| 摘要 |
<p>1,212,720. Margarine fat. UNILEVER Ltd. 26 Feb., 1968 [27 Feb., 1967], No. 9093/68. Heading C5C. A component for a margarine fat comprises an interesterified mixture of a liquid fat containing at least 40% of poly-unsaturated fatty acids and a fat hardened to a m.p. of 42-48‹ C. which contains at least 10% C 20 -C 22 fatty acids. A margarine fat may comprise a blend of 45-65% of the interesterified mixture and another for such that the blend has a dilatation value at 20‹ C. of at least 350 and at 30‹ C. of at most 150, a polyunsaturated fatty acid content of at least 25‹ C. and a saturated fatty acid content of at most 30%. The liquid fat component of the interesterified mixture may comprise sunflower, safflower, cottonseed, wheat germ, soybean, grapeseed, walnut or cord oil; the hardened fat component may be hardened rapeseed, mustard, wallflower, nasturtium seed oils or marine oils. The interesterified mixture may be blended with a hardened fat, e.g. groundnut, rapeseed, sunflower, safflower, soybean, cottonseed or a fraction thereof, of m.p. 32-38‹ C., and optionally also with up to 10% of a fat hardened to a m.p. of 42-48‹ C. e.g. palm, cottonseed or marine oils or tallow: Interesterification was effected at 110‹ C. using NaOMe catalyst.</p> |
