MX2022010188A - Food product comprising a vegetable fat composition with a low amount of diglycerides. - Google Patents

Food product comprising a vegetable fat composition with a low amount of diglycerides.

Info

Publication number
MX2022010188A
MX2022010188A MX2022010188A MX2022010188A MX2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A MX 2022010188 A MX2022010188 A MX 2022010188A
Authority
MX
Mexico
Prior art keywords
food product
fat composition
vegetable fat
weight
diglycerides
Prior art date
Application number
MX2022010188A
Other languages
Spanish (es)
Inventor
Bjarne Juul
Original Assignee
Aak Ab Publ
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 Aak Ab Publ filed Critical Aak Ab Publ
Publication of MX2022010188A publication Critical patent/MX2022010188A/en

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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Uses of the food product are also disclosed.
MX2022010188A 2020-02-20 2021-02-11 Food product comprising a vegetable fat composition with a low amount of diglycerides. MX2022010188A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
SE2050190 2020-02-20
SE2051473 2020-12-16
PCT/SE2021/050100 WO2021167515A1 (en) 2020-02-20 2021-02-11 Food product comprising a vegetable fat composition with a low amount of diglycerides

Publications (1)

Publication Number Publication Date
MX2022010188A true MX2022010188A (en) 2022-09-19

Family

ID=77391481

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022010188A MX2022010188A (en) 2020-02-20 2021-02-11 Food product comprising a vegetable fat composition with a low amount of diglycerides.

Country Status (5)

Country Link
EP (1) EP4106539A4 (en)
BR (1) BR112022015088A2 (en)
CA (1) CA3168535A1 (en)
MX (1) MX2022010188A (en)
WO (1) WO2021167515A1 (en)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4594259A (en) * 1984-12-21 1986-06-10 The Procter & Gamble Company Temperable confectionery compositions having improved mouth melt suitable for chocolate
AU2004312213B2 (en) * 2003-12-24 2010-03-11 Dupont Nutrition Biosciences Aps Enzymatic Treatment of Oils
AU2007276093A1 (en) * 2006-07-19 2008-01-24 The Nisshin Oillio Group, Ltd. A process for preparing a hard butter suitable for chocolate products
KR101070791B1 (en) * 2008-11-07 2011-10-07 씨제이제일제당 (주) Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same
KR101506959B1 (en) * 2012-05-10 2015-03-30 닛신 오일리오그룹 가부시키가이샤 Oil and fat composition suitable for non-tempering hard butter
MX2020012784A (en) * 2018-07-30 2021-01-20 Nestle Sa Fat-based filling composition.
US20210161167A1 (en) * 2018-08-24 2021-06-03 Aak Ab (Publ) Process for dry fractionation to obtain a final hard palm oil mid fraction

Also Published As

Publication number Publication date
CA3168535A1 (en) 2021-08-26
WO2021167515A1 (en) 2021-08-26
BR112022015088A2 (en) 2022-12-06
EP4106539A1 (en) 2022-12-28
EP4106539A4 (en) 2024-01-03

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