Mct formulations for improving cognitive functions and methods of making and using such formulations
US-2024299330-A1 · Sep 12, 2024 · US
Hydrated fat compositions and dough articles
US9795151B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9795151-B2 |
| Application number | US-201414327986-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jul 10, 2014 |
| Priority date | Jan 22, 2007 |
| Publication date | Oct 24, 2017 |
| Grant date | Oct 24, 2017 |
How to read this patent
A practical reading order for non-experts. Skip the full description unless you need deep technical detail.
- Title
What the patent document calls the invention.
- Abstract
A short plain-language summary of the technical disclosure.
- Assignees and inventors
Who owns or filed the patent and who is credited as inventor.
- Key dates
Filing, priority, publication, and grant dates set the timeline.
- First independent claim
The legal scope of protection — read this for what is actually claimed.
- CPC / IPC classifications
Technology tags used to group this patent with similar filings.
- Citations and related patents
Prior art links and similar publications in this corpus.
Abstract
Official abstract text for this publication.
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
First claim
Opening claim text (preview).
What is claimed is: 1. A hydrated laminating fat composition comprising a water-in-oil emulsion comprising: (a) a continuous phase consisting essentially of: a fully-hydrogenated vegetable oil having a melting point of from 50° C. to 80° C. selected from the group consisting of fully-hydrogenated cottonseed oil, fully-hydrogenated soybean oil, fully-hydrogenated palm oil, fully-hydrogenated palm kernel oil, fully-hydrogenated coconut oil, and mixtures thereof, and a stearine frac…
Assignees
Inventors
Classifications
Human Necessities · mapped topic
Human Necessities · mapped topic
- A23D7/001Primary
Human Necessities · mapped topic
Human Necessities · mapped topic
Human Necessities · mapped topic
Patent family
Related publications grouped by family.
External sources
Next steps
Free tools are coming soon. Tell us what you want to track and we'll notify you.
Frequently asked questions
Answers are generated from the same data shown on this page.
- What does patent US9795151B2 cover?
- Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 …
- Who is the assignee on this patent?
- Gen Mills Inc
- What technology area does this patent fall under?
- Primary CPC classification A23D7/001. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Oct 24 2017 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).