Process for making a margarine hardstock fat blend
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsHindrik Huizinga, Cornelis Laurentius Sassen, Leo Frans Vermaas, Paul Schur
Life of this patent
Estimating the term…
Abstract
A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.
Claims13
Margarine fat blend essentially comprising 86-95% liquid oil and 5-14% of a hardstock, this hardstock being a stearin fraction of an interesterified mixture of 25-65%, unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin.
A margarine fat blend comprising 86-95% liquid oil and 5-14% of a hardstock, this hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C16+ fat stearin, wherein said margarine fat blend has spreadability, consistency and mouthfeel.
A margarine fat blend comprising 86-95% liquid oil and 5-14% of a hardstock, this hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C16+ fat stearin, wherein said unhardened C16+ fat stearin is prepared by dry fractionation.
Dependencies are inferred from the claim text.