EP0185524A2 - Edible fats - Google Patents
Edible fats Download PDFInfo
- Publication number
- EP0185524A2 EP0185524A2 EP85309086A EP85309086A EP0185524A2 EP 0185524 A2 EP0185524 A2 EP 0185524A2 EP 85309086 A EP85309086 A EP 85309086A EP 85309086 A EP85309086 A EP 85309086A EP 0185524 A2 EP0185524 A2 EP 0185524A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- process according
- fraction
- glycerides
- fat
- interesterification
- Prior art date
- 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.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
Definitions
- This invention relates to hard butters and their preparation from edible fats.
- Processes for the production of cocoa butter substitutes and extender fats from these alternative sources generally include fractionation steps in which these more valuable glycerides are separated from others with less desirable melting attributes, notably trisaturated glycerides and mono-saturated and tri-unsaturated triglycerides, but also asymmetric disaturated glycerides, where these can be separated.
- the separation is usually effected by fractional crystallisation, particularly from a solvent such as acetone or hexane, the more highly saturated glycerides being removed in a higher-melting or stearin fraction, and the more highly unsaturated glycerides being removed in a lower-melting or olein fraction.
- These less desirable fractions may constitute as much as half the original fat and command a much lower premium than the hard butter fraction.
- the present invention proposes a process for the recovery of hard butters from vegetable fats, in which a vegetable fat containing substantial amounts of symmetrical disaturated triglycerides of C 16 and C 18 fatty acids is fractionated to recover the said glycerides by separating at least a more highly unsaturated, lower-melting olein fraction, which is mixed with a substantially saturated C 16 /C 18 triglyceride fat, preferably by re-combining with an upper-melting , stearin fraction also separated from the vegetable fat, and the mixture interesterified in the presence of an enzyme catalyst which is preferably selectively active in the outer positions only of glycerides, i.e. the 1- and 1,3-positions or alpha-positions of the glycerides, to yield further quantities of symmetrical disaturated glycerides.
- an enzyme catalyst which is preferably selectively active in the outer positions only of glycerides, i.e. the 1- and 1,3-positions or alpha-position
- the olein fraction consists of glycerides having an unsaturated fatty acid residue in the 2-position, all these are theoretically capable of conversion by interesterification under the influence of the enzyme catalyst to symmetrical disaturated triglycerides, provided only that sufficient glycerides are present in the blends, for example in the upper-melting or stearin fraction with which it is preferably combined, containing saturated fatty acid residues in the alpha or 1,3-positions that are vulnerable to the catalyst for effecting interesterification with the more highly unsaturated glycerides.
- trisaturated glycerides may undergo interesterification with tri-unsaturated glycerides to provide 1-saturated di-unsaturated glycerides and these in turn to 1,3-disaturated glycerides, under the influence of the selective action of the catalyst.
- the trisaturated glycerides themselves convert correspondingly to asymmetric disaturated mono-unsaturated glycerides and symmetric di-unsaturated glycerides, i.e. 1,3-diunsaturated, 2-saturated glycerides.
- the interesterified glycerides may be separated as in conventional fractionation processes, to recover a fraction consisting essentially of symmetrical disaturated glycerides for use as a cocoa butter replacement fat.
- the more highly unsaturated glycerides in the interesterification mixture including in particular the symmetrical 1,3-di-unsaturated glycerides, form a lower-melting oleine fraction.
- Any unreacted trisaturated glycerides may be separated if necessary in a top fraction, and recycled for further interesterification with any asymmetric disaturated glycerides, whether these appear in a stearin or olein fraction separated from the symmetrical disaturated fraction.
- the mixture of interesterified glycerides may be separately fractionated or recombined with feedstock in the fractionation step of the process.
- the feedstock may be introduced into either unit and may thus be fractionated first, in admixture with the entire interesterification output, or interesterified first together with the recycled interesterified fractions from which the symmetrical disaturated glycerides have been removed.
- a purge may also be necessary of the symmetrical di-unsaturated glycerides to avoid build-up of this intractable material in the recycled composition.
