US4006264A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of confectioners' fats
Assignee: Unilever Bestfoods North America
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Filing: 1975-01-10
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Granted: 1977-02-01
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Expires: 1995-01-10
Abstract
Abstract Confectioners' fats are prepared by hydrogenating a lauric fat to an iodine value less than about 3.0, crystallizing the fat at a temperature between 90° F and 110° F, and recovering the liquid fraction. The liquid fraction is the desired confectioners' fat which contains more lauric acid and less stearic acid than the uncrystallized lauric fat.
Inventors
- 👤 Chester Martin Gooding
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 09:30
CPC Classifications
C; C11; C11B; C11B7/00; C11B7/0075; C11C; C11C3/00; C11C3/12
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
142 words
A process for preparing a liquid fraction confectioners' fat comprising: randomizing by interesterification a mixture of a hydrogenated lauric fat and a hydrogenated non-lauric fat portion, said lauric fat portion containing fatty acids having predominantly 6, 8, 10, 16 and 18 carbon atoms, the non-lauric fat portion containing at least 30% palmitic acid said mixture having an iodine value of less than about 3.0, crystallizing the randomized mixture of fats at a temperature between about 90° F. and 110° F. for a period of time sufficient to obtain a solid filter cake fraction and a liquid filtrate fraction wherein the liquid fraction contains more lauric acid and less stearic acid than is contained in the uncrystallized, randomized mixture, said stearic acid content being reduced by about 7.7%-24% and said lauric acid content being increased by about 4.9%-10.3%; and, recovering the liquid fraction.
Claim 2
Dependent Claim
142 words
A process for preparing a liquid fraction confectioners' fat comprising: randomizing by interesterification a mixture of a hydrogenated lauric fat and a hydrogenated non-lauric fat portion, said lauric fat portion containing fatty acids having predominantly 6, 8, 10, 16 and 18 carbon atoms, the non-lauric fat portion containing at least 30% palmitic acid said mixture having an iodine value of less than about 3.0, crystallizing the randomized mixture of fats at a temperature between about 90° F. and 110° F. for a period of time sufficient to obtain a solid filter cake fraction and a liquid filtrate fraction wherein the liquid fraction contains more lauric acid and less stearic acid than is contained in the uncrystallized, randomized mixture, said stearic acid content being reduced by about 7.7%-24% and said lauric acid content being increased by about 4.9%-10.3%; and, recovering the liquid fraction.
Claim 3
Dependent Claim
21 words
The process of claim 1 wherein the randomized fat is crystallized at a temperature between about 98° F. and 103° F.
Claim 4
Dependent Claim
30 words
A confectioners' fat produced by the method of claim 1 comprising more lauric acid than stearic acid, the ratio of lauric acid to stearic acid being about 2.4:1 to 4.5:1.
References Cited (Backward Citations)
US3512994A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-02-01 | 1980-08-02 | 1981-02-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-02-01 | 1984-08-02 | 1985-02-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-02-01 | 1988-08-02 | 1989-02-01 | $7700.00 | Window Closed / Lapsed |