BIOAVAILABILITY MODIFIER OF SATURATED FAT IN FOOD PRODUCTS CONTAINING STRUCTURED LIPIDS FREE OF TRANS FATTY ACIDS

• Main Authors: SILVA GRANADOS María Luisa, PREZA Y LERMA Ana Magdalena, MIGUEL MADRIGAL ORTIZ, FERNÁNDEZ CEDEÑO Laura Mariana, LEDESMA FIGUEROA Rosa
• Format: Patent
• Language: English; Spanish
• Published: 20.06.2022
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention aims to provide a bioavailability modifier composition of saturated fats in structured lipids free of trans fatty acids, of a lauric and non-lauric nature, applied in compositions of food products, both chocolate, and substitutes or the like. Also, it aims to provide a potentia...