Patent ID: 7645467
Filing Date: 2010-01-12
Classification: A61K,A61Q

Abstract:
1. A method of preparing a food grade plant jelly comprising: (a) combining a plant hard fat blend with an oil blend; (b) warming the combination in (a) and mixing until the plant hard fat blend dissolves in the oil blend; (c) cooling the combined plant hard fat blend and oil blend to a temperature below the melting temperature of the vegetable fat and mixing until a plant jelly is obtained, wherein the plant hard fat blend comprises, as a percentage by weight of the plant jelly, about 10-20% of a fat with a melting point of 30-40° C. and about 4-10% of a vegetable fat, and the oil blend comprises, as a percentage by weight of the plant jelly, about 1-3.5% phospholipids and about 70-80% liquid oil, and wherein the phospholipids are ethanol and/or isopropanol soluble phospholipids from soy lethicin.