- Rearrangement catalyst may also be used to convert this material and return it in a more tractable form, for example, a non-selective catalyst, a 2-selective catalyst, or one which is selectively active to saturated but not unsaturated fatty acid residues.
- a particular advantage of continuous operation is that the interesterification need be of relatively short duration since the interesterification can be incomplete for each pass through the unit. Enzyme interesterification is generally substantially slower than interesterification under the influence of inorganic catalysts which are also used at much higher temperatures. By continuous recycling however, the residence time in the interesterification step need be sufficient only to provide a significant improvement in the yield of the desired glycerides, without necessarily reaching equilibrium.
- the invention also includes recovery of the product from the rearrangement step, without fractionation or recycle, particularly for the preparation of hardstock fat which is then blended with liquid glyceride oils, to provide a composition suitable for margarine or other emulsion food spreads, or the fat may be used in ice-cream.
- Fractionation steps carried out in accordance with the invention may be conventional, either by solvent fractionation using acceptable solvent, for example acetone, hexane or nitroparaffins or ambient gases in liquid condition under pressure. Fractionation may also at least in part be dry without solvents and may then be aided as in the so-called Lanza process, by the use of surfactant aqueous dispersions for facilitating separation of liquid and solid phases during fractionation. Preferably the fractionation is carried out however in acetone at temperatures from 15 to -5°C or in hexane at temperatures from 10°C to -20 c C.
- acceptable solvent for example acetone, hexane or nitroparaffins or ambient gases in liquid condition under pressure.
- Fractionation may also at least in part be dry without solvents and may then be aided as in the so-called Lanza process, by the use of surfactant aqueous dispersions for facilitating separation of liquid and solid phases during fractionation.
- the fractionation is carried out however in ace
- Suitable enzymes which are active to catalyse interesterification only in the outer positions of glyceride molecules include, for example, Aspergillus niger and Mucor michei. These enzyme catalysts ensure that the unsaturated fatty acid residue in the 2-position of the glycerides of the lower-melting fraction remain unaffected by the interesterification, to provide a foundation for the production in that reaction of the desired symmetrical disaturated glycerides for the mid-fraction. Enzyme catalysts are particularly preferred for this process, but other catalysts may of course be adopted provided they show selective interesterification at the alpha-positions only.
- the interesterification reaction may be carried out in solvents which leave the catalyst unaffected, particularly hexane for enzyme catalysts, or without solvent and the reaction may be batchwise or continuous, the catalyst in the latter event being preferably fixed in a reaction vessel through which the reaction burden comprising the mixed upper- and lower-melting fractions are passed.
- Enzyme catalysts may be pre-activated by contact with water and they may be supported on a suitable carrier, as described in our patent specification GB 1577933.
- the water content may be obtained during the reaction, to predetermined limits in accordance with our patent specification (GB abandoned but EP 64855) by the use of humectants and/or other means for removing water from the reaction phase.
- the water content is preferably not more than 2% of the reaction mass, including solvent, and particularly not more than 1%.
- the water activity A w is preferably less than 50% during reaction.
- Enzyme catalysts may also however be used in polyhydric alcohol solution to maintain a very low water content.
- the water content is preferably low enough to minimise the extent of hydrolysis taking place with the production of partial glycerides. These may however be removed by selective adsorption means using silica-type adsorbents.
- Suitable fats include in particular palm oil but also shea, sal, pentadesma oil and of course cocoa butter itself, may all be processed in accordance with the present invention.
- Vegetable oils and fats are used since these contain an abundance of unsaturated fatty acid residues in the 2-position of their glycerides. Mixtures of oils and fats may be used and a fat which is deficient in trisaturated glycerides may be mixed with another containing them, or hydrogenated to provide sufficient for the interesterification reaction.
- the oils are refined before use as feedstock in the present invention and both neutralised and un-neutralised oils and fats may be used.
- the miscella containing 500ppm of water, was fed at 3 litres per hour through the reactor which contained 0.7 kg of catalyst.
