HIGH MELTING POINT CHICKEN FAT
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United States of America Patent
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Apr 30, 2020
app pub date -
Oct 20, 2017
filing date -
Oct 31, 2016
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Abstract
The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).
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