A - Human Necessities – 23 – D
Patent
A - Human Necessities
23
D
A23D 7/015 (2006.01) A23C 13/14 (2006.01) A23C 15/14 (2006.01) A23C 19/05 (2006.01) A23C 19/076 (2006.01) A23C 19/082 (2006.01) A23L 1/226 (2006.01) A23L 1/23 (2006.01) A23L 1/307 (2006.01)
Patent
CA 2327424
The present invention relates to inventive butterfat fractions used in addition to or in place of some or all of the "native" fat in a food product. The invention also relates to methods for preparing healthy food products with the inventive butterfat fractions. The inventive butterfat fractions have a complete meltpoint below about 25°C and are flavored, emulsified and/or treated with enzymes or microbes. Examples of enzymes used to treat the butterfat fractions or butterfat fraction emulsions are esterases (such as lipase) and desaturase enzyme systems including genetically modified systems; examples of microbes are Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis diacetylactis, Leuconostoc cremoris, Lactobacillus helveticus, Lactobacillus casei, Micrococcus sp., and Pediococcus sp. The microbes may be added as attenuated, frozen, or freeze-dried cultures. Food products having reduced levels of saturated fatty acids, increased levels of monounsaturated fatty acids and/or reduced levels of total fat may be produced using the inventive butterfat fractions.
Hayashi David Kay
Mehnert David Webb
Moran James William
Silver Richard Stuart
Kraft Foods Inc.
Mcfadden Fincham
LandOfFree
Butterfat fractions for use in food products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Butterfat fractions for use in food products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Butterfat fractions for use in food products will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1566677