Triglyceride fat

Details Triglyceride fat Triglyceride fat

2007-05-29

2007-05-29

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...

C426S601000

Reexamination Certificate

active

10639235

ABSTRACT:
Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25–20 wt. % of a structuring triglyceride fat A with 0–19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and thatits content of fully saturated triglycerides is 20–100 wt. %,80–100 wt. % of its saturated fatty acid residues are palmitic acid or stearic acid residues,0–5 wt. % of its saturated fatty acid residues are lauric acid or myristic acid residues,<50 wt. % of its saturated triglycerides are monoacyl triglycerides and that fat C having a solid fat content at 20° C. (N20) being at least 5 contains less than 20 wt. % of H2M fatty acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and where M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms.

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