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Structural fat and method for making same

  • US 4,447,462 A
  • Filed: 07/18/1983
  • Issued: 05/08/1984
  • Est. Priority Date: 11/04/1981
  • Status: Expired due to Term
First Claim
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1. A structural fat consisting essentially of:

  • (i) from about 3 to about 9% by weight SSS triglycerides;

    (ii) from about 35 to about 46% by weight SOS triglycerides;

    (iii) from about 6 to about 12% by weight SSO triglycerides; and

    (iv) from about 23 to about 29.5% by weight SOO/SLS triglycerides;

    whereinS=saturated C16 or C18 fatty acid residue,O=oleic acid residue and L=linoleic acid residue;

    said fat having a weight ratio of P;

    St acid residues attached to the glycerides of about 8.5 or more and a weight ratio of O;

    L acid residues of about 3.5 or more, wherein P=palmitic, St=stearic, O=oleic and L=linoleic;

    said fat having;

    (a) a Solid Fat Content of;

    (i) from about 67 to about 80% at 50°

    F.;

    (ii) from about 31 to about 58% at 70°

    F.;

    (iii) from about 12 to about 39% at 80°

    F.;

    (iv) from about 4 to about 18% at 92°

    F.; and

    (v) about 7% or less at 105°

    F.; and

    (b) a Carbon Number Profile of;

    (i) from about 5 to about 12% by weight C48 triglycerides;

    (ii) from about 40 to about 55% by weight C50 triglycerides;

    (iii) from about 23 to about 35% by weight C52 triglycerides; and

    (iv) from about 5 to about 10% by weight C54 triglycerides.

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