BR9812958A - Lipid-emulsifying composition - Google Patents
Lipid-emulsifying compositionInfo
- Publication number
- BR9812958A BR9812958A BR9812958-9A BR9812958A BR9812958A BR 9812958 A BR9812958 A BR 9812958A BR 9812958 A BR9812958 A BR 9812958A BR 9812958 A BR9812958 A BR 9812958A
- Authority
- BR
- Brazil
- Prior art keywords
- lipid
- component
- emulsifying composition
- emulsifying
- monoglyceride
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 11
- 229920000223 polyglycerol Polymers 0.000 abstract 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 4
- 150000002148 esters Chemical class 0.000 abstract 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 4
- 229920002472 Starch Polymers 0.000 abstract 3
- 229920005862 polyol Polymers 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract 2
- 150000003077 polyols Chemical class 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000021314 Palmitic acid Nutrition 0.000 abstract 1
- 235000021355 Stearic acid Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 150000007513 acids Chemical class 0.000 abstract 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract 1
- -1 polyol fatty acid Chemical class 0.000 abstract 1
- 239000008117 stearic acid Substances 0.000 abstract 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 abstract 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Patente de Invenção: <B>''COMPOSIçãO LIPìDIO-EMULSIFICANTE''<D>. Uma composição lipídio-emulsificante compreendendo um componente monoglicerídeo, um componente poliglicerol éster, e um componente graxo. O componente monoglicerídeo é selecionado de monodiglicerídeo, monoglicerídeos destilados ou suas misturas, e compreende de cerca de 2,0% a cerca de 50% da composição lipídio-esmulsificante. O componente monodiglicerídeo ou monoglicerídeo destilado preferido tem uma alta concentração (>60%) de monoglicerídeo. O componente poliglicerol éster compreende de cerca de 0,5% a cerca de 40% da composição lipídio-emulsificante. O poliglicerol éster compreende menos que 50% de poliol livre. O poliglicerol éster compreende de cerca de 2 a cerca de 10 unidades de glicerol por porção de poliglicerol. As unidades de glicerol têm menos que 40% de seus grupos hidroxila esterificados com ácido mirístico, ácido palmítico, ácido esteário, ou misturas destes ácidos. O componente graxo por ser uma gordura digerível ou uma gordura não-digerível e compreende de cerca de 20% a cerca de 97,5% da composição lipídio-emulsificante. A gordura não-digerível, se usada, preferivelmente tem propriedades similares a um triglicerídeo, por exemplo, um poliéster de ácido poliol graxo. As composições lipídio-emulsificantes são apropriadas para uso em composições de massa baseadas em amido. As composições lipídio-emulsficante são particularmente apropriadas para uso me massas filheáveis baseadas em amido pretendidas serem fritadas em gordura não-digerível, onde servem para complexar amido, controlar distribuição de água de ligar água.Invention Patent: <B> '' LIP-EMULSIFYING COMPOSITION '' <D>. A lipid-emulsifying composition comprising a monoglyceride component, a polyglycerol ester component, and a fatty component. The monoglyceride component is selected from monodiglyceride, distilled monoglycerides or mixtures thereof, and comprises from about 2.0% to about 50% of the lipid-emulsifying composition. The preferred monodiglyceride or distilled monoglyceride component has a high concentration (> 60%) of monoglyceride. The polyglycerol ester component comprises from about 0.5% to about 40% of the lipid-emulsifying composition. The polyglycerol ester comprises less than 50% free polyol. The polyglycerol ester comprises from about 2 to about 10 units of glycerol per portion of polyglycerol. Glycerol units have less than 40% of their hydroxyl groups esterified with myristic acid, palmitic acid, stearic acid, or mixtures of these acids. The fat component is either a digestible fat or a non-digestible fat and comprises from about 20% to about 97.5% of the lipid-emulsifying composition. Non-digestible fat, if used, preferably has properties similar to a triglyceride, for example, a polyol of polyol fatty acid. The lipid-emulsifying compositions are suitable for use in starch-based dough compositions. The lipid-emulsifying compositions are particularly suitable for use in starch-based fileable doughs intended to be fried in nondigestible fat, where they serve to complex starch, control water distribution and bind water.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US6284997P | 1997-10-20 | 1997-10-20 | |
