Hard butter

Details Hard butter Hard butter

1977-10-12

1980-01-15

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...

426611, A23D 500

Patent

active

041839714

ABSTRACT:
A hard butter having an iodine value of 52 to 75, a melting point of 30.degree. to 40.degree. C. and a trans-isomer content of at least 40% by weight based on the total weight of combined fatty acids and consisting essentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice-bran oil having an iodine value of 97 to 108, a C.sub.16 saturated acid content of 15 to 22% by weight based on the total weight of combined fatty acids and 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the combined higher alcohols are unsaponifiable and/or a fraction obtained by fractionation of the first hardened oil and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of trisaturated glycerides and having C.sub.16 saturated fatty acid content of 12 to 30% by weight and a C.sub.18 di-unsaturated acid content of 30 to 55% by weight based on the total weight of combined fatty acids and/or a fraction obtained by fractionation of the second hardened oil.

REFERENCES:
patent: 3199984 (1965-08-01), Jensen et al.
Feuge, R. O., "Production of Speciality Edible Fats", JAOCS, vol. 37, No. 10, 1960, pp. 527-532.

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