Methods for reduced oil migration
AssigneeUtah State University
InventorSilvana Martini
Life of this patent
Estimating the term…
Abstract
The disclosure generally provides for lipid compositions, foodstuffs, and methods for reducing lipid migration in a food product, the methods comprise sonicating a low saturated lipid with a high intensity ultrasound, and incorporating the sonicated low saturated lipid to a food composition.
Claims20
A food composition, comprising a food stuff and a lipid composition, wherein the lipid composition comprises from about 20% to about 35% of a low saturated lipid selected from the group consisting of:
- one or more of mono-, di-, or tri-fatty acid esters of glycerol;
- wherein the low saturated lipid is sonicated with a high intensity ultrasound.
A food composition with reduced lipid migration suitable for human consumption, the food composition comprising:
- a low saturated lipid at a concentration from about 2% to about 99% by weight;
- a water content of from about 1% to about 98% by weight;
- optionally an antioxidant from about 0.01% to about 1% by weight;
- wherein the low saturated lipid is selected from the group consisting of:
- one or more of mono-, di-, or tri-substituted fatty acid esters of glycerol;
- and
- wherein the low saturated lipid is sonicated using a high intensity ultrasound.
A method for reducing lipid migration of a lipid composition in a foodstuff, the method comprising sonicating a low saturated lipid with a high intensity ultrasound, wherein the low saturated lipid is selected from the group consisting of:
- one or more of mono-, di-, or tri-fatty acid esters of glycerol;
- and adding the sonicated low saturated lipid to a foodstuff.
Dependencies are inferred from the claim text.