US3006771A - Fat composition for margarine and other purposes - Google Patents
Fat composition for margarine and other purposes Download PDFInfo
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- US3006771A US3006771A US750588A US75058858A US3006771A US 3006771 A US3006771 A US 3006771A US 750588 A US750588 A US 750588A US 75058858 A US75058858 A US 75058858A US 3006771 A US3006771 A US 3006771A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
Definitions
- coconut oil in conjunction with other oils' in making margarine.
- the use of coconut oil has disadvantages and up to thepresent time not over about 25% of coconut oil could be incorporated in the remainder of the oils used without detriment to the quality of the margarine. Where higher percentages of coconut oil were incorporated in the formula, the resulting product became hard and brittle at re frigerator temperatures; also at summer temperatures the margarine became too soft.
- the present invention is intendedand adapted to overcome the difiiculties inherent in the use of coconut oil in large amounts in oil compositions incorporated in margarine, it being among the objects of the present invention to modify the coconut oil so as to render the resulting margarine superior toordinaryfinargarines ofi the market.
- fatty acid triglyceride and a long chain fatty acid glyceride oil and the mixture interesterified may then be hydrogenated until the desired melting point is obtained;
- 'Still another method of modifying the coconut type oil consists in blending said oil with another oil, such as peanut, cottonseed, corn or soya,-together with the triglyceridesof short chain fatty acids
- the mixture is then hydrogenated to a melting point from to C. higher thanthat desired in the final margarine oil. Thereafter the mixture'is interesterified to give the final product.
- modified coconut type oils are obtained which may be used by themselves as the total fat content of the margarine or in conjunction with other hydrogenated oils.
- the modified coconut type oil constitutes at least of the oil mixture.
- the resulting margarines have extremely low iodine'numbers, which is quite difierent from the ordinary 'margarines now on the market, which have an iodine value" of about 60 to 75, whereas those made in accordance with the present invention have iodine values from about 5 to 30 and generally less than 15.
- the starting material is hydrogenated coconut oil having a melting point of about 100 F.
- the iodine value may be as low as 1.
- the present products are not waxy, nor do they become brittle at refrigerator temperatures. On the other hand, they have an excellent flavor and odor and are quite stable in storage, being highly resistant to rancidity.
- the amount of such glyceride which is interesterified with the cocoto provide a modified coconut oil composition which will Illit ype, oil is sually from about 5% to 30%, prefer-- impart desirable charaoteristicsrto.thearesultingmargarinem ablyhomi% te 15%.: 'laeameuat et ieng ehain fattf in improved flavor and wider plastic range.
- margarine oil composition containing modified coconut oil which not only is not brittle at low H temperatures but remains firnratordinary roonrancrsnm ratty icrds m esenti 'f'ne capric arfdcapryiic acids 'are mer temperatures While at the same time imparting good taste, color, odor and keeping qualities to the margarine;
- a-coconut type oil is used, namely, one consisting of the mixed glycerides of fatty acids having from *6 to 18 carbon atoms.
- Such an oil ismodified by the use of one or more short chain fatty acid triglycerides, which areinteresterifiedwith then,WinsomeJlnsaturatedmgheriatgaacids iecensideredede coconut oil, said glycerides having fromv 6 to 10 carbonatoms. It is desirable and preferable to utilize mixed triglycerides of fatty acids having 8 and 10 carbon atoms as giving excellent results. 7
- the short chain fatty glycerides used namely, one consisting of the mixed glycerides of fatty acids having from *6 to 18 carbon atoms.
- the melting point can be controlled.
- the coconut type oil used may be hydrogenated; There is further interesterified with the so modified coconut oil minor amounts of the triglycerides-of longchain fatty acids havingio and 18' carbon atoms, such as stearic acid.
- Another method of modifyin-gjthe coconut type oil consists -in mixing-said oil with suitablefamountsof tristearin and the short chain fatty acid glycerides and interesterifying all of the constituents simultaneously.
- any I desired melting point range may be obtained.
- the end products may -be -used' by themselves in mar garine or may bephys'icallyblended with hydrogenated oils such as soya bean, cottonseed and the like to give margarine having good taste, odor and long shelf life without 'rancidity. There may be physically added, 0
- the coconut type oil may be mixed with the short ehain M W l y M-P', r 1 a acid glyceride is from about 5% to 25% based on the coconut oil used, and preferably about 10% to "20%.
