US4335156A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Edible fat product
Assignee: Intercontinental Great Brands LLC
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Filing: 1980-09-19
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Granted: 1982-06-15
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Expires: 2000-09-19
Abstract
Abstract Edible fat products are prepared from triglyceride oils having high levels of polyunsaturated fatty acids and low levels of saturated fatty acids. These products are useful in the preparation of both tub and stick margarines. A process is disclosed wherein a liquid triglyceride oil is interesterified to increase the quantity of solid triglycerides, the reaction mixture is then cooled to form a liquid fraction and solid fraction, removing a portion of the liquid fraction, adding additional triglyceride oil, and then continuing the interesterification under conditions of time and temperature-cycling effective to direct the interesterification toward the production of increased solid triglycerides. Preferably, oils such as corn oil, soybean oil, sunflower oil, and safflower oil can be fortified with sufficient solids, without the addition of hydrogenated hardstock, to form margarines of suitable consistency.
Inventors
- 👤 Lawrence Kogan
- 👤 Turiddu A. Pelloso
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 15:16
CPC Classifications
C; C11; C11C; C11C3/00; C11C3/04; C11C3/10; A; A23; A23D; A23D7/00; A23D7/001
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
143 words
A process for rapidly increasing the solids content in a triglyceride oil which comprises: (a) subjecting a liquid triglyceride oil to interesterification at a temperature between a few degrees celsius below the initial cloud point of the oil and a few degrees celsius above that cloud point in the presence of a catalyst active at the temperatures involved; (b) continuing the interesterification for a period of time effective to increase by at least 1% the quantity of triglycerides which solidify at the initial cloud point; (c) cooling the triglyceride oil to a temperature below its initial cloud point to form a liquid fraction and a solid fraction; (d) removing a portion of the liquid fraction, (e) adding additional triglyceride oil; and (f) continuing the interesterification under conditions of time and temperature-cycling effective to direct the interesterification toward the production of increased solid triglycerides.
Claim 2
Dependent Claim
143 words
A process for rapidly increasing the solids content in a triglyceride oil which comprises: (a) subjecting a liquid triglyceride oil to interesterification at a temperature between a few degrees celsius below the initial cloud point of the oil and a few degrees celsius above that cloud point in the presence of a catalyst active at the temperatures involved; (b) continuing the interesterification for a period of time effective to increase by at least 1% the quantity of triglycerides which solidify at the initial cloud point; (c) cooling the triglyceride oil to a temperature below its initial cloud point to form a liquid fraction and a solid fraction; (d) removing a portion of the liquid fraction, (e) adding additional triglyceride oil; and (f) continuing the interesterification under conditions of time and temperature-cycling effective to direct the interesterification toward the production of increased solid triglycerides.
Claim 3
Dependent Claim
31 words
A process according to claim 1 wherein the initial content of solid triglycerides is substantially zero at 0° C. and is increased by the process to a level greater than 3%.
Claim 4
Dependent Claim
41 words
A process according to claim 1 wherein the liquid triglyceride oil is selected from the group consisting of corn oil, safflower oil, sunflower oil, soybean oil, cottonseed oil, rapeseed oil, peanut oil, linseed oil, wheat germ oil, and combinations of these.
Claim 5
Dependent Claim
17 words
A process according to claim 1 wherein the initial unsaturated fatty acid content is greater than 50%.
Claim 6
Dependent Claim
19 words
A process according to claim 1 wherein the temperature for the interesterification is between about -5° and 15° C.
Claim 7
Dependent Claim
41 words
A process according to claim 1 wherein the catalyst comprises a member selected from the group consisting of sodium, potassium, alloys of sodium and potassium, sodium hydroxide, potassium hydroxide, sodium methylate, sodium ethylate, potassium methylate, potassium ethylate, and combinations of these.
Claim 8
Dependent Claim
32 words
A process according to claim 1 wherein the catalyst is present during the interesterification at a level of from 0.1 to about 1.0 percent, based on the weight of the triglyceride oil.
Claim 9
Dependent Claim
17 words
A process according to claim 1 wherein additional, active catalyst is added with the additional triglyceride oil.
Claim 10
Dependent Claim
27 words
A process according to claim 1 wherein the portion of liquid fraction removed comprises from 10 to 50% of the weight of the triglyceride oil initially added.
Claim 11
Dependent Claim
24 words
A process according to claim 1 wherein the quantity of additional triglyceride oil added is about equal to the weight of liquid fraction removed.
Claim 12
Dependent Claim
12 words
An edible fat product prepared according to the procedure of claim 1.
Claim 13
Dependent Claim
35 words
A margarine comprising a continuous oil phase which consists essentially of 80 parts by weight of the edible fat product of claim 11, and up to 20 parts by weight of a discontinuous aqueous phase.
Claim 14
Dependent Claim
16 words
A margarine according to claim 12 which exhibits a penetrometer reading of from 100 to 250.
Claim 15
Dependent Claim
32 words
A margarine according to claim 13 wherein the oil phase exhibits an SFI profile within the following ranges: ______________________________________
50° F.
> 6%
70° F.
> 3%
92° F.
< 4%
______________________________________
Claim 16
Dependent Claim
31 words
A margarine according to claim 14 wherein the SFI profile is within the following ranges: ______________________________________
50° F. 7 to 14
70° F. 4 to 9
92° F. 3.5 maximum
______________________________________
Claim 17
Dependent Claim
16 words
A margarine according to claim 12 which exhibits a penetrometer reading of from 50 to 150.
Claim 18
Dependent Claim
31 words
A margarine according to claim 16 wherein the oil phase exhibits an SFI profile within the following ranges: ______________________________________
50° F.
> 12%
70° F.
>7%
92° F.
< 4%
______________________________________
Claim 19
Dependent Claim
31 words
A margarine according to claim 17 wherein the SFI profile is within the following ranges: ______________________________________
50° F. 14 to 28
70° F. 8 to 11
92° F. 3.5 maximum
______________________________________
Claim 20
Dependent Claim
24 words
A margarine according to claim 18 wherein the SFI value at 80° F. is within the range of from about 6 to about 10%.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-06-14 | 1985-12-14 | 1986-06-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-06-14 | 1989-12-14 | 1990-06-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-06-14 | 1993-12-14 | 1994-06-15 | $7700.00 | Window Closed / Lapsed |