Fat blends with crystal modifiers
US6500479B2 · kind B2 · utility
4Cited by
6References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 12, 2001 |
| Grant date | Dec 31, 2002 |
| Priority date | — |
| Expiry date | Mar 11, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Blends containing a vegetable fat or a blend of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:00 to 99:1 display a number of benefits such as high crystallization rates. This modification of the crystallization rate can be used to achieve a number of beneficial effects in the final fat blend or in the final food product containing the blend.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.