The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 24, 2015
Filed:
Jul. 18, 2008
Thomas Louis Francois Favre, Wormerveer, NL;
Hendrikus Slager, Wormerveer, NL;
Imro 't Zand, Wormerveer, NL;
Frederick William Cain, Voorburg, NL;
Yvonne Hildering, Wormerveer, NL;
Thomas Louis Francois Favre, Wormerveer, NL;
Hendrikus Slager, Wormerveer, NL;
Imro 'T Zand, Wormerveer, NL;
Frederick William Cain, Voorburg, NL;
Yvonne Hildering, Wormerveer, NL;
Loders Croklaan B.V., Wormerveer, NL;
Abstract
Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 3% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend. The composition is particularly useful as a confectionery or bakery filling.