Glycerides

Details Glycerides Glycerides

1978-11-06

1980-05-27

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...

426478, A23D 500, A23D 502

Patent

active

042050952

ABSTRACT:
Palm oil is subjected to a two-stage fractionation in a solvent free system using controlled heating and cooling to give a mid-fraction of iodine value 48-53 and melting point 32.degree.-38.degree. C. The isolated mid-fraction is then either subjected to partial hydrogenation to reduce its linoleic acid content to not more than 2% or preferably has 0.01-1.5% of a dry edible gum e.g. a mixture of guaranate and carraghenate gums, incorporated therein. This gum treatment converts this particular mid-fraction into a dimensionally stable solid which can be cast or moulded and can be used to extend cocoa butter in amounts up to 30% or more without adversely affecting the Jenson cooling curve.

REFERENCES:
patent: 2975060 (1961-03-01), Best et al.
patent: 3093480 (1963-06-01), Arnold
patent: 3686240 (1972-08-01), Kawada et al.
patent: 4061798 (1977-12-01), Kanegae et al.

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