Palmitoleic acid and its use in foods

Details Palmitoleic acid and its use in foods Palmitoleic acid and its use in foods

A - Human Necessities

23

D

A23D 7/00 (2006.01) A23D 9/00 (2006.01) A23L 1/307 (2006.01) C11B 7/00 (2006.01) C11C 1/04 (2006.01) C12P 7/64 (2006.01)

Patent

CA 2327952

Blends of glycerides and/or fatty acids comprising 20 to 65 wt% C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a Cl6:1 to Cl6:0 fatty acid ratio of more than 2.0 and an Cl6:1 to Cl8:1 fatty acid ratio of more than 1.2 perform well in food applications and can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for Cl6:1, removal of the fatty acids and a fractionation of the acids.

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