发明名称 |
Rapidly crystallizing fat having a low trans-fatty acid content |
摘要 |
A fat obtainable by subjecting the fat mixture of a vegetable fat and an animal fat, for example bovine tallow or a bovine tallow fraction, to an interesterification. This considerably improves the crystallization rate of the fat mixture. The interesterification also increases the solid fat content at room temperature of 20 to 25 DEG C, whereas the solid fat content is decreased at temperatures of 35 to 40 DEG C. The fats thus produced are outstandingly suitable, in combination which binders such as flours and starches, for use in the industrial production of dry soups and dry sauces. |
申请公布号 |
GR3033475(T3) |
申请公布日期 |
2000.09.29 |
申请号 |
GR20000401171T |
申请日期 |
2000.05.22 |
申请人 |
CPC INTERNATIONAL INC.;CPC DEUTSCHLAND GMBH |
发明人 |
KRISTOTT, JENS, UWE;ROSSELL, JOHN, BARRY |
分类号 |
A23D9/007;A23D9/00;A23D9/02;A23L23/00;A23L23/10;C11C3/10 |
主分类号 |
A23D9/007 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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