지방 조성물의 제조 방법

• Main Authors: T ZAND IMRO, WERLEMAN JEANINE LUVELLE, DEKKER WILLEM, HILDERING YVONNE
• Format: Patent
• Language: Korean
• Published: 02.03.2023
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; PERFUMES; PREPARATION THEREOF; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

지방 조성물의 제조 방법은, a) 지방에 존재하는 총 글리세리드를 기준으로 적어도 25 중량%의 StOSt 트리글리세리드 - 여기서 St는 스테아르산이고 O는 올레산임 - 를 포함하는 지방, 바람직하게는 단일 천연 공급원으로부터의 지방을 제공하는 단계; b) 단계 a)에서 얻은 지방 공급원을 분별하여, 지방에 존재하는 총 글리세리드를 기준으로 적어도 60 중량%의 StOSt 트리글리세리드 - 여기서 St는 스테아르산이고 O는 올레산임 - 를 포함하는 스테아린 분획을 형성하는 단계; 및 c) 단계 a)에서 얻은 지방 공급원과 단계 b)에서 얻은 스테아린 분획을 90:10 내지 10:90의 중량비로 블렌딩하여 지방 조성물을 형성하는 단계를 포함한다. A fat composition produced by a process comprising the steps of:a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid;b) fractionating the fat source obtained in step a) to form a stearin fraction comprising at least 60% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid;c) blending a fat which is the same as the provided in step a) and the stearin fraction obtained in step b) in weight ratio of from 90:10 to 10:90 to form a fat composition; wherein the fat composition has a weight ratio of POSt triglycerides to StOSt triglycerides of from 0.04 to 0.16 and comprises:from 40% to 65% by weight of StOSt triglycerides; andfrom 7 to 35% by weight of StOO triglycerides;based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid.