MX2016007475A - Grasa vegetal mejorada. - Google Patents
Grasa vegetal mejorada.Info
- Publication number
- MX2016007475A MX2016007475A MX2016007475A MX2016007475A MX2016007475A MX 2016007475 A MX2016007475 A MX 2016007475A MX 2016007475 A MX2016007475 A MX 2016007475A MX 2016007475 A MX2016007475 A MX 2016007475A MX 2016007475 A MX2016007475 A MX 2016007475A
- Authority
- MX
- Mexico
- Prior art keywords
- vegetable fat
- fractions
- peak position
- melt peak
- endotherm melt
- Prior art date
Links
- 235000019871 vegetable fat Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 abstract 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 abstract 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 abstract 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 abstract 1
- 239000005642 Oleic acid Substances 0.000 abstract 1
- 235000021355 Stearic acid Nutrition 0.000 abstract 1
- 238000000113 differential scanning calorimetry Methods 0.000 abstract 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 125000005471 saturated fatty acid group Chemical group 0.000 abstract 1
- 239000008117 stearic acid Substances 0.000 abstract 1
Classifications
-
- 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
-
- 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
- A23D9/04—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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
La invención se relaciona con un método para elevar una posición del pico principal endotérmico de fusión de una grasa vegetal o de fracciones de dicha grasa vegetal a un valor elevado con respecto a un valor inicial, dicho valor elevado es igual o superior a unos 40°C, dicha posición del pico principal endotérmico de fusión se mide mediante calorimetría diferencial de barrido calentando, de 20°C a 50°C con una velocidad de 3°C/min, muestras de 10 ± 1 mg de dicha grasa vegetal o de dichas fracciones de dicha grasa vegetal para producir un termograma de fusión que define dicha posición del pico principal endotérmico de fusión, y el método comprende los siguientes pasos: (a) fundir la grasa vegetal o las fracciones de dicha grasa vegetal mediante la aplicación de calor, (b) almacenar durante al menos 5 horas la grasa vegetal o las fracciones de dicha grasa vegetal a una temperatura inferior a dicho valor elevado de dicha posición del pico principal endotérmico de fusión, con lo cual se consigue elevar con respecto a dicho valor inicial dicha posición del pico principal endotérmico de fusión para dicha grasa vegetal o para dichas fracciones de dicha grasa vegetal, en donde dicha grasa vegetal o dichas fracciones de dicha grasa vegetal comprenden triglicéridos SatOSat en una cantidad de entre 40 y 95% en peso, en donde dicha grasa vegetal o dichas fracciones de dicha grasa vegetal comprenden triglicéridos StOSt en una cantidad de entre 30 y 85% en peso, y en donde Sat significa un ácido graso saturado, St significa ácido esteárico y O significa ácido oleico.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE1351476 | 2013-12-10 | ||
| SE1450432 | 2014-04-08 | ||
| PCT/SE2014/051478 WO2015088433A1 (en) | 2013-12-10 | 2014-12-10 | Improved vegetable fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2016007475A true MX2016007475A (es) | 2017-01-12 |
Family
ID=53371573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2016007475A MX2016007475A (es) | 2013-12-10 | 2014-12-10 | Grasa vegetal mejorada. |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20160319219A1 (es) |
| EP (1) | EP3079486A4 (es) |
| JP (1) | JP2016539646A (es) |
| KR (1) | KR20160104004A (es) |
| CN (1) | CN105873447A (es) |
| AU (1) | AU2014360877B2 (es) |
| BR (1) | BR112016013362A2 (es) |
| MX (1) | MX2016007475A (es) |
| WO (1) | WO2015088433A1 (es) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2770093T3 (es) * | 2015-06-10 | 2020-06-30 | Aak Ab Publ | Grasa comestible mejorada |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH681846A5 (es) * | 1991-01-25 | 1993-06-15 | Battelle Memorial Institute | |
| BR9917241A (pt) * | 1999-05-29 | 2002-01-08 | Inst F R Lebensmittelwissensch | Processo para a produção de suspensões de cristais de inoculação à base de gorduras fundidas |
| US20050049426A1 (en) * | 2001-11-07 | 2005-03-03 | Erich Windhab | Method of producing seed crystal suspensions based on melted fat |
| PL2319328T3 (pl) * | 2009-11-06 | 2015-01-30 | Kraft Foods R & D Inc | Proces temperowania czekolady |
-
2014
- 2014-12-10 EP EP14869472.2A patent/EP3079486A4/en not_active Withdrawn
- 2014-12-10 US US15/103,476 patent/US20160319219A1/en not_active Abandoned
- 2014-12-10 AU AU2014360877A patent/AU2014360877B2/en not_active Ceased
- 2014-12-10 MX MX2016007475A patent/MX2016007475A/es unknown
- 2014-12-10 JP JP2016537972A patent/JP2016539646A/ja active Pending
- 2014-12-10 WO PCT/SE2014/051478 patent/WO2015088433A1/en active Application Filing
- 2014-12-10 CN CN201480067190.7A patent/CN105873447A/zh active Pending
- 2014-12-10 KR KR1020167018271A patent/KR20160104004A/ko not_active Application Discontinuation
- 2014-12-10 BR BR112016013362A patent/BR112016013362A2/pt not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| EP3079486A4 (en) | 2017-08-09 |
| JP2016539646A (ja) | 2016-12-22 |
| BR112016013362A2 (pt) | 2017-08-08 |
| WO2015088433A1 (en) | 2015-06-18 |
| AU2014360877B2 (en) | 2017-11-09 |
| KR20160104004A (ko) | 2016-09-02 |
| AU2014360877A1 (en) | 2016-07-14 |
| EP3079486A1 (en) | 2016-10-19 |
| US20160319219A1 (en) | 2016-11-03 |
| CN105873447A (zh) | 2016-08-17 |
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