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...
Reexamination Certificate
2006-09-19
2006-09-19
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...
C426S607000
Reexamination Certificate
active
07108888
ABSTRACT:
Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the stepsselecting a triglyceride fat A and a triglyceride fat B,interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80,where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids andwhere fat B contains at least 40 wt. % of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture.
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McGowan, Jr. Gerald J.
Paden Carolyn
Unilever Bestfoods North America division of Conopco, Inc.
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