Lipton, Division of Conopco, Inc.

Other

Cornelis Laurentius Sassen

Leendert Hendrik Wesdorp

Gabriel Jacobus Lansbergen

John Schuurman

A fat is provided hich is substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty acid residues of which saturated fatty acid residues at least 80% are C16-C18 fatty acid residues and at most 60% are C16 fatty acid residues. The fat is used for preparing margarine fats and spreads. It provides low-trans and trans-free spreads with improved properties, while problems caused by slow crystallization are avoided.

Edible fat spread

Edible vegetable fat-composition

Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase considerably the speed of crystallization.

Growing community of inventors

Vlaardingen, Netherlands

Cornelis Laurentius Sassen