WO1996032022A1 - Produit a tartiner comestible et souple - Google Patents

Produit a tartiner comestible et souple Download PDF

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Publication number
WO1996032022A1
WO1996032022A1 PCT/EP1996/001323 EP9601323W WO9632022A1 WO 1996032022 A1 WO1996032022 A1 WO 1996032022A1 EP 9601323 W EP9601323 W EP 9601323W WO 9632022 A1 WO9632022 A1 WO 9632022A1
Authority
WO
WIPO (PCT)
Prior art keywords
diglycerides
fatphase
fatty acid
product
acid residues
Prior art date
Application number
PCT/EP1996/001323
Other languages
English (en)
Inventor
Volkmar Konrad Mueller
Original Assignee
Unilever N.V.
Unilever Plc
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 Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU54968/96A priority Critical patent/AU5496896A/en
Publication of WO1996032022A1 publication Critical patent/WO1996032022A1/fr

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Classifications

    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions

Definitions

  • the present application relates to edible plastic spreads comprising a continuous fatphase and a dispersed aqueous phase, the fatphase comprising at least 5% diglycerides and the glyceride fat of the fatphase having an N20 value of at least 3.
  • Such spreads are known from WO 91/08677.
  • This publication discloses margarine oil, and margarine made therefrom, that is low in trans fatty acids and low in "intermediate chain saturated fatty acids" (C ⁇ -C 16 ) .
  • the margarine oil is produced by enzymatically interesterifying liquid oil, e.g. soyabean oil, with e.g. stearic acid, to obtain a non- random fatty acid distribution.
  • the fatty acid distribution of the margarine oil should be within the following ranges :
  • the diglycerides are formed as a byproduct of the enzymatic interesterification. No further information is given about the composition of the diglycerides.
  • EP 171 112 discloses the use of 5-30 wt% of diglycerides in fat to be used for making spreads to give products like margarine an elasticity, plasticity and melting behaviour more similar to those of butter.
  • the fatty acid composition of the diglycerides must meet the following requirements:
  • diglycerides produced from rapeseed oil hardened to a melting point of 30°C are used.
  • EP 417 562 discloses that water-in-oil emulsions wherein the oil contains 0.1-80 wt% diglycerides, can be obtained with excellent properties in both stability and shape retentivity by incorporating 0.01-10 wt% based on the oil, of a specific phospholipid mixture.
  • diglyceride for example diglycerides derived from rapeseed oil, palm oil or lard can be used.
  • the diglycerides contain at least 70% unsaturated fatty acid residues.
  • EP 425 958 discloses that the emulsion stability, meltability in the mouth and shape retention of oil-in- water-in-oil emulsions can be improved by incorporating a diglyceride having an open-tube melting point of below 20°C in the outermost oil phase and/or the innermost oil phase.
  • the stability of the composition is further dramatically improved by using a phospholipid mixture as an emulsifying agent.
  • the diglycerides contain 70% or more, especially 80% or more of unsaturated fatty acid residues. It is considered particularly desirable to use di-cis- unsaturated diglyceride at a content of 50% or more, especially 70% or more.
  • diglycerides derived from rapeseed oil and maize oil are used.
  • JP 1,063,032 addresses the problem of stability of water-in- oil emulsions with a high content of water. Such emulsions suffer from oil-off, moisture release and phase inversion.
  • JP 1,063,032 describes to include in the oil phase at least 10 wt% (w.r.t. the oil phase) of a glycerol fatty acid diester having a melting point below 30°C and to include saccharides in the water phase.
  • the resulting emulsion has viscoelasticity which makes the emulsion stable.
  • emulsions are not intended as food products as such, but to be used in the manufacturing of food products.
  • these emulsions are not plastic spreads. Spreads are not normally stable at 40 °C, and such stability would not be desirable in view of the organoleptic characteristics desired for plastic spreads.
  • JP 1,137,938 addresses the same problem as JP 1,063,032.
