MXPA96004234A - Stable buttery in the beta phase prima little saturated and with few isomeros trans, for gene use - Google Patents

Abstract

The present invention relates to a plastic butter with a stable Beta Prima phase which exhibits superior baking and frying performance and contains reduced levels of saturated and trans-fatty acid isomers. The butter is particularly useful for baking, baking and frying applications. The plastic shortening of the present invention comprises from about 6% to about 25% by volume of an inert gas and from about 75% to about 94% by volume of a fat phase which comprises: (a) from about 74% up to about 90% by weight of a base oil having less than 10% by weight of trans-fatty acid isomers and less than 16% of C4-C26 fatty acids, (b) from about 10% to about 20% by weight of a hard fat with stable beta-crystalline phase that consists essentially of at least 65% of PSP and PSS, where the PSP ratio is at least 0.8 to 1.0 and from 0 to 30% other triglycerides and synthetic fats and from 0 to 5% of monoglycerides and diglycerides. The plastic shortening may optionally contain from about 25 ppm to about 500 ppm of added antioxidants and / or from about 1% to about 8% of an emulsifier. Plastic butter can be added from approximately 0.05% to approximately 3% additional ingredients. The plastic shortening of the present invention has a finished butter penetration of from about 150 mm / 10 to about 275 mm / 10 and a maximum gas bubble size of less than 1 mm. Although the shortening preferably contains inert gas, a suitable lard can be made for food processing operations, without g injection.

Description

STABLE BUTTERY IN THE BETA PHASE BUT VERY SATURATED AND WITH FEW TRANS ISOMERS, FOR GENERAL USE BACKGROUND OF THE INVENTION Field of the Invention Be fle- > cpb a f or f or barely to bake? u is low in saturated, with fiery trans isomers of yóso and which has a presen. { "» I i i e e e e e e e "deb deb deb deb deb deb deb deb deb deb deb deb deb deb deb deb deb deb deb Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante Ante e> Wrc? - p and mechanic of vanos omponentes. I? n la-- »manlpt 'is p 1-1 si ir.it O? V-HIC 1 on l í» r >, 3 mer The vegetable oils are highly hydrogenated and intimate, with oils '' > completely hi (hard fat) in proportion to 1 variable pro cesses for a product which has approximately 8% of t The temperature and ambient temperature, the quality and the tastiness of 1 a-> greases depends on the gas 1 n < orporacl »? »1a and the proportion of liquid solids to liquids, the temperature of the fats used and the method of preparation affect these factors, which are the same. ic ei-i da, is more stable than the ip phase slal ina el-a prima 'F-'), normally l-? ¡; plastic tables that have a phase predominantly in the form B 'debi or a? u < = > Butters P tend to have a cousí ¡.. .independent, always liquid and / or transparent appearance. It is well known in the art that crystals P ', if present, have the rability of f > to set up a fixed structure i p.inf i are suspended: - »in a liquid component in a > Onto enter in fiction. However, the 3 plastic shortenings that contain an intermediate melting of two solid solids are notably deficient in their ability to remain in storage at temperatures from 90 to 100 ° F (7 ° 2 °). C to 3G ° C) for periods of approximately 1 to 23 months without an appro- priate change in performance and appearance. l Some H &S grease-ups have become excessively solid and Thus, it becomes difficult to mix them with other constituents in normal food recipes. Butters (mixtures of vegetable oils and fats derived from animals are the P-phase plastic tablecloths.) Butters are high in saturated tc5 and tend to be the tendency to be solved. B and B 'plastic shortenings, lack the desired characteristics, a frequent commitment has been sustained in the preparation of plastic shortenings - iivpncionales. Norma 1 mentí, the butter with crp stal i -ac i óp in "phase B 'are the intended ones, because they provide a uniform appearance of the product and a stability in varied ranges of temperature. convention ls comprise the month; »- the intermediate, hydrogenated fat is solid, usually The so-called "intermediate mixture fat" dispersed in the liquid oil, a liquid oil that is not hardened or hydrogenated pril ente-1, generally called "base oil", and a solid fat completely hydrogenated, normally called "hard fat", In general, the method for obtaining the crystal form B 'Afead for lysic lacquers, is to use a saturated hard fat or a hydrogeny alt with a suitable B' tendency. s. Conventional B 'hard greases contain polymers that undergo polymorph transformations and changes in glass size in the processing and storage and / or temperature variations. ba or tension conditions. This transformation results I a mantera that has a poor appearance, little volume and a bad performance. In addition, the process of hydrogenation causes the trans-isomeric forms of the formation of nonsaturated mono- and pol.

There is a concern in the sense that the trans isomers and the saturated fats in the diet, are linked to the levels I k3 high cholesterol in the blood (h i perco) sterolemia). There is a belief that the use of vegetable oils and margarines for cooking and baking is an effective means to reduce consumption > i < = »Saturated fats and trans isomers of" Fatty cycles in the diet. "A typical vegetable oil has Approximately, grams of saturated and grams of trans isomers per portion. Conventional margarine contains approximately 2.0 grams of saturated fat and 2.D grams of trans isomers of fatty acids per serving, compared to plastic vegetable shortenings, which contain from about 2. to about 3.5 grams of saturated fat and from about 100 grams. 2. Approximately 2.5 grams of trans isomers of fatty acids per serving. Although vegetable oils and margarines are desirable for health aspects, vegetable oil is often less desirable for use because of its performance, for example, "it is not very creamy". Margarines are less desirable for frying. When preparing cold foods in trays, the margarines are browned and burned, and for deep frying, they are totally free. It is due to the reaction of the protein and the plicar required for the standard of identity of the mrg ina. i o The products. »> Low fat trans isomers (by implication, margarines and shortenings) are generally formed by a mixture of unsaturated fats, unsaturated vegetable oils, saturated vegetable oils and mixtures thereof. > uc in a low fat product of trans isomers, the product is consequently high in saturated fats. Other methods focus on reducing-1 levels of? saturated fat using the trans isomer content of the more saturated fatty aggregates for * I nsert functional solids, trust the mantera or margarine. 2 It is an alternative product which uses less base oil.1 unhydrogenated low in saturated and low in trans isomers, one is hard fat, the tendency to crystallize in phase B and hard fat with tendency to the crystallization in the fa -, e P ', the rills have an iodine value ? 3 less than 10, an ant i O 'i danto, an emul si f i cadar and an inert gas. Re required an exclusive processing method to make a butter that is effective for baking and frying. This butter has reduced the levels d < »Saturated and trans isomers of fatty acids. Fstf) was achieved by reducing, primarily, the isomers of trans-fatty acids and saturated in the base oil, using an unhydrogenated base oil and an antioxidant, which provides oxidation stability, a system of highly efficient structuring and high levels of dispersed inert gas. "in lard. hard fat c tendency to crystallization in the phase? P ', is responsible for the obtaining of the -mular behavior, although the mantece is in phase B. The fat lasted until the end of the period in phase B «-. butter in the P phase. In this product, a hard fat with a high content of hydrogenated erucic acid was used. However, this month had several negative performance problems. It crystallized or solidified too quickly, leaving a fat residue on the frying tray as it cooled. The melting point was too high, when biscuits were baked, the biscuits broke and the browning was reduced, and the texture of the butter was not optimal. In the case of biscuit paste, the butter became excessively thin during the month of the ingredients.Surprisingly, it was discovered that these problems were eliminated, using a hard fat with a tendency to stigmatize. in the P 'phase which is a tteglypept of palmitic and stearic acid consisting essentially of, at least% of PSP and PSS, wherein the PSP: PSS ratio is, at least from OR to tO, of the 0 to 30% of other triacemics or synthetic acids and O 5Vi of monoglycerides or diglycerides.

The PSS and the PSP will be defined later. Therefore, m, or object of the present invention, to provide a stable plastic butter in the prime beta phase, with saturated pores and few trans isomers, suitable for use in preparing a wide range of applications. These preparations, consisting of, but not limited to, butters, peanut butter stabilizer, cosmetics, pastry, frozen, baked goods, mixes prepared for cakes and margarines, are another object of the present invention, providing a stable plastic butter B 'which exhibits a superior appearance, fc ture and stability of the product, and providing a method for its preparation, It is also an object of the present invention to provide a stable plastic butter in the B' phase. , that Ib has a uniform consistency and which, does not have a tendency to solidify at a wide temperature range, which is stable to temperature cycling, and which does not solidify as quickly or c orta excessively. These and other objects will be appreciated from the ': < The following detailed description of the invention: All the percentages mentioned in the present application are by weight unless otherwise specified.

