CA2555896A1 - Fat products from high stearic soybean oil and a method for the production thereof - Google Patents
Fat products from high stearic soybean oil and a method for the production thereof Download PDFInfo
- Publication number
- CA2555896A1 CA2555896A1 CA002555896A CA2555896A CA2555896A1 CA 2555896 A1 CA2555896 A1 CA 2555896A1 CA 002555896 A CA002555896 A CA 002555896A CA 2555896 A CA2555896 A CA 2555896A CA 2555896 A1 CA2555896 A1 CA 2555896A1
- Authority
- CA
- Canada
- Prior art keywords
- product
- fat
- fat product
- confectionery
- useful
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Fractionation of high stearic soybean ails and their use for the production of edible ails and fat products suitable for confectionery and high stability applications is disclosed. High stearic soybean ails which do not contain trans fatty acid isomers, are used to produce fats useful for confectionary applications. In addition, high stearic, high oleic soybean oils having d decreased polyunsaturated fatty acid content are used to produce two products:
fats with utility in confectionery applications and liquid, high stability oils.
fats with utility in confectionery applications and liquid, high stability oils.
Claims (42)
1. A fat product made from the fractionation of a high stearic soybean oil having a C18:0 content of at least 15% of the fatty acid moieties in the oil wherein said product is useful as a confectionary fat.
2. The fat product of Claim 1 wherein the high stearic soybean oil is a non-hydrogenated, non-chemically modified oil.
3. The fat product of Claim 1 or Claim 2 wherein said product is useful as a cocoa butter substitute.
4. The fat product of Claim 1 or Claim 2 wherein said product is useful as a cocoa butter extender.
5. The fat product of Claim 1 or Claim 2 wherein said product is useful as a cocoa butter equivalent.
6. The fat product of Claim 1 or Claim 2 wherein said product is useful as a cocoa butter improver.
7. The fat product of Claim 1 or Claim 2 wherein said product is useful as a cocoa butter replacer.
8. The fat product of Claim 1 or Claim 2 wherein said product is useful as a hard butter.
9. The fat product of Claim 1 or Claim 2 wherein said product is useful as a coating fat.
10. The fat product of Claim 1 or Claim 2 wherein said product is useful as a center filling fat.
11. The fat product of Claim 1 or Claim 2 wherein said product has a Solid Fat Content of between 60 and 90 at 10°C and less than 21 at 35°C.
12. The fat product of Claim 1 or Claim 2 wherein said product has a Solid Fat Content of between 60 and 90 at 10°C and less than 10 at 35°C.
13. The fat product of Claim 1 or Claire 2 wherein said product has a Solid Fat Content of between 60 and 90 at 10°C and less than 5 at 35°C.
14. The fat product of Claim 1 or Claim 2 wherein said product has a Solid Fat Content of between 75 and 90 at 10°C and less than 5 at 35°C.
15. The fat product of Claim 1 or Claim 2 wherein said product has a Solid Fat Content of between 80 and 90 at 10°C and less than 5 at 35°C.
16. The fat product of Claim 1 or Claim 2 wherein said product has a stearic acid content greater than 35%.
17. The fat product of Claim 1 or Claim 2 wherein said product has a stearic acid content greater than 40%.
18. The fat product of Claim 1 or Claim 2 wherein said product has a stearic acid content greater than 50%.
19. A confectionery which comprises the fat product of Claim 1 or 2.
20. A confectionery which comprises the fat product of Claim 11.
21. A confectionery which comprises the fat product of Claim 12.
22. A confectionery which comprises the fat product of Claim 13.
23. A confectionery which comprises the fat product of Claim 14.
24. A confectionery which comprises the fat product of Claim 15.
25. A confectionery which comprises the fat product of Claim 16.
26. A confectionery which comprises the fat product of Claim 17.
27. A confectionery which comprises the fat product of Claim 18.
28. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 1 or 2.
29. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 11.
30. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 12.
31. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 13.
32. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 14.
33. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 15.
34. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 16.
35. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 17.
36. A blended fat product suitable for making confectionery products which comprises the fat product of Claim 18.
37. A method for making a fat product for confectionery applications which comprises fractionating a high stearic soybean oil having a C18:0 content of at least 15 % of the fatty acid moieties in the oil under conditions suitable for obtaining a fat product useful for confectionery applications.
38. The method of Claim 37 wherein the high stearic soybean oil is a non-hydrogenated, non-chemically modified oil.
39. The method of Claim 37 or 38 wherein fractionation comprises a wet fractionation using an organic solvent at a temperature less than 5°C, and collecting a solid fraction useful as a confectionery fat.
40. A method for making two products wherein one product is for confectionery applications and the second product is a high stearic, high oleic soybean oil having high oxidative stability, said method comprising fractionating a high stearic, high oleic soybean oil having a C18:0 content of at least 15%
of the fatty acid moieties in the oil and a C18:1 content of greater than 55% of the fatty acid moieties in the oil under conditions suitable for obtaining a fat product useful for confectionary applications.
of the fatty acid moieties in the oil and a C18:1 content of greater than 55% of the fatty acid moieties in the oil under conditions suitable for obtaining a fat product useful for confectionary applications.
41. The method of Claim 40 wherein the high stearic, high oleic soybean oil is a non-hydrogenated, non-chemically modified oil.
42. The method of Claim 40 or 41 wherein the high stearic, high oleic soybean oil has an OSI (110) greater than 25.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US8500598P | 1998-05-11 | 1998-05-11 | |
| US60/085,005 | 1998-05-11 | ||
| CA002328838A CA2328838C (en) | 1998-05-11 | 1999-05-06 | Fat products from high stearic soybean oil and a method for the production thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002328838A Division CA2328838C (en) | 1998-05-11 | 1999-05-06 | Fat products from high stearic soybean oil and a method for the production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2555896A1 true CA2555896A1 (en) | 1999-11-18 |
| CA2555896C CA2555896C (en) | 2011-03-01 |
Family
ID=37080990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2555896A Expired - Fee Related CA2555896C (en) | 1998-05-11 | 1999-05-06 | Fat products from high stearic soybean oil and a method for the production thereof |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2555896C (en) |
-
1999
- 1999-05-06 CA CA2555896A patent/CA2555896C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CA2555896C (en) | 2011-03-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20170510 |