Fat blend for margarine and W/O spreads

Details Fat blend for margarine and W/O spreads Fat blend for margarine and W/O spreads

1997-11-07

2000-08-22

Paden, Carolyn

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...

426601, 554223, A23D 702

Patent

active

061068853

ABSTRACT:
A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of ##EQU1## A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.

REFERENCES:
patent: 4425371 (1984-01-01), Stratmann
patent: 4486457 (1984-12-01), Schijf
patent: 4510167 (1985-04-01), Schmidt
patent: 4567056 (1986-01-01), Schmidt
patent: 4743402 (1988-05-01), Fick
patent: 4861612 (1989-08-01), Nakano
patent: 4960544 (1990-10-01), Van Putte
patent: 5461171 (1995-10-01), Heaton
patent: 5872271 (1999-02-01), Cole
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European Search Report.
Food Technology, Jul. 1978, Texture Profile Analysis; pp. 62-66.
Fette, Seifen, Anstrichmittel , 80, pp. 180-186 (1978).

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