Blends of esterified propoxylated glycerol and higher melting triglycerides
AssigneeEpogee, LLC
InventorsJeffrey R. DiMaio, Peter Gennaro, Zach Hunt
Life of this patent
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Abstract
Certain characteristics of esterified propoxylated glycerol compositions and reduced-fat food products prepared therefrom may be modified and improved by combining such esterified propoxylated glycerol compositions with particular triglyceride compositions having higher melting points, wherein the melting and crystallization properties of each component are taken into account when selecting them for combination. For instance, EPG-based confectionary products having reduced issues with slump, blocking and demolding may be prepared by incorporating such a higher melting triglyceride composition, without compromising the organoleptic qualities of the resulting confectionary.
Claims19
A blend comprised of an esterified propoxylated glycerol composition having a melt point temperature X and a higher melting triglyceride composition having a melt point temperature Y which is greater than the melt point temperature X of the esterified propoxylated glycerol composition, wherein i) crystallization of the esterified propoxylated glycerol composition, in the absence of the higher melting triglyceride composition, takes place within a temperature range A, ii) crystallization of the higher melting triglyceride composition, in the absence of the esterified propoxylated glycerol composition, takes place within a temperature range B, and iii) temperature range A and temperature range B at least partially overlap.
A method of compatibilizing an esterified propoxylated glycerol composition having a melt point temperature X and a lower melting triglyceride composition having a melt point temperature Z which is lower than melt point temperature X, comprising combining the esterified propoxylated glycerol composition and the lower melting triglyceride composition with a higher melting triglyceride composition having a melt point temperature Y which is greater than melt point temperature X of the esterified propoxylated glycerol composition, wherein i) crystallization of the esterified propoxylated glycerol composition, in the absence of the higher melting triglyceride composition, takes place within a temperature range A, ii) crystallization of the higher melting triglyceride composition, in the absence of the esterified propoxylated glycerol composition, takes place within a temperature range B, and iii) temperature range A and temperature range B at least partially overlap.
A method of making a food product comprising an esterified propoxylated glycerol composition having a melt point temperature X and crystallizing within a temperature range A, comprising formulating the food product to include a higher melting triglyceride composition having a melt point temperature Y which is greater than the melt point temperature X of the esterified propoxylated glycerin composition and crystallizing within a temperature range B which at least partially overlaps with temperature range A.
Dependencies are inferred from the claim text.