Mixed Formulated Triglycerides Per Se, E.g., Margarine Oil, Hard Butter, Etc. Patents (Class 426/607)
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Patent number: 4360536Abstract: The dry fractionation of oils and fats having a steep dilatation curve (A), i.e. exhibiting a difference in dilatation value at 15.degree. C. and 25.degree. C. of at least 800 mm.sup.3 /25 grammes, in practice is difficult. This problem is solved by mixing oils and fats (A) with triglycerides (B) of such nature that the difference in dilatation of the mixture obtained diminishes substantially. The triglycerides (B) have a difference in dilatation values at 15.degree. C. and 25.degree. C. not exceeding 600 mm.sup.3 /25 g. The weight ratio between fats (A) and fats (B) varies between (10-90):(90-10), preferably (20-80):(80-20) and ideally (40-60):(60-40). The process is e.g. particularly attractive for the dry fractionation of palmkernel oil (fat A) in the presence of palm oil (fat B).Type: GrantFiled: May 26, 1981Date of Patent: November 23, 1982Assignee: Lever Brothers CompanyInventors: Roelof Keuning, Adolf J. Haighton, Willem Dijkshoorn, Hindrik Huizinga
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Patent number: 4348423Abstract: A method of preparing a cocoa butter substitute comprises preparing a fat A having more than 40% by weight of C.sub.16 and C.sub.18 fatty acids and selected from shea butter, mango kernel fat, Borneo tallow, sal, kokum and mahua, mixing the fat A with palm oil, and fractionating this mixture in a solvent medium, wherein the mixture contains 35 to 45 parts of fat A with 65 to 55 parts by weight of a palm oil fraction B containing more than 50% by weight of triglycerides of the palmitic-oleic-palmitine (POP) type and less than 1% by weight of trisaturated triglycerides.Type: GrantFiled: October 15, 1980Date of Patent: September 7, 1982Assignee: Blohorn, S.A.Inventors: David J. Pairaud, Sandro Musso, Catherine Bouvron nee Ferrenbach, Xavier J. M. Pages-Xatart Pares
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Patent number: 4343826Abstract: A process for preparing beads of fat comprising:(a) melting a fat at a temperature below about 175.degree. F.;(b) cooling the melted fat to a temperature about 3.degree.-8.degree. F. below the clear point of the fat;(c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b);(d) forming the melted fat containing the solids into drops; and(e) cooling and collecting the drops.Type: GrantFiled: February 9, 1981Date of Patent: August 10, 1982Assignee: Lever Brothers CompanyInventor: John P. McNaught
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Patent number: 4341813Abstract: Stick and pat margarines as well as blends and spreads, are formed from a unique blend of a vegetable oil, such as, sunflower oil, with varying proportions from about 20 to about 30 wt. % of a hardstock preferably formed by interesterification of saturated babassu nut oil and saturated palm oil. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-trans-isomer fatty acid content.Type: GrantFiled: September 16, 1980Date of Patent: July 27, 1982Assignee: Nabisco Brands, Inc.Inventor: John Ward
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Patent number: 4341814Abstract: Disclosed is a peanut butter stabilizer composition comprising (1) an intermediate melting fat fraction having an iodine value of from 25 to 45 and a solids content of between 80% and 95% at a temperature of from 50.degree. F. to 90.degree. F. and a solids content of less than 50% at 115.degree. F., and (2) a hydrogenated oil component comprising a triglyceride having a high proportion of C.sub.20 -C.sub.22 fatty acids and, optionally, a second hydrogenated oil, the hydrogenated oil component having an iodine value of less than 8. The use of this stabilizer improves the texture of peanut butter, increases the mouthmelt, and reduces the stickiness often caused by the use of a stabilizing component.Type: GrantFiled: October 24, 1980Date of Patent: July 27, 1982Assignee: The Procter & Gamble CompanyInventor: Stephen A. McCoy
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Patent number: 4341812Abstract: Soft margarines of both the tub and fluid type, as well as blends and spreads, are formed from a unique blend of liquid vegetable oil, such as sunflower oil, with varying proportions from about 5 to about 20 wt.% of a hardstock preferably formed by interesterification of saturated babassu nut oil and saturated palm oil. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-transisomer fatty acid content.Type: GrantFiled: September 16, 1980Date of Patent: July 27, 1982Assignee: Nabisco Brands, Inc.Inventor: John Ward
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Patent number: 4335156Abstract: 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.Type: GrantFiled: September 19, 1980Date of Patent: June 15, 1982Assignee: Nabisco Brands, Inc.Inventors: Lawrence Kogan, Turiddu A. Pelloso
