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WO2012037630A1 - Émulsion eau dans l'huile liquide ou semi-pâteuse et son procédé de production - Google Patents

Émulsion eau dans l'huile liquide ou semi-pâteuse et son procédé de production Download PDF

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Publication number
WO2012037630A1
WO2012037630A1 PCT/BR2011/000341 BR2011000341W WO2012037630A1 WO 2012037630 A1 WO2012037630 A1 WO 2012037630A1 BR 2011000341 W BR2011000341 W BR 2011000341W WO 2012037630 A1 WO2012037630 A1 WO 2012037630A1
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WO
WIPO (PCT)
Prior art keywords
emulsion
oil
process according
mixture
interesterified
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BR2011/000341
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English (en)
Portuguese (pt)
Inventor
Maria Carolina De Carvalho
Margarete Favretto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bunge Alimentos SA
Original Assignee
Bunge Alimentos SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Application filed by Bunge Alimentos SA filed Critical Bunge Alimentos SA
Publication of WO2012037630A1 publication Critical patent/WO2012037630A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions

Definitions

  • the present invention belongs to the field of the food industry and relates to a water-in-oil emulsion with low trans and saturated fat content, improved nutritional value and different consistency than traditional margarines in liquid / semi-pasty form. It is stable for industrial and non-industrial use and includes its production process.
  • the industrial consumer market employs margarines and / or vegetable creams as ingredients in the composition of food formulations, such as processed cookies.
  • the lipid content and other characteristics cannot be changed, so that the characteristics of the final product, such as texture and crispness of the cookie, do not change.
  • Trans and saturated fats are responsible for "structuring fats and margarines and / or vegetable creams ", ie it is these fats that give the” consistency "as well as these fats will give the final application product, in this case the biscuits, the characteristics desired by the consumer of taste, texture and crispness. .
  • US 4,468,408, US 4,292,333 and US 4,273,790 disclose similar butter-flavored, low-lipid liquid products and the manufacturing process thereof. These products are oil-in-water (O / W) emulsions characteristic of products such as mayonnaise and salad dressings.
  • O / W oil-in-water
  • US 4,468,408 provides for a lipid content of less than 30% and further describes the use of equipment such as the two stage homogenizer or the Colloidal Mill which are equipment used in the process of making sauces and mayonnaise (O / W emulsion type). THE).
  • US 4,325,980 (Process for producing margarine having a reduced tendency to spattering), proposes an improvement in the manufacturing process of a reduced "splash" margarine during culinary use.
  • the proposal is the addition of soy lecithin and a finely divided hydrophilic metal and / or magnesium oxide introduced in the oil phase, the addition is separated, but both should be dosed in the margarine oil phase, and the interaction of the two components will occur naturally, although they cannot be added at the same time.
  • This composition when margarine (hard or liquid) is used in cooking, less splashing occurs compared to conventional products.
  • US Patent 3,472,661 (Process for preparing liquid margarine) proposes a process for producing the margarine oil phase, where components such as liquid oil, a thickening agent, an emulsifier and a phospholipid are premixed, partially crystallized and this mixture It is kept in maturation for 10 to 16 hours, undergoing vigorous agitation after this period. The margarine emulsion is formed only after the previous maturation of the oil phase. After emulsion formation, US 3,472,661 discloses the use of a process very similar to that of conventional margarine manufacturing. That is, U.S.
  • Patent 3,472,661 describes the need for a prior oil phase preparation step to form a stable crystal lattice where the oil phase precrystallizes, and after the waiting time, an oil phase is formed. the emulsion and the mixture is recrystallized.
  • the liquid margarine manufacturing process is basically composed of the following steps: preparation of oil phase and aqueous phase ingredients, emulsion formation, emulsion pasteurization, high pressure pumping, heat exchange crystallization and stirring with use. mixer, slow ripening under refrigeration, filling and tempering.
  • an alternative process for eliminating emulsion maturation time has been developed which, in combination with a composition containing a mixture of emulsifiers and fats, allows the elimination of the stirring tanks after crystallization.
  • the first object of the present invention is a food composition consisting of a water / oil (W / O) emulsion of liquid / semi-solid consistency containing a water soluble phase and a fat soluble phase which has improved nutritional values due to reduced lipid values. totals and saturated fats presented.
  • This emulsion also has the characteristic of being stable, that is, keeping its phases mixed evenly even after a long period of storage.
  • Another object of the invention is the process of producing a liquid / semi-solid consistency A / O emulsion with improved nutritional values.
