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1. (WO2014200909) STRUCTURED FAT SYSTEM
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2014/200909 International Application No.: PCT/US2014/041522
Publication Date: 18.12.2014 International Filing Date: 09.06.2014
IPC:
A23D 7/005 (2006.01) ,A23D 9/007 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
D
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7
Edible oil or fat compositions containing an aqueous phase, e.g. margarines
02
characterised by the production or working-up
04
Working-up
05
characterised by essential cooling
[IPC code unknown for A23D 9/07]
Applicants:
CARGILL, INCORPORATED [US/US]; 15407 McGinty Road West Mail Stop 24 Wayzata, Minnesota 55391, US
Inventors:
DE PAEPE, Jeroen; BE
METIN, Serpil; US
SMITH, Paul Raymond; BE
VEELAERT, Sarah; BE
Agent:
JENKINS, Jihan R.; US
Priority Data:
13003840.901.08.2013EP
61/833,10610.06.2013US
Title (EN) STRUCTURED FAT SYSTEM
(FR) SYSTÈME DE GRAISSE STRUCTURÉE
Abstract:
(EN) A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/vv% to 90 w/w% of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/w% to 90 w/w% of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.
(FR) La présente invention concerne une garniture, un enrobage ou une pâte à tartiner pour utilisation dans des applications alimentaires comprenant un système de graisse structurée, le système de graisse structurée comprenant de 10 % m/m à 90 % m/m d’un lipide et de 10 % m/m à 90 % m/m d’une particule poreuse comestible, le lipide étant présent sous la forme d’une phase continue dans ledit système de graisse structurée. L’utilisation d’un système de graisse structurée pour réduire la teneur en graisses trans et saturées d’une garniture, un enrobage ou une pâte à tartiner, le système de graisse structurée comprenant de 10 % m/m à 90 % m/m d’un lipide et de 10 % m/m à 90 % m/m d’une particule poreuse comestible, le lipide étant présent sous la forme d’une phase continue dans ledit système de graisse structurée.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, 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, IR, IS, JP, KE, KG, 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, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)