Lever Brothers Company

Van Den Bergh Foods Co., Division of Conopco, Inc.

Internationale Octrooi Maatschappij 'Octropa' Bv

Robert Schijf

Cornelis Laurentius Sassen

Adriaan Cornelis Juriaanse

Janos Bodor

Karel Petrus Van Putte

Teunis De Man

Adrianus Rozendaal

Pieter M Holemans

Cornelis Den Hollander

Gabriel J Lansbergen

Adrianus J Lansbergen

August M Trommelen

Jacobus Boot

Anne Gercama

Natural triglyceride fats

Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise

The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low levels of trans fatty acids. Accordingly, the invention provides a fat blend, for use as a hardstock in an edible emulsion spread, obtainable by interesterification of a fat rich in behenic acid together with a fat rich in palmitic and/or stearic acid such that in the interesterified mixture the behenic acid content is at least 5% and the sum of palmitic and stearic acid content is at least 50%. Such hardstock fats may be obtained by interesterification of 10%-90% (by weight) wet fractionated palm stearin (80% palmitic acid) with 90%-10% (by weight) fully hydrogenated high erucic rapeseed oil. The preferred ratio of components is 60% of the behenic acid source and 40% of the palmitic and/or stearic acid source.

Edible fats

A hardstock suitable for producing margarines and reduced fat spreads rich in polyunsaturated fatty acids and a process for producing such hardstock, which involves directed interesterification of liquid oils and random interesterification of lauric fats and long chain fatty acids, using a chemical or an enzymic catalyst.

Fat and edible emulsions with a high content of cis-polyunsaturated

A margarine fat blend with a reduced tendency to sandiness and a process for reducing development of sandiness in fat blends. The fat blends consist of an oil rich in linoleic acid and a fat having a level of palmitic acid residues of at least 10%, obtained by interesterification of a fat rich in palmitic acid residues and a hydrogenated oil.

Margarine fat blend with a reduced tendency to sandiness

There is disclosed a margarine fat blend comprising a liquid oil and a hardstock predominantly of triglycerides from 2 saturated C.sub.16-18 -fatty acids and 1 saturated C.sub.12-14 -fatty acid. Said hardstock can be used at levels as low as 4% by weight along with liquid oils comprising triglycerides from polyunsaturated fatty acids, for producing diet margarines. A process for producing said margarine fat blend is also disclosed, comprising interesterification of (a) triglycerides rich in C.sub.16-18 -fatty acid residues with (b) triglycerides rich in C.sub.12-14 -fatty acid residues and fractionation of the interesterified mixture.

Margarine fat blend, and a process for producing said fat blend

A method for treating an edible oil rich in linoleic acids so as to increase its solid fat content comprises the directed interesterification under isothermal conditions of an oil containing at least 60% pufa and 12.5 to 16% safa. The method is simple to perform and produces an oil which can be employed directly in margarine manufacture. The oil can be a mixture of an oil high in pufa such as natural sunflower and safflower seed oil and an oil high in safa such as fully or partially hardened sunflower or safflower seed oil.

Method for treating an edible oil by isothermal directed

The invention is concerned with a fat blend that is suitable for the preparation of refrigerator-type margarines and low fat spreads. The fat blend contains at least 35% by weight of a randomly interesterified mixture of 20-80 parts by weight of an oil liquid at refrigerator temperature and 80-20 parts by weight of an oil that is rich in lauric acid residues. Preferably the fat blend contains up to 80% of said interesterified mixture. Furthermore, oils liquid at refrigerator temperature, oils of a melting point of 20.degree.-35.degree. C., e.g. 20-50%, and fats of a melting point of 40.degree.-45.degree. C., e.g. 5-20%, may be present.

Growing community of inventors

Vlaardingen, Netherlands

Robert Schijf