18539148. FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE simplified abstract (FUJIFILM CORPORATION)
Contents
- 1 FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE
- 1.1 Organization Name
- 1.2 Inventor(s)
- 1.3 FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE - A simplified explanation of the abstract
- 1.4 Simplified Explanation
- 1.5 Potential Applications
- 1.6 Problems Solved
- 1.7 Benefits
- 1.8 Potential Commercial Applications
- 1.9 Possible Prior Art
- 1.10 How does this composition affect the overall stability of the final product?
- 1.11 Are there any potential interactions with other ingredients commonly used in food or cosmetic formulations?
- 1.12 Original Abstract Submitted
FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE
Organization Name
Inventor(s)
Hiroyuki Sugiyama of Kanagawa (JP)
FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE - A simplified explanation of the abstract
This abstract first appeared for US patent application 18539148 titled 'FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE
Simplified Explanation
The patent application describes a fat simulating composition with specific characteristics related to the melting point of the oil phase and the refractive index difference between the aqueous and oil phases.
- The composition contains an aqueous phase and an oil phase dispersed in the aqueous phase.
- The melting point or crystallization temperature of the oil phase is between -20°C to 60°C.
- The absolute value of the difference between the d-line refractive index of the aqueous phase and the oil phase satisfies a specific relationship.
Potential Applications
This technology could be applied in:
- Food industry for creating low-fat or fat-free products with a similar texture to traditional fat-containing products.
- Cosmetics industry for developing products with a creamy texture without the use of high amounts of fats.
Problems Solved
This technology addresses the following issues:
- Creating low-fat or fat-free products without compromising on texture and mouthfeel.
- Achieving a creamy texture in cosmetic products without using high levels of fats.
Benefits
The benefits of this technology include:
- Healthier food options with reduced fat content.
- Enhanced sensory experience in cosmetic products without the greasy feel of traditional formulations.
Potential Commercial Applications
- "Innovative Fat Substitutes for Healthier Food Products" could be a SEO optimized title for this section.
Possible Prior Art
No known prior art related to this specific combination of characteristics in fat simulating compositions.
Unanswered Questions
How does this composition affect the overall stability of the final product?
The stability of the final product in terms of shelf life and texture over time is not addressed in the abstract. Further research may be needed to understand the long-term stability implications of this composition.
Are there any potential interactions with other ingredients commonly used in food or cosmetic formulations?
The abstract does not mention any potential interactions with other ingredients. Understanding how this composition interacts with common additives or preservatives could be crucial for its successful application in various products.
Original Abstract Submitted
Provided is a fat simulating composition containing an aqueous phase and an oil phase dispersed in the aqueous phase, in which a melting point or a crystallization temperature of the oil phase is in a range of from −20° C. to 60° C., and an absolute value of a difference between a d-line refractive index of the aqueous phase and a d-line refractive index of the oil phase satisfies a relationship of 0.01≤|oil phase refractive index−aqueous phase refractive index|≤0.115.
