Fat products from high stearic soybean oil and a method for the production thereof
AssigneeE. I. Du Pont de Nemours and Company
InventorSusan Knowlton
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Abstract
Fractionation of high stearic soybean oils and their use for the production of edible oils and fat products suitable for confectionary and high stability applications is disclosed. High stearic soybean oils which do not contain trans fatty acid isomers, are used to produce fats useful for confectionary applications. In addition, high stearic, high oleic soybean oils having a decreased polyunsaturated fatty acid content are used to produce two products: fats with utility in confectionary applications and liquid, high stability oils.
Claims42
A fat product made from the fractionation of a high stearic soybean oil having a C18:0 content of at least 15% of the fatty acid moieties in the oil wherein said product is useful as a confectionary fat.
A method for making a fat product for confectionery applications which comprises fractionating a high stearic soybean oil having a C18:0 content of at least 15% of the fatty acid moieties in the oil under conditions suitable for obtaining a fat product useful for confectionery applications.
A method for making two products wherein one product is for confectionery applications and the second product is a high stearic, high oleic soybean oil having high oxidative stability, said method comprising fractionating a high stearic, high oleic soybean oil having a C18:0 content of at least 15% of the fatty acid moieties in the oil and a C18:1 content of greater than 55% of the fatty acid moieties in the oil under conditions suitable for obtaining a fat product useful for confectionary applications.
Dependencies are inferred from the claim text.