PROCESS FOR PREPARING A FAT BLEND AND PLASTIC SPREAD COMPRISING THE FAT BLEND OBTAINED

PROCESS FOR PREPARING A FAT BLEND COMPRISING PARTIALLY INTERESTERIFYING A MIXTURE COMPRIISNG 20-90OF A FAT (A) AND 10-80OF A FAT (B) USING AN ENZYM CATALYST TO A DEGREE OF CONVERSION OF 5-95, WHEREIN FAT (A) IS SELECTED FROM THE GROUP CONSISTING OF LAURIC FAT, LIQUID OIL AND MIXTURES THEREOF AND FAT...

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Hauptverfasser:	CORNELIS LAURENTIUS SASSEN, LEO FRANS VERMAAS, HINDRIK HUIZINGA
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY 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 FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	PROCESS FOR PREPARING A FAT BLEND COMPRISING PARTIALLY INTERESTERIFYING A MIXTURE COMPRIISNG 20-90OF A FAT (A) AND 10-80OF A FAT (B) USING AN ENZYM CATALYST TO A DEGREE OF CONVERSION OF 5-95, WHEREIN FAT (A) IS SELECTED FROM THE GROUP CONSISTING OF LAURIC FAT, LIQUID OIL AND MIXTURES THEREOF AND FAT (B) IS A C16+ FAT HAVING MAINLY 16 AND MORE CARBON ATOMS IN THE CONSTITUTING FATTY ACID CHAINS THEREOF AND HAVING AT LEAST 40AFA. MARGARINE FAT CONTAINING SUCH FATBLEND AND SPREADS MADE THEREWITH ARE PROVIDED AS WELL. COST SAVINGS ARE REALISED AND IMPROVED PRODUCT PROPERTIES CAN BE OBTAINED.