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1. (WO2008101094) LOW TRANS FATTY ACID SHORTENING COMPOSITIONS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2008/101094    International Application No.:    PCT/US2008/053985
Publication Date: 21.08.2008 International Filing Date: 14.02.2008
IPC:
A21D 13/00 (2006.01), A21D 13/08 (2006.01), C11C 3/10 (2006.01)
Applicants: E.I. DU PONT DE NEMOURS AND COMPANY [US/US]; 1007 Market Street, Wilmington, Delaware 19898 (US) (For All Designated States Except US).
KINCS, Frank, R. [US/US]; (US) (For US Only).
CRUZ, Ray, G. [US/US]; (US) (For US Only)
Inventors: KINCS, Frank, R.; (US).
CRUZ, Ray, G.; (US)
Agent: WHEELER, George; Mcandrews, Held & Malloy, Ltd., 500 W. Madison St, 34th Floor, Chicago, IL 60661 (US)
Priority Data:
11/675,959 16.02.2007 US
Title (EN) LOW TRANS FATTY ACID SHORTENING COMPOSITIONS
(FR) MATIÈRES GRASSES À BASE D'ACIDES GRAS FAIBLEMENT TRANS
Abstract: front page image
(EN)Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt.% linolenic fatty acid moieties and from 0 to 2 wt.% trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt.% of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt.%. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.
(FR)L'invention concerne des matières grasses interestérifiées ou mélangées ayant une proportion relativement faible en acide gras trans. Les matières grasses sont préparées en mélangeant ou en interestérifiant une huile de soja faiblement linolénique, comprenant 1 à 3,5 % en poids de fractions acide gras linolénique et de 0 à 2 % en poids de fractions acide gras trans, et une graisse fortement saturée comprenant 0 à 2 % en poids de fractions acide gras trans. La matière grasse interestérifiée ou mélangée a un contenu de fractions d'acide gras trans de 0 à 2 % en poids. Ces mélanges interestérifiés ou simples sont pauvres en acide gras trans, mais sont par ailleurs similaires en composition et en performance aux huiles végétales partiellement hydrogénés. Des produits réalisés à partir de ces matières grasses comprennent des produits cuits au four, comme des petits gâteaux, des biscuits, des tourtes, des vol-au-vent, ou un glaçage comme un glaçage à la crème.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MT, NL, NO, PL, PT, RO, SE, SI, SK, 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)