Spreadable water-in-oil emulsion based on a high-melting butterfat fraction and a liquid oil
US4438149A · kind A · utility
15Cited by
9References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 29, 1982 |
| Grant date | Mar 20, 1984 |
| Priority date | — |
| Expiry date | Mar 29, 2002 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10.degree. C. and to a process for producing said emulsion. The use of a high melting butter stearin fraction obtained by dry fractionation at 15.degree.-30.degree. C., as one of the fat components of the fatty phase of the emulsion enables the incorporation of up to 80% of liquid oil, preferably an oil having a relatively high level of polyunsaturated fatty acids.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.