Margarine fat blend with a reduced tendency to sandiness

Details Margarine fat blend with a reduced tendency to sandiness Margarine fat blend with a reduced tendency to sandiness

1983-01-19

1985-02-26

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...

A23D 500

Patent

active

045017646

ABSTRACT:
A margarine fat blend with a reduced tendency to sandiness and a process for reducing development of sandiness in fat blends. The fat blends consist of an oil rich in linoleic acid and a fat having a level of palmitic acid residues of at least 10%, obtained by interesterification of a fat rich in palmitic acid residues and a hydrogenated oil.

REFERENCES:
patent: 3607305 (1971-09-01), Westenberg
patent: 3617308 (1971-11-01), Graffelman
patent: 3796581 (1974-03-01), Frommhold
patent: 3949105 (1976-04-01), Wieske et al.
patent: 4045588 (1977-08-01), Wieske
patent: 4230737 (1980-10-01), Heider et al.
patent: 4341812 (1982-07-01), Ward

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