a foot product adapted for human infant nutrition containing the fat composition according to the invention. Basically the food product comprises the fat composition, a protein source and a carbohydrate. The product may be a ready-to-feed liquid or in the form of a powder or concentrated liquid adapted to provide a ready-to-feed form 65 3 GB 2 142 340A 3 by the addition of water and stirring. The product preferably contains 1 to 6g, advantageously about 3.6g of the fat composition of the invention, 1 to 2.5g, advantageously about 2.1 g of protein and 2 to 1 5g, advantageously about 6 to 9g, of carbohydrate per 100 mi of the ready to-feed liquid.
As proteins there may be mentioned casein, salts of casein (e.g. potassium caseinate) and 5 laptalbumin. In particular cow's milk protein, whey protein or hydrolysed whey protein may be used. Cow's milk protein differs from that of human milk in the proportions present as casein and lactalbumin. Cow's milk has about 80% casein and 20% whey proteins whereas human milk has about 40% casein and about 60% whey proteins. Accordingly the protein used may be adapted to simulate that of human milk by supplementing cow's milk protein with an -appropriate amount of whey protein. Because whey contains a very high proportion of the minerals of milk, the whey is subjected to demineralisation, in particular by electrodialysis to prepare whey protein. Where a milk-free diet for infants who are intolerant of cow's milk protein is desired, the protein source may be isolated soy protein or hydrolysed casein.
As carbohydrate source lactose is generally preferred for most infants but may be undesirable 15 in some cases, in particular in respect of infants suffering from lactose intolerance or cow's milk protein intolerance. Where a milk-free diet is desired, the carbohydrate source may be corn syrup solids or a combination of corn syrup solids with sucrose.
Additionally the infant formula would contain minerals to provide nutritionally acceptable quantities of calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, copper, zinc and iodine and adequate quantities of the vitamins such as vitamin A, vitamin D, vitamin E, vitamin 13, vitamin B2, vitamin B3, vitamin B,, vitamin C, nicotinamide, folic acid, vitamin K, biotin and cho line.
The invention includes a process for the preparation of the fat composition by blending the components (a), (b), (c) and (d) and, if desired (e) together in such proportions that the resultant composition has the required composition of fatty acids. The proportions to be used can be calculated from the fatty acid profiles of the individual components. The blending is preferably performed at a blending temperature above the melting point of palm oil (circa. WC), whereby each component oil is in the liquid phase. The heating of the oils to the blending temperature and the mixing of the oils in a conventional mixing apparatus should be carried out with careful temperature control. A blending temperature within the range of about 36'C to 50C may be used.
Alternatively the blending may be carried out by dissolving the solid component or components in at least a part of the liquid components which have been heated to a temperature preferably about 50C and, where appropriate, adding the remainder of the liquid 35 components.
To prepare the food product the fat composition is combined with the other components.
Processing may be carried out in manner known per se. Oil-soluble vitamins are normally dissolved.in the fat composition as a preliminary step.
The invention is illustrated by the following Examples:- EXAMPLE 1
Four embodiments of the fat compositions of the invention are as follows:TABLE IV
Composition of Blends (% Fat Blend B D F G Palm Oil 35 30 27 25 Oleic Oil (oleinate 181) is 20 23 25 Coconut Oil Soya Bean Oil 27 27 22 22 27 27 22 22 Soy Lecithin Concentrate 1 1 4 GB 2 142 340A 4 TABLE V
Fatty Acid Composition of Blends (% by weight) Fat Blend B D F G 5 Caprylic 1.8 1.8 1.9. 1.9 Capric 1.5 1.4 1.4. 1.4 Lauric 13.1 12.7 14.6 -14.6 10 Myristic - 5.9 5.7 5.1 5.1.
Palmitic 19.6 17.6 16.5 15.8 Stearic 4.1 4.1 3.2 3.2 15 Oleic 31.9 33.9 35.6 36.3 Linoleic 19.0 19.3 18.9 19.0 Linolenic 2.4 2.4 1.3 1.3 20 Values quoted for blends B and D are based upon GLC analysis. Those quoted for blends F and G represent calculated values based upon literature values for the individual oils.
EXAMPLE 2.
Using fat blend D of Example 1, the following ready-to-feed infant formula is prepared, the amounts being set forth in 100 mi.
GB 2 142 340A 5 Fat Blend D 3.6g Soya Bean Protein Isolates 2.1g Corn Syrup Solids 6.9g 5 Calcium 63.Omg Phosphorus 44.5mg Iron 0.67mg 10 Zinc 0.37mg Copper. 0.05mg Sodium 20.Omg 15 Potassium 74.Omg Magnesium 6.9mg Chloride 37.Omg 20 Iodine 0.01mg Manganese 0.11mg Vitamin A (retinol) 265I.U. 25 Vitamin' D (cholecalciferol) 42.5I.U.