- lt is necessary that in the final product a direct'relationship-exist between the lower, intermediate .andhigher from about 10 to 25%, the lauric and myristic' acids from about 25%to 65%, and the palmitic and'ste'aric acids from about 15% to 60%.
- the capric and caprylic acids are, from .15 -to 25%, the lauric and myristic acids from about to and the palmitic and stearic acids from about 20-40%.
- p p a Together with the above proportions' the physical properties ofthe product preferably fall within certain limits as follows: t
- the oil is introduced into the vessel and creamed to 140 F. There is then added the coloring .matter, emulsifier, vitamins, and the lecithin thereto with agitation until a smooth homogeneousoil results. The oil is then allowed to cool to a temperature of 125 F.
- Example 1 The following mixture is provided in a suitable reaction vessel.
- the oils are first dried under a vacuum at about 75 C., the catalyst is added and a temperature of 50 to 60 C. is maintained for about 1% to-2 hours to complete the interesterification.
- the lower fatty acids of the triglycerides have the following composition.
- Percent Caprylic acid 80 Capric acid 15 Caproic and lauric ac V 5 The proportions of the acids present are about 22% capric and caprylic, 53% of lauric and myristic, and;
- the Wiley M.P. is 89.7" F., the setting point'is 24 C., the penetration at 35 F. is 16 and at 70 F. is 40.
- the interesterified fat after refining is then made into margarine by the method described above.
- Theproduct is extremely stable, has an excellent flavor, doesnot-besoften when exposed to summertemperatures.
- Example 2 The following composition is provided:
- composition of the acids present is about 21% of capric and caprylic acids, 61% of lauric and myristic acids, and 18% of palmitic and stearic acids.
- Example 3 The following mixture of oils is used Hydrogenated peanut oil 5 Hydrogenated cottonseed oil 70" Hydrogenated coconut oil 25 7 Percent
- the acids present are about 15% of capric and caprylic, 47% of lauric and myristic, and 38% of palmitic, stearic, oleic and linoleic acids.
- the product has a Wiley M.P. of 902 F., a. setting point of 22.5 C., a penetration at F. of 23 and a penetration at 70 F. of 47.
- the proportions of the acids are about 11% of capric and caprylic acids, 26% of lauric and myristic acids, and 59% of palmitic, stearic, oleic and linoleic acids.
- the product has a Wiley M.P. of 92.4" F., a setting point of 23.0 C., a penetration at 35 F. of 21 and a penetration at 70 F. of 45.
- Example 5 A mixture of the following constituents is made in parts by weight:
- the products'made from the above examples may and be used for inedible purposes, such as lubricants, ointments, carriers and vehicles for medicinal preparations, etc. There may be present in the products up to about 1% of caproic acid based upon the total acids therein.
- caproic acid based upon the total acids therein.
- the a constituents of the triglycerides may be, used.
- Other coconut type oils may be used, such as babassu, palm kernel, oiticica, and others.
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18. carbon atoms, the relative proportions of the acids in said interesterified oil being about 1025% of capric and .caprylic, about 25-65% of lauric and myristic, and about 15-60% of palmitic and stearic, the product having asetting point of about 20.28 C., a ,Wiley melting point of 88- -108 F., and a penetration at 70 F. of about 351-70.
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified withthe triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 10-25% of capric and caprylic, about 2565% of lauric and myristic, and about 15 60???
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15-25% of capric and caprylic,
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15-25% of capric and caprylic, about 45-60% of lauric and myristic, and about 20-40% of palmitic and stearic, the product having a setting point 20 of about 22-25 C., a Wiley melting point of about 88-98 F., a penetration at 35 F. of about 15-25, and a penetration at 70 F. of about 40-50.
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 22% of capric and caprylic, about 53% of lauric and myristic, and about 25% of palmitic and stearic, the product having a setting point of about 2,442,536
- a fat composition foruincorporationrinmlargarinemi comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon 2,874,056
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15 of capric and caprylic, about 47% of lauric and myristic, and about 38% of palmitic and stearic, the product having a setting point of about 22.5 C., a Wiley melting point of about 90 F., and a penetration at 70 F. of about 47.
- a fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 11% of capric and caprylic, about 26% of lauric and myristic, and about 59% of palmitic and stearic, the product having a setting point of about 23 C., a Wiley melting point of 92-93 F., and a penetration at 70 F. of about 45. r
- composition according to claim 1 which from 1-15% of a'triglyceride of an acid having at least 16 carbon atoms is physically added.
