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    DRY FRACTIONATION METHOD FOR FAT
    61.
    发明公开
    DRY FRACTIONATION METHOD FOR FAT 有权
    TROCKENFRAKTIONIERUNGSVERFAHRENFÜRFETT

    公开(公告)号：EP1548094A1

    公开(公告)日：2005-06-29

    申请号：EP03798546.2

    申请日：2003-09-29

    申请人： Fuji Oil Company, Ltd.

    发明人： KUWABARA, Yuji c/o Fuji Oil Company Limited ,  KANAI, Nobuaki c/o Fuji Oil Company Limited ,  TAKAHASHI, Toshiaki c/o Fuji Oil Company Limited ,  YAMANAKA, Yoshihiro c/o Fuji Oil Company Limited ,  KURAMORI, Koichi c/o Fuji Oil Company Limited ,  INUI, Sachiko c/o Fuji Oil Company Limited

    IPC分类号： C11B7/00 ,  A23D9/00

    CPC分类号： A23D9/04 ,  A23G1/36 ,  C11B7/0075

    摘要： It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith. More specifically, a dry fractionation method which comprises heating a crystal fraction containing a large amount of 1,3-disaturated-2-unsaturated triglycerides to thereby melt the 1,3-disaturated-2-unsturated triglyceride components followed by solid/liquid separation of tri-saturated triglycerides as a crystal fraction, thereby achieving a favorable performance of fractionating 1,3-disaturated-2-unsaturated triglycerides and saturated triglycerides.

    摘要翻译： 旨在提供一种用于脂肪的干式分馏方法，由此可以提高将脂肪分馏成高熔点部分，中熔点和低熔点部分的性能，从而特别地防止中熔融 口中熔化特性恶化，随着时间的推移而降低熔点，从而提高巧克力制品的口中的熔融性能，该巧克力制品是通过使用由此获得的硬质黄油制成的 巧克力等。分离脂肪的方法，其中通过干馏分级获得的馏分（特别是中熔点）有效地从高熔点馏分和与其混合的低熔点馏分分离出来。 更具体地说，是干法分馏方法，其包括加热含有大量1,3-二饱和-2-不饱和甘油三酯的结晶部分，从而熔化1,3-饱和-2-未饱和甘油三酯成分，然后固/液分离 三饱和甘油三酸酯作为结晶部分，从而达到分级1,3-二饱和-2-不饱和甘油三酸酯和饱和甘油三酯的良好性能。

    PROCESS FOR PRODUCING EDIBLE QUALITY REFINED FISH OIL
    62.
    发明公开
    PROCESS FOR PRODUCING EDIBLE QUALITY REFINED FISH OIL 审中-公开
    方法纯化的鱼油食品质量

    公开(公告)号：EP1265491A4

    公开(公告)日：2004-04-14

    申请号：EP00992613

    申请日：2000-12-01

    申请人： OMEGA PROTEIN INC

    发明人： CROWTHER JANE BRUCE ,  BOOTH BRUCE HOWARD ,  BLACKWELL DELOIS DEMERY

    IPC分类号： C11B1/02 ,  C11B1/06 ,  C11B3/00 ,  C11B5/00 ,  C11B7/00 ,  A23D9/02

    CPC分类号： C11B1/02 ,  C11B1/06 ,  C11B3/001 ,  C11B5/0092 ,  C11B7/0075

    摘要： A method for producing edible quality refined fish oil comprising the steps of extracting press liquor from a cooked fish, wherein the press liquor consists primarily of fish oil and water inherent in the cooked fish. The fish oil is from the group of fish consisting of menhaden, other similar fish, and mixtures thereof. Enzymes present in the press liquor are deactivated by injecting an acidic solution into said press liquor. After the fish oil is removed from the press liquor, the fish oil is cold filtered to produce an olein fraction and a stearine fraction. The stearine fraction is separated from the olein fraction and fatty acids that remain in the olein fraction are removed. Then bleaching the fish oil by mixing amorphous silica and diatomaceous earth with the fish oil, under vacuum conditions, and deodorizing the fish oil under vacuum conditions with steam injection. Finally, preparing the fish oil for storage by mixing a chelating agent and antioxidants with fish oil. Also disclosed is a refined fish oil that is free of unsavory taste or smell, have an anisidine number of less than 6, and retain more than 98% of the omega-3 long chain fatty acids present in the natural unrefined fish oil.

    Trans free hard structural fat for margarine blend and spreads
    63.
    发明公开
    Trans free hard structural fat for margarine blend and spreads 无效
    Hartes Strukturfett ohne TransgehaltfürMargarinemischungen und Brotaufstriche

    公开(公告)号：EP1159877A2

    公开(公告)日：2001-12-05

    申请号：EP01202037.6

    申请日：2001-05-29

    申请人： Premium Vegetable Oils Berhad

    发明人： Sahasranamam, Ullanoor Madam Ramasubramaniam

    IPC分类号： A23D9/00 ,  A23D7/00 ,  C11B7/00 ,  C11C3/10

    CPC分类号： C11B1/10 ,  A23D7/001 ,  A23D9/00 ,  C11B7/0025 ,  C11B7/0075 ,  C11C3/10

    摘要： A Trans free hard structural fat suitable for the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and fat blends for margarine/spreads. The structural fat is made from selectively fractionated non-hydrogenated high melting palm oil fraction which is interesterified with dry fractionated non hydrogenated palm kernel fraction with high yield ratios that can be economically and commercially used as structural fat for the aforesaid manufacture.

    摘要翻译： 适用于制造低SAFA（饱和脂肪酸）聚合/单不饱和人造黄油的反式自由硬结构脂肪，以及用于人造黄油/酱油的酱油和脂肪混合物。 结构性脂肪由选择性分级的非氢化高熔点棕榈油级分制成，其用高收率的干馏分级非氢化棕榈仁级分进行酯交换，其可经济上和商业上用作上述制造的结构脂肪。

    Frying fat
    66.
    发明公开
    Frying fat 失效
    Back- und Bratfett

    公开(公告)号：EP0806146A1

    公开(公告)日：1997-11-12

    申请号：EP97201118.3

    申请日：1997-04-15

    申请人： UNILEVER N.V. ,  UNILEVER PLC

    发明人： Iburg, Jan Eric, c/o Unilever Research ,  van den Oever, Christiaan Evert, Unilever Research

    IPC分类号： A23D9/00 ,  C11C3/10 ,  C11B7/00 ,  A23L1/01

    CPC分类号： A23D9/00 ,  C11B7/0075 ,  C11C3/10

    摘要： A frying fat is provided that is suitable for frying food products that are to be consumed cold, which frying fat

    ∗ is substantially free of trans unsaturated fatty acid residues
    ∗ includes 0-6% S3 triglycerides wherein S indicates saturated fatty acid residues
    ∗ includes at least 20% S 2 O triglycerides wherein O indicates oleic acid residue
    ∗ has a N 25 - N 35 value of at least 25
    The substantial absence of trans unsaturated fatty acid residues is nutritionally attractive. The frying fat can also be used in combination with conventional frying fat provided that the frying fat constitutes at least 50% of the mixture. The frying fat can be produced by means of a process involving interesterification followed by fractionation to obtain an olein and optionally blending 80-100% of the olein with 0-20% liquid oil.

    摘要翻译： 提供油炸脂肪，其适用于要冷食的油炸食品，该油炸油基本上不含反式不饱和脂肪酸残基*包括0-6％的S3甘油三酯，其中S表示饱和脂肪酸残基*包括在 至少20％的S2O甘油三酯，其中O表示油酸残基*具有至少25的N25-N35值。基本上不存在反式不饱和脂肪酸残基是营养吸引力的。 煎炸脂肪也可以与常规油炸脂肪组合使用，只要油炸脂肪至少占混合物的50％。 煎炸脂肪可以通过涉及酯交换的方法生产，然后分馏得到油精，任选地将80-100％的油精与0-20％液体油混合。

    LOW SATURATE FRYING OIL WITH FRIED FLAVOR
    68.
    发明授权
    LOW SATURATE FRYING OIL WITH FRIED FLAVOR 失效
    与脂肪的油炸味焦黄低饱和度

    公开(公告)号：EP0531325B1

    公开(公告)日：1996-07-10

    申请号：EP91909281.7

    申请日：1991-04-22

    申请人： THE PROCTER & GAMBLE COMPANY

    发明人： YANG, David, Kee

    IPC分类号： A23D9/00 ,  A23D9/02

    CPC分类号： C11B7/0075 ,  A23D9/00 ,  A23D9/02 ,  C11B1/04 ,  C11C3/06

    摘要： An unsaturated or low saturated frying oil which imparts the beefy or tallow flavor to foods that is characteristic of animal fats is disclosed. This oil is made by a process of esterifying glycerine with the unsaturated fraction of animal fat and then deodorizing or refining the resultant triglyceride. The unsaturated fraction of the animal fat contains minor fatty acids which produce this flavor on heating. Usually less than 5 mg of cholesterol/100 g is in the oil.