Patent ID: 9332771
Filing Date: 2016-05-10
CPC Classification: A23D,A23L,A23V,C11C

Claim Text:
1. A process for preparing a substitute human milk fat (HMF) composition, the process comprising: (1) providing an enzymatically-prepared fat base concentrate in which, at least 60% of total saturated fatty acid residues at the sn-2 position of a glycerol backbone of the vegetable-derived triglycerides are palmitic acid residues; at least 40% of total unsaturated fatty acid residues at the sn-1 and sn-3 positions of the glycerol backbone of the vegetable-derived triglycerides are oleic acid residues; and 0.2-5% of total fatty acid residues at the sn-1 and sn-3 positions of the glycerol backbone of the vegetable-derived triglycerides are lauric acid residues, the enzymatically-prepared fat base concentrate prepared by steps of: (a) providing a triglyceride mixture that has a palmitic acid content of less than 60% of the total fatty acids; (b) reacting the triglyceride mixture prepared in step (a) with a free unsaturated fatty acids source having an oleic acid content of 60-80% in the presence of an insoluble lipase catalyst, wherein a ratio of free fatty acid to triglyceride mixture is from 1.5:1 to 1:1 to obtain the enzymatically-prepared fat base concentrate; (c) removing the insoluble lipase catalyst; (d) distilling excess free fatty acids to obtain an oil; and (e) performing at least one selected from the group consisting of bleaching, fractionating, and deodorizing the fat base concentrate obtained; (2) preparing at least one enzymatically-randomized vegetable oil by enzymatic randomization such that fatty acids of the at least one enzymatically-randomized vegetable oil are randomly distributed between the three sn-positions of the glycerol backbone of the triglycerides of the vegetable oil; and (3) blending (i) the enzymatically-prepared fat base concentrate with (ii) the at least one enzymatically-randomized vegetable oil at a ratio of (i) to (ii) of from 0.13:1 to 4:1; wherein 36% or above and 45% or below of the total palmitic acid residues in the substitute human milk fat composition are bonded at the sn-2 position of the glycerol backbone of the vegetable-derived triglycerides.