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US 5,690,985 AGranted
2-elaidoyltriacylglycerol as a tempering accelerator in an edible emulsion spread
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsJohanna Antonia Van Meeteren, Leendert Hendrik Wesdorp
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Abstract
A process of forming a liquid edible emulsion spread and the product itself is described. A tempering accelerator in an amount of from 2-10% by weight incorporated in a fat blend. The accelerator is preferably 2-elaidoyl triacylglycerol.
Claims6
A method of making an edible emulsion spread comprising the steps of:
- (a) selecting a blend of spread fats;
- (b) incorporating from 2 to 10 wt. % of a 2-elaidoyl triacylglycerol as a tempering accelerator in the blend of fats, provided that at least one of 1,3 position residues of the 2-elaidoyl triacylglycerol is a palmitic or stearic fatty acid residue;
- and
- (c) forming an edible emulsion spread having N-line values at 10.degree. C. of 20-40 and at 35.degree. C. of 0-4.
1 more element
A supercooled melt used in the process of making an edible emulsion spread comprising:
- (a) a substantially liquid spread fat blend containing an oil liquid at 10.degree. C. as the bulk of the solid fat components;
- and
- (b) 2-10 wt. % of a 2-elaidoyl triacylglycerol as a tempering accelerator provided that at least one of 1,3 position residues of the 2-elaidoyl triacylglycerol s a palmitic or stearic fatty acid residue,
- wherein a liquid emulsion spread blend having N-line values at 10.degree. C. of 20-40 and at 35.degree. C. of 0-4 is obtained.
1 more element
Dependencies are inferred from the claim text.