  • the solution now proposed is the incorporation of at least 20 wt% (w.r.t. the oil phase) of glycerol-di-fatty acid ester having a rising melting point of at most 30°C and the use of at least 2 wt% (w.r.t. the total composition) of an electrolyte.
  • the ratio of oil to waterphase is from 75/25 to 5/95.
  • the viscoelasticity giving the high stability is presumed to be related to an interaction between the diglycerides and the electrolyte at the surfacial membrane.
  • 2.5 kg glycerin dioleate having a melting point of 12 °C is used as oil phase.
  • saturated fatty acids particularly C 12 , C 14 and C 16 fatty acids
  • unsaturated fatty acids that contain one or more trans double bonds.
  • triglycerides with 2 or 3 saturated or trans-unsaturated fatty acid residues are included to be able to obtain the desired plastic product structure.
  • the firmness and plasticity in the temperature range of 5-10°C up to 15°C is important.
  • the spread must be able to withstand this and still be plastic and spreadable.
  • the glyceride fat of the fatphase of the spread should contain a sufficient amount of solid fat at 20°C. This can suitably be expressed by the N value, indicating the amount of solid fat as measured by NMR.
  • the N20 of the glyceride fat of the fat phase should be at least 3. It is an object of the present invention to provide plastic spreads with an improved balance of product firmness and the nutritional properties of the fatty acid residue composition.
  • the plasticity, spreadability, oral melt and other sensoric customer perceivable product properties should not be adversely affected.
  • the invention provides an edible plastic spread comprising a continuous fatphase and a dispersed aqueous phase, the fatphase comprising at least 5% diglycerides and the glyceride fat of the fatphase having an N20 value of at least 3, wherein more than 70% of the diglycerides are UU diglycerides and more than 45% of the diglycerides are 00 diglycerides.
  • 0 indicates oleic acid residues and U indicates cis-unsaturated fatty acid residues with 18 carbon atoms.
  • U comprises oleic (cis) , linoleic (cis, cis) and linolenic (cis, cis, cis) acid residues.
  • the firmness of spreads can be increased by adapting the processing without changing the product composition.
  • such a way to increase the firmness is accompanied by a change in product texture.
  • the product becomes less plastic and more brittle, which is not appreciated by customers.
  • the firmness can be increased without adversely affecting the nutritional fatty acid profile and without any adverse effect on the customer perceivable product properties.
  • a suitable method to quantify customer perceivable texture properties is Texture Profile Analysis (TPA) as described in Food Technology, July 1978, 62-66.
  • the invention is particularly advantageous for relatively firm spreads, e.g. spreads that are usually packed in wrappers, but it can also be used in softer spreads, e.g. tub products.
  • the present spread preferably has a Stevens 4.4 value at 10°C of 25 - 600, more preferably 75 - 500.
  • the Stevens 4.4 value at x °C is an indication of the firmness of the product at x °C. It is measured using a 4.4 mm ⁇ cylinder in a Stevens LFRA Texture analyzer (ex Stevens Advanced Weighing Systems, Dunmore, UK) , loadrange 1000 g. operated "normal” and set at 10 mm penetration depth and 2.0 mm/s penetration rate.
  • the invention can be used for any edible plastic spread having a continuous fatphase and a dispersed aqueous phase, but the advantages are more pronounced in products for which the firmness obtained is strongly dependent on the fat used in the fatphase.
  • the spread preferably comprises 20-90% of fatphase and 80-10% of aqueous phase, more preferably 35-85% of fatphase and 65- 15% of aqueous phase, 70-85% of fatphase and 30-15% of aqueous phase being particularly preferred.
  • the fatphase consists largely of di- and triglyceride fat.
  • the fatphase may comprise small amounts of other components e.g. colorant, flavour, emulsifier and the like.
  • the fatphase may contain some monoglyceride which acts as emulsifier, but preferably the amount of monoglyceride in the fatphase is low, typically below 3%, preferably less than 1%.
  • the aqueous phase of the spread has a composition as is commonly used in spreads. It contains water and may further include other components such as milk or ingredients derived from milk, flavours, gelling and structuring agents e.g. starches, salt, etc.
