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| Number | Title | Issue Date |
| 8088430 | Trans fat free shortening and method for making same An improved method for preparing a shortening composition comprising the steps of blending a non-hydrogenated vegetable oil with an emulsifier to form a liquid mixture, the emulsifier comprising monoglycerides and diglycerides; utilizing a pre-determined minimum coo... | 01/03/2012 |
| 7927647 | Plastic fat composition A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even though a large amount of palm-based fats are blended is provided. A plasti... | 04/19/2011 |
| 7807208 | Trans free hard palm oil fraction, trans free non-hydrogenated hard structural fat and fat blends and methods A trans free hard palm oil fraction, a trans free non hydrogenated hard structural fat and a fat blend using the trans free non hydrogenated hard structural fat and liquid oils suitable for the manufacture of low SAFA (Saturated Fatty Acid) high poly/mono unsaturate... | 10/05/2010 |
| 7794773 | Frying fats and oils Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at leas... | 09/14/2010 |
| 7785645 | Process for obtaining an oil composition and the oil composition obtained therefrom The present invention relates to a process of producing an oil composition by blending and fractionation steps and the oil composition obtained therefrom. The invention is directed to any vegetable oils such as palm oil, palm olein or palm stearin blends with unsatu... | 08/31/2010 |
| 7682644 | Fat and oil composition for spreads An object of the present invention is to provide a fat and oil composition for spreads having good oral solubility and spreadability without greasiness. A fat and oil composition for spreads of the present invention is composed of a continuous fat and oil phase and ... | 03/23/2010 |
| 7611744 | Frying fats and oils Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at leas... | 11/03/2009 |
| 7435441 | Fat composition A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form crystals of a two-chain-length structure. Even when produced without cond... | 10/14/2008 |
| 7357957 | Spreadable food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and e... | 04/15/2008 |
| 7320809 | Cooking oil antioxidant composition, method of preparation and use Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of... | 01/22/2008 |
| 7309508 | Non-lauric, non-trans, non-temper fat compositions A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), ... | 12/18/2007 |
| 7288278 | Process for preparing vegetable oil fractions rich in non-tocolic, high-melting, unsaponifiable matter A vegetable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30° C. and a content of unsaponifiable matter of at least 0.5% by weight is hydrogena... | 10/30/2007 |
| 7279191 | Method of forming a non-fractionated, room temperature pourable butter A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly c... | 10/09/2007 |
| 7276485 | Flowable nondigestible oil and process for making A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C.,... | 10/02/2007 |
| 7247334 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a rela... | 07/24/2007 |
| 7241468 | Reduced calorie fat compositions Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are dis... | 07/10/2007 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7182971 | Oil composition Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a trig... | 02/27/2007 |
| 7169430 | Low trans-stereoisomer shortening systems Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which disfavors trans-stereoisomer formation without significantly negatively im... | 01/30/2007 |
| 7141265 | Oil/fat powder 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 leas... | 11/28/2006 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 7041840 | Antioxidant triacylglycerols and lipid compositions A lipid composition includes triacylglycerols that include unsaturated fatty acids such as alpha linolenic acid and antioxidant moeities such as pyruvic acid. ... | 05/09/2006 |
| 6863915 | Aerated flake shortening An aerated flaked fat product is provided and a process for production of aerated flaked fat products is provided, the process allows the incorporation of gas into the aerated flake fat product and the aerated flake product permits the incorporated of addition air s... | 03/08/2005 |
| 6835408 | Oil or fat composition There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty... | 12/28/2004 |
| 6827963 | Fats and oils composition for reducing lipids in blood The present invention relates to fats and oils composition for reducing lipids in blood, comprising a triglyceride in which specified fatty acids are artificially combined at the first portion, the second portion and third portion of the triglyceride molecule. The p... | 12/07/2004 |
| 6793959 | Low viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release cooking compositions and methods. The products have a relatively low ... | 09/21/2004 |
| 6713118 | Edible oil and production process thereof Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the content of hydrocarbons having 29 to 31 carbon atoms in the oil and fat is ... | 03/30/2004 |
| 6638547 | Prepared foods containing triglyceride-recrystallized non-esterified phytosterols A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytostero... | 10/28/2003 |
| 6589587 | Pourable water and oil containing emulsions comprising gas bubbles The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.... | 07/08/2003 |
| 6565909 | Stable whipped frostings A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous... | 05/20/2003 |
| 6562394 | Flowable nondigestible oil and process for making A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec.sup.(n-1), preferably less than about 400 P.sec.sup.(n-1). The flowable nondigestible oil contains a liquid polyol poly... | 05/13/2003 |
| 6544579 | Trans-isomer-free fat blend and a process for forming the trans-isomer-free fat blend A method of processing a liquid fat component and a solid fat component that includes heating a mixture that includes the liquid fat component and the solid fat component to form a liquified fat blend and rapidly cooling the liquified fat blend under agit... | 04/08/2003 |
| 6524637 | Composition providing a stable suspension of a particulate component There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspen... | 02/25/2003 |
| 6475548 | Preparation of a blend of triglycerides Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.... | 11/05/2002 |
| 6472006 | Oven-stable edible moisture barrier An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the mul... | 10/29/2002 |
| 6461662 | Palmitoleic acid and its use in foods Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perfor... | 10/08/2002 |
| 6416801 | Process for controlling the solidification or crystallization of fats and fat-containing foods 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 parti... | 07/09/2002 |
| 6410078 | Triglycerides, rich in polyunsaturated fatty acids Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1 :L2 is at least 2 and which triglycerid... | 06/25/2002 |
| 6406737 | Edible fat based flakes Edible fat based flakes containing a flavoring system and displaying an excellent oral and textural properties are disclosed that contain i) 0 to 2% moisture ii) 25 to 90 wt % of a fat containing: a vegetable fat with an N20 of more than 50 and 5 to 40 wt % of a fi... | 06/18/2002 |
| 6395324 | Pourable fatty dispersions The present invention provides a hardstock fat which is suitable for stabilizing a dispersion of a non-fat phase in a triglyceride oil, including liquid margarines, which hardstock fat consists of a mixture of triglycerides, characterized in that, at leas... | 05/28/2002 |
