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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Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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Filing date
Publication date
Application filed by Unilever Bestfoods North AmericafiledCriticalUnilever Bestfoods North America
Priority to ES0273196ApriorityCriticalpatent/ES273196A3/en
Publication of ES273196A3publicationCriticalpatent/ES273196A3/en
A method of making an edible vegetable oil, comprising mixing a non-hydrogenated liquid vegetable oil with a selectively hydrogenated vegetable oil and hardened in a ratio of about 30:70 to about 70:30 parts, the liquid oil having a linoleic acid content from about 25 to about 80%, the hardened oil having a melting point of about 36.6 to about 44º C and not containing more than about 5% linoleic acid, said hardened hydrogenated oil being such that the increase in the content in saturated fatty acids is not greater than about 16% and rising the difference between the ICS values at 10 and 33º C for the hydrogenated component at about 30 to about 45 units. (Machine-translation by Google Translate, not legally binding)
ES0273196A1961-12-231961-12-23A procedure to make a combustible vegetable oil (Machine-translation by Google Translate, not legally binding)
ExpiredES273196A3
(en)
Improvements in the procedures for the obtaining of fat compositions intended for the manufacture of chocolate products. (Machine-translation by Google Translate, not legally binding)
A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)
Procedure for preparing glyceridic greases to be submitted to selective direct interesterification. (Machine-translation by Google Translate, not legally binding)