  • the presence of excessive amounts of saccharides, e.g. sucrose, and of electrolytes is not preferred because they will impart taste and flavour to the spread that the customer does not expect.
  • the amount of saccharide in the aqueous phase is preferably less than 30%, more preferably less than 20%, especially less than 10%. It is most preferred not to include any saccharide as such in the aqueous phase at all.
  • the product preferably contains less than 2% electrolytes, more preferably less than 1.5%, especially less than 1%.
  • the fatphase preferably comprises 10-60% diglycerides, more preferably 10-40% diglycerides. Of these diglycerides preferably 50-100%, more preferably 60-85% are 00 diglycerides. Apart from such minor components as described above, the remainder of the fatphase preferably consists of triglycerides.
  • the 00 diglycerides contribute to the firmness of the product at temperatures where it counts most, e.g. 5-15°C, especially 5-10°C. Yet the customer expects from a spread that it gives a cool impression in the mouth upon eating it. This cool impression of spreads is caused by the melting of solid fat upon the temperature increase of the spread in the mouth.
  • the glyceride fat of the fatphase preferably has N20 of 3- 35, more preferably of 7-30, especially 9-25.
  • N30 preferably is 0.5-15, more preferably 1-10, especially 3-8.
  • N35 preferably is 0-7, more preferably 0-5 especially 0-3.
  • the solid fat of the glyceride fat essentially originates from triglycerides . Therefore as part of the glyceride fat, suitable triglycerides should be incorporated to achieve this desired coolness.
  • oils or fats may be used as are commonly employed for making plastic spreads.
  • Oils or fats from animal or vegetable origin may be used, they may have been modified by way of fractionation, interesterification and/or hydrogenation, and blends of such oils and fats can be used.
  • oils or fats from vegetable origin are employed.
  • oils and fats rich in C 12 -C 16 fatty acids or trans unsaturated fatty acids are avoided or are used only in small amounts . If fats rich in saturated fatty acids are employed, preferably the saturated fatty acid predominantly consists of stearic acid (C 18 ) .
  • the saturated fatty acid residues in the fatphase preferably at least 50%, more preferably 70-100% are stearic acid residues, a content of C l ⁇ of 80-95% of the saturated fatty acid residues being particularly preferred.
  • the content of trans fatty acid residues in the fatphase is preferably less than 15%, more preferably less than 7%, especially less than 3%.
  • a fatphase with relatively little complexity is used. This can for example be achieved by using only low contents of fatty acid residues with a chain length different from 18.
  • a fatphase with a fatty acid composition comprising at least 75%, more preferably 80-100%, especially 85-97% stearic acid and (all) cis unsaturated fatty acid with chain length 18 is preferred.
  • the presence of a very small amount, e.g. 2-5%, of other fatty acids such as palmitic acid may be beneficial for the structure of the product.
  • the diglycerides to be incorporated in the product can be prepared by conventional means, e.g. by means of hydrolysis of triglycerides or esterification of glycerol. Chemical or enzymatic reaction methods can be used.
  • the resulting mixture will typically contain triglycerides, diglycerides and monoglycerides. It can, after refining, be used as such, or it can be modified e.g. to reduce the monoglyceride content, e.g. by means of distillation.
  • a preferred method for producing the diglycerides is by use of enzymatic rearrangement of an appropriate triglyceride oil with glycerol using lipase.
  • the diglycerides are 1,2 diglycerides or 1,3 diglycerides. Both can be used as well as combinations of 1,2 and 1,3 diglycerides.
  • Preferred oils for use as starting material for the production of the diglycerides are oils containing at least 85% of U fatty acid residues and at least 70% of 0 fatty acid residues. Contents of 90-98% U and of 75-90% O are preferred.
  • varieties of safflower, and especially of sunflower and rapeseed oil with high oleic acid contents are particularly suitable.
  • a diglyceride concentrate was prepared by interesterifying a mixture of 92.5% high oleic sunflower oil with 7.5% glycerol at 220°C using NaOH as catalyst. The resulting mixture was separated by short path distillation to reduce the monoglyceride content.