Description
Vigen K. Babayan, Livingston, NJ., assignor to E. F.
This! Patented Oct. 31,
3,006,771 FAT CONIPOSITIONFORMARGARINE AND OTHER PURPOSES Delaware N Drawing. Filed July 24, 1958, Ser. No. 750,588 0 Claims. (Cl. 99-118) I This invention is directed to oil compositions, more particularly to those containing coconut oil reaction products and having desirable characteristics for margarine and similar products. The present application is a continuation-in-part of copending application Serial No. 365,535, filed July 1, 1953, entitled Fat Composition for Margarine and Other Purposes]? now, abandoned.
Attempts have been made to use coconut oil in conjunction with other oils' in making margarine. The use of coconut oil has disadvantages and up to thepresent time not over about 25% of coconut oil could be incorporated in the remainder of the oils used without detriment to the quality of the margarine. Where higher percentages of coconut oil were incorporated in the formula, the resulting product became hard and brittle at re frigerator temperatures; also at summer temperatures the margarine became too soft.
The present invention is intendedand adapted to overcome the difiiculties inherent in the use of coconut oil in large amounts in oil compositions incorporated in margarine, it being among the objects of the present invention to modify the coconut oil so as to render the resulting margarine superior toordinaryfinargarines ofi the market.
It is also among the objects of the present invention 2 7 .fatty acid triglyceride anda long chain fatty acid glyceride oil and the mixture interesterified. The product may then be hydrogenated until the desired melting point is obtained; Instead of the triglycerides of said long and necessary amount of glycerine may be used, 'Still another method of modifying the coconut type oil consists in blending said oil with another oil, such as peanut, cottonseed, corn or soya,-together with the triglyceridesof short chain fatty acids The mixture is then hydrogenated to a melting point from to C. higher thanthat desired in the final margarine oil. Thereafter the mixture'is interesterified to give the final product.
By the above methods modified coconut type oils are obtained which may be used by themselves as the total fat content of the margarine or in conjunction with other hydrogenated oils. When a mixture is used, the modified coconut type oil constitutes at least of the oil mixture. The resulting margarines have extremely low iodine'numbers, which is quite difierent from the ordinary 'margarines now on the market, which have an iodine value" of about 60 to 75, whereas those made in accordance with the present invention have iodine values from about 5 to 30 and generally less than 15. When the starting material is hydrogenated coconut oil having a melting point of about 100 F., the iodine value may be as low as 1. In spite of the low iodine-values, the present products are not waxy, nor do they become brittle at refrigerator temperatures. On the other hand, they have an excellent flavor and odor and are quite stable in storage, being highly resistant to rancidity.
short chairnacidsmthe T1118 shorfchain fatty acidftrigiycerid'e used may be varied over a considerable range. In general, the amount of such glyceride which is interesterified with the cocoto provide a modified coconut oil composition which will Illit ype, oil is sually from about 5% to 30%, prefer-- impart desirable charaoteristicsrto.thearesultingmargarinem ablyhomi% te 15%.: 'laeameuat et ieng ehain fattf in improved flavor and wider plastic range.
It is further among the objects of the present invention to provide a margarine oil composition containing modified coconut oil which not only is not brittle at low H temperatures but remains firnratordinary roonrancrsnm ratty icrds m esenti 'f'ne capric arfdcapryiic acids 'are mer temperatures While at the same time imparting good taste, color, odor and keeping qualities to the margarine;
In practicing the present invention a-coconut type oil is used, namely, one consisting of the mixed glycerides of fatty acids having from *6 to 18 carbon atoms. Such an oil ismodified by the use of one or more short chain fatty acid triglycerides, which areinteresterifiedwith then,WinsomeJlnsaturatedmgheriatgaacids iecensideredede coconut oil, said glycerides having fromv 6 to 10 carbonatoms. It is desirable and preferable to utilize mixed triglycerides of fatty acids having 8 and 10 carbon atoms as giving excellent results. 7 Depending on the amount and character of the short chain fatty glycerides used,
the melting point can be controlled. The coconut type oil used may be hydrogenated; There is further interesterified with the so modified coconut oil minor amounts of the triglycerides-of longchain fatty acids havingio and 18' carbon atoms, such as stearic acid.
