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1. 发明申请

US20090029024A1 Composition suitable for use in baking 有权
标题翻译：组合物适用于烘烤
公开(公告)号：US20090029024A1
公开(公告)日：2009-01-29
申请号：US11878715
申请日：2007-07-26
申请人： Gerald Patrick McNeill , Anthony George Herzing , Harold Kazier
发明人： Gerald Patrick McNeill , Anthony George Herzing , Harold Kazier
IPC分类号： A21D13/08 , A21D10/00 , A23D7/00
CPC分类号： A23D9/00 , A21D2/165 , C11C3/10
摘要： A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.
摘要翻译：一种组合物，其包含：（A）约20重量％至约80重量％的酯交换棕榈油油精; （B）约5％至约25％重量的液体油; （C）约15至约75重量％的选自棕榈油硬脂精，酯交换棕榈油硬脂精，棕榈油油精，完全氢化油及其混合物的脂肪可用作烘焙脂肪，特别是层压脂肪，如酥皮糕点等产品。

2. 发明申请

US20070286940A1 Fat composition 有权
标题翻译：脂肪组成
公开(公告)号：US20070286940A1
公开(公告)日：2007-12-13
申请号：US11451606
申请日：2006-06-13
申请人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
发明人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
IPC分类号： A23D9/00 , A23D7/00
CPC分类号： A23G1/36 , A21D2/16 , A21D13/28 , A23D9/00 , A23G3/343 , A23G9/322 , A23G9/327 , A23G2200/08
摘要： A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.
摘要翻译：植物脂肪组合物包含甘油酯，其中组合物的甘油三酯含量为：6至20％SSS，5至小于20％SUS 5至小于25％SSU 10至39％SU 2 2和至少20％的U 3，其中S是具有16至24个碳原子的饱和脂肪酸残基，U是具有至少18个碳原子的不饱和脂肪酸残基，并且所有百分比均基于存在于组合物中的总甘油三酯，SUS / SSU的重量比为0.5-2.0，（具有18-24个碳原子的饱和脂肪酸残基）/（具有16个碳原子的饱和脂肪酸残基）的重量比在总甘油三酸酯的S含量小于0.2，甘油三酸酯的甘油三酯的总脂肪酸残基含量基于甘油三酸酯的总脂肪酸残基含量低于3％的花生酸和山萮酸残基，其中甘油三酯的饱和脂肪酸残基含量小于 45％（重量）总脂肪酸残留量甘油三酯。该组合物可用于生产焙烤产品和冰糖食品。

3. 发明授权

US08586122B2 Composition suitable for use in baking 有权
公开(公告)号：US08586122B2
公开(公告)日：2013-11-19
申请号：US11878715
申请日：2007-07-26
申请人： Gerald Patrick McNeill , Anthony George Herzing , Harold Kazier
发明人： Gerald Patrick McNeill , Anthony George Herzing , Harold Kazier
IPC分类号： A23D7/00 , A23D9/00
CPC分类号： A23D9/00 , A21D2/165 , C11C3/10
摘要： A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.

4. 发明授权

US07645473B2 Fat composition 有权
标题翻译：脂肪组成
公开(公告)号：US07645473B2
公开(公告)日：2010-01-12
申请号：US11451606
申请日：2006-06-13
申请人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
发明人： Anthony George Herzing , Gerald Patrick McNeill , Harold Kazier
IPC分类号： A23D9/00
CPC分类号： A23G1/36 , A21D2/16 , A21D13/28 , A23D9/00 , A23G3/343 , A23G9/322 , A23G9/327 , A23G2200/08
摘要： A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.
摘要翻译：植物脂肪组合物包含甘油酯，其中组合物的甘油三酸酯含量为：6至20％的SSS，5至小于20％的SUS 5至小于25％的SSU 10至39％的SU 2和至少20％的U 3，其中S 是具有16至24个碳原子的饱和脂肪酸残基，U是具有至少18个碳原子的不饱和脂肪酸残基，并且所有百分比均基于组合物中存在的总甘油三酯的重量比，SUS / SSU之间的重量比在 0.5和2.0，甘油三酸酯的总S含量的（饱和脂肪酸残基为18-24个碳原子）/（饱和脂肪酸残基为16个碳原子）的重量比小于0.2，并且甘油三酯含量小于基于甘油三酸酯的总脂肪酸残基含量，3％的花生酸和山萮酸残基，并且其中甘油三酸酯的饱和脂肪酸残基含量小于甘油三酸酯中总脂肪酸残基的45重量％。该组合物可用于生产焙烤产品和冰糖食品。

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