| 摘要 |
<p>1,139,550. Margarine fat. UNILEVER Ltd. 29 Dec., 1967 [3 Jan., 1967], No. 58978/67. Heading C5C. A fat composition suitable for use in conjunction with a soft fat as the fat phase of margarine consists of two components each of which is randomly interesterified, the first constituting at least 50% of the fat composition and comprising a mixture of a palm-type oil with a coconut-type oil, and at least 80% of the second component consisting of a coconut-type oil. The first component may comprise at least 65% of a palmtype oil with at most 35% of a coconut-type oil. The second component may comprise coconut oil randomly interesterified with a coconut-type oil such as palm kernel oil in approximately equal amounts. Each of the fat components or mixtures to be interesterified may include other fats, e.g. soya, groundnut, sunflower, cottonseed or hardened oils. The soft fat for use with the fat compositions of the invention may be groundnut or soyabean oil. The second interesterified component may constitute from to 30% of the total margarine fat blend. Palmtype oils resemble palm oil in fatty acid content and include palm oil and animal tallow. Coconut-type oils have a high lauric acid content and include coconut oil, palm kernel oil and babassu oil.</p> |
