Low-trans for confectionery fat compositions

Low-trans for confectionery fat compositions

  • CN 1,838,886 B
  • Filed: 06/24/2004
  • Issued: 05/29/2013
  • Est. Priority Date: 06/24/2003
  • Status: Active Grant
First Claim
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1. a production is suitable as the method for the fat or oil composition of confectionery fat, it is characterized in that making having the fat or oil composition raw material that following diglyceride and three esters formThe S of-20-95wt.% 2U -be less than the SU of 75wt.% 2+ U 3-be less than the S of 20wt.% 3The diglyceride of-1-12wt.%,Wherein glyceride content represents with the wt.% with respect to the total amount of diglyceride and three esters,Wherein S represents that hydrocarbon chain length is the saturated fatty acid of 14-24 carbon atom, and U represents that hydrocarbon chain length is the unrighted acid of 14-24 carbon atom,At least a ester exchange grease that contains 10-100wt.% in the described fat or oil composition raw material, with respect to the total amount of ester exchange grease, described ester exchange grease contains the C-12 that is less than 15wt.%,Carry out catalytic hydrogenation, to obtain the first grease, be further characterized in that, this first grease is mixed in the remainder of fat or oil composition.

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