  • the resulting mixture contained 51.3% triglycerides, 47.3% diglycerides and 1.4% monoglycerides.
  • the fatty acid composition was:
  • the diglyceride composition was approximately:
  • a fat blend was prepared with the following composition:
  • the hard stock had the following triglyceride composition:
  • 30.8 % lower melting triglycerides e.g. USU, SUU other than SOO, and mainly UUU.
  • the fatty acid composition of the hardstock and of the overall fatblend were:
  • Linoleic 18.5 % 14.1 %
  • the fatblend contained 14.2 % diglycerides
  • the N-values were measured using both the normal stabilisation ("short") of heating to 80°C, at least 5 minutes at 60°C, 60 minutes at 0°C and 30 minutes at the measuring temperature, and a "long” stabilisation of heating to 80°C, at least 5 minutes at 60°C, 16 hours at 0°C and 30 minutes at measuring temperature.
  • An aqueous phase was prepared by solving in water 1% skimmilk powder and citric acid to obtain a pH of 4.4. 17% of aqueous phase was mixed with 83% fatphase at 60°C. The mixture was rapidly chilled by passing it through lab scale spread equipment comprising 2 surface scraped heat exchangers. The temperature of the product leaving the equipment was 10°C. The product was stored at 10°C.
  • the Stevens 4.4 values of the product 35 min. after production and after 1 and 4 weeks storage were:
  • a diglyceride concentrate was prepared in a manner similar as described above but rapeseed oil was used instead of high oleic sunflower oil.
  • the diglyceride concentrate contained 33.5% triglycerides
  • the diglyceride composition was approximately:
  • a diglyceride concentrate was prepared as described in example 1 except that a different batch of high oleic sunflower oil was used.
  • the concentrate contained 69% diglycerides.
  • the fatty acid and diglyceride composition were:
  • the fatty acid composition of the two fatblends was (determined by GLC) :
  • the fatty acid composition of the 2 fatblends is the same.
  • the solid fat contents of these fatblends were:
  • the example fatblend has higher solid fat contents than the comparative fatblend: at higher temperature they are the same (within the accuracy of the measurement) .
  • fatphases and also aqueous phases were prepared:
  • Aqueous phase 18.90 parts water 0.70 parts wheypowder
  • the premix was passed through a small scale Votator unit with ACAB sequence wherein
  • A is a scraped surface heat exchanger.
  • the first A-unit was operated at 1000 rpm.
  • the second A-unit was operated at 800 rpm.
  • C is a stirred crystalliser operating at 300 rpm.
  • B is a resting tube.
  • the cooling on the A-units was such that the composition after the second A-unit had a temperature of about 15-16°C. Two series of trials were done, one with a throughput of 3.4 kg/h, the other with 5.6 kg/h.
  • the product leaving the B-unit was packed in wrappers. The products were stored at 15°C.
  • the panel easily recognised the difference in firmness between the products when taken from the refrigerator. Apart from that they judged the two products to be equally good. Specifically both products had very good plasticity and very good melt down in the mouth.
  • the fatblends have the same fatty acid composition.
  • premixes were prepared from fatphases and aqueous phase as described in example 2.
  • Votator sequence was ACAC: First A-unit: 1000 rpm First C-unit: 100 rpm Second A-unit: 800 rpm. Composition temperature after second A-unit : 9-10°C Second C-unit: 50 rpm.
  • Second A-unit 1000 rpm.
  • Composition temperature ex. A2 9-10°C
  • the throughput in all cases was 3.4 kg/h.
  • the products were filled in tubs and stored at 15°C.
  • Figure 4 Comp.3 AA process
  • the shape of the plots for figures 1 and 2 are very similar and so are those of figures 3 and 4, showing that these pairs of product are very similar in terms of plasticity.
  • Cohesiveness is the ratio of the second positive surface area (force x time during 2nd time pushing in of probe) and the first positive surface area (force x time during 1st time pushing in of probe) of the force time plot. For both parameters holds that the larger the ratio (both are theoretically at most 1) the better the plasticity of the product. he following results were obtained:

