METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF

Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more fractionation by crystallization, one or more enzymatic interesteri...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	DALEMANS, DANIEL
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more fractionation by crystallization, one or more enzymatic interesterification followed by one or more new fractioned crystallization, and one or more fractionation by molecular distillation; and (2) a food composition comprising milk fat or milk fat obtained by the process.