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Patent number: 4325980Abstract: An improved process for producing a margarine having a reduced tendency to spattering, the improvement consisting of adding separately to the oil phase effective proportions of a phosphatide and a finely divided hydrophilic metal- and/or metalloid oxide.Type: GrantFiled: August 14, 1980Date of Patent: April 20, 1982Assignee: Lever Brothers CompanyInventors: Johannes H. M. Rek, Pieter M. J. Holemans
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Patent number: 4317840Abstract: A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C.sub.16 and C.sub.18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.Type: GrantFiled: October 17, 1980Date of Patent: March 2, 1982Assignee: SCM CorporationInventor: Daniel R. Sortwell, III
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Patent number: 4316919Abstract: A sunflower-oil-based edible fat blend suitable for preparing a margarine having a pleasing texture and a high linoleic acid content are disclosed. The edible fat blend comprises at least one randomly interesterified portion and a non-interesterified portion. An essential interesterified portion, requires the inclusion of at least 30% hydrogenated sunflower oil, while the non-interesterified portion requires at least 60% liquid sunflower oil containing at least 65% linoleic acid. Optionally, a third portion can be employed which will consists essentially of randomly interesterified liquid sunflower oil. The edible fat product will contain less than 21% total of palmitic and stearic acids and from 32 to 55% linoleic acid. Both tub and stick margarines prepared from the edible fat product are disclosed.Type: GrantFiled: September 19, 1980Date of Patent: February 23, 1982Assignee: Nabisco Brands, Inc.Inventors: Turiddu A. Pelloso, Lawrence Kogan
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Patent number: 4315035Abstract: Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.Type: GrantFiled: November 20, 1980Date of Patent: February 9, 1982Assignee: National Can CorporationInventors: Kenneth B. Basa, Robert G. Agusto
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Patent number: 4304795Abstract: A stable semisolid egg yolk-free dressing is obtained by emulsifying an edible oil with an aqueous neutral solution of soybean protein, and lastly mixing vinegar therein.Type: GrantFiled: January 23, 1980Date of Patent: December 8, 1981Assignee: The Nisshin Oil Mills, Ltd.Inventors: Moritaka Takada, Tateo Murui, Yuko Hanai, Hiroshi Kanda
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Patent number: 4292338Abstract: The specification describes a fat composition which is suitable for use as confectioners' butter, particularly for biscuit cream fillings. The composition consists essentially of a random distribution of combined C.sub.10 -C.sub.18 fatty acids with a maximum stearic acid content and a specified iodine value range.Type: GrantFiled: September 13, 1979Date of Patent: September 29, 1981Assignee: Lever Brothers CompanyInventors: George E. Ainger, Brian L. Caverly
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Patent number: 4288378Abstract: An enriched, hydrogenated peanut oil-based peanut butter stabilizer and a method of preparing said peanut butter stabilizer comprising the steps of: (a) randomly interesterifying (randomizing) a first mixture of from 0% to 70% hydrogenated peanut oil (hardstock) and from 30% to 100% unhydrogenated peanut oil, preferably 30% to 70% hydrogenated peanut oil and 30% to 70% unhydrogenated peanut oil; (b) fractionally crystallizing from said first mixture a second mixture of triglycerides having at least 10% fatty acids having from 20 to 24 carbon atoms; and (c) substantially completely hydrogenating said second mixture to form said enriched hydrogenated peanut oil-based peanut butter stabilizer.Type: GrantFiled: May 23, 1979Date of Patent: September 8, 1981Assignee: The Procter & Gamble CompanyInventors: Cornelis H. Japikse, Irwin B. Simon
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Patent number: 4283436Abstract: Hard fat replacers, particularly for cocoa-butter, are provided comprising mixtures of mid-fraction from palm oil and at least 85% pure SOS, POS or SOS/POS. SOS is 1,3-distearyl-2-oleyl glycerol and POS is 1-palmityl-2-oleyl-3-stearyl glycerol. Using these hard fat replacers hardened milk chocolate and plain chocolate suitable for tropical use can be prepared as well as excellent normal plain and milk chocolates.Type: GrantFiled: December 16, 1976Date of Patent: August 11, 1981Assignee: Lever Brothers CompanyInventors: Cornelis J. Soeters, Cornelis N. Paulussen, Frederick B. Padley, David Tresser
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Patent number: 4282265Abstract: Vegetable oil mixtures are prepared containing from 20-50% by weight of palm oil and quantities of lauric acid oils, oleic acid oils, and linoleic acid oils needed to provide proportions of oleic, palmitic, and linoleic triglycerides similar to proportions in human milk. The mixtures are readily absorbed by normal full-term infants and are well suited as fat ingredients for infant formulas.Type: GrantFiled: January 14, 1980Date of Patent: August 4, 1981Assignee: Bristol-Myers CompanyInventor: Richard C. Theuer
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Patent number: 4276322Abstract: Chocolate is provided containing a hard fat comprising a mixture of a natural, high POP/POS/SOS-fat and a narrowly defined SOS/POS-fat. The hard fat lies within an area defined in FIG. 18, 19 or 20; in the absence of the SOS/POS-fat, the hard fat lies outside the area. Particular mixtures are also claimed for use as hard fats. Palm mid-fraction is a preferred natural, high POP/POS/SOS-fat.Type: GrantFiled: May 11, 1977Date of Patent: June 30, 1981Assignee: Lever Brothers CompanyInventors: Frederick B. Padley, Cornelis N. Paulussen, Cornelis Soeters, David Tresser
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Patent number: 4271142Abstract: A portable liquid antacid is provided which is in the form of an antacid tablet including a center portion containing an antacid in the form of a liquid, cream or gel and optionally chocolate flavorant, encased in or surrounded by a fat-containing coating, such as chocolate coating, which is resistant to air and moisture and masks the grittiness of the antacid while imparting good texture and mouth feel.Type: GrantFiled: July 21, 1980Date of Patent: June 2, 1981Assignee: Life Savers, Inc.Inventors: Wayne J. Puglia, Frank Witzel, Donald A. M. Mackay
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Patent number: 4268534Abstract: A method for manufacturing hard butter which comprises interesterifying an oil-and-fat material of about 20 to 40% by weight of myristic acid triglyceride and about 60 to 80% by weight of a vegetable oil, such as rapeseed oil, soybean oil or corn oil, or a hardened vegetable oil obtained by hydrogenating such a vegetable oil. The resultant hard butter has a good palatability and is free of a soapy taste.Type: GrantFiled: August 23, 1979Date of Patent: May 19, 1981Assignee: Kao Soap CompanyInventors: Tsukasa Kawada, Yukitaka Tanaka
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Patent number: 4268527Abstract: There is provided a method for producing a cacao butter substitute by transesterification of fats and oils containing glycerides rich in the oleyl moiety at the 2-position with an alcohol ester of stearic acid and/or palmitic acid in the presence of a lipase having reaction specificity to the 1,3-position of triglycerides and not more than 0.18% by weight of water based on the total weight of the reaction mixture. By this method, a cacao butter substitute, rich in 1,3-distearyl-2-oleyl compound and 1-palmityl-2-oleyl-3-stearyl compound is obtained, in a high reaction yield with few by-products.Type: GrantFiled: November 7, 1979Date of Patent: May 19, 1981Assignee: Fuji Oil Company, Ltd.Inventors: Takaharu Matsuo, Norio, both of Osaka Sawamura, Yukio Hashimoto, Wataru Hashida
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Patent number: 4247471Abstract: Four edible fractions with specific properties are produced from natural fatty substances by fractionating the substance to be treated by means of solvents, under given conditions in respect of fatty material:solvent proportions and temperature, then interesterifying an intermediate fluid fraction which is produced by fractionation, which is then fractionated, like, optionally, the solid fractions produced.The four fractions respectively contain unsaturated triglycerides, symmetrical oleodipalmitin, mixed triglycerides and saturated triglycerides.Type: GrantFiled: May 31, 1979Date of Patent: January 27, 1981Assignee: Lesieur-Cotelle & Associes S.A.Inventors: Jean M. Klein, Albert Lacome
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Patent number: 4243603Abstract: A process for the production of a liquid edible oil having properties which are comparable to those of commercially available edible oils.The fatty material to be treated is interesterified and then fractionated by means of a suitable solvent under specific conditions of temperature and fatty material/solvent ratio.There is produced a fluid fraction which essentially comprises unsaturated triglycerides with an iodine number of higher than 75, an end-of-clouding point of less than 12.degree. C. and a relatively high content of tocopherols.Type: GrantFiled: May 31, 1979Date of Patent: January 6, 1981Assignee: Lesieur-Cotelle & Associes S.A.Inventors: Jean M. Klein, Albert Lacome
