EP0070050A1
Expired / Lapsed
EP
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Margarine fat blend
Assignee: Assunzione O Variazione Mandato modiano & Associat
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Filing: 1982-06-04
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Granted: —
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Expires: 2002-06-04
Abstract
Abstract A margarine fat blend having a good melting behaviour under temperature conditions prevailing in the mouth is produced according to a process involving (i) random interesterification of a mixture of hydrogenated and non- hydrogenated oils, (ii) fractionating the interesterified mixture to obtain a specific olein fraction, and (iii) mixing appropriate proportions of the olein with liquid oil. The stearin fraction can be recirculated in the system by substituting it for at least part of the hydrogenated oil in the mixture to be interesterified.
Inventors
- 👤 Wilhelm Stratmann
- 👤 Leo Frans Vermaas
- 👤 Willem Dijkshoorn
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-06 09:00
CPC Classifications
C; C11; C11C; C11C3/00; C11C3/04; C11C3/10; A; A23; A23D; A23D7/00; A23D7/001
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
134 words
A process for producing a margarine fat, comprising: (1) randomly interesterifying a mixture containing 45-75 wt% of an oil (i) in which at least 20% of the fatty acid residues consist of linoleic acid and 25-55 wt% of an oil or fat (ii) in which at least 80% of the fatty acid residues is saturated and has a chain length of at least 16 carbon atoms; (2) fractionating the interesterified mixture thus obtained to obtain an olein having the following solid fat content: N 10 = 25-53 N 20 = 8-28 N 30 = 1- 6 N 35 = 0- 4, and separating the higher melting stearin; (3) mixing 50-90% of the olein with 10-50 wt% of an oil (iii) in which at least 40% of the fatty acid residues consist of linoleic acid.
Claim 2
Dependent Claim
134 words
A process for producing a margarine fat, comprising: (1) randomly interesterifying a mixture containing 45-75 wt% of an oil (i) in which at least 20% of the fatty acid residues consist of linoleic acid and 25-55 wt% of an oil or fat (ii) in which at least 80% of the fatty acid residues is saturated and has a chain length of at least 16 carbon atoms; (2) fractionating the interesterified mixture thus obtained to obtain an olein having the following solid fat content: N 10 = 25-53 N 20 = 8-28 N 30 = 1- 6 N 35 = 0- 4, and separating the higher melting stearin; (3) mixing 50-90% of the olein with 10-50 wt% of an oil (iii) in which at least 40% of the fatty acid residues consist of linoleic acid.
Claim 3
Dependent Claim
35 words
A process according to claim 1, in which oil (i) is a vegetable oil selected from the group consisting of soybean oil, sunflower oil, safflower oil, rapeseed oil, cottonseed oil, maize oil and olive oil.
Claim 4
Dependent Claim
34 words
A process according to claim 1, in which the oil or fat (ii) is a hydrogenated oil having a melting point ranging from 50 to 70°C and an iodine value of less than 10.
Claim 5
Dependent Claim
34 words
A process according to claim 3, in which oil or fat (ii) is hydrogenated soybeen oil, sunflower oil, safflower oil, rapeseed oil, cottonseed oil, maize oil, olive oil or mixtures of said hydrogenated oils.
Claim 6
Dependent Claim
25 words
A process according to claim 1, in which oil (iii) consists of sunflower oil, safflower oil, rapeseed oil, cottonseed oil, maize oil or mixtures thereof.
Claim 7
Dependent Claim
20 words
A process according to claim 1, in which oil (i), oil (ii) and. oil (iii) are of the same source.
Claim 8
Dependent Claim
19 words
A process according to claim 6, in which oil (i), oil (ii) and oil (iii) consist of sunflower oil.
Claim 9
Dependent Claim
28 words
. A process according to claim 1, in which the random interesterification is carried out at 25-175°C under substantially moisture-free conditions using an alkalimetal, an alkalimetal-hydroxide or -alkoxide.
Claim 10
Dependent Claim
22 words
A process according to claim 1, in which step (2) consists of a dry-fractionation at a temperature ranging from 30 to 40°C.
Claim 11
Dependent Claim
43 words
A process according to claim 1, in which the stearin obtained in step (2) has the following solid fat contents: N 10 = 45-70; N 15 = 44-65; N 20 = 42-52: N 25 =30-40; N 30 = 27-37: N 35 = 20-30.
Claim 12
Dependent Claim
32 words
A process according to claim 1, further comprising recirculating the stearin obtained in step (2) by substituting in step (1) the stearin for at least part of the oil or fat (ii).
Claim 13
Dependent Claim
36 words
A process according to claim 11, comprising recirculating the stearin obtained in step (2) after hydrogenation thereof to a melting point and degree of saturation which are substantially equal to those of oil or fat (ii).
Claim 14
Dependent Claim
48 words
A process according to claim 1, in which the triglycerides of the interesterified mixture comprise: (i) 30 - 60% of saturated C 16 or C 18 fatty acid residues, the remainder being unsaturated fatty acid residues; (ii) 3 to 20% of triglycerides derived from tri-saturated fatty acid residues.
Claim 15
Dependent Claim
29 words
A process according to claim 1, in which fractionation is carried out under conditions such that the level of triglycerides derived from tri-saturated fatty acids is less than 6%.
Claim 16
Dependent Claim
65 words
Margarine fat comprising: (1) 10 - 50 wt% of oil (iii) as hereinbefore defined; (2) 90 - 50 wt% of an olein as hereinbefore defined, said margarine having the following characteristics: N 10 = 20 - 35 N 20 = 5 - 15 N 30 = 0 - 2 N 10 -N 30 = 10, and a level of trans fatty acids not exceeding 15%.
Claim 17
Dependent Claim
65 words
Margarine fat comprising: (1) 10 - 50 wt% of oil (iii) as hereinbefore defined; (2) 90 - 50 wt% of an olein as hereinbefore defined, said margarine having the following characteristics: N 10 = 20 - 35 N 20 = 5 - 15 N 30 = 0 - 2 N 10 -N 30 = 10, and a level of trans fatty acids not exceeding 15%.
Claim 18
Dependent Claim
22 words
Margarine comprising a fat blend essentially consisting of the fat blend as claimed in claim 15 or produced according to claim 1.
References Cited (Backward Citations)
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