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Application filed by Unilever PlcfiledCriticalUnilever Plc
Publication of MY113495ApublicationCriticalpatent/MY113495A/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
AN EDIBLE PLASTIC SPREAD IS PROVIDED CONSISTING OF A CONTINUOUS FATPHASE AND OPTIONALLY AN AQUEOUS PHASE WHEREIN THE FAT OF THE FATPHASE:* INCLUDES AT MOST 5TRANS UNSATURATED FATTY ACID RESIDUE,* CONSISTS OF 40- 90OF LIQUID OIL AND 60- 10OF STRUCTURING FAT WHICH STRUCTURING FAT - COMPRISES CHEMICALLY UNMODIFIED PALM OIL OR ONE OR MORE PALM OIL FRACTIONS OR A COMBINATION OF 2 OR MORE THEREOF, AND - INCLUDES HYDROGENATED AND/OR INTERESTERIFIED.FAT AND/OR ANIMAL FAT SUCH THAT THE AMOUNT OF INTERESTERIFIED FAT IS AT MOST 70OF THE STRUCTURING FAT,* CONTAINS: - AT MOST X YMMETRICAL POP TRIGLYCERIDES OR MORE THAN X YMMETRICAL POP TRIGLYCERIDES AND CONTAINS ASYMMETRICAL PPO TRIGLYCERIDES SUCH THAT P2O ~ 16-4(POP/PPO) WHEREIN P INDICATES PALMITIC ACID RESIDUES, O INDICATES OLEIC ACID RESIDUES, P2O INDICATES THE SUM OF POP AND PPO TRIGLYCERIDES AND X = 3.5, AND* HAS AN N20 ~ 4.5.IN THE PRODUCT SUBSTANTIALLY NO FAT PARTICLES OF A SIZE VISIBLE WITH THE NAKED EYE DEVELOP UPON STORAGE FOR ATLEAST 3 WEEKS AT 5 ?C.
A process for decreasing environmental pollutants in an oil or a fat, a volatile fat or oil environmental pollutants decreasing working fluid, a health supplement, and an animal feed product
Final Report on the Safety Assessment of Lard Glyceride, Hydrogenated Lard Glyceride, Lard Glycerides, Hydrogenated Lard Glycerides, Lard, and Hydrogenated Lard