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

Abstract

La présente invention décrit un produit à tartiner comestible consistant en une phase graisseuse continue et une phase aqueuse dispersée, la phase graisseuse comprenant au moins 5 % de diglycérides et la graisse de glycéride de la phase graisseuse comportant une valeur 20N d'au moins 3, dans laquelle plus de 70 % des diglycérides sont des diglycérides UU et plus de 45 % des diglycérides sont des diglycérides OO, dans laquelle O représente des résidus d'acide oléique et U représente des résidus d'acide gras cis-non saturés comprenant 18 atomes de carbone. L'incorporation de telles diglycérides donne une consistance plus ferme au produit à tartiner que si celui-ci contenait une phase graisseuse conventionnelle de triglycérides avec la même composition globale d'acides gras.
PCT/EP1996/001323 1995-04-13 1996-03-25 Produit a tartiner comestible et souple WO1996032022A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU54968/96A AU5496896A (en) 1995-04-13 1996-03-25 Edible plastic spread

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP95200933 1995-04-13
EP95200933.0 1995-04-13
EP95202052 1995-07-26
EP95202052.7 1995-07-26

Publications (1)

Publication Number Publication Date
WO1996032022A1 true WO1996032022A1 (fr) 1996-10-17

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0836805A1 (fr) * 1996-10-18 1998-04-22 Kao Corporation Composition d'huiles à usage général
WO1999059422A1 (fr) * 1998-05-21 1999-11-25 Kao Corporation Composition de matiere grasse emulsionnee du type eau dans l'huile
US6022579A (en) * 1998-03-03 2000-02-08 Kao Corporation Water-in-oil emulsified fat composition
WO2001001787A2 (fr) * 1999-06-30 2001-01-11 Kao Corporation Composition de graisse et/ou d'huile emulsionnee de type huileux
WO2001013733A1 (fr) * 1999-08-24 2001-03-01 Kao Corporation Composition à base de corps gras ou d'huile
WO2001015542A1 (fr) * 1999-08-30 2001-03-08 Kao Corporation L'invention porte sur une composition de graisse et/ou d'huile emulsifiee du type eau dans huile
WO2002011550A2 (fr) * 2000-08-08 2002-02-14 Kao Corporation Composition huile/matiere grasse
EP2057904A1 (fr) 2007-11-08 2009-05-13 Kraft Foods Global Brands LLC Compositions lipidiques structurées
US7838060B2 (en) 2004-04-28 2010-11-23 Kao Corporation Fat composition
US7879384B2 (en) 2007-11-08 2011-02-01 Kraft Foods Global Brands Llc Structured glycerol esters useful as edible moisture barriers
US8206772B2 (en) 2007-11-08 2012-06-26 Kraft Foods Global Brands Llc Structured lipid compositions and methods of formulation thereof
WO2012168724A1 (fr) * 2011-06-09 2012-12-13 Dupont Nutrition Biosciences Aps Pâte à tartiner
US8524309B2 (en) 2004-04-28 2013-09-03 Kao Corporation Oil or fat composition

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0171112A1 (fr) * 1984-07-17 1986-02-12 Unilever N.V. Graisse contenant des diglycérides
JPS63301765A (ja) * 1987-01-23 1988-12-08 Kao Corp 高超泡性油脂組成物
JPS6463032A (en) * 1987-09-04 1989-03-09 Kao Corp Water-in-oil type emulsified fat composition
JPH01137938A (ja) * 1987-11-24 1989-05-30 Kao Corp 油中水型乳化油脂組成物
EP0417562A1 (fr) * 1989-09-01 1991-03-20 Kao Corporation Emulsion eau dans l'huile
EP0425958A2 (fr) * 1989-10-31 1991-05-08 Kao Corporation Composition de graisse ou d'huile doublement émulsifiée du type huile dans l'eau dans l'huile
JPH06220484A (ja) * 1993-01-26 1994-08-09 Asahi Denka Kogyo Kk 油脂組成物及び乳化油脂組成物
WO1995022256A1 (fr) * 1994-02-18 1995-08-24 Loders Croklaan B.V. Melange de matieres grasses a base de diglycerides
WO1995029596A1 (fr) * 1994-04-29 1995-11-09 Loders Croklaan B.V. Graisses d'enrobage pour glaces

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0171112A1 (fr) * 1984-07-17 1986-02-12 Unilever N.V. Graisse contenant des diglycérides
JPS63301765A (ja) * 1987-01-23 1988-12-08 Kao Corp 高超泡性油脂組成物
JPS6463032A (en) * 1987-09-04 1989-03-09 Kao Corp Water-in-oil type emulsified fat composition
JPH01137938A (ja) * 1987-11-24 1989-05-30 Kao Corp 油中水型乳化油脂組成物
EP0417562A1 (fr) * 1989-09-01 1991-03-20 Kao Corporation Emulsion eau dans l'huile
EP0425958A2 (fr) * 1989-10-31 1991-05-08 Kao Corporation Composition de graisse ou d'huile doublement émulsifiée du type huile dans l'eau dans l'huile
JPH06220484A (ja) * 1993-01-26 1994-08-09 Asahi Denka Kogyo Kk 油脂組成物及び乳化油脂組成物
WO1995022256A1 (fr) * 1994-02-18 1995-08-24 Loders Croklaan B.V. Melange de matieres grasses a base de diglycerides
WO1995029596A1 (fr) * 1994-04-29 1995-11-09 Loders Croklaan B.V. Graisses d'enrobage pour glaces

Non-Patent Citations (4)

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Title
CHEMICAL ABSTRACTS, vol. 112, no. 1, 1 January 1990, Columbus, Ohio, US; abstract no. 6485q, NAKAJIMA, YOSHINOBU ET AL.: "Oil-in-water emulsions for food use" page 647; column 1; XP002007133 *
DATABASE WPI Week 1689, Derwent World Patents Index; AN 89-118059, XP002007134 *
DATABASE WPI Week 3694, Derwent World Patents Index; AN 94-291195, XP002007135 *
PATENT ABSTRACTS OF JAPAN vol. 13, no. 137 (C - 582) 5 April 1989 (1989-04-05) *

Cited By (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0836805A1 (fr) * 1996-10-18 1998-04-22 Kao Corporation Composition d'huiles à usage général
US6004611A (en) * 1996-10-18 1999-12-21 Kao Corporation General-purpose oils composition
US6022579A (en) * 1998-03-03 2000-02-08 Kao Corporation Water-in-oil emulsified fat composition
WO1999059422A1 (fr) * 1998-05-21 1999-11-25 Kao Corporation Composition de matiere grasse emulsionnee du type eau dans l'huile
WO2001001787A3 (fr) * 1999-06-30 2002-06-06 Kao Corp Composition de graisse et/ou d'huile emulsionnee de type huileux
WO2001001787A2 (fr) * 1999-06-30 2001-01-11 Kao Corporation Composition de graisse et/ou d'huile emulsionnee de type huileux
US6764707B1 (en) 1999-06-30 2004-07-20 Kao Corporation Water-in-oil type emulsified fat and/or oil composition
WO2001013733A1 (fr) * 1999-08-24 2001-03-01 Kao Corporation Composition à base de corps gras ou d'huile
US7514472B2 (en) 1999-08-24 2009-04-07 Kao Corporation Fat or oil composition
EP1702515A3 (fr) * 1999-08-24 2006-11-29 Kao Corporation Composition à base de corps gras ou d'huile
US6495536B1 (en) 1999-08-24 2002-12-17 Kao Corporation Fat or oil composition
EP1702515A2 (fr) * 1999-08-24 2006-09-20 Kao Corporation Composition à base de corps gras ou d'huile
WO2001015542A1 (fr) * 1999-08-30 2001-03-08 Kao Corporation L'invention porte sur une composition de graisse et/ou d'huile emulsifiee du type eau dans huile
US6773741B1 (en) 1999-08-30 2004-08-10 Kao Corporation Water-in-oil type emulsified fat and/or oil composition
US7008661B2 (en) 2000-08-08 2006-03-07 Kao Corporation Oil/fat composition
WO2002011550A3 (fr) * 2000-08-08 2002-05-30 Kao Corp Composition huile/matiere grasse
WO2002011550A2 (fr) * 2000-08-08 2002-02-14 Kao Corporation Composition huile/matiere grasse
EP1430783A1 (fr) * 2000-08-08 2004-06-23 Kao Corporation Composition huile/ matière grasse
US8524309B2 (en) 2004-04-28 2013-09-03 Kao Corporation Oil or fat composition
US7838060B2 (en) 2004-04-28 2010-11-23 Kao Corporation Fat composition
EP2057904A1 (fr) 2007-11-08 2009-05-13 Kraft Foods Global Brands LLC Compositions lipidiques structurées
US8206772B2 (en) 2007-11-08 2012-06-26 Kraft Foods Global Brands Llc Structured lipid compositions and methods of formulation thereof
US8486478B2 (en) 2007-11-08 2013-07-16 International Great Brands LLC Structured lipid compositions
US7879384B2 (en) 2007-11-08 2011-02-01 Kraft Foods Global Brands Llc Structured glycerol esters useful as edible moisture barriers
AU2008243056B2 (en) * 2007-11-08 2014-11-06 Intercontinental Great Brands Llc Structured lipid compositions
US8911813B2 (en) 2007-11-08 2014-12-16 Intercontinental Great Brands Llc Structured lipid compositions
WO2012168724A1 (fr) * 2011-06-09 2012-12-13 Dupont Nutrition Biosciences Aps Pâte à tartiner
CN103582424A (zh) * 2011-06-09 2014-02-12 杜邦营养生物科学有限公司 涂抹酱

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