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PROCESS FOR PRODUCING A FAT HAVING BUTTER-LIKE PROPERTIES AND A REDUCED TENDENCY TO DEVELOP GRAININESS
PROCESS FOR PRODUCING A FAT HAVING BUTTER-LIKE PROPERTIES AND A REDUCED TENDENCY TO DEVELOP GRAININESS
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机译:产生具有黄油样特性的脂肪和降低谷物发展趋势的方法
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I. Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration. …??II. Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C18-C24 unsaturated fatty acids in the trans-configuration.
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