Confectionery fats
AssigneeLever Brothers Company
InventorsHendrik Galenkamp, Geert Torenbeek
Life of this patent
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Abstract
Lauric fats particularly palm kernel oil are selectively hydrogenated to provide at least 25% of the residual unsaturation as trans acid, providing closely similar fats to expensive coconut oil products. The fat may be blended with others, particularly other lauric fats.
Claims12
Fat suitable for use in confectionery comprising hardened lauric fat selected from palm kernel oil and its fractions and unsaturated fatty acid content of which comprises at least 25% transacid and contains more unsaturated than saturated C.sub.18 acid.
Method of preparing fat suitable for use in confectionery comprising hydrogenating lauric fat selected from palm kernel oil and its factions under the influence of a selective catalyst under isomerisation conditions wherein at least 25% by weight of the total unsaturated fatty acid residues of the fat are isomerised to transacid and the fat contains more unsaturated than saturated fatty acid residues.
Dependencies are inferred from the claim text.