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1. 发明申请

US20180160699A1 PROCESS FOR PRODUCING A SEED SLURRY AND APPARATUS THEREFORE 审中-公开
公开(公告)号：US20180160699A1
公开(公告)日：2018-06-14
申请号：US15580580
申请日：2016-06-09
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN , Bjarne JUUL
IPC分类号： A23G1/48 , A23D9/04 , C11C3/10
CPC分类号： A23G1/48 , A23D9/04 , C11C3/10 , G01N25/4866
摘要： A process for producing a seed slurry (SSY) in a seed slurry apparatus (SSA) from solid seed particles (SSP) is disclosed, the seed slurry apparatus (SSA) comprising an input zone (IZ) and a heating zone (HZ), the input zone (IZ) feeding the heating zone (HZ) and the heating zone (HZ) comprising a heating arrangement (HA), said process comprising the steps of feeding the solid seed particles (SSP) from the input zone (IZ) into the heating zone (HZ), the solid seed particles having a seed composition, the seed composition comprising triglycerides, heating said seed composition in said heating zone (HZ) by means of said heating arrangement (HA) to obtain a seed slurry (SSY) at least partly on the basis of partly melted seed composition, wherein said heating involves measuring a seed slurry temperature representation of the seed slurry and said heating is at least partly controlled on the basis of the measured seed slurry temperature representation. Furthermore, a seed slurry apparatus (SSA) and use of a seed slurry (SSY) and a seed slurry apparatus (SSA) is disclosed.

2. 发明申请

US20160309734A1 HEAT STABLE CHOCOLATE 有权
标题翻译：热稳定的巧克力
公开(公告)号：US20160309734A1
公开(公告)日：2016-10-27
申请号：US15103494
申请日：2014-12-10
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN
IPC分类号： A23G1/36
CPC分类号： A23G1/36 , A23G1/305 , A23G2200/08 , A23V2002/00
摘要： The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.
摘要翻译：本发明涉及包含脂肪相的热稳定巧克力，所述热稳定巧克力的所述脂肪相包含：0.1-15重量％的结晶种子，0.01-5重量％的不是卵磷脂的乳化剂，所述脂肪相所述热稳定巧克力还包含25-94.9重量％的可可脂，可可脂当量或其组合，以及至少5重量％的可可脂改进剂，其中所述结晶种子包含一定量的SatOSat-甘油三酸酯所述结晶种子的40-95重量％和所述结晶种子重量的30-85重量％的StOSt-甘油三酸酯，其中所述结晶种子的主吸热熔融峰位置为约40℃或更高，当通过差示扫描量热法测定，将10±1mg结晶种子的样品以3℃/ min的速率从20℃加热到50℃，以产生限定所述主吸热熔融峰位置的熔融热分析图，以及其中Sat代表a 饱和脂肪酸，St代表硬脂酸，O代表油酸。

3. 发明公开

US20240277000A1 VEGETABLE FAT COMPOSITION FOR EDIBLE APPLICATIONS WITH IMPROVED TASTE AND MELTDOWN 审中-公开
公开(公告)号：US20240277000A1
公开(公告)日：2024-08-22
申请号：US18568395
申请日：2022-06-17
申请人： AAK AB (PUBL)
发明人： Morten Daugaard ANDERSEN
IPC分类号： A23D9/00 , A21D2/16 , A21D13/28 , A21D13/38 , A23G1/38 , A23G3/40 , A23G3/54
CPC分类号： A23D9/00 , A21D2/165 , A21D13/28 , A21D13/38 , A23G1/38 , A23G3/40 , A23G3/54
摘要： The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

4. 发明公开

US20230329267A1 A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS 审中-公开
公开(公告)号：US20230329267A1
公开(公告)日：2023-10-19
申请号：US18042476
申请日：2021-08-26
申请人： AAK AB (PUBL)
发明人： Hannah Solati SIMONSEN , Morten Daugaard ANDERSEN
IPC分类号： A21D13/28 , A23G1/38 , A23D9/02 , A23G1/30 , A21D13/24 , C11C3/02
CPC分类号： A23D9/02 , A21D13/24 , A21D13/28 , A23G1/305 , A23G1/38 , C11C3/02
摘要： Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

5. 发明申请

US20180177207A1 A CONFECTONERY PRODUCT 审中-公开
公开(公告)号：US20180177207A1
公开(公告)日：2018-06-28
申请号：US15580590
申请日：2016-06-09
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN , Karsten NIELSEN
IPC分类号： A23G1/36 , A23G1/30
CPC分类号： A23G1/36 , A23D9/04 , A23G1/305 , A23G1/38 , A23V2002/00 , C11C3/08 , A23G2200/08
摘要： The invention relates a confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0-99.9% by weight of triglycerides, 40.0-99.0 by weight of triglycerides having C16-C20 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein the chocolate has a texture ratio of between 0.8 and 1.1, wherein the texture ratio determines the increase between an initial texture value and a subsequent texture value, wherein the initial texture value is measured prior to a temperature treatment and wherein the subsequent texture value is measured subsequent to the temperature treatment, wherein the temperature treatment is obtained by providing five samples said chocolate and storing these at 25+/−0.5 degrees Celsius for 24 hours and then inserting them into a temperature cabinet and subjecting them to a heat treatment at a high temperature of 37+/−0.5 degrees Celsius for 10 hours followed by a low temperature of 25+/−0.5 degrees Celsius for 24 hours and wherein the initial and the subsequent texture values are measured on a texture analyzer.