SUMMARY OF THE INVENTION The present invention relates to a plastic shortening P ', which has a reduced level of saturates and trans isomers of fatty acids, which you understand < J) from approximately AVi to approximately 25Vi, preferably from approximately RV to approximately 23Vi, and more preferably from approximately 1V to approximately 20V by volume of an inert gas; (2) said phase of fat rons? -en- tectively from a) def of 74% to approximately 90V, preferably from approximately? BOVi up to approximately 90Vi of an edible oil, having said edible oil from approximately OVi to . "< approximately 1%, and more preferably from about OVi to about RVI of trans isomers of fatty acid, and less than 1 Vi of saturated fatty acids, preferably less than 1 OVi of saturated fatty acids and more preferably at least 0. 01VJ of tacalerol that occurs naturally; b) from approximately 10Vi to approximately 20V, preferably from approximately 1 J Vi to "*" approximately 1 Vi of hard fat beta prime consisting essentially of at least 65Vi of PRP and PSS, where the proportion of PSPuPSS is at least from OB to 10, from 0 to 30Vi from other tp glycerides or synthetic fats and from 0 to OVi of onogl i céridos and dig 1 icér do; and press 1, (3) from approximately 20 to approximately 500 parts per million ("ppm" hereafter) of antioxydant, preferably at least about - 50 ppm but not more than apr i mad-tmenl > - > 3 < < ppm; (4) from approximately IVi to approximately OVi, preferably from approximately 1 Vi up to or approximately 6Vi from a stable detector in phase B 'which has from approximately 25Vi to approximately 95Vi, and more preferably from about 5 to about 95Vi of onog 1 ic? p two. A conventional processing is used to make the rt, to interact with stable plastic in phase B, low in saturated and low in trans isomers, these same products can be made without the inert gas. Phase B 'have a reduced level of saturates and trans isomers of fatty acids and with an intensity of 1m n-1: a) from approximately 74VÍ to approximately 9μV, preferably from approximately 80VÍ until I have approximately 1 i of an edible oil- ", having said edible acreite of approximately" Vi up to about 1 OVi, and more preferably from about OVi to about RVi of trans isomers of acid ^ n, ponos of the 16Vis of saturated fatty acids, preferably less than saturated acids or fatty acids, and more preferably by 1 CD less the alcohol-free o.oivi than occurs naturally jb) from about 10Vi to about 2 <; "> I saw, preferably from approximately 11 Vi up to approximately 1 Vi of hard fat beta bonus, at least 65VÍ of PSP and PSS, where the proportion of PSPsPSS is at least 0.8 to 1.0, from 0 to 30VÍ of other tpgl lerendos or synthetic fats and from 0 to 5Vi of monogl iréidos and di gl i céridos.Occasionally, the stable butter in phase B 'can contain from approximately 25 to approx. 500 ppm of antimicrobial fluid, and approximately 1 to approximately \ _ > , preferably? from about 1 to about 6Vi of a stable emulsifier in phase B ', which has from about 25V to about 95Vi, preferably from about 30Vi to approximately 95i of monogrics.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a stable chew butter in the B phase. The term "plastic", to eat "is used in the present description, serves to designate a butter product, the lual appears to be solid at the temperature ambient. The lard does not need to contain dispersed gases and other air, incorporated into its processing. The term "fat" as used in the foregoing description, is intended to include all fatty acids of edible fatty acids, regardless of their origin or whether they are solid or liquid at the temperature or environment, so, the The term "fat" normally includes solid vegetable- and animal fats and oils. The t rmines sífeei e ", co o =" e em le in the present description, has the purpose of referring you > those fats, which are liquid 5 in their unmodified state, in these terms include fats and oils The term "beta prime" or "B" to "eat" is used in the present description, ie, a general tendency of certain solid materials to be cri tted and stay stable for the most part in a prime beta phase. This does not mean, however, that appropriate conditions, solid solids, can not be transformed from phase B 'to phase B. Types of crystalline polymorphic structures of fats , can be i from? ni fi < for their diffraction patterns X-ray and are described in U.S. Patents 2,521,241 and 2,521,242 issued to Paul J. Mitchell, Jr., on September 5, 1950. The term "feit > • orne.,! - ib le" or "oil of bise ", co or * W used in the present description, refers to an oil, the 2 which is substantially liquid at room temperature and has an iodine value fVY greater than 70, more preferably greater than 90. The base oil may be an oil which has not been hydrogenated or a hydrogenated oil. partially, modified oil or products themselves. "" i The term "PSP" as used in the present description, refers to a tpg 1 i? There is a shortage of plastic and stearic acid, in which the pal groups occupy the positions 1 and 3 and the co-ng group is in the second column. Similarly, the term "PSS" refers to a tri i cénelo of acid and stearic, where the palmitic acid is in the position 1 or 3 and two stearic acids occupy position 2 and 0 remain in the terminal or 1,3 position. The terms "saturated", "saturated fat" and "saturated fatty acids" as used in the present description, refer to aggregate *, ra os »1e Cq. a C.a < _ or steres that do not contain any unsaturation, unless otherwise specified.