- the residence time in the reactor was approximately 30 minutes and the reaction was carried out at 55°C.
- Solvent was distilled from the product which was then recrystallised from acetone, first at 20°C and then at 5°C to recover a mid-fraction, this is compared in the accompanying Table with a sample of mid-fraction obtained by crystallisation from unmodified palm oil.
- the composition is also given in the Table of the feedstock blend and its components.
- the olein and stearin fractions derived from the reaction product were found to be essentially similar in composition to these, the triglyceride analyses being determined by silver-phase HPLC methods.
Abstract
Description
- This invention relates to hard butters and their preparation from edible fats.
- The eating quality of chocolate fat and other hard butter compositions containing cocoa butter is attributable to the presence in this fat of a high proportion of symmetrical disaturated triglycerides, principally the 2-oleyl glycerides of palmitic and stearic acid. Various substitute fats which have been proposed as an alternative to this expensive fat similarly contain more or less substantial quantities of these triglycerides. Processes for the production of cocoa butter substitutes and extender fats from these alternative sources generally include fractionation steps in which these more valuable glycerides are separated from others with less desirable melting attributes, notably trisaturated glycerides and mono-saturated and tri-unsaturated triglycerides, but also asymmetric disaturated glycerides, where these can be separated. The separation is usually effected by fractional crystallisation, particularly from a solvent such as acetone or hexane, the more highly saturated glycerides being removed in a higher-melting or stearin fraction, and the more highly unsaturated glycerides being removed in a lower-melting or olein fraction. These less desirable fractions may constitute as much as half the original fat and command a much lower premium than the hard butter fraction.
- Interesterification of fats and glyceride oils by methods using enzyme rearrangement catalysts have been described in GB 1577933. EP 69599 discloses fractionation of fats with rearrangement of the glycerides in the fractions obtained, followed if desired with fractionation of the product, to recovery more highly symmetrical glycerides, particularly for the preparation of cocoa butter replacement fats.
- The present invention proposes a process for the recovery of hard butters from vegetable fats, in which a vegetable fat containing substantial amounts of symmetrical disaturated triglycerides of C16 and C18 fatty acids is fractionated to recover the said glycerides by separating at least a more highly unsaturated, lower-melting olein fraction, which is mixed with a substantially saturated C16/C18 triglyceride fat, preferably by re-combining with an upper-melting , stearin fraction also separated from the vegetable fat, and the mixture interesterified in the presence of an enzyme catalyst which is preferably selectively active in the outer positions only of glycerides, i.e. the 1- and 1,3-positions or alpha-positions of the glycerides, to yield further quantities of symmetrical disaturated glycerides.
- Since the greatest proportion of the olein fraction consists of glycerides having an unsaturated fatty acid residue in the 2-position, all these are theoretically capable of conversion by interesterification under the influence of the enzyme catalyst to symmetrical disaturated triglycerides, provided only that sufficient glycerides are present in the blends, for example in the upper-melting or stearin fraction with which it is preferably combined, containing saturated fatty acid residues in the alpha or 1,3-positions that are vulnerable to the catalyst for effecting interesterification with the more highly unsaturated glycerides. For example, trisaturated glycerides may undergo interesterification with tri-unsaturated glycerides to provide 1-saturated di-unsaturated glycerides and these in turn to 1,3-disaturated glycerides, under the influence of the selective action of the catalyst. The trisaturated glycerides themselves convert correspondingly to asymmetric disaturated mono-unsaturated glycerides and symmetric di-unsaturated glycerides, i.e. 1,3-diunsaturated, 2-saturated glycerides.
- The interesterified glycerides may be separated as in conventional fractionation processes, to recover a fraction consisting essentially of symmetrical disaturated glycerides for use as a cocoa butter replacement fat. The more highly unsaturated glycerides in the interesterification mixture, including in particular the symmetrical 1,3-di-unsaturated glycerides, form a lower-melting oleine fraction. Any unreacted trisaturated glycerides may be separated if necessary in a top fraction, and recycled for further interesterification with any asymmetric disaturated glycerides, whether these appear in a stearin or olein fraction separated from the symmetrical disaturated fraction.