  • Figure 1 Flowchart containing the steps of the production process of the liquid / semi-paste consistency A / O emulsion.
  • the present invention is a water / oil (W / O) emulsion of liquid / semi-solid consistency comprising a mixture of water soluble and fat soluble ingredients belonging to the group consisting of: oils, emulsifiers, flavorants, antioxidants, water, proteins, salts, preservatives, acidulants and flavorings; which presents improved nutritional values with reduced values of total lipids and saturated fat.
  • W / O water / oil
  • a / O emulsion vegetable oils and animal oils may be employed.
  • the vegetable oils of this invention may be deodorized and / or non-deodorized liquid oils and interesterified vegetable oils.
  • deodorized liquid oils are employed, belonging to the group consisting of: soybean oil, corn oil, canola oil, sunflower oil, sesame oil or a mixture thereof.
  • Interesterified vegetable oils are employed in the form of an interesterified base composed of a mixture of up to three distinct types of vegetable oils commonly used in the food industry, palm kernel oil, palm oil and soybean oil being preferably employed.
  • Marine oil is the preferred source of animal oil that can be employed. in this invention.
  • the final lipid content in this W / O emulsion should be between 90% and 70% of the final emulsion volume and the total saturated fat value should be between 20 and 35% of the total fat of the product.
  • the final lipid content should remain between 75 and 85% and the total saturated fat should be less than 25% of the total fat of the product.
  • pasteurized water should preferably be used in the preparation of aqueous phase solutions, where the water soluble ingredients will be dissolved.
  • the aqueous phase should be from 10% to 30% of the final emulsion volume.
  • the water / oil (W / O) emulsion of liquid / semi-paste consistency of this invention contains between 25% to 35% water.
  • Antioxidants are used in a range of 50 to 600 ppm on total grease, depending on the antioxidant used.
  • butyl hydroxy toluene may be employed as an antioxidant in this emulsion; butyl hydroxy anisole; tocopherols; Rosemary extract and citric acid.
  • Emulsifiers are responsible for emulsion formation, preferably being used emulsifiers belonging to the group consisting of: monoglycerides, diglycerides, triglycerides, the mixture between mono and diglycerides, the mixture between mono and triglycerides, soy lecithin and polyglycerol esters; between 0.1% and 6.0%, with the dosage ranges adjusted according to the lipid content of the product.
  • the emulsifiers are employed in the range of 0.5% to 4.5%.
  • the protein source employed may be milk powder, whey, skimmed milk powder, whey and / or whey powder.
  • skimmed milk powder, whey and / or whey powder should preferably be employed at a concentration of from 0.001 to 0.1% by volume. end of the product.
  • whey powder should be employed, which will act on this emulsion also as a source of solid particles and flavoring agent.
  • Preservatives are used in this A / O emulsion to efficiently control mold, yeast and bacteria, with potassium sorbate and sodium benzoate being preferably used.
  • the pH of this object should be between 4.6 and 5.6 and guaranteed by the use of an acidulant, which preferably should be citric acid and / or lactic acid.
  • sodium chloride is preferably used as a source of salts in the concentration of from 0.01 to 1.0%.
  • EDTA is used as an antioxidant in a concentration of from 0.005% to 0.02%, more preferably, the EDTA concentration is from 0.0075% to 0.01%.
  • This antioxidant acts as a sequester of metal ions such as iron and copper that may be present in the composition of water and other ingredients, but which act as accelerators of the lipid oxidation reaction.
  • the action of EDTA is to "encapsulate" these metals preventing them from acting on the product.
  • flavorings are substances or mixtures of substances with odorous and / or flavoring properties capable of imparting or enhancing the aroma and / or taste of foods (ANVISA - Resolution No 104 of 14 May 1999).
  • flavorants are employed which belong to the group consisting of: natural or artificial flavors of butter, garlic, herbs, and / or aroma of fine herbs, chocolate and vanilla.
  • the liquid / semi-pasty W / O emulsion of this invention at a temperature of 10 ° C, based on the ratio of interesterified base, vegetable oil and emulsifiers, has a solids content of less than 20%; preferably, the solids content is from 0 to 15% of the product. As it is a liquid / semi-pasty product, the final solids content is relatively lower compared to conventional margarine A / O emulsions.
  • hydrocolloids, vitamins and fatty acids may be added to this emulsion.
  • the hydrocolloid if added has the purpose of binding water, increasing the viscosity of the aqueous phase, providing cohesiveness, improving spreadability and reducing water activity in said A / O emulsion, while vitamins and fatty acids are added for the purpose of further improve the nutritional qualities of the emulsion.
  • Hydrocolloids belonging to the group consisting of gelatin, alginate, xanthan gum, guar gum, carboxymethylcellulose and carrageenan may be employed at a concentration of 0.2 to 10.0% of the final emulsion volume; water soluble and / or fat soluble vitamins and fatty acids.
