MX2015002568A - Grasa con bajo contenido de acidos grasos saturados para recubrimiento de productos de confiteria. - Google Patents

Grasa con bajo contenido de acidos grasos saturados para recubrimiento de productos de confiteria.

Info

Publication number
MX2015002568A
MX2015002568A MX2015002568A MX2015002568A MX2015002568A MX 2015002568 A MX2015002568 A MX 2015002568A MX 2015002568 A MX2015002568 A MX 2015002568A MX 2015002568 A MX2015002568 A MX 2015002568A MX 2015002568 A MX2015002568 A MX 2015002568A
Authority
MX
Mexico
Prior art keywords
fat
confectionery coating
low
compositions
contents
Prior art date
Application number
MX2015002568A
Other languages
English (en)
Inventor
Jeffrey B Fine
Jessica A Blackford
Sarah A Teichert
Binu Z Eapen
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 MX2015002568A publication Critical patent/MX2015002568A/es

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

Se describen composiciones para composiciones de grasa de recubrimiento de productos de confitería, en donde los recubrimientos exhiben buenas propiedades de recubrimiento y no obstante tienen muy bajos contenidos de grasas saturadas, muy altos contenidos de grasas insaturadas y bajos contenidos de grasas trans. Las composiciones de grasa para recubrimiento de productos de confitería de la invención, se pueden utilizar solas o en mezclas con 35 a 80%, por ejemplo, 70% o menos de ácidos grasos saturados, para preparar composiciones de recubrimientos de productos de confitería que comprenden azúcar y saborizantes, que exhiben buen snap. Las composiciones de grasa para recubrimiento de confitería, son mezclas de un agente de estructuración, por ejemplo, de aproximadamente 35 a 80%, con aceite líquido en una cantidad de aproximadamente 20 a 65%. En algunos productos el agente de estructuración puede comprender una mezcla interesterificada de estearina de palma, por ejemplo, de aproximadamente 30 a 75%, con bajo valor de yodo y de estearina de palmiste, por ejemplo, de aproximadamente 25 a 70%, también con bajo valor de yodo. La grasa estructural puede contener al menos 90% de los ácidos grasos saturados presentes como ácidos láurico, mirístico, palmítico y ácido esteárico. Las mezclas de grasas que incluyen las composiciones de grasa para recubrimiento de productos de confitería pueden incluir grasas mejoradoras de fusión o grasas mejoradoras de estabilidad térmica en las cantidades necesarias para lograr el efecto de las grasas añadidas.
MX2015002568A 2012-09-03 2013-09-03 Grasa con bajo contenido de acidos grasos saturados para recubrimiento de productos de confiteria. MX2015002568A (es)

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
MX2015002568A true MX2015002568A (es) 2015-09-23

Family

ID=50184487

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2015002568A MX2015002568A (es) 2012-09-03 2013-09-03 Grasa con bajo contenido de acidos grasos saturados para recubrimiento de productos de confiteria.

Country Status (5)

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

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
EP2892364A4 (en) 2016-05-18
US20140065283A1 (en) 2014-03-06
BR112015004632A2 (pt) 2017-07-04
WO2014036557A1 (en) 2014-03-06

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