Preparation of butterfat and vegetable butter substitutes

US5395629A · kind A · utility

Assignee

• NESTEC S.A. · CH

Inventors

• Constantin Bertoli · Crissier, CH
• Katalin Hosszu-Sackett · Los Angeles, US
• Nicholas Melachouris · Westlake Village, US
• Helmut Traitler · Vevey, CH

Key dates

• Filing date: Nov 12, 1992
• Grant date: Mar 7, 1995
• Expiry date: Nov 12, 2012

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23G2200/08
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.