HIGH MELTING CHICKEN FAT

IDP000107889BActive Publication Date: 2026-10-13SOCIETE DES PRODUITS NESTLE SA

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Patent Information

Application Number: IDP00201903449
Authority / Receiving Office: ID · ID
Patent Type: Patents
Current Assignee / Owner
Priority Date: 2016-10-31
Filing Date: 2017-10-20
Publication Date: 2026-10-13
Estimated Expiration: 2037-10-20

Application Information

Patent Timeline

31 Oct 2016

Priority

20 Oct 2017

Application

IDP00201903449

13 Oct 2026

Publication

IDP000107889B

IPC: A23D9/00; A23D9/05; A23L23/10; A23L27/26

Inventors: BULLING, KATHARINA; KAUR, PRABHJOT

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Abstract

The present invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. Specifically, the present invention relates to chicken fat wherein the chicken fat has a total saturated fat content of 48 to 72 wt% (by weight of total fat) comprising C16:0 fatty acids in the range of 36 to 55 wt% (by weight of total fat) and C18:0 in the range of 11 to 19 wt% (by weight of total fat).

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Patent Information

Abstract