6. 发明公开

US20240315268A1 A vegetable fat composition for edible applications 审中-公开
公开(公告)号：US20240315268A1
公开(公告)日：2024-09-26
申请号：US18259867
申请日：2022-01-11
申请人： AAK AB (PUBL)
发明人： Morten Daugaard ANDERSEN
IPC分类号： A23D9/00 , A23G1/36 , C11C3/10
CPC分类号： A23D9/00 , A23G1/36 , C11C3/10
摘要： Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionary, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionary fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.

7. 发明申请

US20220142194A1 A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS 有权
公开(公告)号：US20220142194A1
公开(公告)日：2022-05-12
申请号：US17433391
申请日：2020-02-28
申请人： AAK AB (PUBL)
发明人： Morten Daugaard ANDERSEN , Anne BRINKØ
IPC分类号： A23D9/02 , A23G1/38
摘要： Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprises C14-fatty acids. Additionally disclosed is a method of producing such a vegetable fat composition in addition to various uses of such a composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

8. 发明申请

US20180360066A1 PROCESS FOR PRODUCING A SEED SUSPENSION 审中-公开
公开(公告)号：US20180360066A1
公开(公告)日：2018-12-20
申请号：US16061730
申请日：2016-12-12
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN
IPC分类号： A23G1/00 , A23G1/18 , A23G1/36 , A23G3/02 , A23G3/40
摘要： A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: —providing an edible fat (EDF) being melted, —feeding said edible fat (EDF) through a processing zone (PZ), and —performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by —subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and —subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.

9. 发明申请

US20180160698A1 SEED PARTICLE PRODUCT 审中-公开
公开(公告)号：US20180160698A1
公开(公告)日：2018-06-14
申请号：US15580346
申请日：2016-06-09
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN
IPC分类号： A23G1/36 , A23G1/48
摘要： A seed particle product is disclosed, the seed particle product comprises a fat phase, said fat phase comprising 60.0-99.9% by weight of triglycerides, and 40.0-99.0% by weight of triglycerides having C16-C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein said seed particle product exhibits a first endotherm melt peak position below a temperature T intermediate, wherein said seed particle product exhibits a second endotherm melt peak position above said temperature T intermediate, wherein said temperature T intermediate is at least 39.5 degrees Celsius, wherein said endotherm melt peak positions are measured by differential scanning calorimetry by heating samples of 10+/−1 mg of said seed particle product from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius/min to produce a melting thermogram defining said first and second endotherm melt peak positions. Furthermore, a process for producing a seed particle product and a use of a seed particle product is disclosed.

10. 发明申请

US20160319219A1 IMPROVED VEGETABLE FAT 审中-公开
标题翻译：改善蔬菜脂肪
公开(公告)号：US20160319219A1
公开(公告)日：2016-11-03
申请号：US15103476
申请日：2014-12-10
申请人： AAK AB (publ)
发明人： Morten Daugaard ANDERSEN
IPC分类号： C11B7/00 , A23G1/36 , A23D9/04
CPC分类号： C11B7/0075 , A23D9/04 , A23G1/36 , A23V2002/00
摘要： The invention relates to a method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40° C. or higher, said main endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of said vegetable fat or fraction thereof from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, the method comprising the steps of: a) melting the vegetable fat or fractions thereof by applying heat, b) storing the vegetable fat or fractions thereof at a temperature below said increased value of main endotherm melt peak position for at least 5 hours, whereby an increase in said main endotherm melt peak position for said vegetable fat or fractions thereof is obtained when compared to said starting value, wherein said vegetable fat or fractions thereof comprises SatOSat-triglycerides in an amount of 40-95% by weight, wherein said vegetable fat or fractions thereof comprises StOSt-triglycerides in an amount of 30-85% by weight, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.
摘要翻译：本发明涉及一种将植物脂肪或其馏分的主要吸热熔融峰位置与起始值相比增加的方法，所述增加值为约40℃或更高，所述主吸热熔融峰位置为通过差示扫描量热法测量，将10±1mg所述植物脂肪或其部分的样品以3℃/ min的速率从20℃加热到50℃，以产生熔融热分析图，其限定所述主吸热熔体所述方法包括以下步骤：a）通过加热来熔化植物脂肪或其部分，b）将植物脂肪或其部分储存在低于主吸热熔融峰位置增加值的温度下至少5小时与所述起始值相比，可获得所述植物脂肪或其部分的所述主吸热熔融峰位置的增加，其中所述植物脂肪或其部分包含SatOSat- 其中所述植物脂肪或其部分含有30-85重量％的StOSt-甘油三酸酯，其中Sat代表饱和脂肪酸，St代表硬脂酸，和 O代表油酸。

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