The terms "trans", "trans fatty acids", "trans isomers" and "trans isomers of fatty acids" as used in the present description, refer to fatty acids and / or esters containing double ac ls in the trans configuration, which are generally the result of hydrogenation. wave partial hydragenation of a fat. A suitable method for measuring the trans isomers of the present invention and the components thereof, is described by adison and associates, in "Accurate Determination of Trans Isomers in Butters and Oil by Infrared Spectrofatumetry" ( Accurate Deter í at i an of Trans Isomeric in Shartening and Oils by Infrared Spectrophotometr), in J. Ame- »r. I heard 1 Ch m. Sor., Volume 59, No. 4 (April 1982), pages 17H-a R1 (i ncrorpated to the present as reference i). The term "iodine value" or "VY" as used in the The present disclosure refers to a quantity of grams of iodine equivalent to the halogen absorbed by a 100 gram fat sample. This is a measure of 1 unsaturated bonds in a fat. The VY or a fat or -trai can be determined by the Official Method of the OAC, Col. 1-25, also known to eat "the E" 3 term "blunt portion" is used in the present description, refers to Regulation 21, Section 101.9 (a) and 21 Section 101.12 of the FDA (incorporated to the present description, reference numeral) The present invention relates to a stable plastic batch in phase B ', low in saturated and low in 10 trans isomers, which comprise less than about 5%, Preferably less >Approximately 3 grams of saturated fatty acids per serving; and from about 0 grams to about 1 gram, preferably less than 0.5 grams e- »content of» trans isomers, per portion. | 5 THE COMPONENTS Inert Gas The appearance of the product, general fatigue and shortening of a plastic butter, is partially due to the Or size of the inert gas bubble dispersed in the shortening and partially, due to the total amount of inert gas present in the shortening formula. It is possible to obtain a wide range of butter consistencies and appearances. However, the incorporation of higher values of inert gas may cause a poor structure and a lack of Swiss cheese. The appearance of cheese is caused mainly by the fusion of gas bubbles, the one with "holes" or "bags" of gas 1, in the plastic malteca. LJ_ ga lnert; e iiS uses or to control the construction of the roilur and to reduce the amount of trans isomers and isomers of fatty aggregates present in the total volume of the plastic shell. It is preferable to incorporate 5 from about 3 to about 25V, preferably from about 8Vi to approx. 23V, more preferably from about 10Vi to about 20Vi per volume of nitrogen within the mantel. In addition to nitrogen, you can use argon, helium, carbon dioxide and mixtures of these gases. Vegetable blankets generally contain from 10 to 12% nitrogen by volume and may have merrmal, solid, or vegetable and trefoil characteristics. The plastic shortenings made of meat fats can contain up to 22Vi of nitrogen by volume, although they are very solid and difficult to merit. The control of the freezing and crystallization process, produces a vegetable shortening with an inert gas level as high as 18 to 20VÍ that works as well as the lower level of inert gas and is smooth and M easy to mix. I or «. Products have a smooth, creamy appearance and do not look like Swiss cheese. Base Oil The plastic butter B 'contains from approximately 74Vi to approximately 90Vi, preferably from approximately ROVi to approximately. 90Vi of an edible oil (which does not rßfßprßmoß then eat "? C"? Tt base? "). Does it have a basal oil, has a VY of above 70, preferably more than 90, and more pref- erably of? from approximately 90 to approximately 120, and it is "to the mountain range") at room temperature. " The base oil, what an ei e? has not been hydrogenated or partially hydrogenated r3, < = »] Rual has no more than? About 16% C-j-Os. * Saturated fatty acids and no more than about 10Vi of trans isomers of fatty acids. Preferably, the base oil t a »? less l 10% and more preferably less than 8Vi of fatty acids * »saturated. The "Acte" depresses the refined and decolorized and the oil of sunflower seed with a high content of oleic acid having less than 2% of trans isomers of fatty acids. Preferred bath respects. The trans isomers in the base oil, contribute to the total level of trans umomers in the butter I '»plastic. The refined and bleached cane oil is par- ticularly suitable, due to the fact that it has a low level of fatty acids, it does not require hydrogenation, and it has a low level of trans isomers. fatty acids n unsaturated. The use of oils or the method used to make the base oils is not important, as long as the base oil is an oil that is not hydrogenated or which is partially oil. hydrogenated and have no more than? about 16% saturated fatty acids, and preferably, no more than about 2% trans isomers of unsaturated fatty acids. Of course, 5 the oils produced genetically, by bio-engineering or by microbial sources having the character, would be appropriate. What are the requirements, r Other suitable agents for the purpose of this invention can be de? r? fords, for example of the. Naturally occurring liquids such as sunflower oil, soybean oil, olive oil, corn oil': »Peanut oil, safflower oil, sunflower oil with high oleic content, low-linoleic canola oil, aiafran oil with ait» -) oleic content, methyl esters of esters and glycerol of-5 acids purified fat, steres of po3? gl IGPI ?! , if the levels of saturated and trans isomers are within the pre-ferred range, as well. Celas of these oils. Also, fractions of the liquid oil suitable for palm oil, lard, and tallow can be obtained, for example, by fractionation and by the direct detection method, followed by the separation of VZ a i e. Hard Fat Plastic mantet also comprises from about 1 < ">% up to about 2 < >%, ^" "-efferently" from about 11% to about 0% hard fat, which is solid at room temperature. low fat in saturated and low in trans isomers, stability in high temperatures.Hard fat comprises from approximately 10% to approximately 20%, H preferably from approximately 11% to approximately 16% by weight. a hard beta-prime fat that consists essentially of: at least 65% of PSP and PSS, where the ratio of »PSP ¡PSS, e-, at least 0.8 to 1.0 and from 0 to '0% of' other tri gly ic ér i two synthetics and from 0,, a de / de de de de de mon mon....... Pre Pre Pre Pre Pre Pre Pre Pre Pre Pre Pre Pre Pre Pre. The premium is from approximately € Vd% to approximately 98% and more preferably, the PSP is present in approximately 2 years. -8% until approved? 80% The level of PSS is preferably from about 2% to about 6% and more than from or about 10% has about 61%. The remaining natural or synthetic filters can be any compatible grease co-option. Normally, these matep < Can they be killed j 1 e? • > that they occur in a natural way that are not PSS and PSP, found in the oil or gr.?sa and [3 l > -r > which are derived the PSP and the PSS. The most preferred is that the fat dur-i beta premium does not contain more than 3% monog 11 céri dos and igl icéridos of palmitic and stearic acid. The PSP is found in the stearin of the seed of. cotton and hydrogenated shortening, "Phulwara" shortening, < > tallow of Chinese vegetables and whole or fractional vegetable oil, which has been hydrogenated.This hard fat has a tendency to primate beta,? > "m-» a VY of less than about 10, preferably less than 10 to about 8, Antioxidant The edible base oil has a tendency to oxidize. ox i dante natura] and others, are stabilized by natural oxidation.For oils that are naturally stable, you do not need to remove an oxidant. Preferably, the base oil contains a total of from about 2 to about 3 ppm, more preferably from about 3 to about 300 ppm of anti-oxidant aggregate, but not more than, at approximately 500 ppm It is important that the level of oxidant is controlled. n Increasing protection »as 0 increases concentration. End the higher levels, some may act «-orror of oxidation. An appropriate balance must be maintained between the amount that provides the maximum stabilization and the amount that participates in the chain reaction and thereby intensifies oxidation. The r > ant i ox i clante allows the use in the formula, of a base oil that is not hydrogenated. The oxidizing tocopherol, which occurs naturally in the oil. of base, at levels of from about ft., 1'1 or greater, proportional to the plastic butter, some oxidation stability. If the oil has been treated or processed to remove the oil, it may be added again at a level of tp. A wide variety of an i O? These are suitable for use, which include, but are not limited to, 5 hydroxy toluene but (BHT), hydrogenated butyl alcohol (BHA), but tertiary lhydroquine (TBHQ), eti lenodiami notetrac et i co (ED "IA), steres galate (eg 1f, galate propyl, galate butyl, galate octyl, galate dodecyl, etc.), tocopherol, citric acid, citric acid esters (for isopropyl citrate, etho) guaiac gum, nordihi draguayorét i co acid (IMDGA), lodipropionic acid, ascorbic acid, ascorbic acid esters (eg, ascorbyl palmitate, ascorbyl oleate, ascorbyl stearate, et »:), acid tartaric, lecithin, if 1 methyl icon, antimicrobial polymer plant (an »vomer), extracts (or species and herbs) (eg, rosemary, sli, oregano, marjoram, marjoram, etc), and the of them, the preferred antioxidants for use in the present invention are ascorbyl palmitate in combination (tocopherol.) Emulsifier If desired, the product may contain percentages Lr3 small emul if 1 i c ares compatible with phase B ', such chrome monog11 cér i dos and di gl i < two, on two separate bases, polymer esters of fatty acids from C to C, monoesters, and glycol propylene diesters of fatty acids from "t_ a C_", monoesters and esters of "sucrose of fatty acids or of C1 to C." _ The particularly suitable emulsifiers are the monoglycerides and glycerides of partially hydrogenated soybean oil. These mixtures, if added, should be in an amount of from about 3% to about 8% of total teak. if f? cadcr »r comprises a minimum of about 35% monoglycerides, said emulsions can be effective in the modi? -i on certain properties of 1 < - > shortening in saturated, and low in isomers, the emulsifier influences the performance of the butter when it is > ._j3da to bake food. Additional Ingredients The lard of the present invention may also be added from about 0. 5% to about 20% after ingredients, such as flavor, and is < ol prayers. These include, flavors of butter, CJ sebum meat flavors, olive oil flavors or other natural flavors or if they are tactics. You can also , clu? r vitamins in the oil. Can several other additives be used in the mantera de? the present invention will always be edible and desirable for aesthetic purposes. Should he be recognized ?, however, that the presence of? Other additives t'3 may have an adverse effect on the stability properties of the pantry of the present invention and, therefore, the fact that < , »V? desirable the use of other additives, will depend on the general qualities that are desired of the - _nt ca.

Preparation Method - Butter with Gas Content No testing equipment or special devices are required. In order to process the beta plastic butter raw in saturated, and low in trans isomers, can be used cranvenronal equipment. The process is conventional and usually comprises the steps of: 2 < • (1) Thoroughly and thoroughly melt the said base oil, blend of hard, antioxidant and mulsi fi er at a maximum temperature of approximately 120 ° F (48 ° W to 90 ° F). ro;; i i ma amen te 1 Bo ° F (R3"C) 5 (2) Inject from -> approximately 6% to approx. 25%, preferably from approx. 10% to approx. 1 (« in addition to 2% by volume of an inert gas? under a pressure in a caliber from approximately? 50 to approximately 700 pound. per square inch (hereinafter "psig") to form a butter merc? (3) Quickly chill said butter mixture in a color chloro exchange with scraped surface at a temperature from approximately 40 ° F (4 ° C) to about 70 ° F < 21 ° C); (4) stirring said mixture of lard in a container »stirrer dt? enough to impart a sufficient shake so that difrha me the one of butter has a consisten. " 1 lb. butter, ie from about 160 mm / 10 to approx:? M-? > 270mm / 10 and a maximum size of the inert gas bubble of less than 1 mm; (5) heat difrha mesé of an era in an intíador ambíador of heat with superfi i scraped and place it inside? a suitable container, said butter mixture having a packaged temperature of from about »70" F (21 ° W) to approximately 92 ° F (3 ° C), preferably from about 7 ° F (24 ° C). ° C) until approximately 8 ° F (27 ° C); (65 tempering of the mantle at a temperature of about 8 ° F (27 ° C) to about 110 ° F (43 ° W, preferably from at least approximately R ° F (27 ° W to approximately 90 ° F (32 ° C) for at least about 74 hours.5 It is critical to obtain in the calibration, the figure of. »preparation desired in the process, in order to avoid the fusion of the gas bubble.

