Margarine oil product
AssigneeThe Procter & Gamble Company
InventorsDaniel R. Blair, Richard B. Lomneth, Robert L. Prosise, Bernard Y. Tao
Life of this patent
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Abstract
A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to make it has a unique triglyceride composition in terms of positional isomers and Fatty Acid Composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=palmitic or stearic acid, O=oleic acid, and L=linoleic acid. The weight ratios of palmitic to stearic acid (P:St) and oleic to linoleic (O:L) acid residues attached to the glycerides are important.
Claims9
A margarine oil product comprising from about 35% to about 70% of a structural fat consisting essentially of:
- (i) from about 3% to about 9% by weight SSS triglycerides;
- (ii) from about 32% to about 50% by weight SOS triglycerides;
- (iii) from about 5% to about 12% by weight SSO triglycerides;
- and
- (iv) from about 30% to about 65% by weight SOO/SLS triglycerides;
- wherein S=saturated C.sub.16 or C.sub.18 fatty acid residue, O=oleic acid residue and L=linoleic acid residue;
- said fat having a weight ratio of P:St acid residues attached to the glycerides of about 8.5 or more and a weight ratio of O:L acid residues of about 3.5 or more, wherein P=palmitic, St=stearic, O=oleic and L=linoleic;
- and from about 35% to about 70% of a soft oil;
- said margarine oil product having:
- (a) a Solid Fat Content of:
- (i) from about 17% to about 54% at 50.degree. F.;
- (ii) from about 6% to about 33% at 70.degree. F.;
- (iii) from about 4% to about 16% at 80.degree. F.;
- (iv) from about 2% to about 7.5% at 92.degree. F.;
- and
- (v) less than 2% at 105.degree. F.;
- (b) a Fatty Acid Composition having a weight ratio of P:St acid residues attached to the glycerides of from about 3.4 to 7.5 and a weight ratio of O:L acid residues of about 0.4 to about 2.2, wherein P=palmitic, St=stearic, O=oleic and L=linoleic.
Dependencies are inferred from the claim text.