Pourable fatty dispersions

Details Pourable fatty dispersions Pourable fatty dispersions

2007-03-06

2007-03-06

Paden, Carolyn (Department: 1761)

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...

C426S606000

Reexamination Certificate

active

10323304

ABSTRACT:
Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–10 carbon atoms, of which less than 50 wt. % of the triglycerides consist of monoacyl triglycerides and which fat is characterized in that its content of fatty acid residues which are saturated and contain at least 20 carbon atoms is at least 30 wt. %, preferably at least 40 wt. % and more preferably at least 50 wt. % calculated on total fatty acid residues. Such fat can be obtained by a process comprising the steps:selecting a plant wax,reacting the wax esters from the wax or a reactive derivative of those wax esters with glycerol or with a reactive glycerol derivative,purifying and recovering the obtained triglycerides,optionally admixing the product with a triglyceride fat such that the mixture complies with the above fat definition.

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