| PCT/US1998/021969 WO1999020111A1 (en) | 1997-10-20 | 1998-10-16 | Emulsifier-lipid composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR9812958A true BR9812958A (en) | 2000-08-08 |
Family
ID=22045238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR9812958-9A BR9812958A (en) | 1997-10-20 | 1998-10-16 | Lipid-emulsifying composition |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1024703A1 (en) |
| JP (1) | JP2001520024A (en) |
| CN (1) | CN1278704A (en) |
| AU (1) | AU1098499A (en) |
| BR (1) | BR9812958A (en) |
| CA (1) | CA2306913A1 (en) |
| WO (1) | WO1999020111A1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3943951B2 (en) * | 2002-02-19 | 2007-07-11 | 株式会社日清製粉グループ本社 | Food material for microwave heating |
| AU2003238743A1 (en) * | 2002-05-30 | 2003-12-19 | Granate Seed Limited | Starch products involving a starch-lipid complex, their preparation and uses |
| EP1623694B1 (en) | 2003-05-09 | 2009-11-18 | The Nisshin Oillio Group, Ltd. | Selfemulsifying oily liquid cosmetic |
| CN100396274C (en) * | 2003-05-09 | 2008-06-25 | 日清奥利友集团株式会社 | Self-emulsifying oily liquid cosmetic material |
| JP4397286B2 (en) | 2003-11-28 | 2010-01-13 | 日清オイリオグループ株式会社 | Oil-in-water emulsified cosmetic and method for producing the same |
| CN104489426B (en) * | 2014-11-28 | 2018-03-13 | 广州嘉德乐生化科技有限公司 | A kind of composition for food emulsification and preparation method thereof |
| JP7646013B2 (en) * | 2021-01-29 | 2025-03-14 | イーオーイー オレオ ゲーエムベーハー | Polyglycerol fatty acid ester-containing composition |
| WO2024249304A2 (en) * | 2023-06-01 | 2024-12-05 | Vantage Specialty Chemicals, Inc. | Emulsifier compositions, and methods of production and use |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3914453A (en) * | 1972-05-26 | 1975-10-21 | Scm Corp | Process for preparing bakery products |
| US4360534A (en) * | 1981-03-02 | 1982-11-23 | The Proctor & Gamble Co. | Method of providing soft flavor chips in aged cookies and composition thereof |
| US4732767A (en) * | 1986-04-10 | 1988-03-22 | The Procter & Gamble Company | Method for reducing chip bleed in baked goods |
| US5045337A (en) * | 1990-04-19 | 1991-09-03 | The Procter & Gamble Company | Food microemulsion |
| US5294451A (en) * | 1991-03-29 | 1994-03-15 | Curtice-Burns, Inc. | Fat substitute compositions having reduced laxative effects |
| JP2989058B2 (en) * | 1991-10-29 | 1999-12-13 | 旭電化工業株式会社 | Foaming composition |
| BR9710109A (en) * | 1996-07-01 | 1999-08-10 | Procter & Gamble | Dough compositions used to prepare low and low calorie snacks |
-
1998
- 1998-10-16 CA CA002306913A patent/CA2306913A1/en not_active Abandoned
- 1998-10-16 BR BR9812958-9A patent/BR9812958A/en not_active IP Right Cessation
- 1998-10-16 WO PCT/US1998/021969 patent/WO1999020111A1/en not_active Ceased
- 1998-10-16 AU AU10984/99A patent/AU1098499A/en not_active Abandoned
- 1998-10-16 EP EP98953663A patent/EP1024703A1/en not_active Withdrawn
- 1998-10-16 CN CN98811123A patent/CN1278704A/en active Pending
- 1998-10-16 JP JP2000516534A patent/JP2001520024A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999020111A1 (en) | 1999-04-29 |
| CN1278704A (en) | 2001-01-03 |
| JP2001520024A (en) | 2001-10-30 |
| AU1098499A (en) | 1999-05-10 |
| EP1024703A1 (en) | 2000-08-09 |
| CA2306913A1 (en) | 1999-04-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B08F | Application fees: dismissal - article 86 of industrial property law |
Free format text: REFERENTE A 6A,7A E 8A ANUIDADES |
|
| B08K | Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87) |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1909 DE 07/08/2007. |
|
| B15K | Others concerning applications: alteration of classification |
Ipc: A21D 2/16 (2006.01), A23D 9/013 (2006.0 |