GB1603002A - Peanut butter stabilizer - Google Patents
Peanut butter stabilizer Download PDFInfo
- Publication number
- GB1603002A GB1603002A GB10111/78A GB1011178A GB1603002A GB 1603002 A GB1603002 A GB 1603002A GB 10111/78 A GB10111/78 A GB 10111/78A GB 1011178 A GB1011178 A GB 1011178A GB 1603002 A GB1603002 A GB 1603002A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- peanut
- stabilizer
- peanut butter
- 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
Links
- 239000003381 stabilizer Substances 0.000 title claims description 50
- 235000021400 peanut butter Nutrition 0.000 title claims description 40
- 239000003921 oil Substances 0.000 claims description 31
- 235000019198 oils Nutrition 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 25
- 235000019482 Palm oil Nutrition 0.000 claims description 18
- 239000002540 palm oil Substances 0.000 claims description 18
- 238000000926 separation method Methods 0.000 claims description 12
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 6
- 239000010512 hydrogenated peanut oil Substances 0.000 claims description 4
- 235000021314 Palmitic acid Nutrition 0.000 claims description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 3
- 230000000740 bleeding effect Effects 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 description 19
- 239000000312 peanut oil Substances 0.000 description 19
- 239000000047 product Substances 0.000 description 19
- 239000003925 fat Substances 0.000 description 16
- 235000019197 fats Nutrition 0.000 description 16
- 238000012360 testing method Methods 0.000 description 14
- 238000002844 melting Methods 0.000 description 11
- 230000008018 melting Effects 0.000 description 11
- 230000035515 penetration Effects 0.000 description 10
- 241001553178 Arachis glabrata Species 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000020232 peanut Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000012343 cottonseed oil Nutrition 0.000 description 5
- 238000005984 hydrogenation reaction Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000001921 mouthing effect Effects 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 235000021003 saturated fats Nutrition 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 either: (1) Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
Description
(54) PEANUT BUTLER STABILIZER
(71) We, CPC INTERNATIONAL INC., a Corporation organized under the laws of the State of Delaware, United States of America, of International Plaza, Englewood Cliffs,
New Jersey 07632, United States of America, do hereby declare the invention, for which we pray that a Patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:
This invention relates to a peanut butter composition having improved mouth feel and low temperature spreadability.
BACKGROUND OF THE INVENTION
Peanut butter of the prior art consists essentially of ground roasted peanuts, sugar (dextrose and/or sucrose), and salt. Because this product exhibits gravitational instability (oil separation on top of the product), it has become regular practice to add a relatively high melting fat component as a stabilizer to the hot (about 140"-170"F.) peanut butter prior to the filling of the product into jars. This high melting fat component usually has a melting point in excess of 110T. but less than 160OF. and may be partially hydrogenated fat, a completely hydrogenated fat, and diglyceride esters of saturated fatty acids, or mixtures of these stabilizing agents.
These high melting fat components, when added in small amounts (viz. 1-3% of the peanut butter) may be introduced as a supplement to the ground roasted peanuts or when added in larger amounts (viz. 5-8% of the peanut butter) may be introduced after an equivalent amount of the liquid peanut oil in the ground roasted peanuts has been removed in order that the total oil does not exceed 55% by weight of the end product. The added hard fat sets up as a continuous or semi-continuous structure within the final peanut butter during the cooling of the product and in so doing prevents oil from separating. The sugars and salt flavorings are added in the peanut butter manufactured in total amounts usually less than 5% and this addition may be balanced if desired, with an equivalent addition by weight of liquid non-hydrogenated vegetable oil or the stabilizing agent previously mentioned. During the roasting of the peanuts, the moisture content is reduced so that the final product will contain less than 2% moisture.
Oil separation can easily be prevented by the use of a sufficient amount of a completely saturated fat or other stabilizer. Frequently this leads to a sacrifice of low temperature spreadability and the development of waxy mouthing properties. The delicate balance required to prevent oil separation without sacrificing too much low temperature spreadability and incurring poor (waxy) mouthing properties is difficult to attain and almost impossible to maintain in the day-to-day manufacture of the peanut butter.
