FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME
An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and a...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | MARANGONI, Alejandro G MÜLLER, Michael MISHRA, Kim GHAZANI, Saeed Mirzaee NICHOLSON, Reed A WEMMER, Judith |
| description | An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and an aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition is provided, wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature. The structured fats and fat-like compositions of the present invention provide foodstuffs, in particular animal meat analogue products with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.
La présente invention concerne un procédé de glycérolyse enzymatique pour convertir une huile possédant une première composition de monoacylgycérol (MAG), de diacylglycérol (DAG), de triacylglycérol (TAG) et d'acides gras en une graisse structurée. En outre, la présente invention concerne un procédé de préparation d'une composition de type graisse comprenant la combinaison de ladite graisse structurée et d'une phase aqueuse à une température prédéterminée et l'application d'une force de cisaillement pour former la composition de type graisse, la composition de type graisse possédant une viscosité supérieure à la viscosité de la graisse structurée ou de la phase aqueuse à la température prédéterminée. Les graisses structurées et les compositions de type graisse de la présente invention permettent de produire des denrées alimentaires, en particulier des produits analogues à la viande animale, avec des propriétés améliorées, telles que des avantages pour la santé et/ou des propriétés thermiques et/ou texturales améliorées et/ou une expérience sensorielle orale améliorée. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2023019350A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2023019350A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2023019350A13</originalsourceid><addsrcrecordid>eNrjZDB1cwzR9fH0dlVw9vcN8A_2DPH09wtWcPRzUfB1DfHwdwlWcPMPUvB19Pb0c1cI8XBVCHb0deVhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHh_kYGRsYGhpbGpgaOhsbEqQIAbgwoPg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME</title><source>esp@cenet</source><creator>MARANGONI, Alejandro G ; MÜLLER, Michael ; MISHRA, Kim ; GHAZANI, Saeed Mirzaee ; NICHOLSON, Reed A ; WEMMER, Judith</creator><creatorcontrib>MARANGONI, Alejandro G ; MÜLLER, Michael ; MISHRA, Kim ; GHAZANI, Saeed Mirzaee ; NICHOLSON, Reed A ; WEMMER, Judith</creatorcontrib><description>An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and an aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition is provided, wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature. The structured fats and fat-like compositions of the present invention provide foodstuffs, in particular animal meat analogue products with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.
La présente invention concerne un procédé de glycérolyse enzymatique pour convertir une huile possédant une première composition de monoacylgycérol (MAG), de diacylglycérol (DAG), de triacylglycérol (TAG) et d'acides gras en une graisse structurée. En outre, la présente invention concerne un procédé de préparation d'une composition de type graisse comprenant la combinaison de ladite graisse structurée et d'une phase aqueuse à une température prédéterminée et l'application d'une force de cisaillement pour former la composition de type graisse, la composition de type graisse possédant une viscosité supérieure à la viscosité de la graisse structurée ou de la phase aqueuse à la température prédéterminée. Les graisses structurées et les compositions de type graisse de la présente invention permettent de produire des denrées alimentaires, en particulier des produits analogues à la viande animale, avec des propriétés améliorées, telles que des avantages pour la santé et/ou des propriétés thermiques et/ou texturales améliorées et/ou une expérience sensorielle orale améliorée.</description><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2023</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=20230223&DB=EPODOC&CC=WO&NR=2023019350A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230223&DB=EPODOC&CC=WO&NR=2023019350A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARANGONI, Alejandro G</creatorcontrib><creatorcontrib>MÜLLER, Michael</creatorcontrib><creatorcontrib>MISHRA, Kim</creatorcontrib><creatorcontrib>GHAZANI, Saeed Mirzaee</creatorcontrib><creatorcontrib>NICHOLSON, Reed A</creatorcontrib><creatorcontrib>WEMMER, Judith</creatorcontrib><title>FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME</title><description>An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and an aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition is provided, wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature. The structured fats and fat-like compositions of the present invention provide foodstuffs, in particular animal meat analogue products with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.
