VERFAHREN ZUR HERSTELLUNG VON FETTZUSAMMENSETZUNGEN

VERFAHREN ZUR HERSTELLUNG VON FETTZUSAMMENSETZUNGEN

Fat compositions which are suitable for the production of margarine with a high content of polyunsaturated fatty acids are obtained by mixing liquid vegetable oil which contains at least 40% by weight polyunsaturated fatty acids with 5-30% by weight hard fat. The hard fat used contains a) 25-60% by...

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1. Verfasser: WIESKE THEOPHIL
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EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator WIESKE THEOPHIL
description Fat compositions which are suitable for the production of margarine with a high content of polyunsaturated fatty acids are obtained by mixing liquid vegetable oil which contains at least 40% by weight polyunsaturated fatty acids with 5-30% by weight hard fat. The hard fat used contains a) 25-60% by weight triglycerides, b) 35-70% by weight saturated fatty acids with 16-24 C atoms, c) 10-45% by weight mono-trans-unsaturated fatty acids with 16-24 C atoms, d) up to 25% by weight of fatty acids with 12-14 C atoms, where the total amount of component c) and component d) together is 15-45% by weight. The remainder comprising mono-cis-unsaturated fatty acids with 16-24 C atoms, poly-cis-unsaturated fatty acids with 16-24 C atoms, poly-trans-unsaturated fatty acids with 16-24 C atoms, unsaturated fatty acids with 12-14 C atoms and both saturated and unsaturated fatty acids with 2-10 C atoms amounts to 100 percent of saturated fatty acids with 16-24 C atoms + mono-trans-unsaturated fatty acids with 16-24 C atoms + saturated fatty acids with 12-14 C atoms. The resulting fat composition contains 0.2-5% by weight triglycerides which contain 3 saturated fatty acids with 16-24 C atoms. The margarine produced from these fat compositions is important from the dietetic viewpoint because of its high content of unsaturated fatty acids.
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The hard fat used contains a) 25-60% by weight triglycerides, b) 35-70% by weight saturated fatty acids with 16-24 C atoms, c) 10-45% by weight mono-trans-unsaturated fatty acids with 16-24 C atoms, d) up to 25% by weight of fatty acids with 12-14 C atoms, where the total amount of component c) and component d) together is 15-45% by weight. The remainder comprising mono-cis-unsaturated fatty acids with 16-24 C atoms, poly-cis-unsaturated fatty acids with 16-24 C atoms, poly-trans-unsaturated fatty acids with 16-24 C atoms, unsaturated fatty acids with 12-14 C atoms and both saturated and unsaturated fatty acids with 2-10 C atoms amounts to 100 percent of saturated fatty acids with 16-24 C atoms + mono-trans-unsaturated fatty acids with 16-24 C atoms + saturated fatty acids with 12-14 C atoms. The resulting fat composition contains 0.2-5% by weight triglycerides which contain 3 saturated fatty acids with 16-24 C atoms. 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The hard fat used contains a) 25-60% by weight triglycerides, b) 35-70% by weight saturated fatty acids with 16-24 C atoms, c) 10-45% by weight mono-trans-unsaturated fatty acids with 16-24 C atoms, d) up to 25% by weight of fatty acids with 12-14 C atoms, where the total amount of component c) and component d) together is 15-45% by weight. The remainder comprising mono-cis-unsaturated fatty acids with 16-24 C atoms, poly-cis-unsaturated fatty acids with 16-24 C atoms, poly-trans-unsaturated fatty acids with 16-24 C atoms, unsaturated fatty acids with 12-14 C atoms and both saturated and unsaturated fatty acids with 2-10 C atoms amounts to 100 percent of saturated fatty acids with 16-24 C atoms + mono-trans-unsaturated fatty acids with 16-24 C atoms + saturated fatty acids with 12-14 C atoms. The resulting fat composition contains 0.2-5% by weight triglycerides which contain 3 saturated fatty acids with 16-24 C atoms. The margarine produced from these fat compositions is important from the dietetic viewpoint because of its high content of unsaturated fatty acids.</abstract><oa>free_for_read</oa></addata></record>
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subjects EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title VERFAHREN ZUR HERSTELLUNG VON FETTZUSAMMENSETZUNGEN
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