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QUICKLY CRYSTALLIZING FAT WITH LOW CONTENT OF TRANS-FATTY ACIDS
QUICKLY CRYSTALLIZING FAT WITH LOW CONTENT OF TRANS-FATTY ACIDS
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机译:低含量的反式脂肪酸快速结晶化油脂
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摘要
A fat obtainable by subjecting the fat mixture of a vegetable fat and an animal fat, for example bovine tallow or a bovine tallow fraction, to an interesterification. This considerably improves the crystallization rate of the fat mixture. The interesterification also increases the solid fat content at room temperature of 20 to 25 DEG C, whereas the solid fat content is decreased at temperatures of 35 to 40 DEG C. The fats thus produced are outstandingly suitable, in combination which binders such as flours and starches, for use in the industrial production of dry soups and dry sauces.
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