Bunge Foods Corporation

Robert K Johnson

Frank R Kincs

Reynaldo G Cruz

Butters are made from high oleic vegetable oils during a procedure by which a large percentage of the oleic acid is transformed into trans-configured elaidic acid, without significantly increasing the saturated fat present in the high oleic vegetable oil. The vegetable oils have an initial oleic acid content of at least about 75 weight percent, with the hard butter made from it being a high elaidic hard fat having at least about 65% trans-configured elaidic acid. The preferred process is a single-step procedure of hydrogenation in the presence of a deadened catalyst such as a sulfur-poisoned nickel catalyst.

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Bourbonnais, IL, United States of America

Robert K Johnson