84results about "Fatty-oils/fats/waxes solidification" patented technology

The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Provided is an oil / fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil / fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil / fat powder taste good and have good storage stability.

The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol(R) compound and derivatives that have a content of up to 40% by weight of Furaneol(R) compound are disclosed.

Provided is an oil / fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil / fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil / fat powder taste good and have good storage stability.

The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol(R) compound and derivatives that have a content of up to 40% by weight of Furaneol(R) compound are disclosed.

This invention relates to a novel synergistic reversible solid / semi-solid organic composition, said composition comprising (a) at least one saturated long chain fatty acid and / or its glycerol esters and (b) one or more liquid neutral organic compounds, said ingredients (a) and (b) being present in a ratio between 0.1 to 40% by weight, and a process for producing said synergistic reversible solid / semi-solid organic composition by mixing the ingredients (a) and (b) defined above in a ratio between 0.1 to 40% by weight, at a temperature between 2 to 50° C. and at a pressure in the range of 200 torr to 2500 torr.

The invention provides a de-waxing and refining production process of corn germ oil. The production process sequentially comprises the following steps of: 1, dissolution stage, to be specific, heating oil to be de-waxed to 45 DEG C and fully dissolving wax in the oil; 2, crystallization stage, wherein the temperature range from 35 DEG C to 28 DEG C is the main precipitation period of wax, the wax is separated out at 35 DEG C to 33 DEG C for 280 min, the wax is separated out at 33 DEG C to 30 DEG C for 200 min, and the wax is separated out at 30 DEG C to 28 DEG C for 280 min; and 3, crystal growing stage, wherein the temperature range from 25 DEG C to 12 DEG C is the main crystal growing time; the crystals are grown at 25 DEG C to 22 DEG C for 180 min, the crystals are grown at 22 DEG C to 18 DEG C for 180 min, and the crystals are grown at 18 DEG C to 15 DEG C for 160 min. Meanwhile, the stirring speed is reduced to 8-10 rpm. According to the production process, disclosed by the invention, parameters of the three key procedures including dissolution, crystallization and crystal growing and main technical indexes of the corn oil are formulated, crystallization rate is improved, corn oil quality is improved favorably and the quality of the corn oil is enabled to reach the first level of national standard.

The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

An objective of the present invention is to provide a powdered fat composition for chocolate that can impact a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device and merely by being cooled and set. The present invention is a powered fat composition for chocolate, the composition containing a powder-form fat composition that satisfies the following condition (a). (a) A fat composition that contains, with respect to 100 mass% of the total triglyceride content, 65 to 99 mass% of a XXX triglyceride having fatty acid residues X having a carbon number x at positions 1 to 3, and 35 to 1 mass% of at least one type of a X2Y triglyceride in which one fatty acid residue X of the XXX triglyceride has been replaced with a fatty acid residue Y having a carbon number y, the carbon number x being an integer selected from 8 to 20, and each carbon number y being independent, being an integer selected from x+2 to x+12, and satisfying y<=22.

An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

A setting agent of fats and oils which comprises an ester of a fatty acid having 20 or more carbon atoms, or comprises the ester and at least one compound selected from the group consisting of polyglycerol fatty acid esters and sucrose fatty acid esters; fats and oils prepared by adding the setting agent of fats and oils; and food comprising the fats and oils.

Provided is a powdered fat and / or oil composition for chocolate, containing a fat and / or oil composition in a powder form wherein the fat and / or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22.

Provided is means of powderizing a liquid component, whereinthe powderizing agent contains an oil and / or fat composition, andwhen a total triglyceride content is set to 100% by mass, the oil and / or fat composition contains65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride,x, the number of carbon atoms, is an integer selected from 8 to 20, andy, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.

Provided is means of powderizing a liquid component, whereinthe powderizing agent contains an oil and / or fat composition,the oil and / or fat composition contains an oil and / or fat component which contains one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin,x, the number of carbon atoms, is an integer selected from 10 to 22, andthe XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and / or fat component being 100% by mass; orthe powderizing agent, whereinthe oil and / or fat composition is a powder oil and / or fat composition having a loose bulk density of 0.05 to 0.6 g / cm3,the oil and / or fat component contains a β-type oil and / or fat, anda particle of the powder oil and / or fat composition has a plate shape.

