Preparation of butterfat and vegetable butter substitutes

Details Preparation of butterfat and vegetable butter substitutes Preparation of butterfat and vegetable butter substitutes

1992-11-12

1995-03-07

Paden, Carolyn

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 56, 426603, 426607, 435134, A23C 1502

Patent

active

053956290

ABSTRACT:
Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.

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