High melting fat composition and process of making

Details High melting fat composition and process of making High melting fat composition and process of making

1978-12-07

1980-06-24

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...

426610, A23D 500

Patent

active

042095476

ABSTRACT:
A composition comprises about 95-99% selectivey hydrogenated fat containing at least about 98% C.sub.16 -C.sub.18 triglycerides and between about 8% and 30% C.sub.16 fat-forming acid content, a Mettler Dropping Point of between about 104.degree. and 109.degree. F., and a Solids Fat Index profile of 62-68 at 50.degree. F., 49-60 at 70.degree. F., 42-56 at 80.degree. F., 22-34 at 92.degree. F., and 7-18 at 100.degree. F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferaby is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.

REFERENCES:
patent: 3132951 (1964-05-01), Thompson
patent: 3796816 (1974-03-01), Hasman et al.
patent: 4134905 (1979-01-01), Hasman

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