Appeal No. 1999-0140
Application No. 08/622,953
index profile having a steep slope approximating that of
lauric fat hydrogenated palm kernel oil having a melting point
of about 92 F and wherein said elaidinized hard butter has ao
fully saturated fat content of not greater than about 10
percent by weight. The appealed subject matter also relates
to an elaidinized hard fat which corresponds to the
aforementioned elaidinized hard butter as well as to a
confectionary coating composition which includes the hard
butter. The subject matter on appeal further relates to a
process for making an elaidinized hard butter having the
aforementioned characteristics comprising the steps of
providing a vegetable oil having a high oleic content of at
least about 75 weight percent oleic acid and hydrogenating the
high oleic acid vegetable oil in the presence of a deadened
catalyst in order to elaidinize the oil to the elaidinized
hard butter. This appealed subject matter is adequately
illustrated by independent claim 1 which reads as follows:
1. A high elaidic hard butter, comprising: an
elaidinized vegetable oil having an initial oleic acid
content of at least about 75 weight percent, based upon
the total weight of the hard butter, said hard butter
having been elaidinized from cis-configured oleic acid to
have at least about 65 weight percent trans-configured
elaidic acid, based upon the total weight of the hard
3
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