Human milk fat substitutes
Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and infant formula containing the HMF substitutes. A fat base composition of the invention includes a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid resid...
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| creator | SHULMAN AVIDOR BEN DROR GAI HERZOG YAEL LAOUZ HALA YAAKOBI DOV BAR-ON ZOHAR BLINDER GREGORY MEIRI-BENDEK IRIS |
| description | Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and infant formula containing the HMF substitutes. A fat base composition of the invention includes 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 the 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 including a blend of at least 25% or at least 30% of the 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 including the fat base composition or substitute human milk fat composition. |
| format | Patent |
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A fat base composition of the invention includes 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 the 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 including a blend of at least 25% or at least 30% of the 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 including the fat base composition or substitute human milk fat composition.</description><language>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>2016</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=20160510&DB=EPODOC&CC=US&NR=9332771B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160510&DB=EPODOC&CC=US&NR=9332771B2$$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>BAR-ON ZOHAR</creatorcontrib><creatorcontrib>BLINDER GREGORY</creatorcontrib><creatorcontrib>MEIRI-BENDEK IRIS</creatorcontrib><title>Human milk fat substitutes</title><description>Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and infant formula containing the HMF substitutes. A fat base composition of the invention includes 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 the 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 including a blend of at least 25% or at least 30% of the 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 including the fat base composition or substitute human milk fat composition.</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>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDyKM1NzFPIzczJVkhLLFEoLk0qLsksKS1JLeZhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGhwZbGxkbm5oZORsZEKAEADxMi4w</recordid><startdate>20160510</startdate><enddate>20160510</enddate><creator>SHULMAN AVIDOR</creator><creator>BEN DROR GAI</creator><creator>HERZOG YAEL</creator><creator>LAOUZ HALA</creator><creator>YAAKOBI DOV</creator><creator>BAR-ON ZOHAR</creator><creator>BLINDER GREGORY</creator><creator>MEIRI-BENDEK IRIS</creator><scope>EVB</scope></search><sort><creationdate>20160510</creationdate><title>Human milk fat substitutes</title><author>SHULMAN AVIDOR ; BEN DROR GAI ; HERZOG YAEL ; LAOUZ HALA ; YAAKOBI DOV ; BAR-ON ZOHAR ; BLINDER GREGORY ; MEIRI-BENDEK IRIS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US9332771B23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2016</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>SHULMAN AVIDOR</creatorcontrib><creatorcontrib>BEN DROR GAI</creatorcontrib><creatorcontrib>HERZOG YAEL</creatorcontrib><creatorcontrib>LAOUZ HALA</creatorcontrib><creatorcontrib>YAAKOBI DOV</creatorcontrib><creatorcontrib>BAR-ON ZOHAR</creatorcontrib><creatorcontrib>BLINDER GREGORY</creatorcontrib><creatorcontrib>MEIRI-BENDEK IRIS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHULMAN AVIDOR</au><au>BEN DROR GAI</au><au>HERZOG YAEL</au><au>LAOUZ HALA</au><au>YAAKOBI DOV</au><au>BAR-ON ZOHAR</au><au>BLINDER GREGORY</au><au>MEIRI-BENDEK IRIS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Human milk fat substitutes</title><date>2016-05-10</date><risdate>2016</risdate><abstract>Disclosed are human milk fat (HMF) substitutes, processes for preparation thereof, uses thereof, and fat blends and infant formula containing the HMF substitutes. A fat base composition of the invention includes 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 the 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 including a blend of at least 25% or at least 30% of the 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 including the fat base composition or substitute human milk fat composition.</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 | Human milk fat substitutes |
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