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
1988-01-29
1989-08-29
Cintins, Marianne
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...
426608, 426417, 562606, A23D 500
Patent
active
048616125
ABSTRACT:
Oleaginous material is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous material with water and using with a surfactant having an HLB value of 5 to 10 as an emulsifier, at a temperature at which all the oleaginous material is substantially melted. The emulsion is cooled to a temperature at which one fraction of the oleaginous material crystallizes so that the emulsion forms a lighter phase containing the other fraction of the oleaginous material and a heavier phase comprising an aqueous phase containing crystals of said first fraction dispersed therein. The lighter phase is separated from the heavier phase and then the crystals of the first fraction are separated from the remainder of the heavier phase.
REFERENCES:
patent: 3884046 (1975-05-01), Schmidt et al.
patent: 3950371 (1976-04-01), Jeromin et al.
patent: 4049687 (1977-09-01), Rek
patent: 4127597 (1978-11-01), Craig, Jr. et al.
patent: 4479976 (1984-10-01), Lansbergen et al.
Higashioka Hiroshi
Kase Minoru
Kawahara Yoshiharu
Nakano Akira
Nomura Masaki
Cintins Marianne
Kao Corporation
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