Structural fat, use thereof in margarine oil products and emulsified spreads and methods of making thereof

• Main Authors: TAO, BERNARD YI, PROSISE, ROBERT LAWRENCE, LOMNETH, RICHARD BRIAN, BLAIR, DANIEL RAY, PARNELL, GARY LEE, TAFURI, MICHAEL WILLIAM
• Format: Patent
• Language: English; French; German
• Published: 11.05.1983
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A structural fat particularly suitable for making margarine oils and margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO AND SOO/SLS triglycerides, wherein S = saturated fatty acid residue, O = oleic acid residue, and L = linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil. The margarine oil products comprise the structural fat in combination with a soft oil. The emulsified spreads are formed by mixing the margarine oil product with an aqueous phase. The emulsion is chilled to defined temperatures with defined residence time for crystallization. This provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment.