Edible spread containing a natural fat phase
AssigneeLipton, Divison of Conopco, Inc.
InventorsEckhard Floeter, Henricus Arnoldus Hendrickx, Cornelis Willem van Oosten, Cornelis Sjouke Stellema
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Abstract
Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.
Claims8
An edible W/O emulsion spread comprising 70–20 wt. % of an aqueous phase dispersed in 30–80 wt. % of a fat phase which fat phase is a mixture of 50–99 wt. % of a vegetable triglyceride oil A and 1–50 wt. % of a structuring triglyceride fat B, which fat consists of 5–100 wt. % of a hardstock fat C and up to 95 wt. % of a fat D, where at least 45 wt. % of the hardstock fat C triglycerides consist of SOS triglycerides and where S denotes a fatty acid residue with a saturated C18–C24 carbon chain and O denotes an oleic acid residue and with the proviso that any hardstock fat C which has been obtained by fractionation, hydrogenation, esterification or interesterification of the fat is excluded.
Dependencies are inferred from the claim text.