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1. (WO2003000063) NUT-LIKE FOOD COMPOSITIONS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2003/000063    International Application No.:    PCT/US2002/016189
Publication Date: 03.01.2003 International Filing Date: 22.05.2002
IPC:
A21D 2/16 (2006.01), A21D 13/08 (2006.01), A23D 9/007 (2006.01), A23G 3/00 (2006.01), A23G 3/02 (2006.01)
Applicants: CARGILL, INC. [US/US]; 15407 McGinty Road W. Wayzata, MN 55391 (US)
Inventors: FREEMAN, Mark, D.; (US).
DITZLER, Krista, L.; (US).
URBANSKI, John, J.; (US).
DISHART, Katy, J.; (US).
SCHWARTZ, Richard, A.; (US).
WAINWRIGHT, Robert, E.; (US)
Agent: PIERING, Scott T.; Cargill, Inc Law Department P.O Box 5624 Minneapolis, Minnesota 55440-5624 (US)
Priority Data:
09/888,343 22.06.2001 US
Title (EN) NUT-LIKE FOOD COMPOSITIONS
(FR) COMPOSITIONS ALIMENTAIRES A SUBSTITUT DE FRUIT A COQUE
Abstract: front page image
(EN)Nut-like food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt.% of the nut-like food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt.% lauric acid and at least about 10 wt.% total of palmitic acid and stearic acid. Methods for making the nut-like food compositions and food products incorporating the nut-like food compositions are also provided.
(FR)L'invention concerne des compositions alimentaires à substitut de fruit à coque comprenant un composant triacylglycérol et un agent de remplissage. Le composant triacylglycérol constitue typiquement entre 20 à 35 % en poids de la composition à substitut de fruit à coque. Ce composant peut être formé par combinaison de triacylglycérol d'acide laurique avec un triacylglycérol saturé en 16/18. Le composant triacylglycérol peut être caractérisé par sa composition en acides gras, comprenant de façon typique environ 30 % en poids d'acide laurique et environ 10 % en poids d'acide palmitique et d'acide stéarique. L'invention concerne aussi des procédés de fabrication des compositions à substitut de fruit à coque et de produits alimentaires contenant ces compositions.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NO, NZ, OM, PH, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TN, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, MZ, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)