A composition and process for the purification of fats and oils employing a mixture of fat soluble strong acid, an acidic clay, and a carbohydrate.

A novel mixture of C.sub.8 and C.sub.10 glycerides in a specified crystalline form may be used in margarine and other fat compositions. The compositions may be used as the sole or principal fat in food spreads suitable for consumers whose ordinary fat metabolism may be impaired, as an additive to confer a marked cooling effect to conventional edible fat blends, and as a component in other fat compositions which is more resistant to the deterioration commonly met in unsaturated fats.

Sulfited fats prepared by oxidation of fats with oxygen-containing gas mixtures and simultaneous or subsequent sulfitation using alkali and/or ammonium hydrogen sulfites, wherein the fats used are mixtures containing (A) fats having iodine numbers below about 100 and (B) fatty acid esters having iodine numbers of from about 60 to about 100 and containing from 12 to 24 carbon atoms in the linear or branched, natural and/or synthetic fatty acid residue and from 1 to 5 carbon atoms in the monofunct...

A process for the hydrolysis of liquid fats comprising contacting the fats, in the presence of water at hydrolyzing conditions, with lipase immobilized by adsorption from aqueous solution without pretreatment or pretreatment with a polar solvent on a microporous structure comprising a synthetic hydrophobic thermoplastic polymer selected from the group consisting of aliphatic olefinic polymers, oxidation polymers, ionic polymers and blends thereof. Various embodiments of the invention include the...

A process for the hydrolysis of liquid fats comprising contacting the fats, in the presence of water at hydrolyzing conditions, with lipase immobilized by adsorption from aqueous solution without pretreatment or pretreatment with a polar solvent on a microporous structure comprising a synthetic hydrophobic thermoplastic polymer selected from the group consisting of aliphatic olefinic polymers, oxidation polymers, ionic polymers and blends thereof. Various embodiments of the invention include imm...

The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt. %; an N.sub.20 (unstab., NMR pulse) of .gtoreq.10, while the triglyceride composition is: S.sub.2 U=5-50 wt. %; (U.sub.2 S+U.sub.3)>35 wt. %; S.sub.3 =0-37 wt. %, S being saturated fatty acid C.sub.14 -C.sub.24 ; U being unsaturated fatty acid C.sub.18+.

A hard butter for confectionery use has an Iodine Value of at most 20, a maximum slip melting point of about 45.degree. C., a dilatation at 20.degree. C. of at least 900 and the combined fatty acid composition in random distribution of a blend of a lauric fat with a smaller amount of a non-lauric, C.sub.16 -C.sub.18 edible fat. Preferably the fats are coconut oil and a stearine of a palmitic fat i.e. a palm fat or cottonseed oil having an Iodine Value from 5 to 40.

The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low levels of trans fatty acids. Accordingly, the invention provides a fat blend, for use as a hardstock in an edible emulsion spread, obtainable by interesterification of a fat rich in behenic acid together with a fat r...

A process of an interesterification reaction of fats, wherein a fatty acid moiety of a glyceride is substituted by other fatty acid moiety, and the reaction is accelerated by a catalyst and is continued constantly at a high rate for a long time. The process uses a dry cell for a catalyst. The dry cell is prepared from a lipase-containing microorganism by cultivating it to increase a lipase content and drying it to control water content.

Lauric fats particularly palm kernel oil are selectively hydrogenated to provide at least 25% of the residual unsaturation as trans acid, providing closely similar fats to expensive coconut oil products. The fat may be blended with others, particularly other lauric fats.