Beta-stable low-saturate, low trans, all purpose shortening

作者: Timothy Alan Scavone , Bruce Alan Roberts , Steven Philip Riedell

DOI:

关键词: Base oilPenetration (firestop)Iodine valueInert gasGas bubbleChromatographyChemistry

摘要: A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids a unique process is disclosed. The particularly useful in confectionary, baking, frying applications. the present invention contains from about 6% to 25% by volume, an inert gas 75% 94% volume fat made a) 74% 90% weight base oil having less than 10% acids, b) 20% hardstock blend, crystalline phase consisting essentially i) 80% weight, tending component iodine value 10, ii) prime 10. If desired, may also contain 25 ppm 500 added antioxidant and/or 1% 8% emulsifier. From 0.05% 3% additional ingredients be shortening. has finished penetration 160 mm\10 275 mm/10 maximum bubble size 1 mm.

参考文章(33)
Cornelis H Japikse, Oleaginous gel composition ,(1966)
Samuel F. Herb, James W. Hampson, Francis E. Luddy, Physiochemically designed fat compositions from tallow ,(1975)
Gudheim Arne, Blending edible fats ,(1937)
August Maria Trommelen, Robert Schijf, Gabriel Jacobus Theodorus Lansbergen, Margarine fat blend, and a process for producing said fat blend ,(1983)
Michael Chrysam, Gilbert A. Leveille, Edward L. Wheeler, Michael S. Otterburn, Low-palmitic, reduced-trans margarines and shortenings ,(1992)