- The mixture of interesterified glycerides may be separately fractionated or recombined with feedstock in the fractionation step of the process. In a continuous operation in which feedstock is introduced to, and a symmetrical disaturated glyceride fraction removed from, circulation through fractionation and interesterification units, the feedstock may be introduced into either unit and may thus be fractionated first, in admixture with the entire interesterification output, or interesterified first together with the recycled interesterified fractions from which the symmetrical disaturated glycerides have been removed. In continuous operations in which feedstock is introduced and a symmetrical disaturated fraction removed, a purge may also be necessary of the symmetrical di-unsaturated glycerides to avoid build-up of this intractable material in the recycled composition. Rearrangement catalyst may also be used to convert this material and return it in a more tractable form, for example, a non-selective catalyst, a 2-selective catalyst, or one which is selectively active to saturated but not unsaturated fatty acid residues. A particular advantage of continuous operation is that the interesterification need be of relatively short duration since the interesterification can be incomplete for each pass through the unit. Enzyme interesterification is generally substantially slower than interesterification under the influence of inorganic catalysts which are also used at much higher temperatures. By continuous recycling however, the residence time in the interesterification step need be sufficient only to provide a significant improvement in the yield of the desired glycerides, without necessarily reaching equilibrium.
- The invention also includes recovery of the product from the rearrangement step, without fractionation or recycle, particularly for the preparation of hardstock fat which is then blended with liquid glyceride oils, to provide a composition suitable for margarine or other emulsion food spreads, or the fat may be used in ice-cream.
- Fractionation steps carried out in accordance with the invention may be conventional, either by solvent fractionation using acceptable solvent, for example acetone, hexane or nitroparaffins or ambient gases in liquid condition under pressure. Fractionation may also at least in part be dry without solvents and may then be aided as in the so-called Lanza process, by the use of surfactant aqueous dispersions for facilitating separation of liquid and solid phases during fractionation. Preferably the fractionation is carried out however in acetone at temperatures from 15 to -5°C or in hexane at temperatures from 10°C to -20cC.
- Suitable enzymes which are active to catalyse interesterification only in the outer positions of glyceride molecules include, for example, Aspergillus niger and Mucor michei. These enzyme catalysts ensure that the unsaturated fatty acid residue in the 2-position of the glycerides of the lower-melting fraction remain unaffected by the interesterification, to provide a foundation for the production in that reaction of the desired symmetrical disaturated glycerides for the mid-fraction. Enzyme catalysts are particularly preferred for this process, but other catalysts may of course be adopted provided they show selective interesterification at the alpha-positions only. The interesterification reaction may be carried out in solvents which leave the catalyst unaffected, particularly hexane for enzyme catalysts, or without solvent and the reaction may be batchwise or continuous, the catalyst in the latter event being preferably fixed in a reaction vessel through which the reaction burden comprising the mixed upper- and lower-melting fractions are passed. Enzyme catalysts may be pre-activated by contact with water and they may be supported on a suitable carrier, as described in our patent specification GB 1577933. The water content may be obtained during the reaction, to predetermined limits in accordance with our patent specification (GB abandoned but EP 64855) by the use of humectants and/or other means for removing water from the reaction phase. The water content is preferably not more than 2% of the reaction mass, including solvent, and particularly not more than 1%. In particular, the water activity Aw is preferably less than 50% during reaction. Enzyme catalysts may also however be used in polyhydric alcohol solution to maintain a very low water content. The water content is preferably low enough to minimise the extent of hydrolysis taking place with the production of partial glycerides. These may however be removed by selective adsorption means using silica-type adsorbents.