A method of solidifying liquid oils is disclosed. The method is effected by (a) mixing at least one liquid oil and at least one solid fat, thereby forming a mixture of the at least one liquid oil and the at least one solid fat; and (b) transforming the mixture into a homogeneous consistency. Further disclosed are compositions of matter having a semi-solid texture including at least one liquid oil and at least one solid fat and uses thereof in therapy and cosmetic applications.

An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

The invention describes a process for the preparation of a granular delivery system particularly useful for the controlled release of flavoring or perfuming ingredients. The process includes the steps of forming a concentrated, highly viscous emulsion of the active compound to be encapsulated, blending the latter with a hydrophilic polymer in an extruder and shaping it into a granular free flowing solid at usual storage temperatures. The process of the invention is particularly appropriate for the encapsulation of volatile molecules as it avoids any dehydration step before or after extrusion.

An object of the present invention is to provide a powdered fat and / or oil composition, a food containing the powdered fat and / or oil composition, and methods for producing these. Specifically, provided are a fat and / or oil composition containing 65 to 99% by mass of a XXX triglyceride and 35 to 1% by mass of X2Y triglycerides, a powdered fat and / or oil composition obtained from the fat and / or oil composition, a food containing the powdered fat and / or oil composition, and methods for producing these.

Provided is means of thickening a liquid component, whereinthe thickener contains an oil and / or fat composition, andwhen a total triglyceride content is set to 100% by mass, the oil and / or fat composition contains65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride,x, the number of carbon atoms, is an integer selected from 8 to 20, andy, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.

The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.

A process for making oil which is rich in ozone in the form of a gel comprises the steps of introducing olive oil in liquid form and ozone into a reaction chamber; in which during the contact step there is a step of controlled cooling of the reaction chamber in controlled pressure conditions, until a stable gel has been formed.

A method of solidifying liquid oils is disclosed. The method is effected by (a) mixing at least one liquid oil and at least one solid fat, thereby forming a mixture of the at least one liquid oil and the at least one solid fat; and (b) transforming the mixture into a homogeneous consistency. Further disclosed are compositions of matter having a semi-solid texture including at least one liquid oil and at least one solid fat and uses thereof in therapy and cosmetic applications.

New composition comprises an oil phase thickened with a low-melting semi-crystalline polymer (I) that is solid at room temperature, has a melting point below 50 deg C, has a number-average molecular weight above 2000 and comprises one or more crystallizable side chains and / or crystallizable backbone sequences. An Independent claim is also included for the cosmetic use of a high-melting semi-crystalline polymer (II) in a composition comprising a continuous oil phase as an agent for thickening the oil phase in the absence of waxes and / or fillers to form a solid with a hardness of 100-350 gf, where (II) is solid at room temperature, has a melting point of at least 50 deg C, has a number-average molecular weight above 2000 and comprises one or more crystallizable side chains and / or crystallizable backbone sequences.

The invention discloses natural high-emulsibility grease body powder and a preparation method thereof. A preparation method of a grease body comprises the following steps: (1) crushing a raw material, namely maize germs; (2) mixing the crushed maize germs with water, and carrying out first time of extraction under an alkaline condition; (3) grinding an extracted mixed material into thick liquid; (4) carrying out second time of extraction on the ground mixed material; (5) filtering a mixed material subjected to the second time of extraction, and collecting filtrate; (6) centrifuging the filtrate, and collecting an upper-layer material to obtain the grease body. According to the method provided by the invention, the yield of the grease body is improved; the method has the advantages of no toxin, simpleness and convenience, relatively low cost and suitability for industrialization; grease body emulsion has good emulsifying stability and anti-oxidization property through adding additional proteins and homogenizing; the powder has good storage performance at room temperature, and can be used as a more healthy substitute of non-dairy cream.

The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.