The well-known determination of solids content index (SCI) applied to the extracted fat from heated peanut butters provides a good method for correlating the spreadability and stability of peanut butters with the amounts and kinds of stabilizers used in the peanut butters. The SCI of the fat may be determined by the dilatometric method described by
Fulton et al. (J.A.O.C.S. 31: 98, 1954). The less solids a fat contains at 500F., the more spreadable is the peanut butter containing the fat. On the other hand, there must still be a sufficient solid fat content at 1020F. if oil separation is to be avoided when the product is exposed to high temperatures. Thus the higher the SCI value is at about 102OF., the better is the tendency of the peanut butter containing the oil to resist oil separation at elevated temperatures.
The typical peanut butters of industry include as stabilizers, either: (1), fat hydrogenated to near saturation; (2), small amounts of mono- and diglycerides; or (3), partially hydrogenated fats, generally partially hydrogenated vegetable oils. Table I shows typical
SCI's of oil separated from peanut butters using the three stabilizers.
TABLE I
Melting point Solids Content Index
of oil-stabilizer
Stabilizer combination 50OF. 70OF. 80OF. 92OF. 102OF.
Fat hydrogenated to near saturation 118 5.6 5.5 5.4 5.4 4.7
Small amount of mono- and di-glycerides 112 4.0 3.7 3.7 3.6 *
Partially hydrogenated peanut oil 95 8.3 5.4 3.4 2.1 0.3 *Not determined.
Examination of the table indicates that peanut butter stabilized with a saturated fat stabilizer has high resistance to oil separation. The disadvantage of many saturated fat stabilized peanut butters is that the high melting point of the fat and the high solids content at 102OF. detracts from the mouthing characteristics of the peanut butter product or prevents good spreadability at refrigerated temperature (45"-50"F.).
The peanut butter stabilized by the addition of small amounts of mono- and diglycerides is somewhat better in that it has acceptable spreadability and resistance to oil separation.
However, the fat phase is still of relatively high melting point and thus does not impart optimum (non-waxy) mouthing properties.
The peanut butter stabilized and partially hydrogenated eanut oil has adequate resistance to oil separation at moderate temperatures and good mouthing properties but exhibits greatly decreased spreadability at 500F. Also, it tends to separate oil at temperatures near the melting point of the fat phase. Furthermore, when these peanut butters are exposed to temperatures above the melting point of the fat phase, they resolidify upon cooling to an objectionably firm product which has undesirable spreadability characteristics.
An object of the invent 3n is to improve the spreadability of peanut butter at temperatures in the ranges from 45"-75"F.
Another object of the invention is to achieve a stabilized peanut butter with superior resistance to oil separation at elevated temperature.
Still another object of the invention is to provide a peanut butter containing a stabilizer which requires fewer processing steps in its preparation thereby providing a more economical process and reducing the chances of contamination by foreign oils during industrial refining and hydrogenation.
Yet another object of the invention is to provide a finished peanut butter with less hydrogenated oil as the stabilizer.
A still further object of the invention is to provide a peanut butter manufacturing process with greater flexibility in product formulation due to the fact that less stabilizer is required and with improved control over product stability.
SUMMARY OF THE INVENTION
I have discovered that a stabilizer for peanut butter may be prepared from a hydrogenated mixture of peanut oil and palm oil.
The present invention provides a peanut butter composition having improved spreadability, improved melt down in mouth and resistance to oil bleeding and gravitational separation comprising peanut butter and a stabilizer containing from 70% to 90% hydrogenated palm oil and from 30% to 10% hydrogenated peanut oil, the stabilizer being provided in an amount of from 1.25% to 1.6% by weight of the composition.
Preferably, the stabilizer, which preferably comprises 80% palm oil and 20% peanut oil is prepared by thoroughly blending together the two components which have each been refined and bleached. Thereafter the oil blend is hydrogenated to almost complete saturation to have a preferred iodine value of less than 4 using standard hydrogenation techniques with oil temperatures up to 3500F. Subsequent to the hydrogenation process, the hydrogenated oil blend is deodorized at a temperature of 475"-495"F., preferably at the higher range of temperature, until the free fatty acids are below 0.05%.
Preferably, the stabilizer contains about 35% palmitic acid.