- Suitable fats include in particular palm oil but also shea, sal, pentadesma oil and of course cocoa butter itself, may all be processed in accordance with the present invention. Vegetable oils and fats are used since these contain an abundance of unsaturated fatty acid residues in the 2-position of their glycerides. Mixtures of oils and fats may be used and a fat which is deficient in trisaturated glycerides may be mixed with another containing them, or hydrogenated to provide sufficient for the interesterification reaction. Preferably the oils are refined before use as feedstock in the present invention and both neutralised and un-neutralised oils and fats may be used.
- Equal parts by weight of olein and stearin fractions obtained by the acetone fractionation of palm oil to remove a palm mid-fraction, were combined and the blend was dissolved in 3 times its own weight of hexane and interesterified using as interesterification catalyst a 1, 3-specific enzyme derived from a Mucor miehei organism supported on a diatomaceous earth in a packed bed reactor and activated with water before use. The miscella, containing 500ppm of water, was fed at 3 litres per hour through the reactor which contained 0.7 kg of catalyst. The residence time in the reactor was approximately 30 minutes and the reaction was carried out at 55°C.
- Solvent was distilled from the product which was then recrystallised from acetone, first at 20°C and then at 5°C to recover a mid-fraction, this is compared in the accompanying Table with a sample of mid-fraction obtained by crystallisation from unmodified palm oil. The composition is also given in the Table of the feedstock blend and its components. The olein and stearin fractions derived from the reaction product were found to be essentially similar in composition to these, the triglyceride analyses being determined by silver-phase HPLC methods.
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT85309086T ATE61390T1 (en) | 1984-12-17 | 1985-12-13 | EDIBLE FATS. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB8431789A GB2170506B (en) | 1984-12-17 | 1984-12-17 | Edible fats |
GB8431789 | 1984-12-17 |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0185524A2 true EP0185524A2 (en) | 1986-06-25 |
EP0185524A3 EP0185524A3 (en) | 1987-07-15 |
EP0185524B1 EP0185524B1 (en) | 1991-03-06 |
Family
ID=10571300
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP85309086A Expired - Lifetime EP0185524B1 (en) | 1984-12-17 | 1985-12-13 | Edible fats |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0185524B1 (en) |
JP (1) | JPS61179299A (en) |
AT (1) | ATE61390T1 (en) |
AU (1) | AU568035B2 (en) |
DE (1) | DE3582030D1 (en) |
GB (1) | GB2170506B (en) |
SE (1) | SE8505956L (en) |
ZA (1) | ZA859618B (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4883684A (en) * | 1988-07-01 | 1989-11-28 | The Procter & Gamble Company | Functional hardstock fat composition |
EP0457401A1 (en) * | 1990-05-17 | 1991-11-21 | Unilever N.V. | Mid-fraction production by fractional crystallization with stearin and olein fraction recycling to interesterification |
EP0519542A1 (en) * | 1991-06-17 | 1992-12-23 | Unilever N.V. | Combined fractionation, refining and interesterification process |
US5288619A (en) * | 1989-12-18 | 1994-02-22 | Kraft General Foods, Inc. | Enzymatic method for preparing transesterified oils |
EP0882797A2 (en) * | 1997-06-04 | 1998-12-09 | Unilever N.V. | Preparation of symmetrical triglycerides aba |
WO2002041698A1 (en) * | 2000-11-21 | 2002-05-30 | Unilever N.V. | Edible spread containing a natural fat phase |
EP1676484A1 (en) * | 1996-06-26 | 2006-07-05 | Loders Croklaan B.V. | Non-trans, non-temper filling fats |