La présente invention concerne un procédé de glycérolyse enzymatique pour convertir une huile possédant une première composition de monoacylgycérol (MAG), de diacylglycérol (DAG), de triacylglycérol (TAG) et d'acides gras en une graisse structurée. En outre, la présente invention concerne un procédé de préparation d'une composition de type graisse comprenant la combinaison de ladite graisse structurée et d'une phase aqueuse à une température prédéterminée et l'application d'une force de cisaillement pour former la composition de type graisse, la composition de type graisse possédant une viscosité supérieure à la viscosité de la graisse structurée ou de la phase aqueuse à la température prédéterminée. Les graisses structurées et les compositions de type graisse de la présente invention permettent de produire des denrées alimentaires, en particulier des produits analogues à la viande animale, avec des propriétés améliorées, telles que des avantages pour la santé et/ou des propriétés thermiques et/ou texturales améliorées et/ou une expérience sensorielle orale améliorée.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</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>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB1cwzR9fH0dlVw9vcN8A_2DPH09wtWcPRzUfB1DfHwdwlWcPMPUvB19Pb0c1cI8XBVCHb0deVhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHh_kYGRsYGhpbGpgaOhsbEqQIAbgwoPg</recordid><startdate>20230223</startdate><enddate>20230223</enddate><creator>MARANGONI, Alejandro G</creator><creator>MÜLLER, Michael</creator><creator>MISHRA, Kim</creator><creator>GHAZANI, Saeed Mirzaee</creator><creator>NICHOLSON, Reed A</creator><creator>WEMMER, Judith</creator><scope>EVB</scope></search><sort><creationdate>20230223</creationdate><title>FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME</title><author>MARANGONI, Alejandro G ; MÜLLER, Michael ; MISHRA, Kim ; GHAZANI, Saeed Mirzaee ; NICHOLSON, Reed A ; WEMMER, Judith</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2023019350A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</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>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MARANGONI, Alejandro G</creatorcontrib><creatorcontrib>MÜLLER, Michael</creatorcontrib><creatorcontrib>MISHRA, Kim</creatorcontrib><creatorcontrib>GHAZANI, Saeed Mirzaee</creatorcontrib><creatorcontrib>NICHOLSON, Reed A</creatorcontrib><creatorcontrib>WEMMER, Judith</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MARANGONI, Alejandro G</au><au>MÜLLER, Michael</au><au>MISHRA, Kim</au><au>GHAZANI, Saeed Mirzaee</au><au>NICHOLSON, Reed A</au><au>WEMMER, Judith</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME</title><date>2023-02-23</date><risdate>2023</risdate><abstract>An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-like composition comprising combining said structured fat and an aqueous phase at a predetermined temperature and applying a shear force to form the fat-like composition is provided, wherein the fat-like composition has a higher viscosity than the viscosity of the structured fat or the aqueous phase at the predetermined temperature. The structured fats and fat-like compositions of the present invention provide foodstuffs, in particular animal meat analogue products with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.
La présente invention concerne un procédé de glycérolyse enzymatique pour convertir une huile possédant une première composition de monoacylgycérol (MAG), de diacylglycérol (DAG), de triacylglycérol (TAG) et d'acides gras en une graisse structurée. En outre, la présente invention concerne un procédé de préparation d'une composition de type graisse comprenant la combinaison de ladite graisse structurée et d'une phase aqueuse à une température prédéterminée et l'application d'une force de cisaillement pour former la composition de type graisse, la composition de type graisse possédant une viscosité supérieure à la viscosité de la graisse structurée ou de la phase aqueuse à la température prédéterminée. Les graisses structurées et les compositions de type graisse de la présente invention permettent de produire des denrées alimentaires, en particulier des produits analogues à la viande animale, avec des propriétés améliorées, telles que des avantages pour la santé et/ou des propriétés thermiques et/ou texturales améliorées et/ou une expérience sensorielle orale améliorée.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre |
| recordid | cdi_epo_espacenet_WO2023019350A1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | FAT-LIKE COMPOSITIONS AND METHODS FOR MAKING THE SAME |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-21T14%3A30%3A56IST&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=MARANGONI,%20Alejandro%20G&rft.date=2023-02-23&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EWO2023019350A1%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 |