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Fat system for use in foods, cosmetics or pharmaceuticals

A system, fat technology, applied in the direction of fatty acid ester-containing edible oil/fat, cosmetic preparations, cosmetics, etc., to achieve the effect of improving processing characteristics and application characteristics

Inactive Publication Date: 2015-12-09
ETH ZZURICH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This alternative manufacturing method results in substantial energy savings

Method used

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  • Fat system for use in foods, cosmetics or pharmaceuticals
  • Fat system for use in foods, cosmetics or pharmaceuticals
  • Fat system for use in foods, cosmetics or pharmaceuticals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0048] Shortening with 50% (w / w) water content

[0049] Stearin was formed from the ingredients described in Table 1 and liquefied at a temperature of 80°C.

[0050] Table 1 : Exemplary formulations of the continuous stearic phase for the preparation of typical substructured stearin powders.

[0051] stearin

Melting point [°C]

Content [%]

Esterified Palm Fat (TFA Free)

47-50

72

Palm Oil (non-hydrogenated)

41-44

16

Palm Stearin

61-63

12

[0052] 5% (w / w) polyglycerol polyricinoleate (PGPR) was added as emulsifier. The stearin-ingredient mixture was mixed in a rotor / stator mixer at 6000 rpm for 2 minutes and after this was continuously added 40% (w / w) water by continuing mixing. The emulsion was mixed / dispersed for an additional 15 minutes after the water was added. The emulsion is then cold sprayed (14 l / h) through nozzles. Air temperature was -20°C and regulated by evaporation of liquid nitrogen. The s...

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Abstract

The invention relates to the structuring / substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjustable, techno-functional and / or nutritionally physiological relevant properties.

Description

technical field [0001] The present invention relates to a fat system, such as a food fat system. [0002] The invention also relates to a fat system, such as a cosmetic fat system. [0003] The invention also relates to a fat system, for example a pharmaceutical fat system. [0004] Finally the invention relates to products for use in fat-containing foods, cosmetics and pharmaceuticals. [0005] According to the invention, all areas of application, i.e. whether food fat systems, cosmetic fat systems, pharmaceutical fat systems and products according to the invention, are based on a single inventive concept, namely the structuring / substructuring of heterophasic-fatty substances The heterogeneous-fatty substance has largely temperature-independent consistency properties and stability properties over a defined broad temperature range as well as adjustable, technically functionally and / or nutritionally physiologically important characteristic. Background technique [0006] F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A21D2/16A21D8/06A61K9/107A61K8/06A23D7/01A23D7/05
CPCA23D7/003A21D2/16A21D8/06A23D7/013A23D7/05A61K8/044A61K8/062A61K8/922A61K2800/10A61Q19/00
Inventor E·J·温德哈伯H·施皮茨巴特W·汉泽尔曼R·鲍曼D·茨旺齐格
Owner ETH ZZURICH
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