US7442531B2 (en) * | 2003-07-09 | 2008-10-28 | The Nisshin Oillio Group, Ltd. | Method for producing symmetric triglycerides |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL8501957A (en) * | 1985-07-09 | 1987-02-02 | Unilever Nv | FATS AND EDIBLE EMULSIONS, IN PARTICULAR DIET WITH HIGH CONTENT OF CIS-POLY-UNSATURATED FATTY ACIDS. |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2035359A (en) * | 1978-11-21 | 1980-06-18 | Fuji Oil Co Ltd | Producing a cacao butter substitute by transesterification of fats and oils |
EP0034065A2 (en) * | 1980-02-07 | 1981-08-19 | Unilever Plc | Cocoa butter substitute |
EP0069599A1 (en) * | 1981-07-08 | 1983-01-12 | Unilever Plc | Edible fat process |
EP0079986A1 (en) * | 1981-11-19 | 1983-06-01 | Fuji Oil Company, Limited | Method for the modification of fats and oils |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1418759A1 (en) * | 1960-03-18 | 1969-05-08 | E F Drew & Co Inc | Method and apparatus for isolating a hard fat product from a glycero oil |
JPS57111398A (en) * | 1980-12-29 | 1982-07-10 | Asahi Denka Kogyo Kk | Ester exchange process for oils and fats |
AU544682B2 (en) * | 1981-11-18 | 1985-06-13 | Fuji Oil Company Limited | Method for modification of fats and oils |
IE54838B1 (en) * | 1982-04-30 | 1990-02-28 | Unilever Plc | Improvements in and relating to interesterification of triglycerides of fatty acids |
-
1984
- 1984-12-17 GB GB8431789A patent/GB2170506B/en not_active Expired
-
1985
- 1985-12-13 AT AT85309086T patent/ATE61390T1/en active
- 1985-12-13 DE DE8585309086T patent/DE3582030D1/en not_active Expired - Fee Related
- 1985-12-13 EP EP85309086A patent/EP0185524B1/en not_active Expired - Lifetime
- 1985-12-16 AU AU51275/85A patent/AU568035B2/en not_active Expired - Fee Related
- 1985-12-16 SE SE8505956A patent/SE8505956L/en not_active Application Discontinuation
- 1985-12-17 ZA ZA859618A patent/ZA859618B/en unknown
- 1985-12-17 JP JP60285955A patent/JPS61179299A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2035359A (en) * | 1978-11-21 | 1980-06-18 | Fuji Oil Co Ltd | Producing a cacao butter substitute by transesterification of fats and oils |
EP0034065A2 (en) * | 1980-02-07 | 1981-08-19 | Unilever Plc | Cocoa butter substitute |
EP0069599A1 (en) * | 1981-07-08 | 1983-01-12 | Unilever Plc | Edible fat process |
EP0079986A1 (en) * | 1981-11-19 | 1983-06-01 | Fuji Oil Company, Limited | Method for the modification of fats and oils |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4883684A (en) * | 1988-07-01 | 1989-11-28 | The Procter & Gamble Company | Functional hardstock fat composition |
US5288619A (en) * | 1989-12-18 | 1994-02-22 | Kraft General Foods, Inc. | Enzymatic method for preparing transesterified oils |
EP0457401A1 (en) * | 1990-05-17 | 1991-11-21 | Unilever N.V. | Mid-fraction production by fractional crystallization with stearin and olein fraction recycling to interesterification |
EP0519542A1 (en) * | 1991-06-17 | 1992-12-23 | Unilever N.V. | Combined fractionation, refining and interesterification process |
EP1676484A1 (en) * | 1996-06-26 | 2006-07-05 | Loders Croklaan B.V. | Non-trans, non-temper filling fats |
EP0882797A2 (en) * | 1997-06-04 | 1998-12-09 | Unilever N.V. | Preparation of symmetrical triglycerides aba |
EP0882797A3 (en) * | 1997-06-04 | 2000-09-27 | Unilever N.V. | Preparation of symmetrical triglycerides aba |
WO2002041698A1 (en) * | 2000-11-21 | 2002-05-30 | Unilever N.V. | Edible spread containing a natural fat phase |
US6777018B2 (en) | 2000-11-21 | 2004-08-17 | Lipton, Division Of Conopco, Inc. | Edible spread containing a natural fat phase |
US7118773B2 (en) | 2000-11-21 | 2006-10-10 | Lipton, Divison Of Conopco, Inc. | Edible spread containing a natural fat phase |
US7442531B2 (en) * | 2003-07-09 | 2008-10-28 | The Nisshin Oillio Group, Ltd. | Method for producing symmetric triglycerides |
Also Published As
Publication number | Publication date |
---|---|
ZA859618B (en) | 1987-08-26 |
EP0185524A3 (en) | 1987-07-15 |
ATE61390T1 (en) | 1991-03-15 |
SE8505956D0 (en) | 1985-12-16 |
DE3582030D1 (en) | 1991-04-11 |
EP0185524B1 (en) | 1991-03-06 |
GB2170506B (en) | 1989-08-23 |
GB8431789D0 (en) | 1985-01-30 |
