| 摘要 |
<p>1495254 Edible fat compositions UNILEVER Ltd 2 Dec 1974 [4 Dec 1973] 56166/73 Heading C5C [Also in Division A2] An edible fat composition suitable for use in confectionery, having a randomly distributed fatty acid composition of a blend of a lauric fat with a smaller weight of a stearine fraction of a non-lauric edible C 16 -C 18 fat, the composition having a maximum slip melting point of 45‹ C., a maximum dilatation at 20‹ C. of 900 and a maximum Iodine Value of 20, may be prepared by fractionating a non-lauric edible C 16 -C 18 fat to obtain a steanne fraction and randomizing a blend of a lauric fat with a smaller weight of the stearic fraction, if necessary with hydrogenation before or after blending. In the examples, palm stearine, refined coconut oil, palm kernel oleine, whole coconut oil, palm oil, fully hydrogenated coconut oil, cottonseed stearine and coconut-paring oil are blended, randomly interesterified using sodium methoxide catalyst and hydrogenated using a fresh supported nickel catalyst.</p> |
