IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0510380
(2003-03-10)
|
등록번호 |
US-7524524
(2009-07-01)
|
우선권정보 |
EP-02076376(2002-04-09) |
국제출원번호 |
PCT/EP03/002625
(2003-03-10)
|
§371/§102 date |
20041005
(20041005)
|
국제공개번호 |
WO03/084337
(2003-10-16)
|
발명자
/ 주소 |
|
출원인 / 주소 |
- Unilever Bestfoods, North America, division of Conopco, Inc.
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
4 인용 특허 :
3 |
초록
▼
A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which--2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,--25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglyceride
A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which--2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,--25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,--1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,--at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A--at least 50 wt. % of the triglycerides are fully saturated--at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,--up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B--at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.
대표청구항
▼
The invention claimed is: 1. A process suited for the preparation of a triglyceride fat, comprising a mixture of triglycerides, characterized in that 2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides, 25 to 65 wt. %, of the HHH triglycerides are monoacid triglycerides and the remaining HH
The invention claimed is: 1. A process suited for the preparation of a triglyceride fat, comprising a mixture of triglycerides, characterized in that 2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides, 25 to 65 wt. %, of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues, 1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides, at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions, comprising incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weight ratio is in the range 1/9 to 4/6, characterized in that of fat A at least 50 wt. % of the triglycerides are fully saturated at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75, up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B at least 20 wt. % of the triglycerides consist of HHM and HMH triglycerides. 2. Process according to claim 1, characterized in that fat A is obtained by 1. Selecting a fat which contains >20 wt. % of stearic acid and a fat which contains >20 wt. % of palmitic acid, 2. Blending both fats in such ratio that the blend complies with the P/S ratio of claim 1, 3. Subjecting the blend to interesterification, 4. Subjecting the interesterified fat to fractionation under such conditions that the composition of the collected stearin complies with the fat A specifications of claim 1. 3. Process according to claim 1, characterized in that fat A is obtained by 1. Selecting a fat which contains >20 wt. % of stearic acid and a fat which contains >20 wt. % of palmitic acid, 2. Fractionating the high stearin fat and/or the high palmitic fat, 3. Blending the high stearin fat and the high palmitic fat at least one of these being a fractionated fat, 4. Interesterifying the blend, the conditions for blending and for the fractionation of step 2 and step 4 being chosen such that the composition of the stearin collected after step 4 complies with the fat A specifications of claim 1. 4. The process according to claim 3 further comprising fractionating the interesterified blend of step 4. 5. Process according to claim 1, where in fat B the wt. ratio of oleic acid and linoleic acid residues is more than 3. 6. Process according to claim 1, where either fat A or fat B or both are non-hydrogenated fats. 7. Process according to claim 1, where either fat A or fat B or both are enzymatically interesterified fats. 8. Process according to claim 1, where either fat A or fat B or both have been obtained without the use of wet fractionation. 9. The process according to claim 1 wherein at least 25 wt. % of the triglycerides of Fat B consist of HHM and HMH triglycerides.
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