A procedure for the preparation of edible vegetable fats and of industrial utilization with analogue characteristics and the butter of cacaco (Machine-translation by Google Translate, not legally binding)

摘要

Process for the preparation of edible vegetable fats and of industrial use, with analogous characteristics to cocoa butter, based on the selective hydrogenation of the oils of seeds and oleaginous plants by means of the use of a catalyst of delayed or poisoned effects. (Machine-translation by Google Translate, not legally binding)