Anhydrous milk fat/vegetable fat food ingredient

Details Anhydrous milk fat/vegetable fat food ingredient Anhydrous milk fat/vegetable fat food ingredient

1999-10-15

2001-07-24

Paden, Carolyn (Department: 1761)

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

C426S607000, C426S581000, C426S321000

Reexamination Certificate

active

06265007

ABSTRACT:

BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a food ingredient comprising anhydrous milk fat and an effective amount of a vegetable fat to enhance the oxidative stability of the anhydrous milk fat. A particularly preferred food ingredient of this invention comprises a mixture of anhydrous milk fat and cocoa butter.
2. Related Background Art
Anhydrous milk fat is a well know ingredient that is often used in the confectionery industry. The oxidative stability of anhydrous milk fat is known to degrade over time. This oxidative degradation may result in deleterious taste attributes in confectionery in which anhydrous milk fat is used.
Vegetable fats, such as cocoa butter, are also well known ingredients that are often employed in confectionery. It would be highly desirable if the oxidative stability of anhydrous milk fat could be improved by the addition of a vegetable fat. Such a food ingredient composition would be particularly desirable where both the anhydrous milk fat and the vegetable fat were to be used in a confectionery food product requiring both components.
SUMMARY OF THE INVENTION
This invention is directed to a food ingredient composition comprising anhydrous milk fat and an effective amount of vegetable fat to enhance the oxidative stability of the anhydrous milk fat. Generally, the anhydrous milk fat may be present in the food ingredient composition in a range of about 1% to about 99% by weight of the food ingredient, but more preferably the anhydrous milk fat is the predominant component of the food ingredient, i.e., greater than 50% by weight of the food ingredient composition. The preferred vegetable fat of this invention is cocoa butter.


REFERENCES:
patent: 5149560 (1992-09-01), Kealey
patent: 5962062 (1999-10-01), Carrie
patent: 2276629 (1994-05-01), None
patent: WO 98/34494 (1998-08-01), None
Simoneau 1996 JAOCS 73 (8) 955-961.*
Williams 1997 JAOCS 74 (4) 357-366.*
Reddy 1996 JAOCS 73(6) 723-727.*
Hartel 1996 JAOCS 73 (8) 945-953.*
Ali 1994 JAOCS 71 (8) 803-806.

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