FATTY COMPOSITION FOR MANUFACTURING MARGARINES, CONFECTIONARY AND CULINARY FATS AND THOSE OF SPECIAL INDICATION Russian patent published in 2004 - IPC

FIELD: food industry. SUBSTANCE: the suggested fatty composition contains mixtures of both hydrogenated and nonhydrogenated vegetable oils. Quantity of hydrogenated oils in the mixture corresponds to 5-90 weight%, nonhydrogenated oils and their mixtures the rest. Moreover, the content of solid triglycerides in the mixture corresponds to 15-95 weight% - at 10 C, 5-85 weight% - at 20 C, 0-75 weight% - at 30 C, the content of transisomers does not exceed 45 weight%, the content of polyunsaturated fatty acids corresponds to 2-45 weight%, residual content of nickel is not more than 0.7 mg/kg. As nonhydrogenated vegetable oil one should apply either palm olein or palm stearin, or sunflower, or rape, or soybean, or coconut, or palm oil, and as hydrogenated vegetable oil one should apply the product of palm oil hydrogenation at the following parameters: melting point 48-57 C and hardness above 1000 g/cm, or products of palm oil mixture hydrogenation with palm olein, at the content of palm olein in initial mixture being 3-30 weight% at the following values: melting point 38-44 C and hardness above 300 g/cm, or products of hydrogenation of either sunflower or soybean, or rape oil or products of hydrogenation of the mixture of every of these oils with palm olein, at the content of palm olein in initial mixture ranged 3-39 weight% or products of hydrogenation of palm olein at the following values: melting point 30- 40 C, solidification point 20-32 C, the content of solid triglycerids 25-75 weight% at 10 C, 20-60 weight% at 20 C and 2-30 weight% at 30 C, the content of transisomers 45 weight%, not more, the content of polyunsaturated fatty acids corresponds to 1-10 weight%, the content of saturated fatty acids is not more than 40 weight%. The present innovation enables to obtain fatty composition of certain fatty acid composition at decreased content of transisomers and minimal content of nickel that is the combination of properties that provides high nutritive and biological value and product's safety. EFFECT: increased number of fatty compositions. 18 ex