US 12,454,658 B2
Method of preparing a randomly interesterified fat product
Jun Ma, Wormerveer (NL)
Assigned to BUNGE LODERS CROKLAAN B.V., Wormerveer (NL)
Appl. No. 17/790,980
Filed by Bunge Loders Croklaan B.V., Wormerveer (NL)
PCT Filed Jan. 6, 2021, PCT No. PCT/EP2021/050106
§ 371(c)(1), (2) Date Jul. 6, 2022,
PCT Pub. No. WO2021/140109, PCT Pub. Date Jul. 15, 2021.
Claims priority of application No. 20150614 (EP), filed on Jan. 7, 2020.
Prior Publication US 2023/0023437 A1, Jan. 26, 2023
Int. Cl. C11C 3/10 (2006.01); A23D 9/013 (2006.01); A23D 9/04 (2006.01)
CPC C11C 3/10 (2013.01) [A23D 9/013 (2013.01); A23D 9/04 (2013.01)] 15 Claims
OG exemplary drawing
 
1. A method of preparing an edible randomly interesterified fat product comprising the steps of:
a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids measured according to AOCS Ca 5a-40, and calculated as a percentage of oleic acid; and
b) reacting enzymatically the fat composition provided in step a) with 0.5% to 10% by weight of a polyol composition based on the weight of the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0;
wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids measured according to AOCS Ca 5a-40 and calculated as a percentage of oleic acid.