| Document type: | Patente |
| Inventor(s): | Theo Guenter Kieckbusch; Ana Paula Badan Ribeiro; Glazieli Marangoni de Oliveira |
| Applicant: | Universidade Estadual de Campinas (UNICAMP) |
| Deposit date: | August 2017, 24 |
| INPI register: | |
| IPC: | A23G 1/36 C11B 7/00 A23D 9/04 C11C 3/10 |
(EN) The present invention relates to a lipid base comprising at least 60% disaturated TAGs (S2U), wherein at least 50% correspond to the StOSt (stearic-oleic-stearic) and StStO (stearic-stearic-oleic) triacylglycerols. The method for producing same consists in a combination of chemical interesterification reactions (CIE) followed by dry and solvent thermal fractionation, using lipid sources such as HOSO and CATH. Thus, the lipid base of the present invention can be used to improve the crystallisation properties of cocoa butter and to stabilise lipid polymorphism.
| FAPESP's process: | 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil |
| Grantee: | Theo Guenter Kieckbusch |
| Principal Investigator: | Theo Guenter Kieckbusch |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ) |
| Support Opportunities: | Research Projects - Thematic Grants |