JPH0352941B

A margarine fat blend having a good melting behavior under temperature conditions prevailing in the mouth is produced according to a process involving (i) random interesterification of a mixture of hydrogenated and non-hydrogenated oils, (ii) fractionating the interesterified mixture to obtain a spe...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	UIRUHERUMU SUTORATSUTOMAN, REO FURANSU BERUMAASU, UIREMU DEYUKUSHOORUN
Format:	Patent
Sprache:	eng
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:	A margarine fat blend having a good melting behavior under temperature conditions prevailing in the mouth is produced according to a process involving (i) random interesterification of a mixture of hydrogenated and non-hydrogenated oils, (ii) fractionating the interesterified mixture to obtain a specific olein fraction, and (iii) mixing appropriate proportions of the olein with liquid oil. The stearin fraction can be recirculated in the system by substituting it for at least part of the hydrogenated oil in the mixture to be interesterified.