Preparation Method - Libare Gas Lime No processing equipment or specific appliances are needed. In order to process the beta plastic butter, raw in saturates, and low in trans isomers, it is possible to use conventional equipment on 1. The process in aeventh and normally comprises the steps of (1) Melt Completely and mix said oil? cane, mixture of hard fat, antioxidant and emulsifier at a temperature from approximately 120 ° F (48 ° W to about 1 minute) - »180 ° F (8" »O; (2) to rapidly cool said mixture of butter in a 1 nteroamhi ador of ripped supenf íc 1 r at a temperature of from about 40 ° F (4 ° 0 to approximatively 70 ° F (21 * C); (3) stirring said butter mixture in a shaker vessel sufficiently to "give a sufficient shake" so that said shortening has a consistency of finished keeping of from about 160 mm / 10 to approximately 270mm / .0 and a maximum size of the inert gas bubble less than 3 m; (4) heat said butter mixture in a heat exchanger with scraped surface and place it inside a suitable container, having said deserved the df "mantee--" a temperature from "-» to »i> -» from approximately? /? "F (21 ° C) to approximate nte 92 ° F (33 ° C), preferably from e -., of approximately 75 ° F (24 ° C) to approximately 80 ° F - (27 ° C); (5) tempering said lard at a temperature of from about »80 ° F (27 ° C) to about 110 ° F (43 ° C), preferred at least from at least approximately 3 8? ° F (27 ° W until approxi mately 90 ° F- (32 ° W (iur-before- »at least approximately 24 hours; 5 It is also important to beat the mantera enough» in any of the processes with the objete To obtain the desired penetration of the finished lard, these objectives can be achieved by increasing the amount of batter to control the butter (for example, greater agitation in the : »Or agitator vessel, high agitation from a heat exchanger with extra scraped superfine, or other apparatus to apply the additional shake) and control the residence time in the container? Gi ta < l > r > r or di decreasing 1. packing temperature, to avoid the fusion of the nitrogen bubble. I? 1 mot »» do pre-feríelo used to prepare the butter and to reduce the ostri lura ira t »-» - »pa de? The beta-beta crystalline phase is to heat the mixture of the base oil, mixture of hard fat, anti-oxidant and emulsifier, if desired, at a temperature of approximately 120 ° (49 ° C) up to -, 'ux intact tR0ß V (82 ° C). To form a melted mixture, the temperature must be at least above 5 melting point dt? its solid components. Is injected into the melted mixture under a pressure of from about 50 to about 700 psig, a gas i erte in an amount of from about 6% to about 25%, preferably from approximately? 8% up to approximately 23%, and more preferably from approximately 10% up , X 20% of the volume, the melted milk is passed through. of a 1 tec mb 1 of surface area scratched and cooled rapidly in less than about 60 seconds: »and preferably in less e? Approximately »30 seconds at a temperature dt» from about 40 ° F (4 ° C) to about 70 ° F (21 ° C), for the purpose of binding the grease to it. The cooled mixture is agi ada poster 1 armen te in the t -?:? P? agitator to impart a sufficient shake, so that said butter mixture has a finished butter consistency of from about 160 m / 1 to approximately 275mm / J0 and a size of inert gas bubble less than 1 m. This can usually be achieved in a period of time from approximately 3 1 to approximately 0 minutes, preferably preferentially, from 1 minute to approximately 6 minutes. To prevent the melting of the nitrogen bubble, the mixture is subsequently heated at an intersting point by means of a scratched superlattice element, at revolutions per minute, which are reliable until the plastic butter has a viscosity of crc. no grease of from about 1 OO to about r3 300 mm / 10, then do >; one minute », the viscosity of the cone of.» fat is an indicator of the ability of the shortening to be tempered? to the proper penetration of the finished butter. The finished butter must have 18 to 275 mm / 10 of penetration of the butter. A suitable method to determine the penetration of 0 finished butter is illustrated in the following? reference, incorporated into this? de? scr 1 as a reference: US Patent No. -'1,996,074 issued to Se 1 den and Whi e, (assigned to The Procter k Gamble Company) issued on February 26, 1991"Fat Dura D? se» ñacta So Tp gl 1 Stable céridos in Phase Beta r "? Bonus "(Tailored Beta-Prime Btable Br1 g 1 yerer id Hards tacl-). The analysis of fat is the same as the penetration analysis in the aforementioned US Patent Nu" 4,996,074, except that the precision was used 7-7, - "-," The U.IIIÜ weighs 3! 5 grams, has a diameter of - »2 -i? / 8 inches and a length of 3- 1/8 in. The penetration of the fat eye is measured approximately T minutes after the package is packaged, the lard is heated to a packing temperature of from about 7? B (21 C) to about 9 c. • ° F (30 ° C) The butter is poured into the right containers within the appropriate packages, the packed butter then being tempered at a constant temperature of about 8 °. ß F (27 ° C) to approximately 100 ° F (38 ° C) for at least approximately 24 hours, IT manufacturing process of plastic butter "r ^ -able in the phase-» B ', » -on p > "co-, saturated, and with few trans isomers of the present invention, uses conventional equipment and processing) can be varied by one skilled in the art, in order to achieve the stable plastic miuter.a in the fas» - »B 'of the present nvention. Although the present invention has been described in a substantially detailed manner, with reference to certain preferred versions thereof, the spirit of the appended claims should not be limited to the description thereof. of the preferred versions contained therein. Table 1 compares the shortening *, her has the F e? mp] os 1 and 2 with conventional butters in the form of a stick or other forms, for example the butter Cpsca, which is a fully vegetable butter manufactured by- The »Proc t oí» b Gamble »Company.

EXAMPLE 1"" "Stable stake in the Phase-? Beta Prima with Low Saturated Content and Little Content of Trans Isomers A steady maneuver in the beta fa in saturated and trans isomers, which has 2.20 grams of saturates and 0.15 grams of trans isomer, per portion and a penetration of 224 mm / 10, is prepared from the next way! A mixture of 0O pounds of butter was prepared which comprises 42.1o parts of an unhydrogenated Cañola oil, refined and bleached on a saturated chemical 6.8 * /.), 42. lO pair I-d Acei e of refined Sunflower, with high refined, bleached Qleic content (an oil of sunflower r_í iti tui do gen amente a level of? saturated chemicals, of 5.8 * / »), 12.8 '/. of Chocomate 1000 < R > (a high fraction of average POP 5 of palm acte manufactured by 1 nte »rcont i nental Spe? c? alty Fats SDN.BHD., an Associated Company of l.am Malaysia b Waltor Rau, W. Ger- any, P. 0. Box 207, Par \ lang, Selangor, Malaysia) was hydrogenated at a value-> 0. Iodine less than 10 to produce a hard fat with 7.7% PSP t a PSP ratio PSS 4.2 s i. This mixture is deodorized at 450 ° F (2.2 ° C) in a deodorizing stream of batches for two hours using moderate levels of vapor-release and a vacuum. »Less than 8 mm Hg. P'-go deodor L / rle, r>: A citric acid solution was added at 257. of 10O ppm in water at a temperature apr-ox imada ? 300 ° F (149 ° C), while cooling the container. The mixture is subsequently cooled to 160 ° F (71 ° W and filtered through a 1 micron filter). To this cooled pad is added 3.0 parts of monog 1 i Céri dos and di g] ire? Ri two (a supply "_eptab] e of this material is c-? l DUR-EM 300 manufactured by Van Den 2nd Bergh Foods), and 100 ppm of Palmi ato de Asoorbil, (manufactured by Hof fman-L aRot he). This error contains 18.8 '/. of saturated chemicals and 1.3 * /. of trans isomers. The merrcla is placed in the melting tank of the raffing process, where it is stored at a temperature approximative of 66 ° C.

Lesser portion of flavor, butters of butter and color- & ] fusion tank and let me know what? < It was approximately a hurricane. the butter was founded is a limen-lacla < It is then carefully placed in a process of frosting using a high-pressure pump. Before entering the pump and before entering the tank, "nitrogen was injected with nitrogen at a level of approximately 12 * /. Par-volume, and pressure in the freezer is maintained by the water. 300 psig The butter is then fed in a range of 330 pounds per hour, through two "heat" filters, the striped surface marked "Votator" of 3 inches by 12 inches cooled canned brines, which have Piping in series The inlet temperature of the brine is kept below or "F (-17.78 ° C). The mixture of ice is cooled to an exit temperature of-1] freezer e? 50 ° F (120 ° C). The cooled mixture flows emtance? S inside a container? whisk. The beater ripper, manufactured by Votatar (6 inches by 24 inches), operates at a speed of 422 revolutions per minute (hereinafter referred to as "RPM") and maintains a residence time of three minutes. Time is key to beating the mantle to soften it to improve its ability to mix and smooth it and to evoke the fusion of . Inert gas bubble that can lead to a cheese appearance. After being removed from the beater vessel, the lard is heated to a packing temperature of 80 ° F (27 ° C) through a Votator striped surface heat exchanger, using hot water at a temperature of about 100 ° C. F (38 ° O. The butter in the passage of a slotted valve was 0.040 in. (O "cm2), where the pressure is decreased from> about 310 psig to atomic pressure. and it is packaged in the pre-formed butter packages, the "butter preparation" is sufficiently fast, with the purpose of de-melting the nitrogen bubble and the penetration of the cone.; »Fat was held five minutes after packing. Then, the butter is allowed to temper at a constant ambient temperature of 85 ° F (29 ° C) for 48 hours. After returning 1? butter at the temperature of 70 ° F (21 ° C) for two days, the appearance of? 1 ? mantera and penetration. the texture and appearance are smooth and glossy »The presentation is crystallized at a temperature of 79.7 ° F (26.5 ° C)" The viscosity of the material after exposure to the cut- » s of 77.3 Pas.

EXAMPLE 2 '"" 1 Stable Butter in F -.o Pe 11 Premium with Low Saturated Content and Ba to Isomer Trans. A stable butter on the beta phase is saturated and has a isomer-tr-aus, which has 2.09 grams cte? saturated and 0.08 ^ (masters of trans isomers per portion and penetration dt »202 or mm / 1 ?, prepared cte 1 ^, way ..i> ju 1 on.» A mixture of 400 lbs. butter which comprises 65.0 parts of refined Sunflower Oil with high Oleic content, discolored, discouraged (a genetically engineered sunflower oil with a saturated chemical level of 5.8 * /.), 20.O part-, d »- »Up Cañola Oil, unhydrogenated, refined and bleached (with a level of saturating chemicals, of 7.% * /.), 9.0 parts of hard fat or acid erucic (to which we will refer more ad, e .lant.e>. "d.ura fat with a level of iodine acid> 1o 45 '/, hydrogenated to an iodine value of less than 10, ^ 4.5 parts of refined null oil and oil, hydrogenated at a rate of iodine lying 10 .. F '- a mc »" vf is deodorized at -150 ° F (232 ° C) in a batch deodorizing unit -? -, during CIO hours using mv * = »moderate steam dt» demould and a vacuum of less than 8 mm H. To the deodorized mixture, a solution of 25% citric acid was added. of 100 ppm eu water at an approximate temperature of ~ 300 ° F (149 ° C), while - • • • - »cooled the container. I'm the one Later on at 160 ° F (71 ° W and filtered through a vacuum filter) To this chilled-off filter is added 1.5 parts of monog J i rét-i cl- >Tilator (an acceptable supply of? this material is Di odan 0 fal? r? - by Rpndsted.) This mixture contains 19.2 * /. of saturated gases and 0.7 * /. of trans isomers, The mixture is placed in the melting tank of the finishing process, where »> >, it preserves a temperature of ~ 150 ° F (66 ° C). for less than 3 hours, the butter and the odor of the melting tank are allowed to rise for about uu-hour, and the melted butter is continuously fed afterwards into the tank. Frost protest through a high-pressure pump: Before entering the pump and before entering the freezer, nitrogen was injected into it. \\ \ Level - Approximately 18 * /. 20% ptir volume The pressure in the freezer or is maintained above 300 psig. The maintenance is then fed at a rate of 34o pounds per hour to heat transfer earners with 3 < striped surface sea-ca "Votator" 3 inches by 12 inches chilled with aunts brines, which have pipes in series. I, inlet temperature of the brine is kept below 0 ° F (-17.78 ° C). The butter mixture is cooled and a freezer outlet temperature of 50 ° F (120 ° C). The cooled mixture flows into a beater vessel. The beater-vessel, manufactured by Votator (6 inches by 24 inches), operates at a shaft speed of 410 revolutions per minute (hence the a-le-'lanl "RPM") and contains a residence time of three. minutes The key time is to allow the transition to the palimatic phase and to beat the butter to soften it to improve its ability to mix and soften it, allowing the phase to transition before The lyr of the process gives the lard its thick appearance and prevents the melting of the inert gas bubble which can lead to an appetite for the cheese. Entatta at a packing temperature of 80 ° F (27 ° C) through an intercarrier agent with a striped surface, using rilled water at a temperature of approximately 120 ° F (-19 ° C). C) The butter is passed through a slotted valve - on m < = "_ parm do" 0.04 o pulses (O.102 rm) where the pressure is lowered from approx. atmospheric pressure and is packaged in a pot.The amount of preserving the butter is fast enough to avoid melting. n Bubble nitrogen and pen trat ion fat cone was 60 five minutes after filling. After, the butter is allowed to temper at a constant temperature in the environment of 85 ° F (29 ° C) for 48 hours, after returning the butter to the -i. At 70 ° F (21 ° C) for two days, the appearance of butter and penetration were measured. l.a apapent the e_, li a and creamy. I a bubble e minor »of» 1 mm.

EXAMPLE 3 Stable Butter in the Beta Premium Phase with Lower? Contained uncle of Saturates and Straw on Isomers Trans. A sample was made of the beta-shortening test mea- sures in low saturates and tr-isomers, to compare the properties of cut resistance, melting and solidification against typical shortenings and against beta-shortening in saturated and trans isomers of Example 2. The materials of the test mixtures were compared with a commercial mixture (Mixture 1) to show that they are equivlar processes. They were made of »50 grams ck» each dt; l s four mixtures as shown with inuaci n TABLE 1 1 o l 'j The average fraction of Palma C avetta tOOO F contains 1% of dlglyceride, 3.9 of PPP, 99.3% of PSP, 19.3% of PSS and 3.7% of SSS, the total of PSP and PSS is 88.9%. The ratio of P8P: PS8 to 3.9: 1 also contains another trlglyceride.

These mixtures -Je mant > They were then completely melted to an appropriate temperature. i atia of »150 ° F (65 ° C) and frozen by emptying the melted fat inside-? a cake mold seated in a bathroom. After allowing the sample to cool- during approx; In the same way, minutes 1, months were tempered to an operation of 85 ° F (29 ° C) during-? 48 hours and then returned to a temperature of? 70 ° F (21 ° C) for two days - ,,, Ton purpose., D- »> omp raf i n, a standard triante-:, r? i ', rp < > f? (k? rrtíLjdcl yr (? cr? s? to? i using the procedure of previous tingela and tempering and was covered with the m.tet to t.angel using the normal process of butter (for example, similar - to the process described in Example 1). The full melting point and the presentation of the crystallization of each of the mer-clads were measured by a Per-I-in Elmer model DSC using a cooling and heating range. -? 5 ° C per minute, the shear strength of each material was measured using a plate and cone rheometer (Bahl in Visco RfJ B) with the cone of 5.44 °, plate of 0.15 mm and ir-; cone and a range of 17.5 sec. "" 1"At a higher viscosity after cutting, stronger and more resistant to cutting" of the structure of the glass of butter. cr i -> t 1 i. ac Jón at the temperature of the noca was measured, melting comfortably each urn of the samples and then placing the sample, t- na Hano at a temperature of 92 ° F (33.3 ° C). Fl percentage dt? solids was measured with a unit Brucler de ha ja re »sonano? to magnetic (using the direct method of adding content of the solid paste), after 15 minutes of retention time in a bath of 92 ° F (33.3 ° C). The beta butter of Example 2 is mixed with the mixture of beta-hard fat and premium boot at a high temperature, in which the presentation of the cri-lization occurs, 103 ° F. This means that the fat will solidify in the utensils of kitchen and on the service plates. This is not pleasant from an aesthetic point of view. l m < The first beta is triturated at approximately the same temperature as the control product.