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Patent number: 4234618Abstract: 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.Type: GrantFiled: June 5, 1978Date of Patent: November 18, 1980Assignee: SCM CorporationInventors: James J. Jasko, Richard J. Zielinski
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Patent number: 4230737Abstract: The invention is concerned with margarine fats suitable for the preparation of margarines and low-fat spreads.The fat blend has a difference in dilatation values at 15.degree. and 25.degree. C. of at least 100 and has a dilatation value at 35.degree. C. of less than 100 and is substantially free from fats other than those containing at least 80% by weight of fatty acid residues with 18 carbon atoms.Part of the fats are hardened and part of the non-hardened fats are interesterified with hardened fats containing no more than 55% trans-acids. The non-interesterified part of the margarine fat contains non-hardened fats and fats hardened to a trans-content of 50-70%.Type: GrantFiled: November 6, 1978Date of Patent: October 28, 1980Assignee: Lever Brothers CompanyInventors: Henning Heider, Theophil Wieske
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Patent number: 4219584Abstract: A hard butter composition useful as a cacoa butter substitute comprising an intermediate fraction of palm oil and a solid fat fraction of shea fat, the total content of 2-oleo-1,3-distearin and 2-oleo-palmito-stearin in said shea fat fraction being lower than 80% by weight, wherein an intermediate fraction of palm oil having a slip melting point of 29.0.degree.-32.5.degree. C. and a clear point of not more than 34.degree. C. is utilized, whereby the shea fat fraction is not required to be specifically purified.Type: GrantFiled: September 5, 1978Date of Patent: August 26, 1980Assignee: Fuji Oil Company, LimitedInventors: Hiroyuki Mori, Yukiya Iwanaga, Kazuo Akamatsu, Hayato Kubota
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Patent number: 4217372Abstract: The invention relates to a method for improving the structure of fats, and preferably margarines, by cooling a fat composition or an aqueous fat suspension with at least 40% of liquid oils to 25.degree.-40.degree. C. thereby removing 5-70% of the latent heat of crystallization of the fat components which are crystallizable above 10.degree. C. and subjecting said mass after removal of the desired heat of crystallization to a stirring action without further cooling. After a temperature rise of at least 0.5.degree. C. and not higher than 0.5.degree. C. below the melting point of the fat composition, the fat composition or suspension is further cooled to below about 20.degree. C.Type: GrantFiled: February 21, 1978Date of Patent: August 12, 1980Inventor: Hermanus J. G. Ebskamp
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Patent number: 4214012Abstract: The specification describes a fat composition which is suitable for use as a confectioners' butter, particularly for biscuit cream fillings. The composition consists essentially of a random distribution of combined C.sub.10 -C.sub.18 fatty acids with a maximum stearic acid content and a specified iodine value range.Type: GrantFiled: November 4, 1977Date of Patent: July 22, 1980Assignee: Lever Brothers CompanyInventors: George E. Ainger, Brian L. Caverly
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Patent number: 4209547Abstract: A composition comprises about 95-99% selectivey hydrogenated fat containing at least about 98% C.sub.16 -C.sub.18 triglycerides and between about 8% and 30% C.sub.16 fat-forming acid content, a Mettler Dropping Point of between about 104.degree. and 109.degree. F., and a Solids Fat Index profile of 62-68 at 50.degree. F., 49-60 at 70.degree. F., 42-56 at 80.degree. F., 22-34 at 92.degree. F., and 7-18 at 100.degree. F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferaby is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.Type: GrantFiled: December 7, 1978Date of Patent: June 24, 1980Assignee: SCM CorporationInventors: Daniel A. Scarpiello, Anthony G. Herzing
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Patent number: 4208445Abstract: A hard butter for confectionery use has an Iodine Value of at most 20, a maximum slip melting point of about 45.degree. C., a dilatation at 20.degree. C. of at least 900 and the combined fatty acid composition in random distribution of a blend of a lauric fat with a smaller amount of a non-lauric, C.sub.16 -C.sub.18 edible fat. Preferably the fats are coconut oil and a stearine of a palmitic fat i.e. a palm fat or cottonseed oil having an Iodine Value from 5 to 40.Type: GrantFiled: July 10, 1978Date of Patent: June 17, 1980Assignee: Lever Brothers CompanyInventors: Derek Cottier, John B. Rossell
