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
1981-05-26
1982-11-23
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...
426606, 426607, 260428, A23D 302, A23D 500, A23D 502
Patent
active
043605362
ABSTRACT:
The dry fractionation of oils and fats having a steep dilatation curve (A), i.e. exhibiting a difference in dilatation value at 15.degree. C. and 25.degree. C. of at least 800 mm.sup.3 /25 grammes, in practice is difficult. This problem is solved by mixing oils and fats (A) with triglycerides (B) of such nature that the difference in dilatation of the mixture obtained diminishes substantially. The triglycerides (B) have a difference in dilatation values at 15.degree. C. and 25.degree. C. not exceeding 600 mm.sup.3 /25 g. The weight ratio between fats (A) and fats (B) varies between (10-90):(90-10), preferably (20-80):(80-20) and ideally (40-60):(60-40). The process is e.g. particularly attractive for the dry fractionation of palmkernel oil (fat A) in the presence of palm oil (fat B).
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A. J. Haighton, J.A.O.C.S., 36, (1959), pp. 345-348.
Fette Seifen, 80, (1978), 180-186.
Dijkshoorn Willem
Haighton Adolf J.
Huizinga Hindrik
Keuning Roelof
Farrell James J.
Lever Brothers Company
Yoncoskie Robert A.
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