Fatty acid alkyl esters

Fatty acid alkyl esters

New Patents I'm I Low-calorie fat components are prepared by blending esterified propoxylated glycerin materials that have a relatively high solids ...

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New Patents I'm

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Low-calorie fat components are prepared by blending esterified propoxylated glycerin materials that have a relatively high solids content at 21°C with specific liquefying agents. The lowcalorie fat components have improved organoleptic qualities as compared with the esterified propoxylated glycerin materials alone, and a reduced tendency to exhibit the gastrointestinal side effects typically associated with liquid fat substitutes. The liquefying agents are partially digestible triacylglycerols that contain both short-chain carboxylic acid residues and long-chain saturated fatty acid residues.

Fat-free process cheese Mehnert, D.W. and Prince, S. (Kraft Foods Inc., Northfield, IL, USA) United States Patent US 5 585 132 Process cheese products that have reduced calorie and fat contents are produced by combining high-moisture, fatfree, skim-milk cheese with a fatty substance that is non-absorbable, nondigestible and has a lower net calorific efficiency than butterfat, animal fat or vegetable fat. A suitable fatty substance is polyol polyester, such as a sucrose polyester.

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Novel foods

(o-3 PUFA/phospholipid supplement for infants

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supply port and mixed by screws before extrusion from an extruder port. The extrusion port is provided with a die that includes a plate with holes. The die has a cooling mechanism for cooling the extruded mixture. The extruded protein material is then heated and compression moulded by a pressing machine to form the product.

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Harvey,S.8.andShi[anShen(LonzaInc.,FairLawn, NJ, USA)United StatesPatentUS 5 585 506

A semi-batch process for the manufacture of polyglycerol esters by direct fatty acid esterification of a polyglycerol, which improves the quality of the resultant polyglycerol esters and shortens the reaction cycles. Molten fatty acid is fed Food from lupins slowly into polyglycerol at a rate that Gutmann, M., Mi~ller,B., Pfeiffer,G. and Reents, ensures the reaction mixture is substanH.I. (Gutmann, 85354 Freising, Germany) tially homogeneous. German Federal Republic PatentApplication DE 195 23 154 A1 [in German] Method for the preparation of food products from peeled lupin seeds. The seeds are debittered and softened by boiling in a solution of edible acid, de-acidified by soaking in water, and flavoured by soaking in a solution containing flavourings. The protein that leaches into the acid solution is precipitated by adjusting the pH of the solution and heating. The resulting protein precipitate is flavoured and processed to form a spreadable food.

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m u m Oils and fats

Fatty acid alkyl esters Foidl, N. (Sucher & Holzer Bauplanungs-und HandelsgesellschaffmbH, A.8010 Graz, Austria) PCT International Patent Application WO 97/00234 A1 [in German]

A method for producing fatty acid alkyl Institut de Recherche Biologique (Institut de esters that involves the transesterifiRecherche Biologique, France) United States cation of triacylglycerols with an alcoPatentUS5 591 479 hol in the presence of a basic catalyst. The triacylglyceroI is mixed with the alA nutritional supplement for foods cohol and catalyst anti is converted to that are intended for delicate or malnuform two fluid phases: a crude ester tritioned patients, and for premature phase and a glycerin phase. The two or low-weight babies. ]t contains, as a fluid phases are separated; the crude physiological source of polyunsaturated ester phase is then divided into two fatty acids of the n-3 series, mammalian brain phospholipids, in combination portions, A and B. Portion A is purified, with or mixed with an infant food for producing substantially pure fatty acid alkyl ester; portion B is mixed with very young children. more triacylglycerol for transesterification, more alcohol and more catalyst and is converted to form an addiTextured protein meat substitutes tional two fluid phases: a crude ester Teraguchi, T., Tsuchikawa, K. and Ikuta, Y. phase and a glycerin phase. The pro(NisshinOil Mills Ltd, Japan)United StatesPatent cess is then repeated from the fluidphase separation step. US 5 565 234 A method for producing a proteinbased low-calorie food that has a meatlike texture and mouthfeel. A material consisting mainly of protein and water is supplied to an extruder through a

One-phase production of polyglycerol esters

Starches and sugars

Amylase-resistant granular starch Yong-Cheng Shi and lrzasko, P.T. (National Starch and Chemical InvestmentHolding Corp., Wilmington, DE, USA) United StatesPatent US 5 593 503 A method for preparing resistant granular starch that has a high dietary fibre content; food products that contain this product are also described. A highamylose starch with >40% (w/w) amylose content and a water content of 10-80% (w/w) is heated to a temperature of ~60-160°C to provide a granular starch that retains its granular structure and has a total dietary fibre content of >12%.

Sugars from cellulosic materials Farone, W.A. and Cuzens,i.E. (Arkenol Inc., Las Vegas, NV, USA) United StatesPatent US 5 562 777 An economically viable method for producing sugars from biomass containing cellulose and hemicellulose. Celluloses and hemicelluloses are initially decrystallized and then subjected to hydrolysis with a concentrated acid to produce a hydrolysate containing both sugars and acid. Silica present in the biomass can then be removed from the hydrolysate for further processing. The remaining solids are subjected to a second decrystallization and hydrolysation to optimize sugar yields. Methods for separating the sugars from the acid in the hydrolysate, and for the simultaneous fermentation of hexose and pentose sugars in the resuiting sugar stream are described.

The patents section is compiled from information provided by IFIS (International Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-17114-883895: fax: +44-1734-885065).

Trends in Food Science & Technology November 1997 [Vol. 8]