Another method of modifyin-gjthe coconut type oil consists -in mixing-said oil with suitablefamountsof tristearin and the short chain fatty acid glycerides and interesterifying all of the constituents simultaneously. By
controlling the proportions of the three constituents,'any I desired melting point range may be obtained.
The end products may -be -used' by themselves in mar garine or may bephys'icallyblended with hydrogenated oils such as soya bean, cottonseed and the like to give margarine having good taste, odor and long shelf life without 'rancidity. There may be physically added, 0
1-15% of triglycerides of palmitic and stearic acids.
The coconut type oil may be mixed with the short ehain M W l y M-P', r 1 a acid glyceride is from about 5% to 25% based on the coconut oil used, and preferably about 10% to "20%. ltis necessary that in the final product a direct'relationship-exist between the lower, intermediate .andhigher from about 10 to 25%, the lauric and myristic' acids from about 25%to 65%, and the palmitic and'ste'aric acids from about 15% to 60%. Preferably the capric and caprylic acids are, from .15 -to 25%, the lauric and myristic acids from about to and the palmitic and stearic acids from about 20-40%. The presence sirable, and usually 2% to 10% of linoleicis present in theoil. p p a Together with the above proportions' the physical properties ofthe product preferably fall within certain limits as follows: t
The outside limits for anacceptable margarinejoil are 60 as follows:
Wiley, M.P.,
. the production of'margarine the following composition by weight is provided:-
Percent by weight Fat" rr 80.3 Glycerol monostearate =aa; a v1.25 Lecithin L25 3 Percent by weight Color 1.25 Milk 17.35 Salt 1.50
' The oil" is introduced into the vessel and creamed to 140 F. There is then added the coloring .matter, emulsifier, vitamins, and the lecithin thereto with agitation until a smooth homogeneousoil results. The oil is then allowed to cool to a temperature of 125 F.
. While the oil is cooling, the required amount of milk and salt are stirred together and then added to the oil. Stirring is continued while the oil is drawn through the chill roll, flaked off into thinsheets and then churned through the complector and extruded as the finished marganne.
'Ihe modified oils of the present invention which are incorporated in the margarine are illustrated by the following examples. Y
Example 1 The following mixture is provided in a suitable reaction vessel.
. Lbs. Hydrogenated coconut oil (M.P. 100 F.) 404 Cottonseed stearin 50 Mixed lower fatty acid triglycerides 51 Sodium methyl 1.5
The oils are first dried under a vacuum at about 75 C., the catalyst is added and a temperature of 50 to 60 C. is maintained for about 1% to-2 hours to complete the interesterification. The lower fatty acids of the triglycerides have the following composition.
. Percent Caprylic acid 80 Capric acid 15 Caproic and lauric ac V 5 The proportions of the acids present are about 22% capric and caprylic, 53% of lauric and myristic, and;
25% of palmitic and stearic. The Wiley M.P. is 89.7" F., the setting point'is 24 C., the penetration at 35 F. is 16 and at 70 F. is 40. I
The interesterified fat after refining is then made into margarine by the method described above. i Theproduct is extremely stable, has an excellent flavor, doesnot-besoften when exposed to summertemperatures.
Example 2 The following composition is provided:
: v Gms. Hydrogenated coconut'oil (M.P. 100 F.) 930, Triglyceride of mixed caprylic and capric acids-.." 70 8.4% NaCH in xylene 37 The oils are dried at 80 C. under a high vacuum and the catalyst is added. -The mixture is heated for 1% hours' at a temperature of 55 to 66 C. to complete the interesterification. The product is washed with water until neutral, then dried and bleached inavacuum. ,It. is deodorized with steam. The product has a Wiley M.P.of 88.4 F., a softening point of 87 F., and a setting point of 23.6 C. a It has a penetration at 35 F. of 18, and at .70".F.'of 45. 4
The composition of the acids present is about 21% of capric and caprylic acids, 61% of lauric and myristic acids, and 18% of palmitic and stearic acids.
Example 3 The following mixture of oils is used Hydrogenated peanut oil 5 Hydrogenated cottonseed oil 70" Hydrogenated coconut oil 25 7 Percent The acids present are about 15% of capric and caprylic, 47% of lauric and myristic, and 38% of palmitic, stearic, oleic and linoleic acids. The product has a Wiley M.P. of 902 F., a. setting point of 22.5 C., a penetration at F. of 23 and a penetration at 70 F. of 47.
