STRUCTURED LIPID COMPOSITIONS AND METHODS OF FORMULATION THEREOF

• Main Authors: KLEMANN, LAWRENCE PAUL, FINLEY, JOHN WESTCOTT
• Format: Patent
• Language: English
• Published: 30.07.2010
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; BAKERY PRODUCTS; BAKING; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; ORGANIC CHEMISTRY; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; 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; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

A lipid composition useful in formulating food products comprising a mixture of synthetic triglycerides having formula shown in the drawing wherein the middle group R2 and the end groups Rl and Ra independently comprise fatty acid residues having 2 to 24 carbon atoms; wherein at least about 14 weight percent of the triglycerides in the mixture are structured triglycerides; wherein the middle group R2 is a short chain fatty acid residue having 2 to 4 carbon atoms inclusive or a medium chain fatty acid residue having 6 to 12 carbon atoms inclusive, wherein one of the end groups Rl or Ra is an unsaturated long chain fatty acid residues having 14 to 24 carbon atoms inclusive and at least one double bond therein, and wherein the other of end groups Rt or Rs is a short chain fatty acid residue having 2 to 4 carbon atoms inclusive, a medium chain fatty acid residue having 6 to 12 carbon atoms inclusive, or a unsaturated long chain fatty acid residue having 14 to 24 carbon atoms inclusive and at least one c-e double bond therein; and wherein the mixture of triglycerides has a molar ratio of short chain fatty acid residues (8), medium chain fatty acid residues (M), saturated long chain fatty acid residues having 14 to 24 carbon atoms inclusive and no C-C double bonds therein (L), and unsaturated long chain fatty acid residues (U), as defined by the equation: Molar Ratio = (8+M)/ (L+U) of about 0.6 to about 3.8.