Structural fat and method for making same

Details Structural fat and method for making same Structural fat and method for making same

C - Chemistry, Metallurgy

11

B

260/483.1, 260/4

C11B 1/12 (2006.01)

Patent

CA 1194889

Abstract A structural fat particularly suitable for margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO-and SOO/SLS triglycerides, wherein S = saturated fatty acid residue, O = oleic acid residue and L = linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil.

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