Claims
- 1. A fat mixture comprising a mixture of triglycerides, which mixture displays:
- a SAFA content of less than 40 wt. %;
- an N.sub.20 (unstab., NMR pulse) of at least 10, the triglyceride mixture comprising at least triglycerides of the U.sub.3, S.sub.2 U, U.sub.2 S and S3 type, which triglycerides are present in amounts of:
- S.sub.2 U=5-50 wt. %;
- (U.sub.2 S+U.sub.3): >35 wt. %;
- S.sub.3 =1-20 wt. %,
- wherein
- S means saturated or trans-fatty acid resides having 12-24 C atoms;
- U means mono (cis) or polyunsaturated fatty acid residues having at least 18 C atoms;
- SAFA content is the total of saturated and trans-fatty acid residues taken as the total of all fatty acid residues (wt/wt); and
- N.sub.20 is the Solid Fat Index at 20.degree. C., measured according to NMR pulse, unstabilized.
- 2. A fat mixture according to claim 1, wherein the fat mixture displays an N.sub.30 (unstab., NMR pulse) of less than 20.
- 3. A fat mixture according to claim 2 wherein N.sub.30 is less than 15 and the fat mixture contains less than 1 wt. % of trans-fatty acid residues.
- 4. A fat mixture according to claim 1, wherein the fat is a fat obtained by chemical or enzymic interesterification, optionally followed by fractionation, of 1) a hardened fat selected from the group consisting of hardened palm oil, hardened rapeseed oil, hardened sunflower oil, hardened soybean oil and hardened cottonseed oil and 2) a liquid oil selected from the group consisting of groundnut oil, sunflower oil, rapeseed oil, soybean oil, maize oil, cottonseed oil, high oleic sunflower oil and olive oil.
- 5. A fat mixture according to claim 1, wherein the fat is a fat obtained by enzymic interesterification, optionally followed by fractionation, of a liquid oil having an (SU.sub.2 +U.sub.3) content of at least 35 wt. %, and a saturated fatty acid having 12-24 C atoms.
- 6. A fat mixture according to claim 1, wherein the fat is obtained by enzymic interesterification, optionally followed by fractionation, of 1) a liquid oil selected from sunflower oil, high oleic sunflower oil, rapeseed oil, soybean oil, olive oil, maize oil and 2) a triglyceride composition having an S.sub.3 content (S=saturated fatty acid having 12-24 C atoms) of at least 50 wt. %.
- 7. A fat mixture according to claim 1, wherein the fat mixture contains less than 5 wt. %, of trans-fatty acid residues.
- 8. A fat mixture according to claim 1, wherein the fat mixture contains less than 3 wt. %, of triterpene alcohol esters (=TTAE).
- 9. A fat mixture according to claim 1 in which triglycerides are present in amounts of:
- S.sub.2 U=14-25 wt. %;
- (U.sub.2 S+U.sub.3)=45-90 wt. %; and
- S.sub.3 =1-20 wt. %,
- wherein S has 18-22 C atoms, U is C.sub.18:1 or C.sub.18:2 and N.sub.20 is at least 15.
- 10. A fat mixture, comprising a mixture of triglycerides selected from U.sub.3 ; S.sub.2 U; U.sub.2 S and S.sub.3 in amounts of:
- 5-50 wt % S.sub.2 U
- at least 35 wt % (U.sub.2 S+U.sub.3)
- 0-37 wt % S.sub.3
- which fat composition displays a SAFA content of less than 35 wt % and an N.sub.20 (unstabilised, NMR-pulse) of at least 10 and which fat composition contains less than 5 wt % of trans-fatty acids, wherein S means saturated or trans-fatty acid residues with 12-24 C-atoms and U means mono (cis) or polyunsaturated fatty acid residues with at least 18 C-atoms.
- 11. Fat mixture according to claim 1, wherein the fat mixture is a blend of components A, B and C, wherein
- A contains >50% SUS triglycerides,
- B contains >25 wt. % of S.sub.3 triglycerides,
- C contains more than 40 wt. % of (U.sub.2 S+U.sub.3) triglycerides,
- A, B and C being present in amounts of
- 10-60 wt. % of A;
- 0-30 wt. % of B;
- 35-90 wt. % of C.
- 12. Fat mixture according to claim 11, wherein fat A has a weight ratio (C.sub.18 +C.sub.20 +C.sub.22):C.sub.16 >0.25.
- 13. Fat mixture according to claim 11, wherein fat A is a shea fraction, illipe, a fat having a high content of at least one of the triglycerides, BOB, AOA; AOB; (B=behenic, A=arachidic, O=oleic) or a cocoa butter equivalent.
- 14. Fat mixture according to claim 11, wherein fat A is obtained by enzymic conversion of (1) a fully hardened, high erucic rapeseed oil or fully hardened fish oil and (2) a liquid oil such as sunflower oil, high oleic sunflower oil, soybean oil, maize oil, olive oil.
- 15. Fat mixture according to claim 11, wherein fat B is selected from a palm oil stearin fraction, a hardened palm oil of melting point 58.degree. C., a hardened rapeseed oil of melting point 70.degree. C., or a hardstock rich in (H.sub.2 N+M.sub.2 H) fats, H being saturated fatty acids having 16-24 C atoms, M being saturated fatty acids having 8-14 C atoms.
- 16. Fat mixture according to claim 11, wherein fat C is selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, palm oil olein, high-oleic sunflower oil, high-oleic rapeseed oil, corn oil, grapeseed oil, groundnut oil, olive oil, cottonseed oil or enzymatically made fats high in BOO, AOO, contents.
Priority Claims (1)
Number |
Date |
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93301657 |
Mar 1993 |
EPX |
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Parent Case Info
This is a continuation of application Ser. No. 08/530,278, filed Sep. 1, 1995, now U.S. Pat. No. 5,718,938 which was the National Stage of International Application No. PCT/EP94/00429, filed Feb. 14, 1994.
US Referenced Citations (10)
Foreign Referenced Citations (3)
Number |
Date |
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218277 |
Apr 1987 |
EPX |
268431 |
May 1988 |
EPX |
91 9533 |
Jul 1991 |
WOX |
Non-Patent Literature Citations (2)
Entry |
Montgne 1961 Larousse Gastronomique, Crocon Publishers, Inc., New York, pp. 816, 350-356. |
Swern 1979 Barleys Industrial Oil & Fat Products, vol. 1, 4th Ed., pp. 352-403. |
Continuations (1)
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530278 |
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