http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2407307-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c718ada04b08ffc251ea5c07da78fbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e3fa709077399314ccf5c1b29d9dc5b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-05 |
| filingDate | 2001-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_237d150ebcbc39ba06832dedf2043d4a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8394104a2aa67a768921804f7c16f90a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80d614c0aa2f6035f10c397cacea6cb8 |
| publicationDate | 2001-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2407307-A1 |
| titleOfInvention | Process for preparing high liquid oil margarine |
| abstract | The present invention provides a high liquid oil margarine wherein the total fat content of said high liquid oil margarine is made up of about 95 % liqui d oil and a maximum of about 5 % added hard fat and processes for preparing su ch margarines. The processes of the invention comprise both batch and continuou s processes applied to the preparation of an oil-in-water-in-oil emulsion by mixing a first oil-in-water emulsion with a second oil-in-water emulsion, at a temperature above the crystallization temperature of the added hard fat, wherein said first oil-in-water emulsion may comprise about 55 % - 80 % of t he total liquid oil and said second oil-in-water emulsion may comprise about 20 % - 45 % of the total liquid oil and essentially all of the added hard fat, reducing said temperature until a phase transition occurs, and supercooling and mixing to obtain a high liquid oil margarine. The process of the inventi on does not require the use of interesterification procedures and provides a margarine comprising low levels saturated fats and virtually no trans fatty acids. |
| priorityDate | 2000-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.