Example 4 The following mixture is provided:
50% hydrogenated peanut oil (92 F.) 50% of Example 1 Interesterification takes place under the usual conditions and the resulting product has a melting point of 924 F. with a softening point of 78.5 F. v
The proportions of the acids are about 11% of capric and caprylic acids, 26% of lauric and myristic acids, and 59% of palmitic, stearic, oleic and linoleic acids. The product has a Wiley M.P. of 92.4" F., a setting point of 23.0 C., a penetration at 35 F. of 21 and a penetration at 70 F. of 45.
Example 5 A mixture of the following constituents is made in parts by weight:
Coconut oil (refined) 800 Cottonseed stearin 200 Mixed capric and caprylic triglycerides 100 Na methylate (8.4 parts) in xylene come brittle in the refrigerator and does not unduly It is mixed in the proportion of 33% by weight with 67% by weight of the esterified.
product of Example 2 and inter- A mixture is made of 83% palm kernel oil and 17% of the triglycerides of the following fatty acids:
Percent Caprylic 70 Capric 28 Lauric 1.2 Caproic 0.8
To this mixture there is added 10% of cottonseed stearin and the reaction is conducted as in Example 1. refined and bleached product is added .4% of "palm stearin.
The products'made from the above examples may and be used for inedible purposes, such as lubricants, ointments, carriers and vehicles for medicinal preparations, etc. There may be present in the products up to about 1% of caproic acid based upon the total acids therein. Instead of triglycerides used in the interesterification, the a constituents of the triglycerides may be, used. Other coconut type oils may be used, such as babassu, palm kernel, oiticica, and others.
I claimJ 1. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18. carbon atoms, the relative proportions of the acids in said interesterified oil being about 1025% of capric and .caprylic, about 25-65% of lauric and myristic, and about 15-60% of palmitic and stearic, the product having asetting point of about 20.28 C., a ,Wiley melting point of 88- -108 F., and a penetration at 70 F. of about 351-70.
2. A fat composition for incorporation in margarine comprising a coconut type oil interesterified withthe triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 10-25% of capric and caprylic, about 2565% of lauric and myristic, and about 15 60??? To the 3. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15-25% of capric and caprylic,
about 45-60% of lauric and myristic, and about 20-40% of palmitic and stearic, the product having a setting point of about 22-25 C., a Wiley melting point of 8'8-98 F and a penetration at 70" F. of about 40-50.
4. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15-25% of capric and caprylic, about 45-60% of lauric and myristic, and about 20-40% of palmitic and stearic, the product having a setting point 20 of about 22-25 C., a Wiley melting point of about 88-98 F., a penetration at 35 F. of about 15-25, and a penetration at 70 F. of about 40-50.
5. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 22% of capric and caprylic, about 53% of lauric and myristic, and about 25% of palmitic and stearic, the product having a setting point of about 2,442,536
24 C., a Wiley melting point of 89 -90 F., and a penetration at 70 F. of about 40.
6. A fat composition foruincorporationrinmlargarinemi comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon 2,874,056
6 palmitic and stearic, the product having a setting point of about 23.6 C., a Wiley melting point of 88-89 F. and a penetration at F. of about 45.
7. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 15 of capric and caprylic, about 47% of lauric and myristic, and about 38% of palmitic and stearic, the product having a setting point of about 22.5 C., a Wiley melting point of about 90 F., and a penetration at 70 F. of about 47.
8. A fat composition for incorporation in margarine comprising a coconut type oil interesterified with the triglycerides of fatty acids having 8, 10, 16 and 18 carbon atoms, the relative proportions of the acids in said interesterified oil being about 11% of capric and caprylic, about 26% of lauric and myristic, and about 59% of palmitic and stearic, the product having a setting point of about 23 C., a Wiley melting point of 92-93 F., and a penetration at 70 F. of about 45. r
9. A composition according to claim 1 to which from 1-15% of a'triglyceride of an acid having at least 16 carbon atoms is physically added.
