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...

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Bibliographische Detailangaben
1. Verfasser:	DALEMANS, DANIEL
Format:	Patent
Sprache:	hrv ; eng
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 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:	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.