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New fat blend composition

A technology of fat blends and compositions, which is applied in the direction of extended composition, fatty acid esterification, edible oil/fat, etc., which can solve problems such as poor crystallization performance, slow melting characteristics of spread fat, poor melting performance, etc., and achieve cholesterol The effect of level reduction

Inactive Publication Date: 2015-04-29
ブンジヌヴィーニョライパリザーコルエンムクドリースウィンターシャシャーグ
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for making a type of food called fat that contains very few unsaturated acidic compounds without compromising its quality or taste.

Problems solved by technology

The technical problem addressed in this patents relating to reducing excessive cholesterolectrolipemia values associated with hypertension is finding ways to reduce unsatured lipids like triglinolenate and phosphatide within our diets without compromising taste quality or functionality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Example 1 - Method of preparing a fat blend composition according to the invention.

[0106] Hard stock for pilot scale experiments was prepared from refined and deodorized fat and oil raw materials by using chemical transesterification.

[0107] The chemically transesterified hard pulp was further decolorized and deodorized on a pilot scale.

[0108] The fat blend for the spread fat pilot scale test was prepared by blending deodorized hard stock and liquid oil.

[0109] The oils were blended at a temperature of 60°C, at which temperature all parts of the fat blend were liquid.

[0110] chemical transesterification

[0111] Chemical transesterification was carried out in a 2000ml three-neck round bottom flask. The bottle mouth in the middle is connected with the vacuum pump. Insert a thermometer into the mouth of the second bottle to detect the reaction temperature. The third bottle mouth is covered with a cap.

[0112] The flask containing the hard slurry ingred...

Embodiment 2

[0127] Example 2 - Fat Blend 1 Composition

[0128] Fat Blend 1 was prepared according to the method of Example 1.

[0129] The composition of the obtained fat blend 1 is shown in Table 1.1 below.

[0130]

[0131] Table 1.1 - Fat Blend 1

[0132] The exact content of Fat Blend 1 in saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) is shown in Table 1.2 below.

[0133] Fat Blend 1 further contained 0.5% trans fatty acids.

[0134]

[0135] Table 1.2 - Fat Blend 1

Embodiment 3

[0136] Example 3 - Fat Blend 2 Composition

[0137] Fat Blend 2 was prepared according to the method of Example 1.

[0138] The composition of the obtained fat blend 2 is shown in Table 2.1 below.

[0139]

[0140] Table 2.1 - Fat Blend 2

[0141] The exact content of Fat Blend 2 in saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) is shown in Table 2.2 below.

[0142] Fat blend 2 further contained 0.5% trans fatty acids.

[0143]

[0144] Table 2.2 - Fat Blend 2

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PUM

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Abstract

A new fat blend composition allowing the preparation of a fat spread composition lowering the cholesterol level in human beings, said fat blend comprising 20% or less of saturated fatty acids among which: - 38% or less are palmitic acid (C16:0); and - 20% or more of stearic acid (C18:0); said fat blend being made at 5% to 100% of a hardstock containing from 5% to 100% of one or further hard fat and at least 5% of stearic acid. A new hardstock composition comprising: - from 20 to 100 % of one or further hard fat chosen as being a fully hydrogenated oil or a fractionated oil or fat containing more than 15% of stearic acid; and - from 0% to 80% of one or further natural or fractionated oil or fat chosen among canola oil, sunflower oil, low erucic acid rapeseed oil, high oleic sunflower oil, soybean oil, corn oil, peanut oil, olive oil, high oleic canola oil, low linolenic soybean oil, high stearic sunflower oil, shea butter, cocoa butter and coconut fat.

Description

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Claims

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Application Information

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Owner ブンジヌヴィーニョライパリザーコルエンムクドリースウィンターシャシャーグ
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