Fat blend

Details Fat blend Fat blend

1981-05-27

1983-05-31

Yoncoskie, Robert A.

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...

426607, A23D 302, A23D 500

Patent

active

043861113

ABSTRACT:
The invention relates to a fat blend comprising 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25.degree.-45.degree. C. The fat blend can be used for producing margarines, low calorie margarines containing e.g. 35-60% by wt. of fat, and cooking fats.
The hardstock is an interesterified hydrogenated blend of (1) triglycerides derived from a fat rich in fatty acid residues having 16-18 carbon atoms, most of which are saturated, and (2) an olein fraction of a fat rich in lauric acid residues. The hydrogenation can be carried out before or after interesterification. The ratio of (1):(2) can be (20-80):(80-20), preferably (40-58):(60-42).

REFERENCES:
patent: 2143651 (1939-01-01), Fisher et al.
patent: 2197457 (1940-04-01), Werk et al.
patent: 2589119 (1958-11-01), Cochran et al.
patent: 3210197 (1965-10-01), Galenkamp
patent: 3617308 (1971-11-01), Graffelman
patent: 3649295 (1972-03-01), Bernhart
patent: 3939282 (1976-02-01), Carlile et al.
patent: 3956522 (1976-05-01), Kattenberg et al.
patent: 4282265 (1981-08-01), Theuer

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