References Cited in the file of this patent UNITED STATES PATENTS 2,197,457 Werk et a1 Apr. 16, 1940 2,442,532 Eckey June 1, 1948 Eckey June 1, 1948 2,442,537 Eckey June 1, 1948 2,614,160 Baur et a1 Oct. 21, 1952 r 4,615 lQ Baur n.. a 0ct.-21, 1952 2,726,158 Cochran et a1 Dec. 6, 1955 Drew Feb. 17, 1959 FOREIGN PATENTS 15,535 Great Britain 1898
Claims (1)
1. A FAT COMPOSITION FOR INCORPORATION IN MARGARINE COMPRISING A COCONUT TYPE OIL INTERESTERIFIED WITH THE TRIGLYCERIDES OF FATTY ACIDS HAVING 8, 10, 16 AND 18 CARBON ATOMS, THE RELATIVE PROPORTIONS OF THE ACIDS IN SAID INTERESTERIFIED OIL BEING ABOUT 10-25% OF CAPRIC AND CAPRYLIC, ABOUT 25-65% OF LAURIC AND MYRISTIC, AND ABOUT 15-60% OF PALMITIC AND STEARIC, THE PRODUCT HAVING A SETTING POINT OF ABOUT 20*-28*C., A WILEY MELTING POINT OF 88*-108* F., AND A PENETRATION AT 70*F. OF ABOUT 35-70.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US750588A US3006771A (en) | 1958-07-24 | 1958-07-24 | Fat composition for margarine and other purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US750588A US3006771A (en) | 1958-07-24 | 1958-07-24 | Fat composition for margarine and other purposes |
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| US3006771A true US3006771A (en) | 1961-10-31 |
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| US750588A Expired - Lifetime US3006771A (en) | 1958-07-24 | 1958-07-24 | Fat composition for margarine and other purposes |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3210197A (en) * | 1961-10-05 | 1965-10-05 | Ver Textiel & Oliefabrieken Af | Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product |
| US3298837A (en) * | 1965-04-06 | 1967-01-17 | Procter & Gamble | Margarine oils |
| US3658555A (en) * | 1968-03-07 | 1972-04-25 | Lever Brothers Ltd | Spreadable fats |
| US4390561A (en) * | 1981-11-04 | 1983-06-28 | The Procter & Gamble Company | Margarine oil product |
| US4447462A (en) * | 1981-11-04 | 1984-05-08 | The Procter & Gamble Company | Structural fat and method for making same |
| US4610884A (en) * | 1984-06-29 | 1986-09-09 | The Procter & Gamble Company | Confectionery cremes |
| US4863753A (en) * | 1988-06-30 | 1989-09-05 | The Procter & Gamble Company | Reduced calorie peanut butter |
| US5155244A (en) * | 1990-02-28 | 1992-10-13 | Karlshamns Ab | Preparation of antioxidant glyceride derivatives utilizing esterification |
| US5288512A (en) * | 1987-12-15 | 1994-02-22 | The Procter & Gamble Company | Reduced calorie fats made from triglycerides containing medium and long chain fatty acids |
| US20030215557A1 (en) * | 2002-05-20 | 2003-11-20 | Gus Papathanasopoulos | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
| US20050196512A1 (en) * | 2004-03-08 | 2005-09-08 | Nakhasi Dilip K. | Structured lipid containing compositions and methods with health and nutrition promoting characteristics |
| US20230404100A1 (en) * | 2022-06-16 | 2023-12-21 | Savor Foods Limited | Fat formulations |
| US11968994B2 (en) * | 2023-06-15 | 2024-04-30 | Savor Foods Limited | Fat formulations |
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| GB189815535A (en) * | 1898-07-15 | 1898-08-27 | Julius Wohlgemuth | An Improved Process for the Production of Artificial Butter and the like. |
| US2197457A (en) * | 1938-04-01 | 1940-04-16 | Churngold Corp | Margarine and method of making |
| US2442532A (en) * | 1945-11-13 | 1948-06-01 | Procter & Gamble | Treatment of glycerides for use in edible fats |
| US2442537A (en) * | 1947-01-22 | 1948-06-01 | Procter & Gamble | Puff pastry shortening |
| US2442536A (en) * | 1946-11-23 | 1948-06-01 | Procter & Gamble | Confectioners' hard butter prepared by low temperature interesterification |
| US2614160A (en) * | 1951-07-28 | 1952-10-14 | Gen Electric | Indicating system |
| US2615160A (en) * | 1949-05-28 | 1952-10-21 | Procter & Gamble | Mixed triglycerides |
| US2726158A (en) * | 1952-04-01 | 1955-12-06 | Glidden Co | Hard butter and process therefor |