Vitamin E 0.951.U.
Vitamin B 1 (thiamine) 0.08mg 30 Vitamin B 2 (riboflavine) 0.11mg Vitamin B 3 (pantothenic acid) 0.32mg Vitamin B (pyridoxine) 0.05mg 35 6 Vitamin B 12 (cyanocobalamin) 0.21.pg vitamin C (ascorbic acid) 5.8mg Nicotinamide 1.00mg 40 Folic Acid 5.3pg Vitamin K 1, 10.5pg Biotin 3.7011g 45 Choline 9.Omg Water 100M1 50 This formula is a nutritionally complete one particularly suitable receive the formula as the only source of food.
for younger infants who EXAMPLE 3
Older infants, from about four months of age onwards, may be fed with a formula that is not intended to supply the full nutritional needs of the infant as some nutrients will be provided by solid foods and other drinks. An example of such a formula in ready-to- feed form contains the following nutrients:- 6 GB 2 142 340A 6 Nutrient Protein g.
(from skimmed milk and demineralised whey) Fat Blend B g.
Carbohydrate g.
(Lactose and Corn Syrup Solids) Per 100m1 of Readyto-Feed formula 2.9 2.6 8.0 Per 100g of Powder 20 18 55 Calcium mg 115 800 15 Phosphorus mg 94 650 iron mg 0.8 5.5 Copper mg 0.058 0.4 20 Zinc mg 0.43 3.0 Iodine mcg 6.9 55 Sodium mg 39.7 275 25 Magnesium mg 9.4 65 Potassium mg 105.4 730 Chloride mg 75.4 522 Manganese mcg 17 120 30 Vitamin A iu 299 2070 Vitamin E iu 1.08 7.42 35 Vitamin K 1 mcg 6.6 45.6 Thiamine mg 0.081 0.56 Riboflavine mg 0.12 0.82- 40 Vitamin B 6 mg 0.048 0.33 Vitamin B 12 mcg 0.12 0.82.
Vitamin C mg 6.6 45.6 Niacin mg 0.61 4.2 45 Pantothenic acid mg 0.24 1A5 Folic acid mcg 6.0 41.4 Choline mg 4.73 32.8 50 Biotin mcg 1.71 - 11.8 Vitamin D iu 48 322 7 GB 2 142 340A 7 EXAMPLE 4
Further embodiments of fat blends of the invention are as follows:- TABLE VI
Fat Blend Palm Oil Composition of Blends (% by weight) i ii iii iv v vi vii 35 35 35 28 35 35 Coconut Oil 27 - - 27 - - 27 Babassu. oil - 27 27 - 28 - 15 Palm Kernel Oil - - - 30 - Oleic Oil (Oleinate 181) -- 15 is is - - - Olive Oil 15 - - 19 14 13 20 Soya Bean Oil - 22 - - - Corn Oil - 22 - Safflower Oil - 2 25 Sunflower oil 22 - 22 22 Cottonseed Oil - 22 22 - Soy Lecithin Concentrate 1 1 1 1 1 1 1 30 TABLE VII
Fatty Acid Composition of Blends (% by weight) Fat Blend iii iv v vi vii Caprylic Acid 1.9 1.4 1.4 1.9 0.4 1.4 1.9 Capric Acid 1.4 1.6 1.6 1.4 0.9 1.7 1.4 40 Lauric Acid 14.5 12.2 12.2 14.6 15.2 12.6 14.5 Myristic Acid 5.2 5.3 5.2 5.2 6.5 5.4 5.2 Palmitic Acid 21.7 22.3 20.1 19.5 22.0 21.3 21.6 45 Stearic Acid 4.2 3.7 4.6 3.5 3.0 3.7 4.2 The fatty acid composition presented in Table VIl are calculated values based upon literature values for the individual components.
-The fat blends mentioned in Examples 1 and 4 are prepared by preheating the individual components to a temperature of about 4WC and thoroughly mixing the individual components at that temperature.

Claims (26)

1. A fat composition comprising (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil and, if desired, (e) up to 2%, calculated on the weight of the fat composition, of a lecithin; the amounts of the oils being such that the fat composition contains, per 100 parts by weight of65 8 GB 2 142 340A 8 fatty acids, (i) 17 to 22 parts by weight of linoleic acid; (ii) 28 to 44 parts by weight of oleic acid; (iii) 7 to 25 parts by weight of the sum of lauric and myristic acids; and 5 (iv) 18 to 26 parts by weight of the sum of palmitic and stearic acids.
2. A fat composition as claimed in Claim 1, which contains, per 100 parts by weight of fatty acids, 18 to 20 parts by weight of linoleic acid.
3. A fat composition as claimed in Claim 1 or 2, which contains, per 100 parts by weight of fatty acids, 30 to 36 parts by weight of oleic acid.
4. A fat composition as claimed in any one of Claims 1 to 3, which contains, per 100 parts 10 by weight of fatty acids, 15 to 22 parts by weight of the sum of lauric and myristic acids. - -
5. A fat composition as claimed in any one of Claims 1 to 4, wherein component (b) is oleic oil.
6. A fat composition as claimed in any one of Claims 1 to 5, wherein component (c) is coconut oil.
7. A fat composition as claimed in any one of Claims 1 to 6, wherein component (d) is soybean oil or corn oil.
8. A fat composition as claimed in any one of Claims 1 to 7, containing soy lecithin.
9. A fat composition substantially as described in Example 4 herein.
10. A food product adapted for human infant nutrition containing a fat composition as 20 claimed in any one of Claims 1 to 9, a protein source and a carbohydrate.
11. A fat composition as claimed in Claim 1, which contains, per 100 parts by weight of fatty acids, 18 to 24 parts by weight of the sum of palmitic and stearic acids.
12. A fat composition as claimed in Claim 11, which contains, per 100 parts by weight of fatty acids, 18 to 22 parts by weight of the sum of palmitic and stearic acids.
13. A fat composition as claimed in Claim 11 or 12, which contains, per 100 parts by weight of fatty acids, 18 to 20 parts by weight of linoleic acid.
14. A fat composition as claimed in any one of Claims 11 to 13, which contains, per 100 parts by weight of fatty acids, 30 to 36 parts by weight of oleic acid.
15. A fat composition as claimed in any one of Claims 11 to 14, which contains, per 100 parts by weight of fatty acids, 15 to 22 parts by weight of the sum of lauric and myristic acids.
16. A fat composition as claimed in any one of Claims 11 to 15, wherein component (b) is oleic oil.
17. A fat composition as claimed in any one of Claims 11 to 16, wherein component (c) is coconut oil.
18. A fat composition as claimed in any one of Claims 11 to 17, wherein component (d) is. soybean oil or corn oil.
19. A fat composition as claimed in any one of Claims 11 to 18, containing soy lecithin.
20. A fat composition substantially as described in Example 1 herein.
21. A food product adapted for human infant nutrition containing a fat composition as claimed in any one of Claims 11 to 20, a protein source and a carbohydrate.
-40
22. A food product adapted for human infant nutrition substantially as described in Example 2 or 3 herein.
23. A process for the preparation of a fat composition as claimed in any one of Claims 1 to 9 and 11 to 20, which comprises blending the individual components at a temperature above 45 the melting point of palm oil whereby each component oil is used in the liquid phase.
24. A process as claimed in Claim 23, wherein the blending temperature is within the range of about 36T to 50T.
25. A fat composition, whenever prepared by a process as claimed in Claim 23 or 24.
26. A food product adapted for human infant nutrition comprising a fat composition as 50 claimed in Claim 25, a protein source and a carbohydrate.
Printed in the United Kingdom for Her Majesty's Stationery Office, Dd 8818935, 1985, 4235. Published at The Patent Office, 25 Southampton Buildings, London, WC2A 1 AY, from which copies may be obtained.
GB08414002A 1983-06-24 1984-06-01 Fat compositions Expired GB2142340B (en)

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US4921877A (en) * 1986-10-27 1990-05-01 Abbott Laboratories Liquid nutritional formula for glucose intolerance
GB2226569A (en) * 1988-12-29 1990-07-04 American Home Prod Vegetable oil fat composition
US5021245A (en) * 1990-05-22 1991-06-04 Abbott Laboratories Infant formula containing a soy polysaccharide fiber source
GB2250749A (en) * 1990-11-30 1992-06-17 American Home Prod Randomised fat compositions for infant food formulae
EP0568606A1 (en) 1991-01-24 1993-11-10 Martek Corporation Microbial oils and uses thereof
US5601860A (en) * 1990-11-30 1997-02-11 American Home Products Corporation Corandomized fat compositions for infant formulas
US5762990A (en) * 1994-12-07 1998-06-09 Fuji Oil Co., Ltd. Fat composition for nut filling and nut filling
US5882709A (en) * 1993-10-20 1999-03-16 Cadbury Schweppes Plc Process for manufacture of reduced fat and reduced calorie chocolate
GB2392448A (en) * 2002-08-14 2004-03-03 Cargill Inc Vegetable oil blend
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PH21706A (en) 1988-01-27
IE55299B1 (en) 1990-08-01
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