| 摘要 |
<p>1,205,525. Edible fats. HENKEL & CIE G.m.b.H. 26 July, 1968 [28 July, 1967], No. 35705/68. Heading C5C. An edible fat composition for use as a shortening or margarine fat comprises a liquid glyceride and a hard fat component, said hard fat comprising by weight; (a) 10-75% triglycerides having one unsaturated and two saturated fatty acid residues of m.p. 30-45‹ C.; (b) 25-90% glycerides having at least one myristic acid residue of m.p. 48-60‹ C.; and (c) 0-12% glycerides of m.p. greater than 60‹ C. Preferred components are: (a) oleodipalmitin, oleopalmitostearin and/or oleodistearin of m.p. 35-38‹ C.; (b) trimyristin or mixed glycerides of myristic and lauric palmitic or stearic acids. The hard fat component preferably contains not more than 7% mono- or diglycerides. The liquid glyceride may be rape, cottonseed, groundnut, sunflower, maize, sesame, soya bean, safflower or fish oils, optionally partially hardened, with an I.V. not less than 80. The fat compositions may be aerated by dispersing CO 2 or N 2 therein in amount 10-120 ml. per 100 g. fat.</p> |