Second, The mant * - »» • »fac» t-t. low premium on • > = »Tur-atlas -'ha to c trans isomers > 1f Morrc Jas 1 to 4, just like the control i, isco, do not form solids at the temperature cte? the boc a (92 ° F) leading to 1 - »> t- »nsa- IÚH de? fat in the roof rack, more »than the butter B shape > »1 '-It has left the per- ctitude of the mouth, tere-ero, the resistance to co» »te»' if it were to break with performance applications such as the manufacture of a crust for a cake), it is higher for the low B 'products saturated / ha in trans isomers of the MerrcJ .- »from 1 to 4. Of o. However, this new shortening in saturated and low trans isomers has a "melting and solidification profile" of conventional shortening but has the advantage that it has "saturated" and trans-isomeric information levels and a low ratio. = > i ste »nc xa d i court - > up-- -? or. F n s »» Ittgar, has fusion, solidi ation and resist the 'at ttirtt' superior, t o pa radas with the butter B de? 1 F. e »m 3o 2.

TABLE 2 'Projected value if ß was added 12% Nitrogen EXAMPLE 4 Stable Butter' in the Beta Prima Phase with Ba or Saturation Content v Ba a in Trans Isomers. A stable butter in the f < .-. * •• »beta, low in saturated and trans isomers, which has 2.5 grams of saturated and" "i 0.17 grams d * -» trans isomers per portion and a penetration of 224 mm / 10, is? prepare the way if yui ents Prepare a 400-pound piece of butter which comprises 42.10 parts of a refined, unhydrogenated, and discolored C-grade oil (with a level of saturated chemicals). of t,.? ¡/ *), 42.10 pir is a refined-l eal fei, I ÜII High Oleic content, dec-orado, d »? - ae orado < (?) sunflower oil '- constituted cjenét i cameñte with a level of saturated chemicals of 5.9VÍ), 1 .B * / 4 of Chot ornate JOO0 < w > (tina) 1 ta fraction of average POP of palm oil falc ied by 1 nt f »rv uni i nerita 1 ñpe- ¡ß 1 t and Fa ts SDIM ,, BHD. , an Asriciada Company of l m Malaysia Wal er Rau, W. Bermany, P. 0. Ba;; 207, Port R lang, Sel pgor, Malaysia) was hydrogenated t an iodine value of less than 10 to produce a J.SSÍ hard with 73.2% PSP with a PSP ratio of PSI of 4.2 Ü 1. It rocked It is stored at 4_0 * F (232 ° C) in a desitator unit of batches for two hours using moderate levels of demoulding vapor and a vacuum of less than 8 mm Hg. 1'? To deodor J r r the mixture, a citric acid solution was added to the V / I of water in an approximate temperature. 300 ° F (149 ° D, while the rotator is onfpaha The mc »_ f -» -.? - »nf riada poster i ü nwfit» »a 1 < o'- > F (/," * C) and filtered through a one-way filter, and added to the "3.0 parts of monogl ic ic-i two and di ic ic" (an ac supply). ?, abl.e de? s turia al - »'- the DUR-FM 3oO manufactured by Van Den Bergh Foods), and t? pm of» Pal my tato tJe Asc rbil, (manufactured by Hoffm n- aRo He- »). This mixture contains 18.8 cte saturated chemicals and 1.3% trans * isomers, I -i min is placed in the , "r> melting tank of the finished rofe, where it is-.-reserved at an approximate temperature of f5?" F - (-, 6 ° W.) A smaller portion of flavor and / or butter and color is added to the tank, and it is allowed to sit for about an hour. fed continuously after c * another of a process of freezing through a pump of ?? high pressure, the butter and then fed in a range of 330 pound - per hour to tro-³ of > ifj * »i nt fr. abi adores of -.alor ron superfi ie striped "Vot-stor" of »3 inches by 12 inches cooled with two brines, which have pipelines nee n, temperature e in rada dt» the brine is kept below 0o F (-17.78 'C) .The mixture of butter is cooled to a freezer outlet temperature of 0 ° F (120 ° W). ?? o o dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro dentro El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El El. "RPM") and contains a residence time of three minutes. The time is key to beat the butter to soften it, improve your ability to mix it and its smoothness. After leaving the beater container, the lard is heated to a packing temperature of 80 ° F (27 ° * - _ * through a »Votator» scratched surface heat sink, using hot water At a temperature approaching 100 ° F (38 ° C), the butter is passed through a slotted valve with a tic-? 0.04O inches (0.102 erm) space where the pressure s diminished d '- »- >from about »31? psig to atmospheric pressure and is packaged in the previously formed butter packing, S allows the shortening to be tempered at an ambient temperature -cusant dc-r B5 ° F (29 ° C) for 48 hours. After the butter was regained at the temperature of 70 ° F (2 ° C) during the day, the midnight appearance of the butter and the penetration The texture and appearance are smooth and creamy, and the temperature is 79.7 * F (2¿) »1 The viscosity of the structure after »the exposure to the cut-» is cte 77.3 Pas.

EXAMPLE 5 Stable Butter in the Phase Beta Premium with Low Saturated Content and Low in Trans Isomers. 0 A stable butter beta low in saturated and low eu ,? trans?, and has 7"37 and i am of saturated and 0.09 grams of? trans isomers per portion and un- = t pen ration of 202 mm / |, is prepared in the manner - > ? Guíente: A mea ia of »400 lbs. of lard which b comprises A'3.0 pai es refined Sunflower Oils uni High organic content, bleached, discouraged (a sunflower oil» genetically constituted with a high level * »Saturated chemicals of the" 5.8 * /.), 2nd "0 part" -Jo a "tei -." Of Ca the refined, without drogenar, and tiecrol orado (with a saturated chemical level dt? "7.1 '/.), 9.0 parts of fat - alteration of erucic acid (hereinafter referred to as" hard fat HEAFc ") with a level of behinic acid of h.lraye» nacJo to an iodine value less than 10, and 4.5 parts of acid of refined and decolorized Cañola, hydrogenated at a lower iodine value of -10 .. This mt - ?? c is deodorized at 4 '??' 'F (232 * V,) in a deodorizing unit of lots for two hours using moderately high release vapors and a variety of less than 8 mm Hg. To the deodorized one, it is added. ,, ", A citric acid solution at 25 * /. D-" s 10o ppm > -? u water at a temperature of about 3? o F (,; 49 * C), while the uc ip cooled. The mixture is subsequently cooled to 160 * F (71 * C) and filtered through a 1-ml filter. To this chilled room will you be? add 1.5 parts of monogl i céri two distillates (an acceptable supply of this matepa3 is Di odan 0 manufactured by Gpndsted). This mixture contains 19.2 * / * tle of saturated chemicals and 0.7 * / * of trans isomers. Is it worth it - CJ] ot in the tank? fusion of the finished to dc-i process, where it is conserved at an approximate temperature of j.j * F (66 * C). A smaller portion of sabop / before butter and color is added to the melting tank and allowed to mix for approximately one hour ,, The shortening is fed continuously afterwards into a process of tr »frozen through e a high pressure pump. The pressure in the freezer is maintained by - »nc imt of the 300 psi. The butter is then fed in a range of "54O pounds per hour through two heat-treated filters with a scratched surface marked" Votator "of 3 inches by 12 inches, cooled with two or brines- which have sewer pipes. The inlet temperature of the brine is maintained below O * F (-17.78 * C) "the lard mixture is cooled to a temperature of 30 * F (12.0 * C). The cooled stream then flows into a beater vessel, which is made by Voting (6 inches by 24 inches), operates at a speed of 410 kph of 410 revolutions per minute (from here). hereinafter referred to as "RPM") and as a resident, it is three minutes long. "This is key" to allow the transition to the f ».-» e po i i mori to occur. i C? and to beat the shortening P? G? -, ¿v¡Zar! to par-a to improve its possibility of mixing it and the smoothness.The fact of allowing the phase to the transition to Before leaving the process, it provides the butter and its thickening. After leaving the 'container' whisk, the butter is heated to a temperature of pnvasdcfci dt »Só * F (27 * C) through» a heat exchange «of« striped surface Votator, using hot water to Approximate temperature of »120 ° F (49 * C), the butter is passed through. »A slotted valve with a space 0. 040 inches (0.102 cm) where »the pressure is lowered from about 1 p" g to atmospheric pressure and is packaged in a bot- ». The preparation rate of the trun teca is fast enough to create a cone penetration of approx. 60 gt. fat, five minutes after packing. Afterwards, it is allowed to maintain it > and temper? at a constant ambient temperature of. »8 * F (29 * H) for 48 hours. After returning the butter to the temperature of 70 * F- (21 ° C) for several days, they measured the appearance of the lard and the 2? penetration. the appearance is li and creamy.