  • the food gelatin is employed as a hydrocolloid at a concentration of 1% to 5% of the final emulsion volume; Vitamin C, Vitamin A and E in ratios of 15% to 30% of the Recommended Daily Rate (RDI), depending on the vitamin chosen to be added.
  • RDI Recommended Daily Rate
  • the fatty acids that may optionally be employed in this emulsion are essential fatty acids such as omega 3 and omega 6 respecting the recommended daily content for a healthy diet.
  • omega 3 and omega 6 fatty acids should be added at a ratio of between 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume respectively.
  • This water / oil (W / O) emulsion of liquid / semi-paste consistency after being homogeneously mixed has a great stability of the phase mixture even after a long storage period, which is a great advantage over emulsions of this nature belonging to the state of the art.
  • the second object of this invention relates to the process of producing a water in oil (W / O) emulsion comprising the steps of:
  • step (a) the ingredients dissolve from both the oil phase and the water phase simultaneously, simultaneously and separately.
  • Dissolution of fat soluble ingredients occurs in a suitable container at a temperature of 50 to 65 ° C for 5 to 10 minutes.
  • Oil phase ingredients become ready when all fat soluble ingredients are diluted in the liquid vegetable oil or the interesterified base, provided that it is homogeneously mixed with the emulsifiers.
  • Vegetable oils which may be employed in this invention may be deodorized and / or non-deodorized liquid oils and interesterified vegetable oils.
  • liquid oils may be soybean, corn, canola, sesame and sunflower oil.
  • the interesterified base consists of a mixture of up to three distinct types of interesterified vegetable oils prepared at this stage by the total hydrogenation of the oils before interesterification.
  • the interesterified base is composed of a mixture containing oils belonging to the group consisting of: palm kernel oil, palm oil and soybean oil.
  • the interesterified base should have in its final composition total trans isomer content of less than 2%, more preferably less than 1%.
  • Interesterification can be obtained by chemical interesterification process using an alkaline catalyst or by enzymatic interesterification process.
  • the catalyst employed in chemical interesterification is sodium methylate, and the enzyme used is lipase in the concentration range of 0.2 to 10%.
  • the emulsifiers are diluted in step A.
  • the emulsifiers will be responsible for emulsion formation, preferably monoglycerides, diglycerides, triglycerides, a blend of mono and diglycerides, a blend of mono and triglycerides, soy lecithin and polyglycerol esters.
  • the concentration of the emulsifiers is adjusted according to the lipid content of the product, ranging from 0.1% to 6.0%.
  • the emulsifiers are employed in the range of 0.5% to 4.5%.
  • Diluting the emulsifier with the oil phase promotes the formation of a uniformly homogeneous, rapidly structuring crystalline triglyceride network.
  • fat-soluble vitamins and essential fatty acids may be added to the oil phase at this stage of preparation.
  • the fat-soluble vitamins that may be added are vitamin A and vitamin E in a ratio of 15% to 30% of RDI;
  • the fatty acids that can be added are omega 3 and omega 6, and should be added respectively in the ratio 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume.
  • aqueous phase ingredients are prepared in parallel in a separate container from the oil phase components.
  • the ingredients are diluted in pasteurized water.
  • Previously pasteurized water may be employed or water pasteurized in step (a) itself.
  • ingredients that will be diluted at this stage are: proteins, salts, preservatives, antioxidants, acidulants, flavorings and optionally can be diluted in the aqueous phase hydrocolloids and water soluble vitamins.
  • Proteins diluted in the aqueous phase are both a source of solid particles. as they play the role of flavoring agent in this emulsion.
  • Protein sources may include skimmed milk powder, whey, whey powder and skimmed milk whey.
  • skimmed milk powder and / or whey powder should preferably be employed at a concentration of from 0.01% to 0.1% of the final product volume.
  • Preservative dilution aims to efficiently control contaminating microorganisms such as mold, yeast and bacteria, with potassium sorbate and sodium benzoate being preferably used.
  • an acidulant is dissolved in the aqueous phase, preferably the acidulant employed is citric acid and / or lactic acid.
  • the salt employed in this dilution is sodium chloride in the concentration of 0.01 to 1.0%.
  • EDTA is used as an antioxidant in a concentration of from 0.005% to 0.02%, more preferably, the EDTA concentration is from 0.0075% to 0.01%.
  • Flavorings used are preferably comprised of the group consisting of: natural or artificial flavors of butter, garlic, herbs, and / or aroma of fine herbs, chocolate and vanilla.
  • hydrocolloids, vitamins and fatty acids may be diluted at this stage.
  • the hydrocolloids which may be employed belong to the group consisting of gelatin, alginate, xanthan gum, guar gum, carboxymethylcellulose and carrageenan at a concentration of between 0.2% and 10.0% of the final emulsion volume; water-soluble and / or fat-soluble vitamins and essential fatty acids.
  • the food gelatin is employed as a hydrocolloid at a concentration of 1% to 5% of the final emulsion volume; Vitamin C, Vitamin A and E in ratios of 15% to 30% of the Recommended Daily Rate (RDI), depending on the vitamin chosen to be added.
  • RDI Recommended Daily Rate
  • the fatty acids that may preferably be employed are essential fatty acids such as omega 3 and omega 6 and should be added respecting the recommended daily content.
  • omega 3 and omega 6 fatty acids should be added at a ratio of between 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume respectively.
  • Step (b) takes place in a scale tank, first adding phase and then slowly and gradually adding the aqueous phase over the oil phase for emulsion formation.
  • the working temperature ranges are around 40 to 50 ° C, emulsion formation occurs under stirring for 5 to 15 minutes for complete incorporation of the phases. After this period, the emulsion is transferred to a lung tank.
  • the final total lipid concentration of the emulsion should remain between 95% to 70% of the final product volume and the total saturated fat value should remain between 20 and 35% of the total product lipid percentage.
  • the final lipid content should remain between 75 to 85% of the final lipid volume and the total saturated fat remains between 20% to 30%.
  • Step (c) begins by the arrival of the emulsion to the lung tank.
  • the emulsion is homogenized using vigorous and homogeneous agitation without the incorporation of air.
  • the stirrer used may be any prior art stirrer, provided that it does not leave unstirred points in the tank so that emulsion breakage does not occur.
  • paddle type agitators are employed at the bottom and middle of the lung tank to cover the entire surface of the tank.
  • step (d) the emulsion is sent by a high pressure pump from the lung tank to the crystallizer, where the product will be crystallized.
  • the crystallization occurs subsequently in step (e), in a heat exchanger and scraped surface tank.
  • Temperature control is paramount because temperatures should be low and cooling should be in the range 2 to 12 ° C. Very drastic variations in temperature may cause viscosity variation in products of the same formulation batch, which is not desirable.
  • the crystal lattice is filled with liquid oil and water droplets, forming a stable and homogeneous structure.
  • the product receives the cold in the crystallizer under constant beat. After the crystallizer the product still goes through the mixer to ensure the formation of the triglyceride crystal lattice, with small and well distributed crystals.
  • the flow of the high pressure pump can be reduced to increase the residence time of the product inside the equipment.
  • Flow reduction can be achieved by placing a flow retarder formed by series cooled pipes after beating. The flow reduction aims to retain the product for a few minutes before filling and thus replaces the emulsion maturation time in tanks, as occurs in A / O emulsion production processes of this nature found in the state of the art.
  • step (f) the product is filled at a temperature of 2 to 6 ° C.
  • the packaging takes place in an industrial-type package, with 180 liter drums or 820 kg mini-containers.
  • this emulsion can also be packaged in smaller packages.
  • the last step occurs at a temperature of 5 to 10 ° C, where the water-in-oil emulsion of this invention must be allowed to rest for 48 hours for stabilization and final accommodation of the formed crystal lattice to occur.
  • the temperature and time condition also promotes an increase in viscosity in the product as a whole, which favors the maintenance of the emulsion phase mixture stability, reducing the risk of oil release on the product surface.
  • the final product obtained is an emulsion with a margarine color and flavor, but with a liquid or semi-pasty texture, depending on the customer's needs where it will be applied.
  • Table 1 below shows a comparison of the lipid (or fat) composition between the liquid / semi-pasty margarine of the invention (PRODUCT A), a commercial 80% lipid margarine that is industrially employed in the manufacture of cookie dough ( PRODUCT B) and conventional fat containing 100% lipids and also used in the manufacture of cookie dough (PRODUCT C).
  • the analysis was performed according to the official method of AOCS Ce 1f-96, in 100g of the products:
  • Table 1 Comparison between the percentage of fat between different A / O emulsions. Comparatively, product A has the lowest content of saturated fatty acids (20) and trans fats (0.2) and the highest content of polyunsaturated fatty acids (40), which is added to the fact that it is free of cholesterol. , represents an interesting proposal for a healthy and balanced diet.
  • solid fat content solid fat content (SFC)
  • SFC solid fat content
  • the analysis of solids content is performed by nuclear magnetic resonance. The determination was performed at different temperatures, according to the official method of AOCS Cd 16b-93. Temperatures may be 10, 20, 21, 1, 25, 26.7, 30, 33.3, 35, 37.8, 40, 45 ° C, for this product preferably to obtain the solids content at temperatures of 10, 21.1, 33.3, 37.8, 40 ° C.
  • Example 3 Butter Flavored A / O Emulsion
  • Example 4 A / O emulsion with lecithin and glycerides and special aroma
  • Example 5 A / O Emulsion Containing Special Flavorings

