CHICKEN FAT WITH HIGH MELTING TEMPERATURE, METHOD FOR PRODUCTION THEREOF AND USE THEREOF Russian patent published in 2021 - IPC A23D9/00 

FIELD: fat and oil industry.

SUBSTANCE: chicken fat has total content of saturated fat from 48 to 72 wt.% (per the total fat mass) and contains fatty acids C16:0 in the range from 36 to 55 wt.% (per the total fat mass) and C18:0 in the range from 11 to 19 wt.% (per the total fat mass), and chicken fat has an intermediate melting point from 46 to 58°C. The method for producing chicken fat includes: a) melting of chicken fat at a temperature from 60 to 80°C; b) cooling of the melted chicken fat obtained in stage a) to a temperature from 25 to 5°C, preferably from 20 to 5°C, preferably from 15 to 5°C for 5-50 hours, preferably for 5-20 hours, more preferably for 8-15 hours; c) filtration and pressing of the cooled fat obtained in stage b) at pressures up to 35 bar, preferably to 30 bar, preferably to 20 bar for 1-12 hours, preferably for 2-6 hours; d) melting of the fat obtained in stage c) at a temperature from 60 to 90°C, preferably at a temperature from 65 to 85°C; e) cooling of the melted chicken fat obtained in stage d) to a temperature from 55 to 30°C, preferably from 55 to 35°C, preferably from 50 to 35°C for 5-50 hours, preferably for 5-20 hours, more preferably for 8-15 hours; f) filtration and pressing of the cooled fat obtained in stage e) at pressures up to 35 bar, preferably up to 30 bar, more preferably up to 20 bar for 1-12 hours, preferably for 2-6 hours. The chicken fat is used to produce a food product, and the food product is a soup, broth powder or broth tablet/cube.

EFFECT: invention makes it possible to obtain fractionated fat that is resistant to rancidity, has good fluidity and does not form lumps when mixed with other components, and also eliminates the use of hydrogenated fats.

10 cl, 5 tbl, 13 ex