EXAMPLE 6 Fstable Butter in the Beta Phase Prima tron Low Saturated Content and E < j in Isomers Tranj-, ^ 5 We have a SP? s of test meats beta short raw low in saturated and trans isomers, to compare the properties of? melted and sun i di fir ac i? n against butters' 1 I "" * " 'and against man" beta BA in saturated and? trans isomers of Example 3, ls materials of the test mixtures' (ron comparado.-, (rum one me ^ r "eats" rc (Blend 1) to show that I-THII prtn.u .os pq-p-val entities ,, hic is ieron e > -? those of c? nnramos d > ™ r un- d > »b, four mixes as a cat, r?? a < on tin acr on TABLE 3 or r. Y) The palm mid fraction Chavatta 1000 • dlglicérldo containing 1%, 3.9 PPP, 09.3% PSP, PSS dß 1ß.3% and 3.7% SSS dß, total PSP and PSS dß ßß 88.8%. The ratio d PSP: PSS eß 3.9: 1, also contains another triglyceride.

These mixtures were then melted comfortably at an approximate temperature of 130 ° F (1 / C »0 D) and vz concjel das emptying the qra- > ? melted inside? one cake mole seated in an ice bath »After allowing the sample to cool for about 3 minutes, the mixtures were tempered at a temperature of 85 * F < 29 ° C)! for 40 hours and 1 '' go returned to a temperature and 7O ° F (21 ° O for two days. With propósi years of comparison, a standard butter Cpsco sample and was melted and rec ri stal i Zada using dure proc - "c angel do tempered above and was compared with the shortening frozen using to normal processing butter < par example, similar to the process described in F omplo t)" the complete melting point and file \ n? The measurements of each of the samples were measured using a Perl 'm Flmer model DSC) A using a range of cooling and -. at the end of 5o C per minute. The amount of crystal I, at the temperature of the mouth, was measured by melting the sample each time and then placing the sample in a bath and a temperature. of 92 ° F (Z ^ IJ "C> The percentage of solids was measured with a Bruc 1 er unit of low magnetic resonance (using the most di rect of or measurement of the solid fat content). of your minutes of re-ion time in a 92 ° F (33.3 ° C) bath.

TABLE 4 - '< !

Claims (2)

1. V!

   R E I V I N D I C A C I O N S 1. A plastic stable stable in the beta prime, with saturated foals, pots in isomers t ms and not liquid "which i" comprises from approx imadamente l 6 y, until approximately the

   257. by volume (Jo a y as i ner ey df -> approxi- mately 60 * /. to approximately Q4 '? per-volume, of a phase -the fat? which comprises: a) from approx. * 74 * /. until approximately 90 '/. | 0 by weight of? a re i te »of» based on the «ua 1 has less d l í% by weight of the trans-isomers, and of the 1 ¿> And »of the saturated c-C» * - saturates, b) of * »of apr-ox i m ~ rn on the 10 to approximately the 20 '/. per-weight > to a stable hard fat in the phase »crystal ina l '» beta prime, the one with - »this esencI lmente ele por- 1 ti menos el 65 * /. of PSP and PSC, where the proportion of PSP; PRS is for < f > men »r-» tJe »U.ñ a i .O and from O to 7% of other tp gl i céridos or synthetic fats and from or to 5 * /. of monog 1 ícéri os or di léréridos.
2. 2. A food preservation co-operation is described in Remark 1, tracked, because it comprises from about 25 ppm to about 500 ppm of an antimicrobial agent. 3"A man tente composition and as described in the

   Claim 1, also characterized because (it starts from approximately the VA until approximately the 8% of an emul if it is sufficient) 4m UrM '"fflPf'c, 1," 5? as it is intended in the Rei indication 2, - ai ted i / ada also because it includes des &et, oí 'i mmente the l' -i has appro priately the 8 '/. of »an emul * • &! A composition, such as described in claim 7, is also added because said fat lasts with beta-crystalline phase prima, consis ently -J- - »from about 35 '/ hast.a approximatively 98 * /. Of PBP 6. A butter compostion as described in the < > Reclaiming c, face This is because the said phase of the crystalline phase of the raw material consists essentially of the amount of approximately 50 percent of PSP. compo- »ni on -te you keep it as you desc ph e e the R i indication "" > , ac r-ac »additionally because said fat lasts» with crystalline phase beta prima cuns? - »from approximately approx. 2 2 * /. up to approximately e 3 65 * /. of PSS. 8. A songwriting composition! such and co- st describes the Rei indication 7, c arace to ra because said fat lasts a crystalline phase beta prima < Is it essentially from since? Approximately 10 '/. until approximately 61 '/. ele PSS. 9. A rider composition »to t l and as it» dt-r-st r i tu »in Claim f», character also because it includes from the VA to the point of approximately 8 '/. I have an e 3 if f i ador. 1"» 10. A composition of butter such and eat »is described.» Eu 1? Claim 7, further characterized in that said inert gas is from about. »8 * /. To about 23 '/ by volume and is selected from the group consisting of nitrogen, argon, helium, tarball, and mixtures of the same substances, such as co-ope ration. It is also described in Claim 10, which is also interspersed because inert gas is nitrogen and is present in amounts of from approximately 12% to approximately 23% by volume. A prior position as it was found in the R icanica in 10, catered for, why not? - (»? L-» »

   10 to be selected from the group of vegetable oils, vegetable or marine, hydrogenated vegetable, animal or marine oils, modified vegetable oil, modified animal or marine oils, microbial oils, synthetic oils, low calorie oils, fractionated oils or those of the

   1 '"> same as" have less than 1 * / .. of saturated fatty acids 1 ... A composition is added to as described in Rei Indication 12, c araced also because why said oil »Base» is selected from the group with sunflower oil, soybeans, olive oil, oil, milk, and vegetable oil.

