EDIBLE FAT PROCESS

• Main Authors: MACRAE, ALASDAIR ROBIN, BRENCH, ALAN WILLIAM
• Format: Patent
• Language: English
• Published: 10.09.1986
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; BEER; BIOCHEMISTRY; CANDLES; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ENZYMOLOGY; ESSENTIAL OILS; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM; FATTY ACIDS FROM FATS, OILS OR WAXES; FATTY ACIDS THEREFROM; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PERFUMES; PREPARATION THEREOF; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; SPIRITS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The process combines selective rearrangement with fractionation to provide a fat with improved glyceride symmetry for use as hard butters. The rearrangement is carried out in contact with an enzyme catalyst which is selectively reactive in the 1- and 3-positions only of glycerides. Fractionation may be by crystallisation optionally using a suitable solvent.