Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1996-04-29
1999-06-01
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426607, A23D 700
Patent
active
059086548
ABSTRACT:
Triglycerides, having at least two long chain polyunsaturated fatty acids L.sub.1 and L.sub.2, from which at least one is present for more than 20 wt %, while the weight ratio L.sub.1 :L.sub.2 is at least 2 and which triglycerides also contain at least 15 wt % of saturated fatty acids with 14 or more carbon atoms and have a weight ratio saturated C.sub.18 :saturated C.sub.16 fatty acid residue of >2, while at least 5 wt % of the saturated fatty acid residues with at least 14 C-atoms is bonded on a triglyceride molecule, wherein also L.sub.1 and/or L.sub.2 is present, display a number of beneficial properties (good oxidative stability healthier, less off-flavor, lower caloric, better digestibility, and in particular better structuring properties).
REFERENCES:
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Adachi et al, Journal of Fermentation and Bioengineering, vol. 75, No. 4, (1993), pp. 259-264.
Tanaka et al, JAOCS, vol. 71, No. 3, (Mar., 1994), pp. 331-334.
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Toyoshima et al, Journal of the Japan Oil Chemists' Society, vol. 42, No. 1, (1993) pp. 30-35.
Huang et al., "Lipase-Catalyzed Incorporation of n-3 Polyunsaturated Fatty Acids into Vegetable Oils," JAOCS, vol. 71, No. 11, pp. 1277-1280, 1994.
Patent Abstracts of Japan, vol. 17, No. 429, 1993.
Cain Frederick William
McNeill Gerald Patrick
Moore Stephen Raymond
Loders-Croklaan B.V.
Paden Carolyn
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