IMPROVED MARGARINE SHORTENING AND BAKED CONFECTIONERY

PROBLEM TO BE SOLVED: To obtain improved margarine shortening fortified in adaptability to confectionery and bakery by compounding reformed fats and oils which are obtd. by using palm-base solid fats as essential components and subjecting the specific raw material fats and oils to an ester exchange...

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Bibliographische Detailangaben
Hauptverfasser:	ARIUMI MASAHIRO, NEGISHI HIRONORI, KAWASAKI SEIKI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS EDIBLE DOUGHS 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 PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain improved margarine shortening fortified in adaptability to confectionery and bakery by compounding reformed fats and oils which are obtd. by using palm-base solid fats as essential components and subjecting the specific raw material fats and oils to an ester exchange at a specific ratio or above. SOLUTION: The reformed margarine shortening is obtd. by compounding the reformed fats and coils which are obtd. by using the palm-base solid fats (e.g.: a mixture composed one or >=2 kinds selected from a group consisting of palm oil, palm stearin and their hardened oil) as the essential comps. and subjecting the raw fats and oils contg. at least lauric base fats and oils (e.g. palm nucleus oil, coconut oil or these arbitrary rate or mixtures) to the ester exchange by using a lipase prepn. (more preferably the lipase derived from alkaline genes and SP) with the shortening at >=30wt.% in the oil-content.