The invention provides a fat composition comprising: (A) a fat containing at least 15% by weight of diglycerides; (B) a fatty acid L-ascorbic ester; and (C) a component selected from among catechin, rosemary extract, sage extract and turmeric extract. The fat composition is excellent in oxidation stability, flavor and appearance.

The specification describes a fat composition which is suitable for use as a confectioners' butter, particularly for biscuit cream fillings. The composition consists essentially of a random distribution of combined C.sub.10 -C.sub.18 fatty acids with a maximum stearic acid content and a specified iodine value range.

A starch-fat sponge is prepared by intimately mixing fat, water, and pregelatinized starch, thereby forming an emulsion, and freeze-drying the emulsion. The so prepared starch-fat sponge can retain up to 92 percent fat, whether it is a liquid or a solid fat. This dry fat-containing starch sponge product, after being dried, can be comminuted and mixed with various powdered condiments, such as garlic, onions, and acetic acid to form a powdered seasoning that can be sprinkled by means of a shaker o...

The invention provides a frying fat containing at least 90% of either liquid, pourable or solid oils and fats and no more than 10% of a mixture of additives including phosphatides and proteinaceous material of an increased proteose-peptone content. Gravies prepared from such a frying fat are more stable against phase separation.

The invention is concerned with margarine fats suitable for the preparation of margarines and low-fat spreads. The fat blend has a difference in dilatation values at 15.degree. and 25.degree. C. of at least 100 and has a dilatation value at 35.degree. C. of less than 100 and is substantially free from fats other than those containing at least 80% by weight of fatty acid residues with 18 carbon atoms. Part of the fats are hardened and part of the non-hardened fats are interesterified with hardene...

A fat conductor electrically interconnecting between a pair of substantially parallel plates wherein each of the plates has a prearranged pattern of conducting surface coating regions on the central interior face side thereof, and the fat conductor is specifically for use in sandwiched constructions of the plates having encapsulated dielectric film there-between, the fat conductor including: two thin conductive surface coating pads of substantially complementary size and one of the two pads is l...

A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which--2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,--25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,--1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,--at least 85 wt. % of th...

The invention relates to a fat blend comprising 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25.degree.-45.degree. C. The fat blend can be used for producing margarines, low calorie margarines containing e.g. 35-60% by wt. of fat, and cooking fats. The hardstock is an interesterified hydrogenated blend of (1) triglycerides derived from a fat rich in fatty acid residues having...

A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions, particularly as a replacement fat for cocoabutter. The fat is preferably obtained by fractional crystallization from inert organic solvents, particularly acetone.

The invention relates to fat compositions of a relatively high liquid oil content, which compositions are suitable for preparing margarines with a high percentage of polyunsaturated fatty acids. The fat compositions of the invention contain, apart from said liquid oil, 5-30% of a hard fat of a well-defined fatty acid and triglyceride composition, i.e. 25-60% H3 and H2T triglyceride, 30-70% H fatty acids, 10-45% T fatty acids, 0-25% M fatty acids, 15-45% M + T fatty acids, the balance being L fat...