Specifications for the refined, bleached, hydrogenated and deodorized oil are given in
Table II which follows:
TABLE II SPECIFICA TIONS FOR PALMIPEANUT STABILIZER
(80:20 BLEND) SATURATED BY SINGLE HYDROGENATION
Text Minimum Maximum
Wiley Melting Point (OF.) 139 143
Iodine Value (W1JS) 0.5 4.0
Color (Lovibond Scale) -- 4.5
Free Fatty Acids (%) --- 0.05
U.S. Patent 3,766,266 to Gooding et al. discloses a stabilizer prepared from a blend of cottonseed oil and peanut oil wherein a crude cottonseed oil is refined and bleached and thereafter winterized to produce a liquid oil fraction and cottonseed stearine. The cottonseed stearine is then hydrogenated to an iodine value (IV) of about 34.0 + 2.0. The peanut oil portion is prepared by refining and bleaching a crude peanut oil followed by hydrogenation to an iodine value (IV) of less than about 4.5. A blend is then prepared using 72.7% of the cottonseed stearine and 27.3% of the peanut oil. The blend is deodorized and yields a stabilizer with an iodine value (IV) of about 25.5 + 2.0.
DETAILED DESCRIPTION OF INVENTION
Hydrogenated oils made from three different oil compositions (i.e. 100% Palm Oil; 90%
Palm Oil + 10% Peanut Oil; and 80% Palm Oil + 20% Peanut Oil) were prepared and evaluated as stabilizers for peanut butter. Iodine Values on the finished stabilizers follows: Iv 100% Palm Oil 2.2
90% Palm Oil + 10% Peanut Oil 2.3
80% Palm Oil + 20% Peanut Oil 2.4
Different quantities of the three stabilizers were blended with liquid peanut oil and SCI values obtained on the total solids of the blended oils as a possible indicator of the performance characteristics of the individual stabilizers and the approximate use level (see
Table III which follows).
TABLE HI SCI'S OF HYDROGENATED VEGETABLE OIL STABILIZERS USED AT
DIFFERENT USE LEVELS IN LIQUID PEANUT OIL TO DETERMINE
POTENTIAL USE AS STABILIZERS FOR PEANUT BUTTER
Stabilizer Composition % Saturated Palm Oil 100 80 90 % Saturated Peanut Oil 0 20 10
Use Level % Peanut Oil 97.5 97.0 96.5 97.5 96.5 97.0 % Stabilizer 2.5 3.0 3.5 2.5 3.5 3.0
SCI at 50OF. 3.7 3.8 4.5 3.8 4.8 4.0 70OF. 2.6 2.8 3.5 2.6 3.6 3.0 80OF. 2.3 2.5 3.1 2.3 3.3 2.8 92OF. 1.8 2.2 2.8 1.9 2.9 2.3 102OF. 0.6 0.8 1.2 1.1 1.7 1.2
Peanut butters were prepared using the above stabilizers at formula levels of 1.25%, 1.50% and 1.75% (by weight) of the total product to test for stability against oil separation at 95OF. and spreadability characteristics at 700F. using a Standard ASTM Penetrometer with a standard grease cone.
Results of this testing found two of the peanut butters (prepared with 100% Palm Oil at 1.25 and 1.5%) to be too soft and separated oil at 95OF. Two other peanut butters (100% Palm Oil at 1.75% and 80% Palm Oil + 20% Peanut Oil at 1.75%) were found to be too firm when tested at 700F. The other two samples (90% Palm Oil + 10% Peanut Oil at 1.5% and 80% Palm Oil + 20% Peanut Oil at 1.25%) compared favorably to a control product made according to the teaching revealed by Gooding et al. in U.S. Patent No. 3,766,226 Utilizing palm oil and peanut oil mixed at an 80:20 blend which was hydrogenated to an iodine value of 1.4, melting point of 143.6 and a 0.04% FFA in the deodorized oil, tests were conducted employing a test design wherein stabi!izer use levels and the scrapped wall heat exchanger (cooler) discharge temperatures were studied, after establishing the SCI values at three different use levels.
The results from the SCI tests follow:
StabilizerlPeanut Oil
Blend(%) SCI's at "F.
