Human milk fat substitutes
Disclosed are human milk fat (HMF) substitutes, processes for their preparation, uses thereof and fat blends and infants formulae containing them. A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at t...
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| creator | SHULMAN AVIDOR BEN DROR GAI HERZOG YAEL LAOUZ HALA YAAKOBI DOV BLINDER GREGORY |
| description | Disclosed are human milk fat (HMF) substitutes, processes for their preparation, uses thereof and fat blends and infants formulae containing them. A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of saturated fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions comprising a blend of at least 25% or at least 30% of the said fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed. Further disclosed are infant formulas comprising the fat base co |
| format | Patent |
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A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of saturated fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions comprising a blend of at least 25% or at least 30% of the said fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed. Further disclosed are infant formulas comprising the fat base co</description><language>chi ; eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080611&DB=EPODOC&CC=CN&NR=101198261A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080611&DB=EPODOC&CC=CN&NR=101198261A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHULMAN AVIDOR</creatorcontrib><creatorcontrib>BEN DROR GAI</creatorcontrib><creatorcontrib>HERZOG YAEL</creatorcontrib><creatorcontrib>LAOUZ HALA</creatorcontrib><creatorcontrib>YAAKOBI DOV</creatorcontrib><creatorcontrib>BLINDER GREGORY</creatorcontrib><title>Human milk fat substitutes</title><description>Disclosed are human milk fat (HMF) substitutes, processes for their preparation, uses thereof and fat blends and infants formulae containing them. A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of saturated fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions comprising a blend of at least 25% or at least 30% of the said fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed. 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A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated; and/or with the amount of saturated fatty acid residues bonded at the sn-2 position of the glycerol backbone less than about 43.5% of the total amount of saturated fatty acid residues. Typically, substantially all of the saturated fatty acids bonded at the sn-2 position of the glycerol backbone are palmitic acid residues. Also disclosed are substitute HMF compositions comprising a blend of at least 25% or at least 30% of the said fat base composition of the invention with up to 75%, or respectively up to 70%, of at least one vegetable oil. Processes for preparing the fat base compositions and blend are also disclosed. Further disclosed are infant formulas comprising the fat base co</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN101198261A |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Human milk fat substitutes |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T03%3A18%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SHULMAN%20AVIDOR&rft.date=2008-06-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN101198261A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |