NYT OLIEFRØ-STEARINFEDT MED HØJT STEARINSYREINDHOLD OG FREMGANGSMÅDE TIL FREMSTILLING DERAF
A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which...
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| creator | BOOTELLO GARCIA, Miguel Angel MARTINEZ FORCE, Enrique HORNYAK, Laszlo Piispa, Eija GARCES MANCHENO, Rafael SALAS LINAN, Joaquin J |
| description | A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same. |
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and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | NYT OLIEFRØ-STEARINFEDT MED HØJT STEARINSYREINDHOLD OG FREMGANGSMÅDE TIL FREMSTILLING DERAF |
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