High melting point chicken fat
The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat) comprising the fatty...
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Main Authors | , , , , , , |
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Format | Patent |
Language | English |
Published |
21.02.2019
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Subjects | |
Online Access | Get full text |
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Summary: | The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt% (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt% (based on weight of total fat) and C18:0 in the range of 11 to 19 wt% (based on weight of total fat). |
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Bibliography: | Application Number: AU20170351481 |