   It can be used for oil with low linoleic content, peanut ice, oil of oil, oil of high quality, high content of oil, oil, sugar, oil, and so on. y? ra: »r» |, reite of sunflower with al o • an eni o Oleico and deserve the tic »m? -» mos. 14. A defective composition and as described in

   2 '"" Claim 13 *, " further described because said base oil is selected from the high-grade sunflower oil-containing group with high Oleic content; the refined and? dec ol orado and deserve 1 ace of the same. l '»" A co posii i ón df- > as it is »tlestpbe e» n the F T .. vi ntl i falls i on 5, also characterized because it elides hard fat with tri st li rae i c'in in the beta phase prima, it is oil palm rt fractionated completely and hi rogenado. 1"A (romposi? As described in Ja Rei vindicate ion 5, it is also characterized because said gravity lasts with crystallization in the beta-prime phase, it is selected from the "consistent" cluster hydrogenated palm or,

   10 hydrogenated hydrogenated cottonseed oil seed, hydrogenated vegetable oil - both, peanut evμti 11 to Phulwara hydrogenated, tr ig 111 ér i rio- »synthetics palmitic and stearic elect, and mert those of the ism > . 1/. A set i < iu de mantei a as described in the

   17) Rei vindication 2, car-ac ter-1 rada additionally because said apt oxidizer is selected from the group consisting of butylated hydroxyl, toluene, hydroxamine and butylated, extracted from »rosemary, toe ofer les, citric ass, methyl sill, esters of? Acorbic acid, ascorbic acid, acid, ethacrylate,

   2o but i h i dr-oqu i nona ter-ciar-ia, pal itato of ascorbyl, galata propyl, esters citric atrid or mer 3 as cte? the same, 18. A butter composition as described in Claim 17, is also added because the antioxidant is an ascorbylmethyl cell. and as it is stated in the Claim, it is also added because said emulsifier is appropriately cycled, preferably approximately 6,000,000. composition, dirho emul sif 11 selected from the group consisting> Je ra? t supery 1 i cep na, monog] icór i dtr »s? yi i I -Jos f) me, -» la. of 1-x »m i -ini» i - > I have said emulsion from about 2%, weight up to about 9% by weight of ong 1 i c and i dt. <2> "A co-operative maintenance as described in Claim 18, < Arara also because the emu is selected in part from mono licid and di 1 ic ér i de acemite de fri ol soy of commercial grade, the 21. A shortening the tea with f beta is stable low beta,, saturated, low in trans isomer and not liquid, i i which consists Essentially- »from: a) from approximately * 74% to approximately» 90% by weight -I- »my < - > I le f» b -t. the < ual has »less than] 1?% L1"- by weight of is» ') trans fatty acids, and less than 16% of saturated fatty acids, b) from approx. i think of the 1 < "< * /, up to approximately 20% by weight of uni yr-is stable in the beta crystalline phase, which consists essentially of at least 6 ', V? d > > Pa, P &PñS, eu where? the proportion of? PSP s PSR is by Jo mentí-, dt »0" R a 1.0 and from O p 70% of other tp gl icen two or synthetic fats and from O to 5% of ong ic ic ephedra or di gi i céri 2. 22. A composition of butter such as and describes the Rei indicates 21, ca-ac tered in addition because t om re » from about 15 ppm to about 500 ppm of an added antioxidant.

   ? 7j 'Upa ^ impo ¬ tion f | p p "H 3 U1 and as described in

   Rei indi aci n 21, ca rac ter > gives "others because it comprises of> scle i.rox i m damente > - »! 1% has approximately 8% -ie one million dollars. '\ 24. A tompo- > ? i t'iu de »ma iitet a tal y co o dest r-ihe in the

   Claim 22, characterized idemás portaje t ompronde- »from.» Apromadamente the 1. up to 8% of an emu 1 if i chanter. 5, A composition which is useful and as it is destined in Claim 0, which is also characterized by the fact that tJtt.ha tji-asa lasts J crystalline phase b »-» ta prima consists essentially of from about> T »% has already accounted for 98% of P8P 26» A composition of butter and chrome is described in

   Rei indication 25, t ai-at ter i rada in addition because said fat lasts i 'with crystalline phase beta pi-i a consists essentially of from approximately the h -.tata approximately e3 8?% Of PBP. 27. An eomposit non ele ante to such and chrome is described in Rei indication 25, also termed face because said fat lasts, (in phase »crystal ina be» - i prima t onsí, the essential entity of »from

   V-apr-o: imadameute e »l 2% up to approxi mately (»] 65% dt. »PKI-5. 28. A component of butter as it is» discovered in the vineyard 11 ac iuu 2 ~ T, J - added also because said fat lasts - a crystal phase i ua b > a prima t - on this is 1 month of from apr-cr-x i madame-'ntt »1 ü% up to approximately 61% of PW." '-? 9 A whipping spout as described in Claim 2 This is also because it comprises "from about 1% Im," or "the AD" of a "one." keep 3 as described in paragraph 29, which is further characterized because said oil is selected from the group of vegetable, animal or marine oils; "Vegetable, animal or marine eroded, rei e vegot il odi fn ado, animal or marine modified, microbial oil, synthetic oils", bijas oils in - alories, fractionated or reduced oils of »the same ones that have minor, of 10% of saturated fatty acids. 31. An e-»butter composition as described in the"? " Did I mention 1 in 30, character 1 also because said bath oil is selected from the t istete group? of sunflower oil, cold oil, a > . olive oil, af i e of »riw i r," i-01 te de cañola, acei e du »grinding with low linoleum content, oil

   1 r »peanut, acire de arafrán, oil of? saffron with high content Oleic, areitc »-le sunflower, oil» sunflower fon high lonteuido Oleíco and mere! of them. 32. A composition of butter such as a comma is developed in the form of the 31st carat

   'Base is selected from > 1 > "» 1 group consisting of sunflower oil (a high Oleic content, oil of refined and bleached cane and worthy of them) 33. A composition of »manter as it = s in Claim 25, it is furthermore errared because said fat lasts for the crystallization in the beta phase, it is fully hydrogenated palm oil. »Des in the 2 '?, Ar ar ar in addition to orque said hard fat with crystallizes inn I t'« e raw boot or selected from f ', - x yi-iipu ronsí -ten! - » »| R > nt»? Tn -Jf »hydrogenated palm, oil of: -> ephella tle fractionated cotton higer, hydrogenated vegetable oil, hydrogenated Phulwara butter, tr i gl i There are some syntheses of the poetic and stearic notes, and they deserve the same. 35. A composition of lard and butter as described in the Revision of Ac 22nd, in addition to the more because said anti oxidant

   (?? < - =, e »ie» cc oned from the group consisting of? hi clrox i to] ueno to ila, hi droxi ani sol or but i lati, extract of rosemary, toe ofcero It is, citric acid, methyl methacid, esters of ascorbic acid, asvibic acid, acetic acid, butyl hydroquinone, ascorbyl palmitate, gallate.

   1b propyl, esters of citric acid or mer the same. 36. A shortening of butter, as defined in Claim 3b, is repeated at the same time because the antimicrobial agent is a poisoned substance. . A maritata composition as described in the following is furthermore preferred because said emulsifier is approximately 1% up to about 6% of the composition, said emulsifier is selected from the group consisting of superglue fat, nothing, or distillate, or those of the same, having said emulsion. Siofing from about 25% by weight to about 95% by weight of monoglides.

   38. One u-- > mpo- > What is the purpose and maintenance? I would like to

   Claim 36, characterized idemás because the emú 3 si f i cdor ».. .. a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a........

   1 1 '»or 5 EXTRACT OF THE INVENTION the present» inv ntión - • »> - '»r-fl-ic IHGW for a plastic toner? Pela Prima establishes its superior performance for baking and frying - and does it contain? reduced levels of saturated and trans isomers of \ ridos and r-isos. The aforementioned is a useful tool for pastry, baking and laughter applications. The plastic shortening of the present invention is preferably approved at 6% to up to 25% by volume of an inert gas and from about 75% to about 94% by volume of an inert gas. gra > which you understand < a) Appropriately? 74% up to about 90% by weight of a base oil having less than 10% by weight of trans isomers of fatty acids and less faithful 1% of fatty acids * -. C ^ .- Ca ?, < b) d * = »of about u \ 10% is enough to get rid of 20% p v pe5-, or of a fat» lura with phase i nsta! In this case, there is a stable premium which consists essentially of at least 65% of PSP and P855, in which the proportion is not PSP to PS8. - »s p-at least 0.8 to l.O and from O it is enough for 30% of tp and 1 i t uv and yasas nintól ua > and of O 5% of monog 1 i < op two and d i g I 11 f - »n two. The plastic butter can contain ope i ona 1 mount from approximately 25 ppm roughly appropriate; imadamente bOo pm > | < - > In addition, the aggregates and / or add-ons are approved by 1% up to approximately 8% of an emulsifier. A plastic sheet can be added ttw about 0"< > 5% up to approximately 3% of additional ingredients, the method of the present invention has »uni» »» »trac i > '?? i ttf »m intimate finished fit» dc? sde »approximately --- 1 0 mm / 3? up to approximately 275 mm / l or a maximum size d > »Bub ja tJ > _ > -ts less than 1 mm. Although »butter contains preferably already- > in- -te, -je can »hacrer on- > shortening suitable for opera; ? on »» s tle »elaboration of the iments, without i nyec (i ón e * ya • >

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