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1. (WO2007008557) COMPOSITIONS DE MONOGLYCERIDES ET D'EMULSIFIANTS ET PROCEDES PERMETTANT DE PRODUIRE CES COMPOSITIONS
Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

CLAIMS
What is claimed is:
1. A process for producing a monoglyceride composition, the process
comprising:
combining water, a monoglyceride and an emulsifier, thus forming a mixture; and
subjecting the mixture to shearing and/or homogenizing, thus producing a
monoglyceride composition.

2. The process of claim 1 , wherein combining the water, the monoglyceride and the emulsifier comprises:
placing the water in an apparatus;
mixing the monoglyceride with the emulsifier; and
placing the monoglyceride and the emulsifier in the apparatus, thus forming the mixture.

3. The process of claim 2, further comprising an act selected from the group consisting of:
heating the water before placement in the apparatus;
heating the monoglyceride and the emulsifier mixture before placement in the apparatus;
combining a microbial growth inhibitor with the water;
wherein subjecting the mixture to shearing and/or homogenizing takes place in the apparatus and further comprises cooling the mixture;
milling the monoglyceride composition;
agitating the monoglyceride composition while allowing crystals to form in the monoglyceride composition such that a size of the crystals is reduced as compared to allowing the crystals to form in the monoglyceride
composition without the agitating;
storing the monoglyceride composition for a period of time such that the
monoglyceride composition has a viscosity of 67,200 centipoise or
less; and
combinations of any thereof.

4. The process of claim 1 , where the shearing and/or homogenizing is done with a scraped-surface heat exchanger.

5. The process of claim 1 , where the homogenizing is done with a sonolator.

6. The process of claim 1 , where the emulsifier is selected from the group
consisting of diglycerides, diacetyl tartaric acid esters of monoglycerides, ethoxylated monoglycerides, ethoxylated diglycerides, lecithin, acetylated lecithin, hydroxylated lecithin, enzyme modified lecithin, fatty acid salts of lactylates, acids of lactylates, polyglycerol esters, propylene glycol
monoesters, polyglycerol esters, sucrose esters, polyglycerol polyricinolate, propylene glycol monoesters, polysorbates, sorbitan esters, sodium stearoyl lactylate, and combinations of any thereof.

7. The process of claim 1 , further comprising placing the monoglyceride
composition in a food product.

8. A product produced by the process of claim 1.

9. A process for producing an emulsifier composition, the process comprising: mixing water with a an emulsifier selected from the group consisting of
monoglycerides, sodium stearoyl lactylate, polysorbate, ethoxylated
monoglycerides, diacetyl tartaric acid esters of monoglycerides,
polyglycerol esters, propylene glycol monoesters, and any combination thereof, thus forming a mixture; and
subjecting the mixture to ultrasonic energy, thus forming an emulsifier
composition.

10. The process of claim 9, further comprising combining a compound selected from the group consisting of a second emulsifier, a microbial growth inhibitor, and a combination thereof with the mixture.

11. The process of claim 9, wherein mixing the water with the emulsifier
comprises:
providing the water in a first portion;
providing the emulsifier in a second portion;
heating the second portion; and
combining the first portion with the second portion to form the mixture.

12. The process of claim 10, wherein the second emulsifier is different than the emulsifier and is selected from the group consisting of monoglycerides, diglycerides, diacetyl tartaric acid esters of monoglycerides, ethoxylated
monoglycerides, ethoxylated diglycerides, lecithin, acetylated lecithin,
hydroxylated lecithin, enzyme modified lecithin, fatty acid salts of lactylates, acids of lactylates, polyglycerol esters, propylene glycol monoesters,
polyglycerol esters, sucrose esters, polyglycerol polyricinolate, propylene glycol monoesters, polysorbates, sorbitan esters, sodium stearoyl lactylate, and combinations of any thereof.

13. The process of claim 10, wherein the microbial growth inhibitor is selected from the group consisting of acetic acid, propionic acid, lactic acid, citric acid, a benzoate compound, and combinations of any thereof.

