Abstract: An improved process for the treatment of lauric fats and oils to reduce or prevent both hydrolytic and oxidative rancidity comprising adding to said fat or oil a sequestering amount of citric acid, and with said citric acid lecithin in the amount of at least about 30 ppm (parts per million) based on the weight of the fat or oil.

Abstract: An inventive composition has a fat fraction comprising about 15-40 parts cocoa butter, about 0-25 parts butterfat, with the sum of the parts of cocoa butter and butterfat being not substantially in excess of about 40, and about 60-85 parts of a confectioner's hard butter. Such hard butter is essentially all 16-18 carbon atom triglycerides, is chemically quite dissimilar from cocoa butter, and has an SFI profile and melting characteristic somewhat higher than cocoa butter. Surprisingly, such hard butter is a fine replacement fat for cocoa butter, particularly when the composition contains some butterfat. The present invention is also directed to finished confectionery food compositions employing the subject inventive composition.

Abstract: An improved imitation acid-set cheese product, prepared from a formulation containing a hydrogenated vegetable oil, an edible protein, a calcium containing salt such as calcium chloride, and edible acid such as lactic acid, flavoring and color, can be obtained by adding to the formulation an organic emulsifier which is fluid at ambient temperature and has an HLB value of more than about 10. Preferred emulsifiers are polyglycerol esters of fatty acids such as octaglycerol monooleate, polysorbates such as polyoxyethylene (20) sorbitan monostearate. ethoxylated mono- and diglycerides such as polyoxyethylene (20) mono- and diglycerides of fatty acids and sugar esters.

Abstract: Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major constituent is diglyceride, present in an amount of about 38-48%, based on the ester emulsifier weight. The triglyceride content is less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: Hydrogenated fatty acids are produced by hydrogenating a crude glyceride oil and splitting the resulting hydrogenated crude glyceride oil into component hydrogenated fatty acid and glycerine.