The invention relates to novel, edible fat-containing food products adapted for human infant nutrition containing a novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cotton seed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin ...

A fat frier comprising a fat container which contains fat to be heated and in which are disposed a heating means, a sieve-type or mesh-type container for the material to be fried and, beneath the fat to be heated, a layer of water, characterized in that disposed in the fat container, beneath the heating means, are cooling means which cool the fat in the region of the interface between the fat and the water.

A vegetable fat is subjected to dry fractionation, i.e. without the use of solvents or detergents, with a view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles. In each of these cycles, the fat melted beforehand is seeded with stabilized .beta. or .beta.' crystals thereof, the liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure. The concrete fractions obtained may be used i...

A composition is provided for suppressing formation of fat in animals comprising a blend of animal feed and polyterpenes of formula (C.sub.10 H.sub.16).sub.n, where n is an integer from 2 to 4. The polyterpenes may be generated in situ by the reaction of citrus essential oils with pharmaceutically acceptable acid or by direct synthesis. A method for suppressing body fat in both animals and humans is also disclosed comprising feeding or ingesting, respectively, polyterpenes prepared either by dir...

A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10 which forms a crystal network in the final composition. The composition optionally contains colors, flavorings, microcrystalline edible salt, essential oils, oleo and aqua resins, natural extractives in conjunction with herb and spices, cheeses and other seasonings, lecithin and antioxidants, starches,...

The invention relates to a novel, edible fat composition and food products adapted for human infant nutrition containing the novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a l...

A composition is provided for suppressing formation of fat in animals comprising a blend of animal feed and polyterpenes of formula (C.sub.10 H.sub.16).sub.n, where n is an inter from 2 to 4. The polyterpenes may be generated in situ by the reaction of citrus essential oils with pharmaceutically acceptable acid or by direct synthesis. A method for suppressing body fat in both animals and humans is also disclosed comprising feeding or ingesting, respectively, polyterpenes prepared either by direc...

A deep fat fryer which saves on fat by reducing the amountof non-working fat in the fat-containing vessel by using fat displacers which are removable to permit the use of conventional tools for cleaning; wherein the periodic addition of make-up fat to said fat-containing vessel dispenses with the need for changing the fat therein over an unlimited period of time.

Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long chain alcohol having >20 C-atoms in the alcohol chain, while the amount of (A)+(B).gtoreq.0.02% and incorporating this blend in a fat-continuous emulsion.

Randomized fats from triglycerides are disclosed which have a fatty acid composition of: 20-50% C18:0, 30-60% C18:1, 5-15% C16:0 and 0-15% C18:2. The fats display a solid fat content at the temperatures indicated of: N10=10-30, N20=8-20, N30=5-8 and N35<5.