14. A composition comprising:
water; and
a monoglyceride;
wherein the water and the monoglyceride are present in the composition in such amounts to confer a viscosity of 67,200 centipoise or less to the
composition.

15. The composition of claim 14, further comprising a compound selected from the group consisting of an emulsifier, a microbial growth inhibitor, and
combinations any of thereof.

16. The composition of claim 14, wherein the water and the monoglyceride are present in the composition in such amounts to confer a viscosity of 30,000 centipoise or less to the composition.

17. The composition of claim 14, wherein the water and the monoglyceride are present in the composition in such amounts to confer a viscosity of 10,000 centipoise or less to the composition.

18. The composition of claim 15, wherein the emulsifier is selected from the group consisting of: diglycerides, diacetyl tartaric acid esters of monoglycerides, ethoxylated monoglycerides, ethoxylated diglycerides, lecithin, acetylated lecithin, hydroxylated lecithin, enzyme modified lecithin, fatty acid salts of lactylates, acids of lactylates, polyglycerol esters, propylene glycol
monoesters, polyglycerol esters, sucrose esters, polyglycerol polyricinolate, propylene glycol monoesters, polysorbates, sorbitan esters, sodium stearoyl lactylate, and combinations of any thereof.

19. The composition of claim 15, wherein the microbial growth inhibitor is selected from the group consisting of acetic acid, propionic acid, lactic acid, citric acid, a benzoate compound, and combinations of any thereof.

20. A food composition comprising the composition of claim 14.

21. The food composition of claim 20, wherein the food composition is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine,
mashed potatoes, dehydrated potatoes, a beverage, and a non-dairy
creamer.

22. A composition comprising:
water;
a monoglyercide;
an emulsifier selected from the group consisting of diglycerides, diacetyl
tartaric acid esters of monoglycerides, ethoxylated monoglycerides,
ethoxylated diglycerides, lecithin, acetylated lecithin, hydroxylated
lecithin, enzyme modified lecithin, fatty acid salts of lactylates, acids of lactylates, polyglycerol esters, propylene glycol monoesters,
polyglycerol esters, sucrose esters, polyglycerol polyricinolate,
propylene glycol monoesters, polysorbates, sorbitan esters, sodium
stearoyl lactylate, and combinations of any thereof; and
a microbial growth inhibitor selected from the group consisting of acetic acid, propionic acid, lactic acid, citric acid, a benzoate compound, and
combinations of any thereof;
wherein the water, the monoglyceride, the emulsifier, and the microbial growth inhibitor are present in the composition in such amounts to confer a
viscosity of 67,200 centipoise or less to the composition.

23. A food product comprising the composition of claim 22.

24. The food product of claim 23 selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, and a non-dairy creamer.

25. A method of manufacturing a food composition, comprising:
flowing an emulsifier composition comprising an emulsifier selected from the group consisting of monoglycerides, sodium stearoyl lactylate, polysorbate,
ethoxylated monoglycerides, diacetyl tartaric acid esters of monoglycerides, polyglycerol esters, propylene glycol monoesters, and any combination
thereof, into contact with at least one ingredient of a food composition during a manufacturing process of the food compostion;
wherein the emulsifier composition has a viscosity of 67,200 or less.

26. The process of claim 25, wherein flowing the emulsifier composition comprises pumping the emulsifier composition.

27. The process of claim 25, further comprising metering an amount of the emulsifier composition placed into contact with the at least one ingredient of the food composition.

28. A method of making a fluid monoglyceride composition, the method
comprising:
providing water at between about 100C and about 93.3°C;
providing monoglyceride in liquid form at between about 100C and about
93.3°C;
combining the water and monoglyceride in amounts necessary to produce a mixture that is about 10% to about 95% water and about 5% to about

90% monoglyceride by weight;
cooling the mixture to between about 37.80C to about 65.6°C;
milling the mixture;
optionally cooling the mixture to between about 100C to about 37.8°C;
optionally milling the mixture; and
storing the mixture;
thereby making a fluid monoglyceride composition.

