WATER-IN-OIL EMULSIONS

The present invention relates to water-in-oil emulsion-spreads of the print margarine type containing a hard fat component obtained by random interesterification of substantially saturated triglycerides rich in lauric fats. Such a hard fat component imparts to the emulsions a consistency which is hi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	GABRIEL JACOBUS THEODORUS LANSBERGEN
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to water-in-oil emulsion-spreads of the print margarine type containing a hard fat component obtained by random interesterification of substantially saturated triglycerides rich in lauric fats. Such a hard fat component imparts to the emulsions a consistency which is higher than could be expected on the ground of their solid fat content and enables the incorporation of a relatively large amount of liquid oils of the polyunsaturated type in said print margarines.