	US 12,290,593 B2
	Butter preparation process
Claudine Coumanne, Gif-sur-Yvette (FR)
Assigned to NATUROCHIM, Gif-sur-Yvette (FR)
Filed by NATUROCHIM, Gif-sur-Yvette (FR)
Filed on Aug. 19, 2021, as Appl. No. 17/406,500.
Claims priority of application No. 2008567 (FR), filed on Aug. 19, 2020.
Prior Publication US 2022/0096359 A1, Mar. 31, 2022
Int. Cl. A61K 8/9789 (2017.01); A61K 8/67 (2006.01); A61K 8/92 (2006.01); A61Q 5/00 (2006.01); A61Q 5/12 (2006.01); C11C 3/12 (2006.01)

CPC A61K 8/922 (2013.01) [A61K 8/678 (2013.01); A61K 8/9789 (2017.08); A61Q 5/002 (2013.01); A61Q 5/12 (2013.01); C11C 3/12 (2013.01)]

11 Claims

1. A single vegetable oil butter, consisting of:

(a) between 2% and 80% by total weight of the butter of the single vegetable oil which is not hydrogenated; and

(b) between 20% and 98% by total weight of the butter of the same single vegetable oil, which is hydrogenated; and