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Patent number: 4205095Abstract: Palm oil is subjected to a two-stage fractionation in a solvent free system using controlled heating and cooling to give a mid-fraction of iodine value 48-53 and melting point 32.degree.-38.degree. C. The isolated mid-fraction is then either subjected to partial hydrogenation to reduce its linoleic acid content to not more than 2% or preferably has 0.01-1.5% of a dry edible gum e.g. a mixture of guaranate and carraghenate gums, incorporated therein. This gum treatment converts this particular mid-fraction into a dimensionally stable solid which can be cast or moulded and can be used to extend cocoa butter in amounts up to 30% or more without adversely affecting the Jenson cooling curve.Type: GrantFiled: November 6, 1978Date of Patent: May 27, 1980Inventors: Marshall Pike, Iain G. Barr, Florent Tirtiaux
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Patent number: 4205006Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: March 31, 1978Date of Patent: May 27, 1980Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb, Herbert L. Rothbart
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Patent number: 4199611Abstract: A cacao butter substitute comprising a triglyceride composition wherein the saturated fatty acid radicals comprise substantially palmitic acid radical, stearic acid radical and arachidic acid radical and the molar proportion of the arachidic acid radical to the total saturated fatty acid radicals is 4 to 15 molar % and that of the palmitic acid radicals is 10 to 65 molar % and that of the stearic acid radicals is 20 to 86 molar %; the unsaturated fatty acid radicals comprise substantially oleic acid radical and linoleic acid radical and the molar proportion of linoleic acid radical to the total unsaturated fatty acid radicals is less than 20 molar %; and the proportions of the glycerides are as follows, based on the total triglyceride components: 1 to 5 molar % of trisaturated triglycerides, 50 to 80 molar % of .beta.-unsaturated-.alpha.,.alpha.'-disaturated triglycerides, less than 5 molar % of .alpha.- or .alpha.'-unsaturated-disaturated triglycerides, 15 to 50 molar % .alpha.- or .alpha.Type: GrantFiled: August 30, 1978Date of Patent: April 22, 1980Assignee: Asahi Denka Kogyo K.K.Inventors: Yasuo Toyoshima, Tadasu Ito, Shouji Maruzeni, Nozomi Yasuda, Kimio Terada
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Patent number: 4183971Abstract: A hard butter having an iodine value of 52 to 75, a melting point of 30.degree. to 40.degree. C. and a trans-isomer content of at least 40% by weight based on the total weight of combined fatty acids and consisting essentially of (a) 50 to 100% by weight of a first hardened oil obtained by hydrogenating with isomerization a rice-bran oil having an iodine value of 97 to 108, a C.sub.16 saturated acid content of 15 to 22% by weight based on the total weight of combined fatty acids and 1.0 to 4.0% by weight, based on the rice bran oil, of higher alcohol fatty acid esters of which the combined higher alcohols are unsaponifiable and/or a fraction obtained by fractionation of the first hardened oil and (b) 50 to 0% by weight of a second hardened oil obtained by hydrogenating with isomerization a vegetable oil substantially free of trisaturated glycerides and having C.sub.16 saturated fatty acid content of 12 to 30% by weight and a C.sub.Type: GrantFiled: October 12, 1977Date of Patent: January 15, 1980Assignee: Asahi Denka Kogyo K.K.Inventors: Seigi Minowa, Toshiro Tanaka, Nozomi Yasuda
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Patent number: 4179455Abstract: A new process is provided for the production of modified vegetable fats comprising the steps of partially hydrogenating a refined, bleached and deodorized vegetable fat selected from the group which consists of sal seed fat, Mowrah fat, phulwara fat and mixtures thereof in the presence of a conventional metal catalyst to obtain hardened fat; allowing the hardened fat to remain for 3 to 4 days at a temperature of 20.degree. to 35.degree. C.; and then subjecting the hardened fat to hydraulic pressure with a range of 200 to 700 p.s.i. under a controlled temperature range of about 20.degree. to 35.degree. C.Type: GrantFiled: January 25, 1978Date of Patent: December 18, 1979Assignee: Cadbury India LimitedInventors: Raghuram D. Shenoy, Anantharam Ganapathy
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Patent number: 4179456Abstract: A process is disclosed for the production of modified vegetable fats comprising partial hydrogenation of the fats at 100.degree. to 180.degree. C. to harden the fats followed by thermal crystallization of a high melting fraction of the fats at 30.degree. to 40.degree. C.Type: GrantFiled: January 25, 1978Date of Patent: December 18, 1979Assignee: Cadbury India LimitedInventors: Raghuram D. Shenoy, Anantharam Ganapathy
