发明名称 |
Aerated food product and method of manufacturing such product |
摘要 |
One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%<N10<80%; 3%<N20<55%; N10-N30>=30%; said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids; not more than 60% unsaturated fatty acids; at least 1.5% C12-C14 fatty acids; <=1.5.% ω-3 unsaturated fatty acids; <=25% saturated C12-C14 fatty acids; and <=5% C4-C10 fatty acids; all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product. |
申请公布号 |
US9220285(B2) |
申请公布日期 |
2015.12.29 |
申请号 |
US200712278247 |
申请日期 |
2007.01.29 |
申请人 |
SIME DARBY MALAYSIA BERHAD |
发明人 |
De Ruiter Gerhard Adriaan;Paardekooper Robert Hendrikus;Noor Ahmaldilfitri;De Jong Catrienus |
分类号 |
A23G9/32;A23L1/00;A23L1/19 |
主分类号 |
A23G9/32 |
代理机构 |
Browdy and Neimark, PLLC |
代理人 |
Browdy and Neimark, PLLC |
主权项 |
1. An aerated frozen food product comprising at least 0.5 wt. % fat and at least 30 wt. % water, said fat comprising:
5-50 wt. % of a lauric fat component comprising at least 50% of C10-C14 fatty acids by weight of the total amount of fatty acids contained therein; 0-90 wt % of a palm olein with an iodine value of at least 50; and 0-50 wt. % of a palm mid fraction with an iodine value in the range of 35-45;
wherein the combination of lauric fat component, palm olein and palm mid fraction represents at least 90 wt. % of the fat and wherein the fat does not contain hydrogenated fat;said fat further being characterized by the following solid fat profile:
40%<N10<80%; 7%<N20<20%; N35≦3%; N10-N30≧40%;said fat further being characterized by the following fatty acid composition:
less than 56% saturated fatty acids; not more than 60% unsaturated fatty acids; 30%-42% monounsaturated fatty acids; 30%-55% C18 fatty acids; 1.5%-15% C12-C14 fatty acids; 35%-42% palmitic acid; ≦1.5% ω-3 unsaturated fatty acids; and ≦5% C4-C10 fatty acids;all percentages being calculated from the weight of the total amount of fatty acids. |
地址 |
Kuala Lumpur MY |