Patent ID: 7101584

Claim:
A process for microsaturation of cooking oils consisting of: providing a structured triglyceride mixture containing an amount of short and medium chain saturated triglycerides derived from coconut oil, palm kernel oil or mixtures thereof, said mixture consisting of about 1–5% of C 6 , about 65% of C 8 , and about 30% of C 10 ; providing an equal amount, on a weight basis, of a long chain fatty acid containing cooking oil base; placing said structured triglycerides in a container; vortically agitating said structured triglycerides at a velocity of about 3–10 mph, while said structured triglycerides are heated to a temperature of between about 85–95° F.; introducing said equal amount, on a weight basis, of said long chain fatty acid containing cooking oil to said container at a temperature of about 10–20° F. less than the temperature of the agitated triglycerides, whereby a turbid mixture is created; and continuing agitation until said turbid mixture clarifies; wherein intra-spatial saturation of said structured triglycerides and long chain fatty acids results in a microsaturated product having a molecular ratio of C 6 –C 10 molecules to long chain fatty acid molecules of between about 1.8–2.0.