29. The method of claim 28, wherein the water is heated to about 82.20C.

30. The method of claim 28, wherein the monoglyceride is heated to about
79.5°C.

31. The method of claim 28, wherein the mixture is first cooled to about 54.4°C.

32. The method of claim 28, where the mixture is first milled with a colloid mill.

33. The method of claim 32, wherein the colloid mill is operating at about 7000 rpm.

34. The method of claim 28, wherein the mixture is subsequently cooled to about 32.2°C.

35. The method of claim 28, wherein the mixture is cooled in a heat exchanger.

36. The method of claim 28, wherein the mixture is subsequently milled in a pin worker.

37. The method of claim 36, wherein the pin worker is operating at about 125 rpm.

38. The method of claim 28, comprising the additional step of, before storing the composition, agitating the composition for about one-half hour to about four hours.

39. The method of claim 28, wherein the mixture is stored at a temperature of from about 4.4°C to about 37.8°C.

40. The method of claim 39, wherein the mixture is stored at a temperature of about 22.20C.

41. A method of making a fluid monoglyceride composition, the method
comprising:
providing:
water in an amount from about 70% to about 75% by weight;
monoglyceride in an amount from about 20% to about 25% by weight; polysorbate 60 in an amount from about 1 % to about 4% by weight; lecithin in an amount from about 1 % to about 4% by weight;
acetic acid in an amount from about 0.1% to about 2% by weight; and propionic acid in an amount from about 0.1% to about 2% by weight; combining the water, acetic acid and propionic acid and heating to between about 37.8°C and about 93.30C to form a first combination;
combining the monoglyceride, polysorbate 60 and lecithin and heating to
between about 37.80C and about 93.30C to form a second
combination;
combining the first combination and the second combination to form a
mixture;
cooling the mixture to between about 37.8°C to about 65.60C;
milling the mixture;
optionally cooling the mixture to between about 1O0C to about 37.80C;
optionally milling the mixture; and
storing the mixture for at least five days;
thereby making a fluid monoglyceride composition.

42. The method of claim 41 , wherein the water is heated to about 82.2°C.

43. The method of claim 41 , wherein the monoglyceride is heated to about
79.5°C.

44. The method of claim 41 , wherein the mixture is first cooled to about 54.4°C.

45. The method of claim 41 , where the mixture is first milled with a colloid mill.

46. The method of claim 45, wherein the colloid mill is operating at about 7000 rpm.

47. The method of claim 41 , wherein the mixture is subsequently cooled to about 32.2°C.

48. The method of claim 41 , wherein the mixture is cooled in a heat exchanger.

49. The method of claim 41 , wherein the mixture is subsequently milled in a pin worker.

50. The method of claim 49, wherein the pin worker is operating at about 125 rpm.

51. The method of claim 41 , comprising the additional step of, before storing the composition, agitating the composition for about one-half hour to about four hours.

52. The method of claim 41 , wherein the mixture is stored at a temperature of from about 4.4°C to about 37.80C.

53. The method of claim 52, wherein the mixture is stored at a temperature of about 22.2°C.

54. The method of claim 41 , wherein the mixture contains about 73% water.

55. The method of claim 41 , wherein the mixture contains about 22.5%
monoglyceride.

56. The method of claim 41 , wherein the mixture contains about 2% polysorbate 60.

57. The method of claim 41 , wherein the mixture contains about 2% lecithin.

58. The method of claim 41 , wherein the mixture contains about 0.25% acetic acid.

59. The method of claim 41 , wherein the mixture contains about 0.25% propionic acid.

60. A fluid monoglyceride composition, made by the method of claim 28.

61. A fluid monoglyceride composition, made by the method of claim 41.

62. A fluid monoglyceride composition comprising in uniform combination:
monoglyceride in amounts from about 5% to about 40% by weight;
water in amounts from about 40% to about 90% by weight.

63. The fluid monoglyceride composition of claim 62, wherein the composition contains about 73% water by weight.

64. The fluid monoglyceride composition of claim 62, wherein the composition contains about 22.5% monoglyceride by weight.

65. The fluid monoglyceride composition of claim 62, further comprising from about 0% to about 10% polysorbate 60 by weight.

66. The fluid monoglyceride composition of claim 65, wherein the composition contains about 2% polysorbate 60.

67. The fluid monoglyceride composition of claim 62, further comprising from about 0% to about 10% lecithin by weight.

68. The fluid monoglyceride composition of claim 67, wherein the composition contains about 2% lecithin by weight.

69. The fluid monoglyceride composition of claim 62, further comprising from about 0% to about 5% acetic acid by weight.

W

70. The fluid monoglyceride composition of claim 69, wherein the composition contains about 0.25% acetic acid by weight.

71. The fluid monoglyceride composition of claim 62, further comprising from about 0% to about 5% propionic acid by weight.

72. The fluid monoglyceride composition of claim 71 , wherein the composition contains about 0.25% propionic acid by weight.

73. The fluid monoglyceride composition of claim 62, further comprising from about 0% to about 20% PGME by weight.

74. A fluid monoglyceride composition comprising in uniform combination:
about 22.5% monoglyceride by weight;
about 2% polysorbate 60 by weight;
about 2% lecithin by weight;
about 0.25% acetic acid by weight;
about 0.25% propionic acid by weight; and
about 73% water by weight.

75. A food product containing the fluid monoglyceride composition made by the method of claim 28.

76. The food product of claim 75, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

77. A food product containing a fluid monoglyceride composition, made by the method of:
providing water at between about 37.8°C and about 93.3°C;
providing monoglyceride at between about 37.8°C and about 93.30C;
combining the water and monoglyceride in amounts necessary to produce a mixture that is about 60% to about 95% water and about 5% to about

40% monoglyceride by weight;
cooling the mixture to between about 37.80C to about 65.60C;
milling the mixture;
optionally cooling the mixture to between about 10°C to about 37.8°C;
optionally milling the mixture; and
storing the mixture;
thereby making a fluid monoglyceride composition.

78. The food product of claim 77, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

79. A food product containing the fluid monoglyceride composition made by the method of claim 41.

80. The food product of claim 79, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

81. A food product containing a fluid monoglyceride composition, made by the method of:
providing:
water in an amount from about 70% to about 75% by weight;
monoglyceride in an amount from about 20% to about 25% by weight; polysorbate 60 in an amount from about 1 % to about 4% by weight;
lecithin in an amount from about 1% to about 4% by weight;
acetic acid in an amount from about 0.1 % to about 2% by weight; and propionic acid in an amount from about 0.1% to about 2% by weight; combining the water, acetic acid and propionic acid and heating to between about 37.8°C and about 93.30C to form a first combination;
combining the monoglyceride, polysorbate 60 and lecithin and heating to
between about 37.8°C and about 93.30C to form a second
combination;
combining the first combination and the second combination to form a
mixture;
cooling the mixture to between about 37.80C to about 65.6°C;
milling the mixture;
optionally cooling the mixture to between about 10°C to about 37.80C;
optionally milling the mixture; and
storing the mixture for at least five days;
thereby making a fluid monoglyceride composition.

82. The food product of claim 81 , wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

83. A food product containing the fluid monoglyceride composition of claim 62.

84. The food product of claim 83, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

85. A food product containing a fluid monoglyceride composition, comprising in uniform combination:
monoglyceride in amounts from about 5% to about 40% by weight;
water in amounts from about 40% to about 90% by weight.

86. The food product of claim 85, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

87. A food product containing the fluid monoglyceride composition of claim 74.

88. The food product of claim 87, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.

89. A food product containing a fluid monoglyceride composition comprising in uniform combination:
about 22.5% monoglyceride by weight;
about 2% polysorbate 60 by weight;
about 2% lecithin by weight;
about 0.25% acetic acid by weight;
about 0.25% propionic acid by weight; and
about 73% water by weight.

The food product of claim 89, wherein the food product is selected from the group consisting of: bread, rolls, buns, pizza crust, pretzels, tortillas, pita bread, cakes, cookies, biscuits, crackers, pie crusts, crisp bread, dough, whipped topping, icing, ice cream, vegetable-based spread, margarine, mashed potatoes, dehydrated potatoes, a beverage, non-dairy creamer.