| US2874056A (en) * | 1957-11-08 | 1959-02-17 | Ernest F Drew | Margarine oil composition |
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1958
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB189815535A (en) * | 1898-07-15 | 1898-08-27 | Julius Wohlgemuth | An Improved Process for the Production of Artificial Butter and the like. |
| US2197457A (en) * | 1938-04-01 | 1940-04-16 | Churngold Corp | Margarine and method of making |
| US2442532A (en) * | 1945-11-13 | 1948-06-01 | Procter & Gamble | Treatment of glycerides for use in edible fats |
| US2442536A (en) * | 1946-11-23 | 1948-06-01 | Procter & Gamble | Confectioners' hard butter prepared by low temperature interesterification |
| US2442537A (en) * | 1947-01-22 | 1948-06-01 | Procter & Gamble | Puff pastry shortening |
| US2615160A (en) * | 1949-05-28 | 1952-10-21 | Procter & Gamble | Mixed triglycerides |
| US2614160A (en) * | 1951-07-28 | 1952-10-14 | Gen Electric | Indicating system |
| US2726158A (en) * | 1952-04-01 | 1955-12-06 | Glidden Co | Hard butter and process therefor |
| US2874056A (en) * | 1957-11-08 | 1959-02-17 | Ernest F Drew | Margarine oil composition |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3210197A (en) * | 1961-10-05 | 1965-10-05 | Ver Textiel & Oliefabrieken Af | Process of preparing a fat product which after plasticizing can be used as a spreading, baking and frying fat, and a process of preparing a margarine in using this fat product |
| US3298837A (en) * | 1965-04-06 | 1967-01-17 | Procter & Gamble | Margarine oils |
| US3658555A (en) * | 1968-03-07 | 1972-04-25 | Lever Brothers Ltd | Spreadable fats |
| US4390561A (en) * | 1981-11-04 | 1983-06-28 | The Procter & Gamble Company | Margarine oil product |
| US4447462A (en) * | 1981-11-04 | 1984-05-08 | The Procter & Gamble Company | Structural fat and method for making same |
| US4610884A (en) * | 1984-06-29 | 1986-09-09 | The Procter & Gamble Company | Confectionery cremes |
| US5288512A (en) * | 1987-12-15 | 1994-02-22 | The Procter & Gamble Company | Reduced calorie fats made from triglycerides containing medium and long chain fatty acids |
| EP0349040A2 (en) * | 1988-06-30 | 1990-01-03 | The Procter & Gamble Company | Reduced calorie peanut butter |
| EP0349040A3 (en) * | 1988-06-30 | 1990-07-18 | The Procter & Gamble Company | Reduced calorie peanut butter |
| US4863753A (en) * | 1988-06-30 | 1989-09-05 | The Procter & Gamble Company | Reduced calorie peanut butter |
| US5155244A (en) * | 1990-02-28 | 1992-10-13 | Karlshamns Ab | Preparation of antioxidant glyceride derivatives utilizing esterification |
| US7101584B2 (en) * | 2002-05-20 | 2006-09-05 | Gus Papathanasopoulos | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
| US20030215557A1 (en) * | 2002-05-20 | 2003-11-20 | Gus Papathanasopoulos | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
| US20060280856A1 (en) * | 2002-05-20 | 2006-12-14 | Gus Papathanasopoulos | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
| US20050196512A1 (en) * | 2004-03-08 | 2005-09-08 | Nakhasi Dilip K. | Structured lipid containing compositions and methods with health and nutrition promoting characteristics |
| US20070141221A1 (en) * | 2004-03-08 | 2007-06-21 | Nakhasi Dilip K | Composition with health and nutrition promoting characteristics, containing interestified lipids and phytosterol, and related methods |
| US8158184B2 (en) * | 2004-03-08 | 2012-04-17 | Bunge Oils, Inc. | Structured lipid containing compositions and methods with health and nutrition promoting characteristics |
| US8221818B2 (en) | 2004-03-08 | 2012-07-17 | Bunge Oils, Inc. | Composition with health and nutrition promoting characteristics, containing interestified lipids and phytosterol, and related methods |
| US20230404100A1 (en) * | 2022-06-16 | 2023-12-21 | Savor Foods Limited | Fat formulations |
| US11968994B2 (en) * | 2023-06-15 | 2024-04-30 | Savor Foods Limited | Fat formulations |
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