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une composition alimentaire comprenant une émulsion eau dans l'huile (E/H) de consistance liquide ou semi-pâteuse, capable de maintenir stable le mélange de phases après le stockage, et présentant des valeurs nutritionnelles améliorées et des teneurs réduites en lipides totaux et en graisses saturées. L'invention concerne également son procédé de production.
PCT/BR2011/000341 2010-09-23 2011-09-23 Émulsion eau dans l'huile liquide ou semi-pâteuse et son procédé de production Ceased WO2012037630A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BRPI1003903-1 2010-09-23
BRPI1003903 BRPI1003903A2 (pt) 2010-09-23 2010-09-23 emulsço Água em àleo lÍquida / semi pastosa e processo de produÇço da mesma

Publications (1)

Publication Number Publication Date
WO2012037630A1 true WO2012037630A1 (fr) 2012-03-29

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PCT/BR2011/000341 Ceased WO2012037630A1 (fr) 2010-09-23 2011-09-23 Émulsion eau dans l'huile liquide ou semi-pâteuse et son procédé de production

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WO (1) WO2012037630A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11297863B2 (en) * 2016-04-20 2022-04-12 Kao Corporation Emulsified seasoning

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0151450A2 (fr) * 1984-01-30 1985-08-14 Unilever N.V. Graisses à faible teneur en trans et émulsions à tartiner huile-eau contenant de telles graisses
WO1993006414A1 (fr) * 1991-09-20 1993-04-01 D.W. Windsor Limited Luminaires
US6231914B1 (en) * 1994-11-15 2001-05-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Fat blend for margarine and W/O spreads
WO2001080651A1 (fr) * 2000-04-20 2001-11-01 Concept Et Applications Industrielles Cain (Sarl) Dispositif permettant le pliage d'une feuille de matiere alimentaire remplie d'une garniture de maniere a former un emballage comestible avec cette derniere
US20050276900A1 (en) * 2004-06-14 2005-12-15 Ullanoormadam Sahasranamam R Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
BRPI0605163A (pt) * 2006-10-20 2008-06-10 Bunge Alimentos S A emulsões de água em óleo com propriedades nutricionais melhoradas e seu processo de preparação

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0151450A2 (fr) * 1984-01-30 1985-08-14 Unilever N.V. Graisses à faible teneur en trans et émulsions à tartiner huile-eau contenant de telles graisses
WO1993006414A1 (fr) * 1991-09-20 1993-04-01 D.W. Windsor Limited Luminaires
US6231914B1 (en) * 1994-11-15 2001-05-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Fat blend for margarine and W/O spreads
WO2001080651A1 (fr) * 2000-04-20 2001-11-01 Concept Et Applications Industrielles Cain (Sarl) Dispositif permettant le pliage d'une feuille de matiere alimentaire remplie d'une garniture de maniere a former un emballage comestible avec cette derniere
US20050276900A1 (en) * 2004-06-14 2005-12-15 Ullanoormadam Sahasranamam R Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
BRPI0605163A (pt) * 2006-10-20 2008-06-10 Bunge Alimentos S A emulsões de água em óleo com propriedades nutricionais melhoradas e seu processo de preparação

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LIST, GR. ET AL.: "Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides.", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY., vol. 72, 1995, pages 379 - 389 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11297863B2 (en) * 2016-04-20 2022-04-12 Kao Corporation Emulsified seasoning

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