HARD FAT

Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using th...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HATANO, YOSHIYUKI, ANDOU, MASATAKA, HARUNA, HIROFUMI
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 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 THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/ (CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/ (CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/ (CN 48 to 54 TG)) of no less than 1Ø L'invention porte sur une graisse solide pouvant servir de matériau brut pour une margarine ou une graisse émulsifiable contenant une graisse laurique, fondant bien dans la bouche et d'une bonne plasticité. L'invention porte également sur une margarine ou une graisse émulsifiable comprenant ladite graisse solide et sur une patisserie ou un produit panifié obtenu en en utilisant la margarine ou la graisse émulsifiable. La graisse solide contient de 25 à 45 % en masse d'acide laurique, présente un indice d'iode de 0 à 25 et comprend les triglycérides suivants: 85 à 100 % en masse de (CN32-54TG): 30 à 50 % en masse de (CN32-38TG): 25 à 55 % en masse de (CN40-46TG): et 10 à 30 % en masse de (CN48-54TG), les rapports entre les différents triglycérides satisfaisant à: [(CN32-38TG)/(CN40-46TG)] = 0,5 à 1,5, [(CN32-38TG)/(CN48-54TG)] = 1,0, et [(CN40-46TG)/(CN48-54TG)] = 1,0.