专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO2022164377A1 MEAT-ANALOGUE COMPOSITION COMPRISING SATURATED FATTY ACIDS OF STEARIC AND LAURIC ACID RESIDUES 审中-公开
公开(公告)号：WO2022164377A1
公开(公告)日：2022-08-04
申请号：PCT/SE2022/050092
申请日：2022-01-28
申请人： AAK AB
发明人： DEMEURISSE, Jeroen
IPC分类号： A23J3/22 , A23D7/005 , A23L33/115
摘要： A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 10% to 50% by weight of stearic acid residues (C18:0); and from 2% to 35% by weight of lauric acid residues (C12:0); wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

2. 发明申请

WO2018222116A1 ANTI-BLOOMING COMPOSITION 审中-公开
公开(公告)号：WO2018222116A1
公开(公告)日：2018-12-06
申请号：PCT/SE2018/050539
申请日：2018-05-29
申请人： AAK AB
发明人： DEMEURISSE, Jeroen
IPC分类号： A21D2/16 , A23G1/36 , A21D13/13 , A21D13/17 , A21D13/28 , A23D9/00 , A23G3/40
摘要： The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

3. 发明申请

WO2018222117A1 COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE 审中-公开
公开(公告)号：WO2018222117A1
公开(公告)日：2018-12-06
申请号：PCT/SE2018/050540
申请日：2018-05-29
申请人： AAK AB
发明人： DEMEURISSE, Jeroen
IPC分类号： A21D2/18 , A21D2/26 , A21D2/36 , A21D8/02 , A21D10/00
摘要： The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a gas.

4. 发明申请

WO2017178556A1 COOKING COMPOSITION COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE IN THE FORM OF POROUS PARTICLES 审中-公开
标题翻译：包含多孔颗粒形式的化学发泡剂替代物的烹饪组合物
公开(公告)号：WO2017178556A1
公开(公告)日：2017-10-19
申请号：PCT/EP2017/058862
申请日：2017-04-12
申请人： AAK AB , DEMEURISSE, Jeroen
发明人： DEMEURISSE, Jeroen
IPC分类号： A21D2/18 , A21D2/36 , A21D8/02 , A21D10/00
CPC分类号： A21D2/186 , A21D2/18 , A21D2/366 , A21D8/02 , A21D10/005
摘要： The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Also within the present inventions are methods of forming the compositions, precursor compositions and uses of the edible porous particles.
摘要翻译：本发明涉及基本上由可食用多孔颗粒组成的化学发酵剂替代物，由其形成的组合物如面团和面糊，以及由此类组合物形成的食品。在本发明中也包括形成可食用多孔颗粒的组合物，前体组合物和用途的方法。

5. 发明申请

WO2023027624A1 MEAT-ANALOGUE COMPOSITION 审中-公开
公开(公告)号：WO2023027624A1
公开(公告)日：2023-03-02
申请号：PCT/SE2022/050771
申请日：2022-08-26
申请人： AAK AB
发明人： DEMEURISSE, Jeroen , MASURE, Hanne
IPC分类号： A23L5/40 , A23J3/14 , A23L29/10 , A23L29/20 , A23L29/30
摘要： A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.

6. 发明申请

WO2022086422A1 MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF 审中-公开
公开(公告)号：WO2022086422A1
公开(公告)日：2022-04-28
申请号：PCT/SE2021/051057
申请日：2021-10-21
申请人： AAK AB
发明人： DEMEURISSE, Jeroen
IPC分类号： A23D7/005 , A23J3/14 , A23L29/10 , A23L29/212
摘要： The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a meat-analogue composition. The structured emulsion, which may comprise a polyhydroxy compound, is characterised by an ordered lamellar gel network and is useful for retaining the moisture and fat content in the meat-analogue upon cooking, obviating use of saturated fatty acids and trans fatty acids.

7. 发明申请

WO2021107857A1 NON-HYDROGENATED FAT COMPOSITION 审中-公开
公开(公告)号：WO2021107857A1
公开(公告)日：2021-06-03
申请号：PCT/SE2020/051141
申请日：2020-11-27
申请人： AAK AB
发明人： DEMEURISSE, Jeroen , MERCKAERT, Laure-Anne
IPC分类号： C11C3/10 , A23G1/00 , A23G1/38
摘要： A non-hydrogenated fat composition comprises a non-hydrogenated fat composition comprising at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues; the non-hydrogenated fat composition being obtainable by subjecting a precursor composition to an interesterification process to produce an interesterified composition and optionally blending the interesterified composition with a further triglyceride composition; wherein the precursor composition comprises: a triglyceride comprising at least 10% stearic acid (C18:0) fatty acid residues; and a non-hydrogenated milk fat; and further wherein the weight ratio of the triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat is in the range 40:60 to 95:5. Also provided are a process for producing the composition, a dough comprising the non-hydrogenated fat composition and various food products comprising the non-hydrogenated fat composition.

8. 发明申请

WO2021107856A1 NON-HYDROGENATED FAT COMPOSITION 审中-公开
公开(公告)号：WO2021107856A1
公开(公告)日：2021-06-03
申请号：PCT/SE2020/051140
申请日：2020-11-27
申请人： AAK AB
发明人： DEMEURISSE, Jeroen , MERCKAERT, Laure-Anne
IPC分类号： C11C3/10 , A23G1/00 , A23G1/38
摘要： A non-hydrogenated fat composition comprises a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues to the non-hydrogenated milk fat in the range 40:60 to 95:5; wherein the non-hydrogenated fat composition comprises at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2% by weight caproic acid (C6:0) fatty acid residues, based on the total C4-C24 fatty acid residues. Also provided are a process for producing the composition, a dough comprising the non-hydrogenated fat composition and various food products comprising the non-hydrogenated fat composition.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式