NOVELTY – Preparation of a vegetable-fat food compound comprises: (i) total hydrogenation of a clarified cottonseed oil; (ii) mixing the hydrogenated cottonseed oil with liquid cottonseed oil; (iii) interesterification of the mixture obtained in step (ii); (iv) adding fully hydrogenated palm oil to the interesterified base produced in step (iii); (v) optionally adding fully hydrogenated palmist oil to the product obtained in step (iv); (vi) deodorizing the product obtained in either steps (iv) or (v); and (vii) cooling of the product obtained in step (vi). USE – The process is useful for preparing vegetable-fat food, which is useful as a filling for application in foods including cakes, candies and biscuits (all claimed). ADVANTAGE – The process utilizes the cottonseed oil due to its oxidative stability, cost, performance and satisfactory polymorphism. DETAILED DESCRIPTION – An INDEPENDENT CLAIM is also included for the vegetable-fat food compound comprising: an interesterified base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil, fully hydrogenated palm oil and an antioxidant, where the vegetable-fat food compound contains trans fatty acids (a maximum limit of 2%) and saturated fatty acids (below 48 wt.%).

Main Application Field

D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).); D23 (Oils, fats and waxes – including fatty acids, essential oils, but excluding butter (substitutes) and montan wax (C11B, C).)

INVENTORS:

GRIMALDI RENATO
GUARALDO GONCALVES LIRENY APARECIDA
MOREIRA DOS SANTOS MARIA CRISTINA
CARVALHO DIAS MARIA ELISA

376_LOW TRANS

Patent number: WO2011006222-A1;BR200903778-A2;MX2012000812-A1;MX325378-B;BR200903778-B1

PATENT STATUS:

GRANTED

FOR ADDITIONAL INFORMATION:

parcerias@inova.unicamp.br

+55 (19) 3521-5207 / 2607

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