50 70 80 92 102
2.5/97.5
3.0/97.0 3.4 2.4 2.0 1.9 1.1
3.5/96.5 3.6 2.7 2.3 2.2 1.4
Control Stabilizer 4.4 3.5 3.1 2.9 1.9
5.0/95.0 4.3 2.9 2.4 2.3 1.3
Samples produced from three different use levels with varying heat exchanger discharge
temperatures were obtained and evaluated for spreadability using the standard penetro
meter test. Penetration results from these tests are reported on the attached Table IV which
follows: TABLE IV
PENETRATIONS AT 30 DAYS AGE ON CREAMY STYLE
PEANUT BUTTER PRODUCED WITH PALM/PEANUT STABILIZER
Test Identity (Level of stab. and Penetration exit temperature (mm) at 70 F. Mean SD of heat exchanger
Control 24.2, 24.4, 24.2, 23.7, 24.2 24.14 .26
T1 (1.25% at 77 F.) 25.9, 25.6, 26.0, 25.9, 25.8 25.84 .15
T2 (1.25% at 80 F.) 24.4, 25.2, 25.1, 25.3, 25.1 25.02 .35
T3 (1.25% at 80 F.) 25.3, 24.9, 24.5, 25.2 25.2 25.02 .32
T4 (1.00% at 77 F.) 26.8, 26.7, 26.2, 26.8, 26.4 26.58 .26
T5 (1.00% at 83 F.) 27.3, 27.4, 27.1, 27.0, 26.9 27.14 .20
T6 (1.50% at 77 F.) 25.0, 24.9, 25.0, 24.9, 24.5 24.86 .20
T7 (1.50% at 83%) 23.5, 23.5, 23.3, 23.5, 22.8 23.32 .30 Results from the stability tests at 95OF., on the finished product, indicate marginal stability for product produced with 1% stabilizer but satisfactory for all products produced with 1.5% and 1.25% stabilizer.
Results from the penetration tests indicate good correlation between the stabilizer use levels and mean penetration values. In addition, a good response was also noted from the different cooler temperatures and effect on product penetrations, for the higher stabilizer levels, with the lower cooler temperatures producing the highest penetration values in each instance. The lack of this type of penetration response for the stabilizer level at the 1% use level, indicates the product and process at this level of stabilizer was marginal with respect to proper control. This observation was further confirmed by the lack of stability at 950F.
Furthermore penetration tests at 450F. on test products made with 1.48% stabilizer, show unexpectedly high penetrations for this temperature with test values around 19-20 mm; the control product at this temperature showed test values of 16-17 mm, indicating the test product to be noticeably more spreadable at this temperature.
Fatty acids composition of various samples of the stabilizer of the invention (A, B, C) against samples of the control stabilizer (D, E) obtained from industrial refining where several different types of vegetable oils are processed are shown in Table V.
TABLE V
FATTY ACIDS CONTENT OF STABILIZERS
Fatty Acid
Composition (%) A B C D E
C-8 T 0.1 0.2 0.4 0.4
C-10 0.1 0.3 0.2 0.3 0.2
C-12 1.9 2.6 1.9 1.2 1.8
C-14 1.4 1.8 1.5 0.9 1.1
C16 35.8 35.6 35.3 27.6 27.6
C-16:1 -- -- 0.1 -- 0.2
C-18 59.3 58.2 58.2 41.4 40.3
C-18:1 T 0.8 0.7 26.1 25.6
C-18:2 -- -- 0.1 0.6 0.1
C-18:3 -- -- -- 0.6 0.9
C20 0.8 T 0.9 -- 0.3
C-22 0.7 0.5 0.6 0.9 1.0
C-24 -- -- 0.3 T 0.5
The higher percent of palmitic acid is believed to be a factor in the higher penetration values at 45 F. and indicates an increased plasticity which results in an improved spreadability of the final peanut butter at low temperature.
Use of such stabilizers permits the manufacture of peanut butter which is spreadable even when stored in the refrigerator.
