Low-palmitic, reduced-trans margarines and shortenings

Details Low-palmitic, reduced-trans margarines and shortenings Low-palmitic, reduced-trans margarines and shortenings

A - Human Necessities

23

D

A23D 7/00 (2006.01) A21D 2/16 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01) A23D 9/00 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) A23G 9/32 (2006.01) C07C 69/30 (2006.01) C11C 3/04 (2006.01) C11C 3/10 (2006.01)

Patent

CA 2105577

Margarines and shortenings are improved by employing a blend of 75 to 25 % of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75 % of a substantially fully hydrogenated oil bearing C16 to C24 acid residues, wherein at least about 15 % of the C16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of trans- unsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.

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