MARGARINE FAT BLEND AND PLASTIC W/O EMULSION SPREAD COMPRISING THIS FAT BLEND

A margarine fat blend and a plastic W/O emulsion spread comprising 5-14 % of a hardstock being a stearin fraction of an interesterified mixture of 25-65 % unhardened lauric fat stearin and 75-35 % unhardened C16+ fat stearin. Also provided is a process for preparing such hardstock without the use of...

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Bibliographische Detailangaben
Hauptverfasser:	VERMAAS, LEO FRANS, SCHUR, PAUL, HUIZINGA, HINDRIK, SASSEN, CORNELIS LAURENTIUS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS 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 PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A margarine fat blend and a plastic W/O emulsion spread comprising 5-14 % of a hardstock being a stearin fraction of an interesterified mixture of 25-65 % unhardened lauric fat stearin and 75-35 % unhardened C16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process, an olefin fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.