JPH0434365B

An edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity.Said fat is produced by a process involving:(i) interesterification of a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and...

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Bibliographische Detailangaben
1. Verfasser:	BERUNAA YOHANESU SHUMITSUTO
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 ESSENTIAL OILS 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 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:	An edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity.Said fat is produced by a process involving:(i) interesterification of a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and(ii) fractionation to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C16-C18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or poly-unsaturated fatty acid, which is higher than 15%. The interesteri-fied mixture mat contain some laurics.The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.