AU5127585A (en) | 1986-06-26 |
GB2170506A (en) | 1986-08-06 |
JPS61179299A (en) | 1986-08-11 |
SE8505956L (en) | 1986-06-18 |
AU568035B2 (en) | 1987-12-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0069599B1 (en) | Edible fat process | |
US4364868A (en) | Cocoabutter replacement fat compositions | |
JP2761293B2 (en) | Method for producing human milk fat substitute | |
US8968815B2 (en) | Method for producing fats and oils | |
US5508048A (en) | Enzymatic transesterification starting from high erucic cruciferae oils | |
JP3267978B2 (en) | Margarine and fat blend for water-in-oil spreads | |
US4865866A (en) | Plastic emulsion food product with a hardstock fat | |
US4004041A (en) | Production of liquid edible oil from palm oil or similar oils | |
KR20150052250A (en) | Process for production of cocoa butter equivalent | |
EP0170431B1 (en) | Edible fats | |
US8496986B2 (en) | Method for producing hard butter composition | |
US6090598A (en) | Enzymatic process for interesterification of fats and oils using distillation | |
EP0245076A2 (en) | Edible fats | |
EP0185524B1 (en) | Edible fats | |
CN111935987A (en) | Novel high stearic acid oilseed stearin fat and preparation method thereof | |
EP0199580B1 (en) | Process for the preparation of symmetrical triglycerides | |
AU628644B2 (en) | Enzymatic transesterification of tryglycerides | |
IE43043B1 (en) | Mango kernel fat product | |
JPH069465B2 (en) | Hard butter manufacturing method | |
EP0519542A1 (en) | Combined fractionation, refining and interesterification process | |
JPS6138238B2 (en) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
AK | Designated contracting states |
Kind code of ref document: A2 Designated state(s): AT BE CH DE FR GB IT LI NL |
|
17P | Request for examination filed |
Effective date: 19860606 |
|
PUAL | Search report despatched |
Free format text: ORIGINAL CODE: 0009013 |
|
AK | Designated contracting states |
Kind code of ref document: A3 Designated state(s): AT BE CH DE FR GB IT LI NL |
|
17Q | First examination report despatched |
Effective date: 19890116 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE CH DE FR GB IT LI NL |
|
REF | Corresponds to: |
Ref document number: 61390 Country of ref document: AT Date of ref document: 19910315 Kind code of ref document: T |
|
REF | Corresponds to: |
Ref document number: 3582030 Country of ref document: DE Date of ref document: 19910411 |
|
ET | Fr: translation filed | ||
ITF | It: translation for a ep patent filed |
Owner name: MODIANO & ASSOCIATI S.R.L. |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
26N | No opposition filed | ||
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 19921111 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: AT Payment date: 19921112 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: CH Payment date: 19921116 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 19921125 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: BE Payment date: 19921126 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 19921127 Year of fee payment: 8 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 19921231 Year of fee payment: 8 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Effective date: 19931213 Ref country code: AT Effective date: 19931213 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LI Effective date: 19931231 Ref country code: CH Effective date: 19931231 Ref country code: BE Effective date: 19931231 |
|
BERE | Be: lapsed |
Owner name: UNILEVER N.V. Effective date: 19931231 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Effective date: 19940701 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 19931213 |
|
NLV4 | Nl: lapsed or anulled due to non-payment of the annual fee | ||
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Effective date: 19940831 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Effective date: 19940901 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |