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
  • 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
  • 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
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
  • A21D2/165—Triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C15/00—Butter; Butter preparations; Making thereof
  • A23C15/12—Butter preparations
  • A23C15/126—Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/093—Addition of non-milk fats or non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• • 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
  • 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
  • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
  • A23L25/10—Peanut butter
• • 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
• • 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
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
  • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
• • 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
  • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
  • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
  • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
  • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
  • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
  • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
  • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
  • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
  • A61K31/231—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms having one or two double bonds
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
  • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca

Definitions

• the present teachings include methods for cooking and food preparation using the DAG-based semi-solid fat and oil compositions of the present disclosure.
• the food composition exhibits one or more of the enhanced characteristics selected from the group consisting of enhanced shelf-stability, enhanced emulsion stability, reduced brittleness, enhanced spreadability, enhanced melt-in-the-mouth sensation, higher melting-point, reduced trans-fatty acid content per unit of solids consumed, reduced PUFA content per unit of solids consumed, reduced susceptibility to oxidation, enhanced texture, enhanced palatability, enhanced lubricity, and enhanced air trapping capacity.
• the food composition exhibits one or more of the enhanced characteristics selected from the group consisting of increased palatability, mouth feelings and sensory attributes of non-fat or reduced fat products.
• the SFAs can be derived from plants selected from the group consisting of soy, sunflower, canola/OSR, shea butter and cocoa butter. [0062] In a further aspect of this embodiment, the SFAs can be derived from a source that has been modified to contain high SFA levels.
• the SFA component of the fat or oil comprises 70% - 99% SFA.
• the SFA component of the fat or oil comprises at least 15% SFA.
• Natural palm oil is approximately 50% SFA (7g in one tablespoon serving) and natural palm kernel oil is approximately 80% SFA (1 Og in one tablespoon serving), and have an approximate DAG content of 4 to 7.5%.
• Applicants' DAG-rich palm and palm kernel-derived oil and fat compositions have higher DAG content than the parent oil, containing approximately 70% 1 ,3-DAG and 30% 1 ,2- DAG (see FIG. 2 for chemical structures of 1 ,3-DAG and 1 ,2-DAG).
• Vanaspati is a major dietary fat source in many developing countries of the Middle East, Indian sub-continent, Afghanistan and South-East Asia. Differences in regional preferences of vanaspati are amplified by the texture of the product ranging from completely smooth to granular, depending on specific culinary practices. Vanaspati is traditionally produced with a range of fat blends, including a very high level of TFA containing hydrogenated fats. Applicant's DAG-rich palm-derived oil and fat compositions may be incorporated as a base ingredient (up to 100%), or as a blend with various soft oils.
• the presence of n-hexane is preferred for the maintenance of lipase activity.
• the optimum yield (40%) of 1 ,3-DAG synthesis can be obtained when the reaction is carried out with n-hexane/octane (1 :1 , v/v) (H.F.Liao, et al.).
• the ethanolysis products can be re-este ⁇ ficated using different sn-1 ,3-regiospec ⁇ fic lipases, both immobilized and non-immobilized, in different reaction media, that is in the presence of solvents or in a solvent-free system, for different times, at different temperatures (12, 25 and 4O 0 C).
• the lipase from Rhizomucor miehei has been the most effective among the sn-1 ,3-specific lipases screened. (F. Blasi, et al).
• a composition comprises a molar ratio between d ⁇ acylglycerol(s) and phytosterol and/or phytostanol ester(s), from about 1 : 5 to about 5: 1
• the amount of diacylglycerol (s) in a composition is from 1 to 99 wt%, preferably from 7 to 48 wt%
• the amount of phytosterol and/or phytostanol ester(s) in a composition is from 1 to 99 wt%, preferably from 5 to 50 wt%
• the molar ratio between diacylglycerol(s) and phytosterol and/or phytostanol, ester(s) is preferably from about 1 5 to about 5:1.
• the amount of diacylglycerol(s) in a combination is at least 1 wt%.
• the amount of phytosterol and/or phytostanol ester(s) in a combination is preferably at least 1 wt%
• the background control diet is designed to meet current dietary recommendations - high in fruits and vegetables, whole grains, low- fat dairy, and lean meats.
• the macronutrient profile is: 25-32% total fat, 15-18% protein, -55% CHO, with 10g/1000 kcal fiber/day and dietary cholesterol ⁇ 300 mg/day.
• the test diets provide ⁇ 10% of calories from saturated fat from all sources, including the test fats.
• the 15 g test fat dose is set for the 2100-2400 kcal level.
• 15 of the POD fat for 15 g of the parent fat is substituted. This approach controls for all other sources of fat so that the effects of DAG fat vs. the parent fat are tested specifically.
• Glyceride composition was also analyzed.
• HPLC high pressure liquid chromatography
• ELSD evaporative light scattering detector
• This combination of attributes allows use of the Palm Kernel DAG in shelf-stable foodstuffs, and simultaneously imparts a favorable melt-in-the-mouth texture when consumed.
• the low melting point (exemplified by a solid fat index of only slightly greater than O at only 40 0 C, Table 3) also allows more facile incorporation of the Palm Kernel DAG composition into foods, as it is easily fully melted.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Veterinary Medicine (AREA)
• Epidemiology (AREA)
• Animal Behavior & Ethology (AREA)
• General Health & Medical Sciences (AREA)
• Public Health (AREA)
• Medicinal Chemistry (AREA)
• Pharmacology & Pharmacy (AREA)
• Emergency Medicine (AREA)
• Botany (AREA)
• Biophysics (AREA)
• Microbiology (AREA)
• Edible Oils And Fats (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

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Citations (5)

• 2009
  • 2009-08-11 CN CN2009801400899A patent/CN102176834A/zh active Pending
  • 2009-08-11 CA CA2733569A patent/CA2733569A1/en not_active Abandoned
  • 2009-08-11 WO PCT/US2009/053442 patent/WO2010019598A1/en active Application Filing
  • 2009-08-11 MX MX2011001673A patent/MX2011001673A/es not_active Application Discontinuation
  • 2009-08-11 BR BRPI0917949-6A patent/BRPI0917949A2/pt not_active IP Right Cessation
  • 2009-08-11 KR KR1020117005796A patent/KR20110049868A/ko not_active Application Discontinuation
  • 2009-08-11 EP EP09807183A patent/EP2323497A1/en not_active Withdrawn

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