Method of preparing a randomly interesterified fat product
AssigneeBunge Loders Croklaan B.V.
InventorJun Ma
Life of this patent
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Abstract
A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.
Claims15
A method of preparing an edible randomly interesterified fat product comprising the steps of:
- a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids measured according to AOCS Ca 5a-40, and calculated as a percentage of oleic acid;
- and
- b) reacting enzymatically the fat composition provided in step a) with 0.5% to 10% by weight of a polyol composition based on the weight of the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0;
- wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids measured according to AOCS Ca 5a-40 and calculated as a percentage of oleic acid.
Dependencies are inferred from the claim text.