Claims (6)
1. A peanut butter composition having improved spreadability, improved melt down in the mouth and resistance to oil bleeding and gravitational separation comprising peanut butter and a stabilizer containing from 70% to 90% hydrogenated palm oil and from 30% to 10% hydrogenated peanut oil, the stabilizer being provided in an amount of from 1.25% to 1.60% by weight of the composition.
2. The composition as claimed in claim 1 wherein the stabilizer contains about 80% hydrogenated palm oil and about 20% hydrogenated peanut oil.
3. The composition as claimed in either claim 1 or 2 wherein the stabilizer has an iodine value of less than 4.0.
4. The composition as claimed in any one of claims 1 to 3 wherein the stabilizer contains about 35% palmitic acid.
5. The composition as claimed in claim 4 which exhibits improved low temperature spreadability.
6. The composition as claimed in claim 1 and substantially as hereinbefore described.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US77773877A | 1977-03-15 | 1977-03-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1603002A true GB1603002A (en) | 1981-11-18 |
Family
ID=25111110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10111/78A Expired GB1603002A (en) | 1977-03-15 | 1978-03-14 | Peanut butter stabilizer |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JPS53139748A (en) |
| AU (1) | AU516501B2 (en) |
| BE (1) | BE864903A (en) |
| CA (1) | CA1089703A (en) |
| DE (1) | DE2810778A1 (en) |
| DK (1) | DK112878A (en) |
| GB (1) | GB1603002A (en) |
| HK (1) | HK17582A (en) |
| IT (1) | IT1094193B (en) |
| MY (1) | MY8200276A (en) |
| NL (1) | NL7802737A (en) |
| PH (1) | PH18684A (en) |
| SE (1) | SE7802892L (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4996074A (en) * | 1988-11-14 | 1991-02-26 | The Procter & Gamble Company | Tailored beta-prime stable triglyceride hardstock |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4129176A (en) * | 1977-06-09 | 1978-12-12 | Thermal Transfer, Division Of Kleinewefers | Heat recovery systems |
-
1978
- 1978-02-20 CA CA297,339A patent/CA1089703A/en not_active Expired
- 1978-03-03 PH PH20842A patent/PH18684A/en unknown
- 1978-03-13 DE DE19782810778 patent/DE2810778A1/en not_active Withdrawn
- 1978-03-14 DK DK112878A patent/DK112878A/en not_active Application Discontinuation
- 1978-03-14 GB GB10111/78A patent/GB1603002A/en not_active Expired
- 1978-03-14 NL NL7802737A patent/NL7802737A/en not_active Application Discontinuation
- 1978-03-14 SE SE7802892A patent/SE7802892L/en unknown
- 1978-03-15 AU AU34158/78A patent/AU516501B2/en not_active Expired
- 1978-03-15 IT IT21254/78A patent/IT1094193B/en active
- 1978-03-15 BE BE2056759A patent/BE864903A/en not_active IP Right Cessation
- 1978-03-15 JP JP2876678A patent/JPS53139748A/en active Granted
-
1982
- 1982-04-22 HK HK175/82A patent/HK17582A/en not_active IP Right Cessation
- 1982-12-30 MY MY276/82A patent/MY8200276A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4996074A (en) * | 1988-11-14 | 1991-02-26 | The Procter & Gamble Company | Tailored beta-prime stable triglyceride hardstock |
Also Published As
| Publication number | Publication date |
|---|---|
| MY8200276A (en) | 1982-12-31 |
| BE864903A (en) | 1978-07-03 |
| JPS5650827B2 (en) | 1981-12-01 |
| DE2810778A1 (en) | 1978-09-21 |
| SE7802892L (en) | 1978-09-16 |
| PH18684A (en) | 1985-08-29 |
| HK17582A (en) | 1982-04-30 |
| AU3415878A (en) | 1979-09-20 |
| NL7802737A (en) | 1978-09-19 |
| IT7821254A0 (en) | 1978-03-15 |
| AU516501B2 (en) | 1981-06-04 |
| JPS53139748A (en) | 1978-12-06 |
| IT1094193B (en) | 1985-07-26 |
| CA1089703A (en) | 1980-11-18 |
| DK112878A (en) | 1978-09-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| PE20 | Patent expired after termination of 20 years |
Effective date: 19980313 |