EDIBLE FAT PROCESS

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...

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Bibliographic Details
Main Authors MACRAE, ALASDAIR ROBIN, BRENCH, ALAN WILLIAM
Format Patent
LanguageEnglish
Published 31.12.1987
Edition4
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
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Summary: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.
Bibliography:Application Number: MY19870000353