US3956522A
Expired / Lapsed
US
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Margarine fat
Assignee: Lever Brothers Co
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Filing: 1974-10-08
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Granted: 1976-05-11
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Expires: 1994-10-08
Abstract
Abstract The invention relates to improved fat compositions and emulsified food spreads, e.g. margarines prepared therefrom, as well as to processes for their preparation.
Inventors
- 👤 Hans Robert Kattenberg
- 👤 Laurentius Adrianus Maria Verhagen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 13:40
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/001
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
157 words
Margarine fat consisting essentially of a liquid oil containing at least 40% of polyunsaturated fatty acid radicals and 6-12% of a hard stock consisting essentially of: i. 65-100% of a hard fat bottom fraction obtained by removing 5-50% of the higher melting constituents of a hard fat that prior to fractionation consisted of an interestified blend of two or more substantially completely hydrogenated fats, at least one being a hydrogenated lauric type fat of a melting point of 30°-40°C and at least one being a hydrogenated fat containing at least 50% of saturated fatty acids with 16-18 carbon atoms, the weight ratio of the hydrogenated lauric type fat to the hydrogenated fat containing at least 50% of fatty acids with 16-18 carbon atoms being (5-75):(95-25); ii. 0-35% of a second hard fat of a melting point higher than that of the bottom fraction, said hard fat containing at least 50% of fatty acids with 16-18 carbon atoms.
Claim 2
Dependent Claim
157 words
Margarine fat consisting essentially of a liquid oil containing at least 40% of polyunsaturated fatty acid radicals and 6-12% of a hard stock consisting essentially of: i. 65-100% of a hard fat bottom fraction obtained by removing 5-50% of the higher melting constituents of a hard fat that prior to fractionation consisted of an interestified blend of two or more substantially completely hydrogenated fats, at least one being a hydrogenated lauric type fat of a melting point of 30°-40°C and at least one being a hydrogenated fat containing at least 50% of saturated fatty acids with 16-18 carbon atoms, the weight ratio of the hydrogenated lauric type fat to the hydrogenated fat containing at least 50% of fatty acids with 16-18 carbon atoms being (5-75):(95-25); ii. 0-35% of a second hard fat of a melting point higher than that of the bottom fraction, said hard fat containing at least 50% of fatty acids with 16-18 carbon atoms.
Claim 3
Dependent Claim
58 words
Margarine fat according to claim 1, in which one of the substantially hydrogenated fats is selected from the group consisting of hydrogenated palm fat of a melting point of 50°-65°C, hydrogenated soybean fat of a melting point of 60°-75°C, hydrogenated groundnut fat of a melting point of 55°-65°C and hydrogenated sunflower fat of a melting point of 60°-75°C.
Claim 4
Dependent Claim
12 words
Margarine fat according to claim 1 containing 7-11% by weight of hardstock.
Claim 5
Dependent Claim
11 words
Margarine containing as margarine fat the fat composition of claim 1.
Claim 6
Dependent Claim
180 words
Process for preparing a margarine fat suitable for margarine preparation which comprises i. preparing a bottom fraction by removing by fractionation 5-50% of the higher melting constituents of a hard fat that prior to fractionation consisted of an interesterified blend of two or more substantially completely hydrogenated fats, at least one being a hydrogenated lauric type fat of a melting point of 30°-40°C and at least one being a hydrogenated fat containing at least 50% of saturated fatty acids with 16-18 carbon atoms, the weight ratio of the hydrogenated lauric type fat to the hydrogenated fat containing at least 50% of fatty acids with 16-18 carbon atoms being (5-75):(95-25); ii. preparing a hard stock by blending 65-100% of said bottom fraction with 0-35% of a second hard fat of a melting point higher than that of the bottom fraction, said hard fat containing at least 50% of fatty acids with 16-18 carbon atoms; iii. preparing the margarine fat by blending 6-12% of said hard stock with 94-88% of a liquid oil containing at least 40% of polyunsaturated fatty acid radicals.
Claim 7
Dependent Claim
180 words
Process for preparing a margarine fat suitable for margarine preparation which comprises i. preparing a bottom fraction by removing by fractionation 5-50% of the higher melting constituents of a hard fat that prior to fractionation consisted of an interesterified blend of two or more substantially completely hydrogenated fats, at least one being a hydrogenated lauric type fat of a melting point of 30°-40°C and at least one being a hydrogenated fat containing at least 50% of saturated fatty acids with 16-18 carbon atoms, the weight ratio of the hydrogenated lauric type fat to the hydrogenated fat containing at least 50% of fatty acids with 16-18 carbon atoms being (5-75):(95-25); ii. preparing a hard stock by blending 65-100% of said bottom fraction with 0-35% of a second hard fat of a melting point higher than that of the bottom fraction, said hard fat containing at least 50% of fatty acids with 16-18 carbon atoms; iii. preparing the margarine fat by blending 6-12% of said hard stock with 94-88% of a liquid oil containing at least 40% of polyunsaturated fatty acid radicals.
References Cited (Backward Citations)
US3210197A
Cited
US3682656A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-05-11 | 1979-11-10 | 1980-05-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-05-11 | 1983-11-10 | 1984-05-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-05-11 | 1987-11-10 | 1988-05-11 | $7700.00 | Window Closed / Lapsed |