ES429667A1 - A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding) - Google Patents

A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES429667A1
ES429667A1 ES0429667A ES429667A ES429667A1 ES 429667 A1 ES429667 A1 ES 429667A1 ES 0429667 A ES0429667 A ES 0429667A ES 429667 A ES429667 A ES 429667A ES 429667 A1 ES429667 A1 ES 429667A1
Authority
ES
Spain
Prior art keywords
preparation
fatty acids
margarine
translation
fat composition
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.)
Expired
Application number
ES0429667A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Priority to ES0429667A priority Critical patent/ES429667A1/en
Publication of ES429667A1 publication Critical patent/ES429667A1/en
Expired legal-status Critical Current

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  • Edible Oils And Fats (AREA)

Abstract

A process for preparing a fat composition suitable for obtaining margarine consisting of mixing a liquid vegetable oil with a content of polyunsaturated fatty acids of at least 40% with about 5 to 30%, preferably 8 to 20% and especially 9 to 15%, of a hard fat, characterized by using a hard fat component that contains: 25-60% triglycerides h3 and h2t 35-70% of fatty acids h 10-45% t fatty acids 0-25% of fatty acids m 15-45% of m t fatty acids, the rest being l fatty acids, to provide 0.2 to 5% triglycerides h3 in the fat composition. (Machine-translation by Google Translate, not legally binding)
ES0429667A 1974-08-30 1974-08-30 A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding) Expired ES429667A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES0429667A ES429667A1 (en) 1974-08-30 1974-08-30 A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES0429667A ES429667A1 (en) 1974-08-30 1974-08-30 A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES429667A1 true ES429667A1 (en) 1977-02-01

Family

ID=59033156

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0429667A Expired ES429667A1 (en) 1974-08-30 1974-08-30 A procedure for the preparation of an adequate fat composition for the preparation of margarine (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES429667A1 (en)

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