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1. CN109640679 - SPECIALITY LOW SATURATES CANOLA OIL

Office
China
Application Number 201780048773.9
Application Date 01.08.2017
Publication Number 109640679
Publication Date 16.04.2019
Publication Kind A
IPC
A23D 9/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
A23L 33/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
115Fatty acids or derivatives thereof; Fats or oils
12Fatty acids or derivatives thereof
C11B 1/00
CCHEMISTRY; METALLURGY
11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
BPRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
1Production of fats or fatty oils from raw materials
CPC
A23D 9/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
C11B 1/00
CCHEMISTRY; METALLURGY
11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
BPRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
1Production of fats or fatty oils from raw materials
A23L 33/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
115Fatty acids or derivatives thereof; Fats or oils
12Fatty acids or derivatives thereof
A01H 5/10
AHUMAN NECESSITIES
01AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
HNEW PLANTS OR ; NON-TRANSGENIC; PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
5Angiosperms, i.e. flowering plants, characterised by their plant parts; Angiosperms characterised otherwise than by their botanic taxonomy
10Seeds
A01H 6/202
AHUMAN NECESSITIES
01AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
HNEW PLANTS OR ; NON-TRANSGENIC; PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
6Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
20Brassicaceae, e.g. canola, broccoli or rucola
202Brassica napus [canola]
A23D 9/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
02characterised by the production or working-up
Applicants CARGILL INCORPORATED
嘉吉公司
Inventors FLETCHER RICHARD
理查德·弗莱彻
Agents 北京同立钧成知识产权代理有限公司 11205
北京同立钧成知识产权代理有限公司 11205
Priority Data 62/374,244 12.08.2016 US
Title
(EN) SPECIALITY LOW SATURATES CANOLA OIL
(ZH) 特种低饱和物菜籽油
Abstract
(EN) The present invention provides specialty canola oil with preferred stability, flavor, and low levels of saturates. Plants, seeds, and oil contain 3.5% to 5% total saturates, greater than 18% linoleicacid, and less than 3% linolenic acid. The oil of the invention provides not only lower saturates levels but also acceptable frying stability and improved flavor.
(ZH) 提供了具有优选的稳定性、风味和低饱和物水平的特种菜籽油。植物、种子和油含有3.5%至5%的总饱和物、大于18%的亚油酸和小于3%的亚麻酸。本发明的油不仅提供较低的饱和物水平,还提供可接受的油炸稳定性和改善的风味。
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