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1. EP3496545 - SPECIALITY LOW SATURATES CANOLA OIL

Office
European Patent Office
Application Number 17840024
Application Date 01.08.2017
Publication Number 3496545
Publication Date 19.06.2019
Publication Kind A4
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
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
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
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 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]
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
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 INC
Inventors FLETCHER RICHARD
Designated States
Priority Data 201662374244 12.08.2016 US
Title
(DE) SPEZIALRAPSÖL MIT NIEDRIGER SÄTTIGUNG
(EN) SPECIALITY LOW SATURATES CANOLA OIL
(FR) HUILE DE COLZA DE SPÉCIALITÉ À FAIBLE TENEUR EN COMPOSÉS SATURÉS
Abstract
(EN) Specialty canola oil is provided with preferred stability, flavor, and low levels of saturates. Plants, seeds, and oil contain 3.5% to 5% total saturates, greater than 18% linoleic acid, 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.
(FR) L'huile de colza de spécialité présente une stabilité et une flaveur préférées, et de faible taux de composés saturés. Les plantes, les graines et l'huile contiennent 3,5% à 5% de composés saturés totaux, plus de 18% d'acide linoléique, et moins de 3% d'acide linolénique. L'huile de l'invention permet non seulement d'abaisser les taux de composés saturés mais également d'obtenir une stabilité de friture acceptable et une flaveur améliorée.