Loders Croklaan B.v.

Bunge Loders Croklaan B.v.

Stepan Specialty Products, LLC

Loders Croklaan USA LLC

Lipid Nutrition B.v.

Anqing Zhongchuang Bioengineering Co., Ltd.

Loders Croklann B.v.

Krishnadath Bhaggan

Jeanine Luvelle Werleman

Thomas Louis François Favre

Ulrike Schmid

Willem Dekker

Victoria Taran

Youchun Yan

Erik Schweitzer

John Bernard Harris

Jun Ma

Sietze Theodorus Bouwer

Jeroen Monster

Patrick Van Der Waal

Johan Franx

Erik Johan Anton Schweitzer

Shuhong Cheng

Antina Frederine Frericks

Genwang Zhang

Zheng Guo

Miriam Van Wanroij

Sylvain Jacques Fages

Henry Kos

Helga Manson

Imro 't Zand

Viktoria Taran

Eric Johan Anton Schweitzer

Hang Kam Man

Imro 'T Zand

Chiara Miorini

Mariska Holwedel

Helga Gerda Adriana Van Der Struik

A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; 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 at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.

Fat composition

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255&#xb0; C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220&#xb0; C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

Process for refining vegetable oil with suppression of unwanted impurities

A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined PSt and PSttriglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of PSt:PPP triglycerides of greater than 0.5.

Fat composition and fat blend

A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Process for producing a glyceride composition

A fat blend comprises: (i) a first fat having a solid fat content at 25&#xb0; C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20&#xb0; C. of greater than 80% and a solid fat content at 35&#xb0; C. of less than 5%. The fat blend is useful as a cocoa butter replacer.

Fat blend

A method of removing glycidyl esters from a vegetable oil comprises contacting the oil with at least 0.5% by weight of the oil of an acid-activated bleaching earth and deodorizing the oil at a temperature of less than 200&#xb0; C. for a time of at least 30 minutes.

Method of treating a vegetable oil

A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.

Processing of vegetable oils

A process for preparing a triglyceride composition comprising from 50 to 80% by weight StOSt and from 5 to 20% by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3-specific lipase fromto form interesterified glycerides and fractionating the interesterified triglycerides.

Process for making a triglyceride composition

A process for refining a triglyceride oil comprises: &#x2014;providing a triglyceride oil; &#x2014;bleaching the oil in the presence of an added antioxidant in a first bleaching step; &#x2014;bleaching the oil in a second bleaching step; and &#x2014;deodorizing the bleached oil, wherein the antioxidant comprises a rosemary extract.

Process for refining a triglyceride oil

A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises:

Process

A process for the preparation of a composition comprising the cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) comprises: providing a mixture comprising cis9, trans11 and trans10, cis12 isomers of conjugated linoleic acid (CLA) in which one of the cis9, trans11 and trans10, cis12 isomers is present in a first weight ratio X of at least 1.3:1 with respect to the other isomer; and subjecting the mixture to crystallization to form a composition comprising the cis9, trans11 and trans10, cis12 isomers in which one of the cis9, trans11 and trans10, cis12 isomers is present at a second weight ratio Y with respect to the other isomer, wherein Y is greater than X.

Process for producing isomer enriched conjugated linoleic acid compositions

A process for the preparation of a material comprising conjugated isomers of a polyunsaturated fatty acid comprises: treating a first fatty acid mixture comprising saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in the presence of ethanol to form (i) a solid fraction and (ii) a liquid fraction comprising a second fatty acid mixture, wherein the second fatty acid mixture has a higher molar ratio of total polyunsaturated fatty acids to total saturated and monounsaturated fatty acids than the first fatty acid mixture; separating the solid fraction and the liquid fraction; and subjecting the second fatty acid mixture or a derivative or reaction product thereof to treatment with a base in the presence of a solvent, to form conjugated isomers of at least some of the polyunsaturated fatty acids.

Process for the preparation of fatty acids

A process for producing a conjugated di- or poly- unsaturated fatty acid having from 12 to 24 carbon atoms, or a salt or ester thereof, comprises reacting a non-conjugated free fatty acid, or a salt or ester thereof, with a base in the presence of a solvent comprising a monohydric alcohol having from 1 to 6 carbon atoms, wherein the reaction is carried out at a temperature of from 120&#xb0; C. to 200&#xb0; C. in the presence of water in an amount of at least 4% by weight based on alcohol.

Growing community of inventors

Wormerveer, Netherlands

Krishnadath Bhaggan