Fat having butter-like properties and a reduced tendency to deve

Details Fat having butter-like properties and a reduced tendency to deve Fat having butter-like properties and a reduced tendency to deve

1984-01-27

1986-05-20

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...

426606, 426607, A23D 300, A23D 502

Patent

active

045900876

ABSTRACT:
Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration.
Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.

REFERENCES:
patent: 3600195 (1971-08-01), Westenberg
patent: 3607305 (1971-09-01), Westenberg
patent: 3949105 (1976-04-01), Wieske et al.
patent: 4016302 (1977-04-01), Kattenberg et al.
patent: 4087564 (1978-05-01), Poot et al.
patent: 4230737 (1980-10-01), Heider et al.
Davis, "The Rheology of Cheese, Butter and Other Milk Products," J. Dairy Research, 8, 1937, pp. 245-264.
A. J. C. Andersen and P. N. Williams, "Margarine", Pergamon Press 1965, pp. 246 et seq.

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