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...
Patent
1978-11-06
1980-10-28
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...
A23D 500
Patent
active
042307376
ABSTRACT:
The invention is concerned with margarine fats suitable for the preparation of margarines and low-fat spreads.
The fat blend has a difference in dilatation values at 15.degree. and 25.degree. C. of at least 100 and has a dilatation value at 35.degree. C. of less than 100 and is substantially free from fats other than those containing at least 80% by weight of fatty acid residues with 18 carbon atoms.
Part of the fats are hardened and part of the non-hardened fats are interesterified with hardened fats containing no more than 55% trans-acids. The non-interesterified part of the margarine fat contains non-hardened fats and fats hardened to a trans-content of 50-70%.
REFERENCES:
patent: 3607305 (1971-09-01), Westenberg
patent: 3796581 (1974-03-01), Frommhold
Heider Henning
Wieske Theophil
Farrell James J.
Kelly Michael J.
Kurtz Melvin H.
Lever Brothers Company
Yoncoskie Robert A.
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