Margarine fat
AssigneeLever Brothers Company
InventorTheophil Wieske
Life of this patent
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Abstract
The invention relates to fat compositions of a relatively high liquid oil content, which compositions are suitable for preparing margarines with a high percentage of polyunsaturated fatty acids. The fat compositions of the invention contain, apart from said liquid oil, 5-30% of a hard fat of a well-defined fatty acid and triglyceride composition, i.e. 25-60% H3 and H2T triglyceride, 30-70% H fatty acids, 10-45% T fatty acids, 0-25% M fatty acids, 15-45% M + T fatty acids, the balance being L fatty acids, (H, T, M and L stand for saturated fatty acids with 16-24 carbon atoms, mono-trans unsaturated fatty acids with 16-24 carbon atoms, saturated fatty acids with 12-14 carbon atoms and the remainder, being 100-(H + T + M)% respectively).
Claims5
Margarine fat consisting essentially of (a) a liquid vegetable oil having a polyunsaturated fatty acid content of at least 40% and (b) 5-30% of a hard fat containing:
- I. 25-60% of triglycerides containing three saturated fatty acids with 16-24 carbon atoms and triglycerides containing two saturated fatty acids with 16-24 carbon atoms and one mono-trans-unsaturated fatty acid with 16-24 carbon atoms,
- Ii. 35-70% of saturated fatty acids with 16-24 carbon atoms,
- Iii. 20-35% of mono-trans-unsaturated fatty acids with 16-24 carbon atoms,
- Iv. 0.25% of saturated fatty acids with 12-14 carbon atoms,
- V. 15-45% of saturated fatty acids with 2-14 carbon atoms and mono-trans-unsaturated fatty acids with 16-24 carbon atoms,
- Vi. the balance being the remaining fatty acids, to provide from 0.2-5% triglycerides containing three saturated fatty acids with 16-20 carbon atoms in the margarine fat.
Dependencies are inferred from the claim text.