# US 2019/0166893 A1 · Powdered beef fat

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- Number: US 2019/0166893 A1
- Document ID: US20190166893A1
- Status: Published application
- Kind: A1
- Application number: 16/323,006
- Filed: 2017-08-02
- Published: 2019-06-06
- Earliest claimed: 2016-08-10
- Assignees: Nestec S.A.
- Applicants: Nestec S..A.
- Inventors: Jimmy Perdana; Katharina Bulling; Michele Marazzato; Gregory Trappo; Christian Kjolby; Laurent Sagalowicz
- Web page: https://patentgrep.com/patent/US20190166893A1

## CPC

- A23L 13/10: Meat meal or powder; Granules, agglomerates or flakes
- A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30)
- A23D 9/02: characterised by the production or working-up
- A23D 9/05: Forming free-flowing pieces
- A23L 13/00: Meat products; Meat meal; Preparation or treatment thereof
- A23L 13/30: Meat extracts
- A23L 23/10: Soup concentrates, e.g. powders or cakes
- A23P 10/22: Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
- A23P 10/40: free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added (A23P10/20, A23P10/30 take precedence)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0.

## Claims

### Claim 1

A powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.

### Claim 2 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the beef fat is a non-hydrogenated beef fat.

### Claim 3 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the beef fat is a non-hydrogenated fractionated beef fat.

### Claim 4 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the beef fat has a flow-ability of at least 2 at 23° C.

### Claim 5 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the beef fat has a particle size in the range of 15 to 1000 μm.

### Claim 6 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the beef fat has a circularity in the range of 0.65 to 1.

### Claim 7 (depends on 1)

A powdered beef fat as claimed in claim 1, wherein the amount of C18:0 is in the range of 23.5 to 36% (by weight of the composition), preferably in the range of 24.5 to 36% (by weight of the composition).

### Claim 8 (depends on 1)

A powdered beef fat as claimed in claim 1 does not include palm fat.

### Claim 9 (depends on 1)

A powdered beef fat as claimed in claim 1 further comprises 25.5 to 33 wt % (based on weight of total fat) of C16:0.

### Claim 10

A process for the preparation of powdered beef fat comprising a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0 comprising:
melting a fat;
spraying the melted fat to generate fat droplets; and
solidifying the fat droplets through contact with a cooling agent selected from the group consisting of cold air, liquid nitrogen and liquid carbon dioxide.

### Claim 11 (depends on 10)

A process for the preparation of powdered beef fat as claimed in claim 10, wherein the fat droplet has a particle size in the range of 15 to 1000 μm.

### Claim 12

A method for preparing a food product comprising adding to a food ingredient a total saturated fat content of 54 to 72 wt % (based on weight of total fat) and at least 23.5 wt % (based on weight of total fat) of C18:0.

### Claim 13 (depends on 12)

Method as claimed in claim 12, wherein the food product is selected from the group consisting of a soup, a bouillon powder and a bouillon tablet/cube.