GB1013372A - Fat compositions and products containing them - Google Patents

Fat compositions and products containing them

Info

Publication number
GB1013372A
GB1013372A GB16378/62A GB1637862A GB1013372A GB 1013372 A GB1013372 A GB 1013372A GB 16378/62 A GB16378/62 A GB 16378/62A GB 1637862 A GB1637862 A GB 1637862A GB 1013372 A GB1013372 A GB 1013372A
Authority
GB
United Kingdom
Prior art keywords
palm oil
fraction
fat
oil fraction
palmolein
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
GB16378/62A
Inventor
Jan Van Dalfsen
Jan Pieter Baumgardt
Aart Mijnders
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 PLC
Original Assignee
Unilever PLC
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 PLC filed Critical Unilever PLC
Priority to GB16378/62A priority Critical patent/GB1013372A/en
Priority to SE4481/63A priority patent/SE319367B/xx
Priority to FI0857/63A priority patent/FI40598B/fi
Priority to AT342563A priority patent/AT252698B/en
Publication of GB1013372A publication Critical patent/GB1013372A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)

Abstract

A confectionery paste (see Division A2) comprises a fat which contains a major proportion of a palm oil fraction obtained, from palm oil, by the substantial removal of the tri-saturated glycerides, with or without subsequent partial hydrogenation of the whole or part of said palm oil fraction. The tri-saturated glycerides may be removed by fractional crystallization from an organic solvent, such as acetone. The palm oil fraction may be the residual fraction, namely palmolein, remaining after 15 to 45%, by weight, of the palm oil, in the form of an upper melting fraction, has been removed. One quarter of said palm oil fraction (palmolein) may be partially hydrogenated, e.g. to attain a slip melting point between 30 DEG and 40 DEG C., and an iodine value between 56 and 40, and then mixed with the remaining three-quarters to yield a suitable fat. The fat may be plasticized by being passed through a cooled, scraped-surfaced, tubular heat-exchanger, or by being passed over chilled drums and then scraped off them.
GB16378/62A 1962-04-30 1962-04-30 Fat compositions and products containing them Expired GB1013372A (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB16378/62A GB1013372A (en) 1962-04-30 1962-04-30 Fat compositions and products containing them
SE4481/63A SE319367B (en) 1962-04-30 1963-04-24
FI0857/63A FI40598B (en) 1962-04-30 1963-04-29
AT342563A AT252698B (en) 1962-04-30 1963-04-29 Process for the production of creams for confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB16378/62A GB1013372A (en) 1962-04-30 1962-04-30 Fat compositions and products containing them

Publications (1)

Publication Number Publication Date
GB1013372A true GB1013372A (en) 1965-12-15

Family

ID=10076241

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16378/62A Expired GB1013372A (en) 1962-04-30 1962-04-30 Fat compositions and products containing them

Country Status (4)

Country Link
AT (1) AT252698B (en)
FI (1) FI40598B (en)
GB (1) GB1013372A (en)
SE (1) SE319367B (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2442596A1 (en) * 1978-12-01 1980-06-27 Unilever Nv SUCCEDANE DE MASSEPAIN
WO1986001684A1 (en) * 1984-09-17 1986-03-27 Nabisco Brands, Inc. Filler cream
US4826696A (en) * 1984-09-17 1989-05-02 Durkee Industrial Foods Corp. Lipid system for filler composition
US4834991A (en) * 1985-06-13 1989-05-30 Nabisco Brands, Inc. Soybean oil filler cream compositions
EP2290045A1 (en) * 2009-07-27 2011-03-02 Total Petrochemicals Research Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats and oils
WO2014111598A2 (en) * 2013-01-21 2014-07-24 Total Research & Technology Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats & oils
EP3028580A1 (en) * 2014-12-03 2016-06-08 Hans Kaspar AG Method for preparation of an anhydrous aroma paste and aroma paste made according to this method

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2442596A1 (en) * 1978-12-01 1980-06-27 Unilever Nv SUCCEDANE DE MASSEPAIN
WO1986001684A1 (en) * 1984-09-17 1986-03-27 Nabisco Brands, Inc. Filler cream
US4711788A (en) * 1984-09-17 1987-12-08 Nabisco Brands Cookie filler compositions
US4826696A (en) * 1984-09-17 1989-05-02 Durkee Industrial Foods Corp. Lipid system for filler composition
US4834991A (en) * 1985-06-13 1989-05-30 Nabisco Brands, Inc. Soybean oil filler cream compositions
EP2290045A1 (en) * 2009-07-27 2011-03-02 Total Petrochemicals Research Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats and oils
WO2011012440A3 (en) * 2009-07-27 2011-07-21 Total Petrochemicals Research Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats & oils
US8624071B2 (en) 2009-07-27 2014-01-07 Total Petrochemicals Research Feluy Process for the production of bio-naphtha from complex mixtures of natural occurring fats and oils
WO2014111598A2 (en) * 2013-01-21 2014-07-24 Total Research & Technology Feluy A process for the production of bio-naphtha from complex mixtures of natural occurring fats & oils
WO2014111598A3 (en) * 2013-01-21 2014-10-16 Total Research & Technology Feluy Process for the production of bio-naphtha from complex mixtures of natural occurring fats & oils
EP3028580A1 (en) * 2014-12-03 2016-06-08 Hans Kaspar AG Method for preparation of an anhydrous aroma paste and aroma paste made according to this method

Also Published As

Publication number Publication date
FI40598B (en) 1968-11-30
AT252698B (en) 1967-03-10
SE319367B (en) 1970-01-12

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