Palmitoleic acid and its use in foods
US6461662B2 · kind B2 · utility
6Cited by
9References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 11, 2000 |
| Grant date | Oct 8, 2002 |
| Priority date | — |
| Expiry date | Jan 3, 2021 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11C1/045
- WIPO fieldBasic materials chemistry
- WIPO sectorChemistry
Abstract
Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perform well in food applications. These blends of glycerides can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for C16:1, removal of the fatty acids and a fractionation of the acids.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.