Edible fat and a process for producing such fat

Details Edible fat and a process for producing such fat Edible fat and a process for producing such fat

1984-06-19

1986-01-28

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426603, A23D 502

Patent

active

045670560

ABSTRACT:
There is disclosed an edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity.
Said fat is produced by interesterifying a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and fractionating to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C.sub.16 -C.sub.18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or polyunsaturated fatty acid, which is higher than 15%. The interesterified mixture may contain some lauric fats.
The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.

REFERENCES:
patent: 3796581 (1974-03-01), Frommhold
patent: 3949105 (1976-04-01), Wieske et al.
patent: 4055679 (1977-10-01), Kattenberg et al.
patent: 4087564 (1978-05-01), Poot et al.
patent: 4460614 (1984-07-01), Stratmann et al.
Haighton, "The Measurement of the Hardness of Margarine and Fats with Cone Penetrometers", J. Am. Oil Chem. Soc., 36, 345-348 (1959).
van den Enden et al., "A Method for the Determination of the Solid Phase Content of Fats Using Pulse Nuclear Magnetic Resonance", Fette, Seifen, Anstrichmittel, 80, 180-186 (1978).

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