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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Abstract | 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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AbstractList | 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). |
Author | Sagalowicz, Laurent Kaur, Prabhjot Bulling, Katharina Perdana, Jimmy Kjolby, Christian Marazzato, Michele Kim, Youngbin |
Author_xml | – fullname: Kaur, Prabhjot – fullname: Marazzato, Michele – fullname: Kjolby, Christian – fullname: Perdana, Jimmy – fullname: Bulling, Katharina – fullname: Kim, Youngbin – fullname: Sagalowicz, Laurent |
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Snippet | 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... |
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SubjectTerms | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
Title | High melting point chicken fat |
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