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1.发明公开Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof 无效结构脂肪，其在马来西亚油产品中的应用和乳化沥青及其制备方法
公开(公告)号：EP0078568A3
公开(公告)日：1983-08-03
申请号：EP82201327
申请日：1982-10-25
发明人： Tafuri, Michael William , Tao, Bernard Yi , Blair, Daniel Ray , Lomneth, Richard Brian , Prosise, Robert Lawrence , Parnell, Gary Lee
CPC分类号： C11B7/0075 , A23D7/001 , A23D7/02
摘要： A structural fat particularly suitable for making margarine oils and margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique trtglycer- ide 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. The margarine oil products comprise the structural fat in combination with a soft oil. The emulsified spreads are formed by mixing the margarine oil product with an aqueous phase. The emulsion is chilled to defined temperatures with defined residence time for crystallization. This provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment.
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2.发明授权Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof 无效结构脂肪，其在马来西亚油产品中的应用和乳化沥青及其制备方法
公开(公告)号：EP0078568B1
公开(公告)日：1985-07-17
申请号：EP82201327.2
申请日：1982-10-25
发明人： Tafuri, Michael William , Tao, Bernard Yi , Blair, Daniel Ray , Lomneth, Richard Brian , Prosise, Robert Lawrence , Parnell, Gary Lee
CPC分类号： C11B7/0075 , A23D7/001 , A23D7/02
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3.发明公开Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof 无效结构脂肪，其其人造黄油产品和乳化利差及其制备方法使用。
公开(公告)号：EP0078568A2
公开(公告)日：1983-05-11
申请号：EP82201327.2
申请日：1982-10-25
发明人： Tafuri, Michael William , Tao, Bernard Yi , Blair, Daniel Ray , Lomneth, Richard Brian , Prosise, Robert Lawrence , Parnell, Gary Lee
CPC分类号： C11B7/0075 , A23D7/001 , A23D7/02
摘要： A structural fat particularly suitable for making margarine oils and margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique trtglycer- ide 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. The margarine oil products comprise the structural fat in combination with a soft oil. The emulsified spreads are formed by mixing the margarine oil product with an aqueous phase. The emulsion is chilled to defined temperatures with defined residence time for crystallization. This provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment.
摘要翻译： 的结构脂肪特别适用于制造人造黄油油和人造黄油和其它涂抹乳化，爱尤其棒型产品是游离缺失盘。 这种脂肪具有独特的甘油三酯组成。 重要的位置异构体是SSS，SOS，SSO和SOO / SLS甘油三酯，worin S =饱和脂肪酸残基，O =油酸残基，L =亚油酸残基。 棕榈的重量比，以硬脂酸和油酸到连接到甘油酯亚油酸残基是重要的。 脂肪可以从棕榈油的无溶剂的两步热分馏来获得。 在人造黄油产品组合含有的脂肪结构与软油。 乳化差通过在wässrige相人造黄油油产物与混合而形成。 该乳剂冷却到具有限定的停留时间用于结晶定义的温度。 这提供了具有足够的粘度以形成棒型产品与传统的人造奶油设备价差。
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