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...
Patent
1977-03-23
1978-02-07
Golian, Joseph M.
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...
A23D 500
Patent
active
040727661
ABSTRACT:
Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics. However, when an increment of the other crystalline fraction is blended with an increment of the solid plastic fraction, the resulting product has undesirable thermal characteristics.
REFERENCES:
patent: 2975061 (1961-03-01), Soeters et al.
patent: 2975062 (1961-03-01), Soeters
patent: 3492130 (1970-01-01), Harwood
Hampson James W.
Herb Samuel F.
Luddy Francis E.
Rothbart Herbert L.
Golian Joseph M.
McConnell David G.
Scott William E.
Silverstein M. Howard
The United States of America as represented by the Secretary of
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