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Patent number: 4169843Abstract: A method for the hydrogenation of liquid oils, particularly vegetable oils is provided. In the method, a catalyst system is used which results in producing a hydrogenated oil product having a steep SFI slope with complete melting by about 40.degree. C. The final product has less than about 10 percent stearate, less than about 7 percent diene and greater than about 60 percent trans isomer level. The catalyst system is a mixture of a conventional nickel catalyst and a sulphur-poisoned nickel catalyst. The hydrogenation process can be a dead-end process or can be an end-point process.Type: GrantFiled: June 29, 1977Date of Patent: October 2, 1979Assignee: Kraft, Inc.Inventor: Eugene I. Snyder
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Patent number: 4157405Abstract: A cocoa butter substitute comprises sal fat obtained by extracting the fat from the seeds of Shorea robusta and then refining the resulting product. The cocoa butter substitute has a hydroxy value of not more than 16, a solid fat index of not less than 48 at 30.degree. C., a cooling time, at which the maximum point appears in the cooling curve, of not longer than 120 mins. and the maximum point temperature of not less than 17.degree. C.Type: GrantFiled: June 30, 1977Date of Patent: June 5, 1979Assignee: Asahi Denka Kogyo K. K.Inventors: Nozomi Yasuda, Kimio Terada, Kazuo Itagaki, Yasuo Toyoshima, Shouji Maruzeni, Tadasu Itoh, Hideo Yokobori, Susumu Satoh
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Patent number: 4134905Abstract: A non-fractionated, partially hydrogenated, non-lauric glyceride oil product suitable as a hard butter is made by hydrogenating the oil with copper-chromite catalyst to an Iodine Value of about 100-110 followed by hydrogenation with a conventional hydrogenation catalyst, suitably nickel, until hard butter characteristics of the fatty product are achieved.Type: GrantFiled: July 13, 1977Date of Patent: January 16, 1979Assignee: SCM CorporationInventor: John M. Hasman
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Patent number: 4127597Abstract: Edible tallow is continuously processed through a crystallizing system to produce three fractions, one of which has physical and thermal properties like those of cocoa butter. Nominal residence time of the crystallizing solution in the system at steady state crystallizing temperature is less than ten minutes.Type: GrantFiled: April 14, 1977Date of Patent: November 28, 1978Assignee: The United States of America as represented by the Secretary of AgricultureInventors: James C. Craig, Jr., Michael F. Kozempel, Stanley Elias
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Patent number: 4115598Abstract: The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent.The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent.Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the "Phase Instability Temperature.Type: GrantFiled: June 8, 1977Date of Patent: September 19, 1978Assignee: Lever Brothers CompanyInventor: David Patrick Joseph Moran
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Patent number: 4108879Abstract: A hard butter is prepared from a selective hydrogenation-isomerization product of a palm olein and a vegetable oil or fat other than palm oil.Type: GrantFiled: April 22, 1977Date of Patent: August 22, 1978Assignee: Asahi Denka Kogyo K.K.Inventors: Seigi Minowa, Yasuo Toyoshima, Nozomi Yasuda, Toshiro Tanaka
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Patent number: 4103039Abstract: A method for producing improved shea fat suitable for hard butter, which comprises treating a raw shea fat with a lower aliphatic alcohol (e.g. ethanol, propanol or isopropanol), removing the alcohol-insoluble portion, cooling the remaining solution to separate into two layers, the upper layer being oil-poor and the lower layer being oil-rich, and collecting the latter oil-rich layer, said lower layer being usually subjected to a solvent fractionation with n-hexane, acetone or methyl ethyl ketone. The improved shea fat is admixed with an intermediate fraction of palm oil to give the desired hard butter having superior tempering properties.Type: GrantFiled: August 18, 1976Date of Patent: July 25, 1978Assignee: Fuji Oil Company, LimitedInventors: Akio Mandai, Yoshinori Hirukawa, Hayato Kubota, Yukiya Iwanaga
