Adobo

Una composición de grasa comprende: más del 45% en peso de ácido oleico; de 10% a 35% en peso de ácido esteárico; y de 1% a 10% en peso de ácido palmítico; los porcentajes de ácidos se refieren a ácidos unidos como grupos acilo en glicéridos en la composición de grasa y se basan en el peso total de...

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Hauptverfasser:	DE LIMA, Christopher Mark, MA, Jun, THERON, Karin Alicia
Format:	Patent
Sprache:	spa
Schlagworte:	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
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creator	DE LIMA, Christopher Mark MA, Jun THERON, Karin Alicia
description	Una composición de grasa comprende: más del 45% en peso de ácido oleico; de 10% a 35% en peso de ácido esteárico; y de 1% a 10% en peso de ácido palmítico; los porcentajes de ácidos se refieren a ácidos unidos como grupos acilo en glicéridos en la composición de grasa y se basan en el peso total de ácidos grasos C8 a C24; y más del 5 % en peso de triglicéridos P2St, PSt2 y StStSt combinados en base a los triglicéridos totales presentes en la composición, y una relación en peso de triglicéridos (StOSt+POSt):(StStSt+PStSt) inferior a 3, en la que P es palmítico. ácido, O es ácido oleico y St es ácido esteárico. La grasa se puede utilizar en adobo. (Traducción automática con Google Translate, sin valor legal) A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.
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La grasa se puede utilizar en adobo. (Traducción automática con Google Translate, sin valor legal) A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.</description><language>spa</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>2024</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=20240521&DB=EPODOC&CC=ES&NR=2969627T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240521&DB=EPODOC&CC=ES&NR=2969627T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DE LIMA, Christopher Mark</creatorcontrib><creatorcontrib>MA, Jun</creatorcontrib><creatorcontrib>THERON, Karin Alicia</creatorcontrib><title>Adobo</title><description>Una composición de grasa comprende: más del 45% en peso de ácido oleico; de 10% a 35% en peso de ácido esteárico; y de 1% a 10% en peso de ácido palmítico; los porcentajes de ácidos se refieren a ácidos unidos como grupos acilo en glicéridos en la composición de grasa y se basan en el peso total de ácidos grasos C8 a C24; y más del 5 % en peso de triglicéridos P2St, PSt2 y StStSt combinados en base a los triglicéridos totales presentes en la composición, y una relación en peso de triglicéridos (StOSt+POSt):(StStSt+PStSt) inferior a 3, en la que P es palmítico. ácido, O es ácido oleico y St es ácido esteárico. La grasa se puede utilizar en adobo. (Traducción automática con Google Translate, sin valor legal) A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</subject><subject>FATTY ACIDS FROM FATS, OILS OR WAXES</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZGB1TMlPyudhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfGuwUaWZpZmRuYhIcbGxKgBAAKGG2U</recordid><startdate>20240521</startdate><enddate>20240521</enddate><creator>DE LIMA, Christopher Mark</creator><creator>MA, Jun</creator><creator>THERON, Karin Alicia</creator><scope>EVB</scope></search><sort><creationdate>20240521</creationdate><title>Adobo</title><author>DE LIMA, Christopher Mark ; MA, Jun ; THERON, Karin Alicia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2969627TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2024</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</topic><topic>FATTY ACIDS FROM FATS, OILS OR WAXES</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>DE LIMA, Christopher Mark</creatorcontrib><creatorcontrib>MA, Jun</creatorcontrib><creatorcontrib>THERON, Karin Alicia</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DE LIMA, Christopher Mark</au><au>MA, Jun</au><au>THERON, Karin Alicia</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Adobo</title><date>2024-05-21</date><risdate>2024</risdate><abstract>Una composición de grasa comprende: más del 45% en peso de ácido oleico; de 10% a 35% en peso de ácido esteárico; y de 1% a 10% en peso de ácido palmítico; los porcentajes de ácidos se refieren a ácidos unidos como grupos acilo en glicéridos en la composición de grasa y se basan en el peso total de ácidos grasos C8 a C24; y más del 5 % en peso de triglicéridos P2St, PSt2 y StStSt combinados en base a los triglicéridos totales presentes en la composición, y una relación en peso de triglicéridos (StOSt+POSt):(StStSt+PStSt) inferior a 3, en la que P es palmítico. ácido, O es ácido oleico y St es ácido esteárico. La grasa se puede utilizar en adobo. (Traducción automática con Google Translate, sin valor legal) A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P2St, PSt2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.</abstract><oa>free_for_read</oa></addata></record>
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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	Adobo
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