Rapidly crystallizing fat having a low trans-fatty acid content

Details Rapidly crystallizing fat having a low trans-fatty acid content Rapidly crystallizing fat having a low trans-fatty acid content

C - Chemistry, Metallurgy

11

C

C11C 3/10 (2006.01) A23D 9/00 (2006.01) A23D 9/02 (2006.01) A23L 1/39 (2006.01) A23L 1/40 (2006.01)

Patent

CA 2212467

A fat obtainable by subjecting the fat mixture of a vegetable fat and an animal fat, for example bovine tallow or a bovine tallow fraction, to an interesterification. This considerably improves the crystallization rate of the fat mixture. The interesterification also increases the solid fat content at room temperature of 20 to 25°C, whereas the solid fat content is decreased at temperatures of 35 to 40° C. The fats thus produced are outstandingly suitable, in combination which binders such as flours and starches, for use in the industrial production of dry soups and dry sauces.

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