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Patent number: 4087564Abstract: The invention provides a fat product especially suitable for preparing margarines and low fat spreads of improved butter-like properties, particularly in respect of plasticity and oral melt. The fat product comprises an olein fraction of a co-randomized fat blend which contains 30-46% of palmitic acid residues and 42-62% of cis-mono- and all-cis-poly-unsaturated fatty acid residues with a chain length of 18 carbon atoms.Type: GrantFiled: March 2, 1976Date of Patent: May 2, 1978Assignee: Lever Brothers CompanyInventors: Cornelis Poot, Charles Cornelis Verburg, Douglas Chater Kirton, Avril Brown MacNeill
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Patent number: 4087565Abstract: The invention relates to a method for improving the structure of fats, and preferably margarines, by cooling a fat composition or an aqueous fat suspension with at least 40% of liquid oils to 25.degree.-40.degree. C thereby removing 5-70% of the latent heat of crystallization of the fat components which are crystallizable above 10.degree. C and subjecting said mass after removal of the desired heat of crystallization to a stirring action without further cooling. After a temperature rise of at least 0.5.degree. C and not higher than 0.5.degree. C below the melting point of the fat composition, the fat composition or suspension is further cooled to below about 20.degree. C.Type: GrantFiled: April 29, 1976Date of Patent: May 2, 1978Inventor: Hermanus Johannes Gerardus Ebskamp
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Patent number: 4072766Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: March 23, 1977Date of Patent: February 7, 1978Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb, Herbert L. Rothbart
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Patent number: 4061798Abstract: Hard butters, which are suitable replacements for cacao butter and which may be used for confectionary products without the occurrence of blooming, are obtained by hydrogenating a soft palm oil fraction having an iodine value of at least 55 with a conventional hydrogenation catalyst in the presence of methionine, whereby at least 40% of the glycerides are trans-isomers (calculated as trielaidine) and, optionally separating the middle-fraction of the hydrogenated product.Type: GrantFiled: September 22, 1976Date of Patent: December 6, 1977Inventors: Junji Kanegae, Tsugio Izumi, Akio Mandai
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Patent number: 4060646Abstract: A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions, particularly as a replacement fat for cocoabutter. The fat is preferably obtained by fractional crystallization from inert organic solvents, particularly acetone.Type: GrantFiled: August 9, 1976Date of Patent: November 29, 1977Assignee: Lever Brothers CompanyInventors: Naganathan Viswanath Bringi, Frederick Bolton Padley
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Patent number: 4055679Abstract: The invention provides a fat product which notwithstanding a substantially high content of palm oil or palm oil derivates is suitable for preparing emulsion food spreads, e.g. margarine of acceptable hardness values. The fat product contains both co-randomized and non-randomized constituents derived from palm oil or provide 12-25% of SUS triglycerides and a weight ratio of SUS:SSU triglycerides within the range of 0.5 to 2.5.Type: GrantFiled: March 2, 1976Date of Patent: October 25, 1977Assignee: Lever Brothers CompanyInventors: Hans Robert Kattenberg, Charles Cornelis Verburg
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Patent number: RE30086Abstract: Margarine and low fat emulsion food spreads have been prepared, the fat phase of which consists essentially of randomized palm oil. The randomization is usually carried out on palm oil alone and enables a substantial amount of palm oil to be incorporated into the fat phase without the onset of excessive post-hardening effects. The randomization also minimizes the amount of expensive vegetable oils such as sunflower oil which have hitherto been found necessary adjuncts with palm oil in such products, particularly in recently-developed soft spreads which can be spread directly at domestic refrigerator temperatures. The major part of the spreads of the invention preferably consist of a fat of melting point 25.degree.-30.degree. C., particularly derived from vegetable oils.Type: GrantFiled: September 18, 1978Date of Patent: August 28, 1979Assignee: Lever Brothers CompanyInventors: Norman J. Carlile, Theodorus J. Van Selm
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Patent number: T101304Abstract: Disclosed are combinations of lecithin and diacetyl tartaric acid esters of monoglycerides used in chocolate coating compositions to lower the viscosity thereof when in liquid form. Use of these substances does not adversely affect the physical properties such as gloss, softness, taste, etc.Type: GrantFiled: April 3, 1980Date of Patent: December 1, 1981Inventor: Jay C. Musser